PowerPoint Presentation - Egg Cookery Presentation

EGG COOKERYFamily and Consumer ScienceJohn Deere Middle SchoolMrs. Bonnie LartzTHE INCREDIBLE EDIBLE EGG

ShellMembraneEgg WhiteEgg YolkWhite ChordsAir CellEggs are composed of several distinct parts (Chalaza)

belong to the meat group contain nutrients protein fat vitamins A, B, D, K iron

EGGS two large eggs equal a serving each egg contains approximately 80 calories

Eggs are graded for quality using a process called candling.The four grades used for eggs are:AAABC

AA - yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin whiteA - yolk is round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolkB - the yolk is flattened and there is about as much or more thin white as thick whiteC - not sold in stores; may be used in prepared mixes

The six sizes of eggs are based on weight per dozen.Egg Size

Brown shelled eggs have the same nutritional value as white shelled eggs; The color of the shell is dependent on the type of chicken that laid the egg.Seven Cents Key to Buying Eggs If there is less than 7 cents difference between two sizes of eggs, the best buy is the larger size.

Egg Storage Store in the refrigerator for 4 to 5 weeks Store in the original carton with the blunt side up Do not wash until ready to use

Egg Freshness Test Check date on the carton Shell should be rough and dull Fresh eggs sink in a dish of cold water

EGG COOKERY METHODS

An egg fried on one side only Sunny Side UpAn egg fried on one side with hot grease spooned over the top Basted Egg

Eggs fried on both sides with a runny yolk Over EasyOver HardAn egg fried on both sides with a hard yolk

Raw egg cooked in hot water or in an egg poacher Poached Eggs

Shirred Eggs

Raw egg baked in the oven Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks Scrambled Eggs

Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve Omelet

Whole egg cooked in SIMMERING water for three to five minutes Soft Cooked EggWhole egg cooked in SIMMERING water for twenty minutes

Hard Cooked Egg

Egg and cheese mixture baked in a pastry shell Quiche

Egg and white sauce mixture placed in a dish and baked Souffl

Drink made using raw eggs Egg NogEgg and milk mixture baked in custard cups Custard

Chopped hard cooked eggs blended with mayonnaise Egg SaladFried eggs and bean sprouts Egg Foo Yung

Poached egg on an English muffin topped with sauce Eggs BenedictPROPERTIES OF EGGSCoating Agent

French ToastFried ChickenThickening Agent

PuddingCustardBinding Agent

Chicken CroquettesMeatloafLeavening Agent

Angel food CakeSoufflEmulsifier

MayonnaiseOther uses for eggs

ShampooMeringue