Egg Basics

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7

Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

Egg Diagram

Nutrients in EggsProtein, riboflavin, iodine, vitamin

A, vitamin D, other B vitamins, iron, trace minerals

Egg yolk also contains saturated fats and cholesterol

Health experts recommend no more than 4 egg yolks per week; no limit on egg whites

Buying EggsSold by grade and size standards

set by the USDA, which are clearly marked on package

Grade – means eggs have been federally inspected for wholesomeness; determined by inner and outer quality; nothing to do with freshness

3 egg grades◦No difference in nutritive value of the

eggs; difference in appearance when cooked

◦Grade AA and A have thicker white and used when appearance is important – poached or fried eggs

Grade B – use when appearance not important – baked goods or scrambled eggs

Grades AA and A are most commonly found in supermarkets

Size – determined by minimum weight for a dozen

Sizes most commonly sold are extra large and large

Recipes assumes large eggs will be used

Priced according to size and supply

Check unit price for best buy

Storing EggsHighly perishableStore in original carton as soon

as you get homeShells are porous and would pick

up odors if left uncovered

Refrigerate leftover cooked eggs in covered container for up to 4 days

For longer storage, freeze them

Preparing EggsDelicate proteins that must be

cooked with moderate heat for limited time

Overcooked whites shrink, become rubbery and tough; yolks toughen and become grayish-green in color

Can be cooked on stove top, in oven, or in microwave

Whites will coagulate (become firm) before yolks

Eggs Cooked in the Shell

Place eggs in single layer in pan; add water to 1” inch above eggs; cover; bring to a boil; turn off heat; remove pan from heating element, if using electric stove top; let eggs stand in hot water, covered

For soft eggs, let stand 4 -5 minutes

For hard-cooked large eggs – 15 minutes

For hard-cooked extra large eggs – 18 minutes

After cooking, run cold water over eggs to stop cooking

To serve soft eggs, crack shell with knife and scoop eggs out onto plate

To remove shell from hard-cooked eggs, tap egg to crack shell all over and begin peeling egg from large end

Fried Eggs

Fry in small amount of unsaturated fat

Heat skillet on medium heat until hot

Crack egg in custard dish to make sure no shell present and slide egg into skillet

Reduce heat to low; cover pan and cook eggs until done

Turn eggs over and cook the other side

Baked EggsAlso called shirred eggsCrack eggs into small bowl and

slip eggs in greased shallow baking dish or custard dish

Bake at 325o F for 12 minutes for 2 eggs

To microwave eggs, pierce yolks so steam can escape

Cover dish with parchment paper or waxed paper, leaving a vent for steam to escape

Follow manufacturer’s cooking instructions

Poached EggsCooking eggs out of the shell in

simmering waterBring water to a boil and turn

down heat to gentle simmerBreak one egg at a time into a

bowl and holding dish close to water, slip egg into water

Simmer 5 minutes or until doneUse slotted spoon to remove eggs

from water and drain themServe in a dish or on toast

Scrambled EggsWhip eggs with milk or water – 1

Tbsp. liquid per eggHeat skillet with small amount of

fatPour egg mixture into hot skilletAs eggs thicken, gently pull

across the skillet to expose more uncooked egg; don’t stir

Continue in this manner until no liquid remains

To make scrambled eggs in the microwave. Cook mixture in custard dish or microwave-safe container

Follow power and time instructions in oven’s manual

Stir once or twice during cooking time and once again at end

Let eggs stand to complete cooking

Basic OmeletAlso called a French OmeletBeat eggs, as for scrambled eggsCook in skillet without stirringLift edges to allow uncooked

portion to flow to bottom

When omelet almost done, add fillings and fold omelet in half