What do I need to know about eggs

related to selection, nutrition, and cooking

methods? 

eggs

eggs

Like dairy products, eggs have nutritional

value and offer versatility in cookery.

UNIT 5

* A whole egg is about ____ tablespoons worth of liquid, the egg yolk measures about____ tablespoon of liquid.* There are about ____ calories in an uncooked egg and ____ calories in a cooked egg.* China produces the most eggs, at about ____ billion per year. * In the US, about ____ million hens produce more than ____ billion eggs per year. * A hen can lay about ____ eggs per year. * The chicken is one of the first domestic animals, appearing in China around ______ BC. * The are some ____ chicken species and hundreds of chicken breeds.* A chicken takes about ____ hours to lay one egg.* Meringue topped pies should be baked at _____ degrees for ___ minutes.* Hard cooked eggs can safely be kept in the fridge ___ to ___ days.* Eggs that are kept at room temperature more than ____ hours lose moisture and quality as well as being susceptible to bacterial growth.* Over _____________ eggs have been recalled due to potential contamination by Salmonella.* A person infected with Salmonella enteritidis bacterium usually has abdominal cramps, & diarrhea beginning ___ to ___ hours after consuming a contaminated food or beverage.* The illness usually lasts ___ to ___ days, and most people recover without antibiotics. * In the Northeast U.S., approximately one in _________ eggs are internally contaminated with Salmonella.* Most eggs are laid between ___ and ___ a.m.

31400250160 2807

1115065

701179

17,00024

15000,000,000

10,0003501547

1272

7 102

1 3

70 77160

280 65250

1400150

24350 5

7 102

500,000,000

4 7

12 72 10,0

007 11E

gg

cit

ing

Fa

cts

VOCABULARY» Porous» Vitelline membrane» Air sac» Outer shell» Chalaza» Yolk» Albumin» Germ cell» Candling» Grades

U N I T 6

A procedure used to check interior quality of egg

Is a porous covering which allows for exchange of moisture & gasses.

A way to describe the shell of the egg, which allows air to travel in/out of egg

The yellow center of an egg; high in cholesterol (sat. fat)

Commonly called ‘the white’; fat free part of the egg

Structure inside the egg that keeps the yolk in place.

Located within the yolk; gives rise to the gametes (sex cells)

The air sac is located at the blunt end of the egg. It is formed when the inner and outer membranes separate shortly after the egg is laid.

The membrane surrounding the yolk.

VOCABULARY» Souffle» Custard» Emulsion» Weeping» Beading » Meringue» Omelet» Bloom» Coagulum

U N I T 6

Clumps of a protein food.

Layer of moisture that sometimes forms between a meringue and a filling.

Fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded in.

Fluffy white mixture of beaten egg & sugar. Can be soft or hard.

A beaten egg mixture that is cooked without stirring & served folded in half

Golden droplets of moisture that sometimes form on a meringue.

Coating on the egg shell that seals its pores…. Reduces moisture loss.

Mixture that forms when oil and liquid are combined.

Mixture of milk, egg, sugar, and a flavoring that is cooked until thickened.

Using your vocab notes, determine the

names of parts of the egg:1.

5.6.

3.

2.

ACTIVATING STRATEGYchalaza

7.

Vitelline membrane

58% white31% yolk11% shell

germ cellThere are two light blue areas in the white (albumin) of the egg. The darker of the two is the thicker part of it.

Albumin is 100% PROTEIN!

4.

8.

9.

A very old egg will actually float in the water

and should not be eaten.

Egg Notes Structure of Eggs:

– Eggcellent source of protein, therefore can be used in place of meat, poultry, fish– One of the few good sources of vitamin D – egg yolk– One of the highest sources of cholesterol (210 mg)

Nutrition:– Shell is porous.– That feature allows for exchange of moisture & gasses.– Color varies; depends on breed of chicken– Membrane between shell & white – inner membrane contracts as moisture is lost– Fresh egg has small air sac– Hi proportion of thick white indicates high quality

Changes during storage:– Air cell increases in size (moisture evaporates through porous shell)– Increased humidity reduces moisture loss– Sore blunt end up to avoid movement of air sac

Candling – A procedure to check interior quality of egg. Due to salmonella food poisoning, do not use eggs in raw

state.

Sizes: determined by weight per dozen

Grades: AA, A, B, C– AA thickest albumin– A– B– C

Jumbo 30 oz. per dozen

Extra large 27 oz. per dozen

Large 24 oz. per dozen

Medium 21 oz. per dozen

Small 18 oz. per dozen

Peewee 15 oz. per dozen

What is the ‘bloom’ on an egg?

