Eggs…YUMMY!!!

Egg Study Guide Notes

Follow Along! Created by: Christian Kilgore –Staley High School using www.uen.org “Egg Study Guide”

Draw & Label Parts of the EGG

YOLK

CHALAZA

AIR CELL

SHELL

THICK ALBUMEN

- WHITE

THIN ALBUMEN

- WHITE

SIX SIZES OF EGGS & WEIGHT PER DOZEN (12)

flickr.com/photos/sewcrafty/2439169081/

a. Jumbo – 30 oz. per doz

b. Extra large – 27 oz. per doz.

c. Large – 24 oz. per doz.

d. Medium – 21 oz. per doz.

e. Small – 18 oz. per doz.

f. Peewee – 15 oz. per doz.

TYPES OF EGGS

How should EGGS be stored and why?

1.  Eggs should be refrigerated and covered.

•  WHY? – Eggs will get older faster if not covered.

2.  Eggs should be large end up in the egg carton.

•  WHY? – The air cell must be on top. As it ages the air cell gets larger.

Principles of EGG cookery •  Cook at a LOW

temperature – Eggs cooked at a high

temperature can cause the egg proteins to lose moisture, shrink and toughen.

•  Cook until desired firmness

Fried Eggs

Nutritional Contributions of EGGS

•  PROTEIN

•  FAT

•  VITAMIN A

•  VITAMIN D

•  RIBOFLAVIN

•  IRON

•  PHOSPHORUS

Functions of EGG cookery •  Binder

•  Add nutrients

•  Color

•  Texture

•  Flavor

•  Thickener

•  Leavening agent

•  Emulsifier

Different Grades of Eggs WHITE YOLK SHELL USE IN

RECIPE Grade AA Thick Firm, stands

round and high - Yellow

Perfect Fried & Poached

Eggs

Grade A Thick Firm, stands fairly high –

Yellow

Perfect Fried & Poached

Eggs Grade B Thin Enlarged

and flattened - Yellow

May have abnormalities

Baking in Recipes

Grade C Thin Pale in color Abnormalities:cracked

Baking in Recipes

Uses of FRESH eggs and OLD eggs?

•  FRESH – Fried and Poached eggs

•  OLD – Used for BAKING. – If too old, they are discarded. – If cracked, they are usually dried for

powdered eggs! • Example…Instant Pudding

Brown Egg vs. White Egg

TRUE

FALSE LARGE EGGS

Hard-Cooked vs. Hard-Boiled •  Hard-Cooked

1.  Add enough COLD water over eggs

2.  Cover with lid 3.  Quickly bring to a boil 4.  Immediately remove

from heat (after boiling)

5.  Let eggs remain in water another 12-15 minutes depending on the size of the egg (SIMMER)

Hard-Cooked vs. Hard-Boiled

•  Hard-Boiled – If you continue

to boil the eggs, it makes them…

– TOUGH & RUBBERY

Egg placed in hot water

Ways to Prepare EGGS in the Shell

•  HARD-COOKED – Same procedure

except leave in water longer 12-18 minutes to cook (depending on the size of egg)

•  SOFT-COOKED – Place eggs in pan – Cover with COLD

water – Cover with lid – Bring to boil –  Immediately

remove from heat – Remain in water

another 4-5 minutes

Ways to prepare out of the SHELL!

FRIED

OVER-EASY

SHIRRED or BAKED

SCRAMBLED

OMELET

POACHED

EGGS IN A FRAME

or “TOAD

IN A HOLE”

Dark Ring around the Cooked Egg

What’s that all about?

• It’s the IRON and SULFUR of the egg.

• A chemical reaction. • To avoid it, immediately put the cooked egg in COLD water!

Stages of a BEATEN EGG Stage 1

•  FOAMY PEAKS – Bubbles and

foam on the surface.

Stage 2

•  SOFT PEAKS – Peaks that will

bend at the end when you lift the beater.

Stage 3

•  STIFF PEAKS – Form peaks that

stand up straight up when you lift the beater.

FAT inhibits beaten egg whites from

forming.

DEFINE THE FOLLOWING

CANDLING • Process of grading eggs with light.

ALBUMEN • WHITE PART OF AN EGG

YOLK • YELLOW PART OF EGG

AIR CELL • SEPARATION BETWEEN MEMBRANES

SHELL • OUTER COVERING OF EGG

• BRITTLE & POROUS

CHALAZA • ANCHORS & SUPPORTS YOLK FROM BREAKING IN SHELL

BLOOM • ANOTHER NAME FOR OUTER COVERING OF AN EGG

USDA United States Department of

Agriculture