About Eggs !
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About
Eggs!
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Egg Trivia
The largest single
chicken egg ever
laid weighed a pound
with a double yolk and
a double shell!
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The record for omelet making in the Guiness Book of World’s Records was:
427 omelets in 30 minutes!
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More Trivia
There are 200 Breeds of Chickens!
White shelled eggs are produced by hens with white feathers and white ear lobes.Brown shelled eggs are produced by
hens with red feathers and red ear lobes.
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An average hen lays 300-325 eggs a
year.
To produce one egg, it takes 24-26 hours
Thirty minutes later she starts over.
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A mother hen will turn over her egg about fifty times a day!
An egg shell may have as many as
17, 000 tiny pores on its surface.
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Eggs age more in one day
at room temperature, than in
one week in the refrigerator !!
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Grade AA The insides of the egg cover a small area.
The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands
up tall.
Grade A
The insides of the egg cover a medium area. The white is pretty firm. There is a
good amount of thick white and a medium amount of thin white. The yolk is round and
stands up tall.
Grade B
The insides of the egg cover a very wide area. The white is weak and watery. There is no thick
white and the large amount of thin white is spread out in a thin layer. The yolk is large and
flat.
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Shell color does not affect quality.
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Grade shells and uses.
Grade AA
Grade A
Grade B
Grade C
Perfect Shell/ Fried and Poached
Maybe some abnormalities, Baking in Recipes
Abnormalities, Baking in Recipes
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A Whole Egg Contains:
74 % Water
13 % Protein
11 % Fat
80-100 Calories
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Nutrition and Eggs
What nutrients are found in egg yolk?
Iron, Phosphorus, Vitamin A, D, B Fat, Cholesterol, Iodine, Trace Minerals
What nutrients are found in the egg white?(Albumen)
Protein, Riboflavin (B2)
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PROTEIN
1. Eggs contain protein
2. Protein helps to
build and repair
muscles
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Your Brain
3. Your brain is a muscle
4. Your brain needs protein to function
properly
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Brain + Breakfast + Protein
5. Breakfast is a great Time to eat some
Protein! Your brain willWork better all
Morning!
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Cholesterol and Eggs
1. Cholesterol is a
type of fat
2. Eggs contain
cholesterol
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Cholesterol + Your Heart
3. Cholesterol causes
Heart disease
4. Cholesterol clogs
The arteries !
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Cholesterol and Eggs
5. Sometimes a
doctor will ask
a patient with high
cholesterol to limit
the number of
eggs in their diet.
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EGGCITING NEWS:The American Heart Association's new guidelines now
permit an egg a day, rather than only three a week. Eggs can be an important part of an active person's diet.
They are a good source of high quality protein and contain 13 vitamins and minerals.
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Egg Sizes and Weight
Egg Sizes Per Dozen
Peewee eggs 15 ounces (425 grams)
Small eggs 18 ounces (510 grams)
Medium eggs 21 ounces (595 grams)
Large eggs 24 ounces (680 grams)
Extra-large eggs 27 ounces (765 grams)
Jumbo eggs 30 ounces (850 grams)
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Size has nothing to do with quality!!!
A large egg can be Grade AA, A, or B.
A pee wee egg can be Grade AA, A, or B.
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Buying Eggs
GRADEUSDA grade shield means federal govt has inspected for wholesomenessInner and outer quality of egg is checkedAA and A – thicker white, better appearance when cookedB - use when appearance isn’t important (baked goods)
SIZEDetermined by the minimum weight for a dozenMost common sizes are large and extra-large.As a general rule, recipes assume large eggs will be used.Usually priced by size
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Store EggsPointed End DownIn covered ContainerAway from Heat and lightWHY?– Keeping eggs in the main
body of the fridge (not on the door) keeps them at a more constant, colder temperature.
– Keeping eggs in their original cartons protects them from taking on any off-odors from any strong-smelling goods in the fridge (eg. onions, strong cheeses or meats).
– Keeping eggs pointed end down protects the yolk from touching the end.
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Keeping Eggs Fresh
3. Store eggs in the
carton:
a. they stay fresh
longer
b. they won’t
absorb smells
from the refrigerator
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Remember…
4. Don’t freeze Eggs!
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“How long have we had these eggs! “
Check the
expiration date
on the carton.
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Julian Date
It may also contain the “Julian date” which is the date they were packed.
It is calculated by counting the days from the beginning of the year. So… #24 would mean they were packed on Jan. 24….56 would mean they were packed on Feb. 25
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Egg Safety !
1. Wash hands
2. Keep eggs
COLD !!
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SALMONELLA !
Salmonella germs
are commonly found
In eggs and chicken.
Germs can be killed
By cooking the food
well!
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Germs can get into cracked eggs!
Be careful
with cracked
eggs!
Check eggs before
Leaving store.
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Cooking Eggs
1. Eggs contain
protein.
2. Protein doesn’t
like heat!
3. High heat makes
Protein tough and
Rubbery!!
“ YUCK! “
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COOKING EGGS
4. COOK EGGS
ON LOW HEAT!
COOKED EGGS
SHOULD NOT BE
BLACK AND CRISPY!
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DON’T FORGET
COOK EGGS:
LOW AND SLOW !!
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COOKING EGGS IN THE MICROWAVE
1. Don’t cook eggs
in the shell in
the microwave !
They can explode !!
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Speedy!
Cooking scrambled eggs
in the microwave
is a fast way to
cook eggs.
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Be Careful!
Because eggs
cook so quickly
in the microwave
you need to watch
them carefully to
prevent over cooking.
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Egg Functions in Cooking
– Binding
– Thickening
– Emulsifying
– Leavening
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Binding
Eggs can be used to hold things together or to hold breading to food.
Examples would be meat loaf, meat balls, fried chicken, etc.
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Thickening
Eggs can be used to thicken a product like puddings and custards.
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Be careful when cooking custards – if you over cook them they will separate and curdle.
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LeaveningBeating Egg Whites
1. Beating egg whites incorporates air into them to provide leavening. They will beat better if they are at room temperature.
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1. Separate whites from yolks. Place whites in bowl.2. Beat at high speed until they makes
peaks that slowly fall over. This is the soft peak stage.
3. If you continue to beat until they are stiff and white it is called the stiff peak stage.
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When egg whites won’t beat!
When beating eggwhites, it is importantto use clean beatersand bowl. Use a glass or
metal bowl – not plasticThe eggs won’t beat if there is anyfat on the beaters or bowl.
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No Yolk!
If beating egg
whites make sure
not to get yolk in
with the whites.
The egg won’t beat because the yolk contains fat.!
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Emulsifying Agent
An emulsifying agent keeps
particles suspended in a liquid.
Example is in mayonnaise. Vinegar and oil don’t mix but when you add eggs they coat the particles and keep the oil in suspension.
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Eggs Cooked in Shell
Hard-Cooked Soft-Cooked
Boiling eggs makes them tough andRubbery, simmer them.
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Green Eggs?
Iron and Sulfur
Do not BOIL and COOK too long.
Immediately put in cold water
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Eggs cooked out of shell
Fried
Over Easy
Shirred/Baked
Scrambled
Omelet
In a frame
Poached
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The end of
Eggs!
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Beating Egg Whites
Foamy
Soft Peaks
Stiff Peaks
Fat inhibits foam
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Nutritional Contributions
EGG NUTRITION PROFILECalories 80Protein 6.30gTotal Fat 5g Monounsaturated 2g Polyunsaturated .07gsaturated fat 1.50gCholesterol 213mgCarbohydrates .60gSodium 63mg