BLOOM The coating or covering on the egg shell that seals its pores. Bloom, also called cuticle, helps to prevent bacteria from getting inside the shell and reduces moisture loss from the egg. Eggs are washed before they are sent to market. This is necessary for cleanliness, but it removes the bloom. To restore the protection, packers give the eggs a light coating of edible mineral oil.

Which egg would you give the best

and worst grade?

AA

B

Functions of eggs1) Add color to food2) 2 add flavor to food3) Thicken4) Bind food together

5) Leaven6) Create foam7) Add nutrients8) Emulsify

• Eggs coagulate in heat (become firm and thicken)• 79 calories in one medium egg• Over cooking toughens the protein in eggs• When whipping egg whites, even one drop of egg yolk will reduce

the volume of the whites by 1/3rd! This is because yolks contain fat. Be cautious when separating eggs that no yolk mixes with whites.

• To hard cook eggs (never say “Hard boil”!)• Place eggs in cold water• Heat to just below boiling point• Simmer 20 minutes• Cool immediately to avoid green ring around yolk

Eggs – Study Guide

1. Label the following parts of the egg.

2. The _______ is a porous covering which keeps the air out of the egg.

3. Do not ______ eggs as this removes the coating (bloom).4. T or F – The color of the egg shell does not effect the cooking performance or

nutritive value.5. The white should be ______ and stand up well around the yolk.6. The _____ should be firm and well centered.7. The air cell between the shell and the membrane grows Smaller/Larger with

age.8. Eggs are very high in ______ as well as minerals, vitamins, and fat.9. Grading refers to the interior/exterior quality of eggs.10. List the six sizes in which eggs may be purchased in order of largest to

smallest:

shell

wash

thickyolk

protein

jumbo, extra large, large, medium, small, pee wee

Eggs – Study Guide (cont.)11. A fresh/stale egg will sink to the bottom in a pan of cold water.12.When held to the light, a fresh egg will appear cloudy/clear.13.A _______ egg has a dull, rough shell, and a _____ egg has a smooth, shiny shell14. Eggs should be placed in the ___________ as quickly as possible after purchase.

The following phrases may be found in various recipes. Explain how you would accomplish each:

15.Beat egg slightly –

16. Beat eggs until thick –

17.Beat egg whites until stiff –

18.Two basic rules you must always keep in mind when cooking eggs are:a. b.

19. To ensure quality, the break-out test is often used in combination with candling. Sample _______ from each shipment are _______ and evaluated.

fresh stalerefrigerator

Low heat Avoid over cooking

eggs broken

Use fork to break yolk and combine it with white

To beat with rotary or electric mixer until eggs thicken and become lighter in color

Separate egg, beat with rotary or electric mixer until egg whites are stiff, have a glossy appearance, and stand up in moist peaks

FRESH STALEDull shell

Smaller Air Cell

Sinks in water

Difficult to peel a hard cooked fresh egg

When held to light, interior appears clear

Albumin is thicker

Shiny Shell

Larger Air Cell

Floats in water (throw away)

Easy to peel a hard cooked stale egg

When held to light, interior appears cloudy

Albumin gets thinner

Less nutritional value

Shell appearance?

Air Cell?

Sink / Float?

Albumin?

Peeling?

Nutrition?

Amazing Eggs!

(VHS)

1. List three reasons why eggs are so amazing.

2. List three steps eggs experience from the hen to your dinner table.

3. Does egg size have any relationship to the quality of the egg?

4. List the six egg sizes:

5. List 3 nutrients in eggs:

6. List six functions of eggs.

7. List six ways to prepare eggs.

Healthy, nutritious, low cost, easy to find, fast & easy to prepare, great meals & snacks, versatile, popular

Laid, gathered mechanically, placed in containers, washed, sprayed w/ mineral oil, sorted, graded, packaged, sold in stores

NO

Jumbo, Ex. Lg., Lg., Med, Sm., Pee wee

Vit. A, B-12, Riboflavin, Iron, Calcium, Thiamine, Niacin, Phosphorus, Iodine, Pantathenic Acid, Vit. D

Leaven, bond, thicken, coat/glaze, clarify, emulsify, garnish, color, moisten, dry, flavor, add nutrient

Scrambled, fried, poached, hard cooked, soft cooked, baked, meringue, mayonnaise, omelet, frittata, sauce, souffle, french toast, custard, eggnog, custard ice cream, quiche

http

://w

ww

.eho

w.c

om/h

ow

_781

3921

_sto

p-m

erin

gue

-wee

ping

.htm

l

Egg whites that are beaten (meringue) reach their best volume when the are beaten/whipped

at ROOM TEMPERATURE!