the incredible edible egg shell membrane egg white egg yolk white chords air cell eggs are composed...
TRANSCRIPT
THE INCREDIBLE EDIBLE EGG
Shell
Membrane
Egg White
Egg Yolk
White Chords
Air Cell
Eggs 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
QuickTime™ and aPhoto - JPEG decompressor
are needed to see this picture.
Eggs are graded for quality using a process called candling.
The four grades used for eggs are:
AA A B C
AA - yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white
A - yolk is round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolk
B - the yolk is flattened and there is about as much or more thin white as thick white
C - not sold in stores; may be used in prepared mixes
The six sizes of eggs are based on weight per dozen.
Egg Size ……
QuickTime™ and aPhoto - JPEG decompressor
are needed to see this picture.
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
An egg fried on one side only ……
Sunny Side Up
An egg fried on one side with hot grease spooned over the top ……
Basted Egg
Eggs fried on both sides with a runny yolk ……
Over Easy
Over Hard
An 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 Egg
Whole 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 ……
Soufflé
Drink made using raw eggs ……
Egg Nog
Egg and milk mixture baked in custard cups ……
Custard
Chopped hard cooked eggs blended with mayonnaise ……
Egg Salad
Fried eggs and bean sprouts ……
Egg Foo Yung
Poached egg on an English muffin topped with sauce ……
Eggs Benedict
Coating Agent
French Toast
Fried Chicken
Thickening Agent
Pudding Custard
Binding Agent
Chicken Croquettes Meatloaf
Leavening Agent
Angel food Cake Soufflé
Emulsifier
Mayonnaise
Other uses for eggs ……
Shampoo Meringue