The Incredible Edible Egg

The parts of the egg……

air cell

chalaza

yolk

germinaldisk

shell

Vitelline(yolk) membrane

thick albumen

thin albumen

Inner shell membrane

outer shell membrane

Sources of EggsCommercialDirect from the farm

PasturedFree-rangeCage-freeOrganic

An eggs nutritional value is affected by how the chicken was raised.Industrial laying hens are

raised in cages. They are fed only grain that results in their eggs having a lower nutritional value. They must also be given antibiotics because of their crowded, unnatural environment.

An eggs nutritional value is affected by how the chicken was raised.Cage free eggs come from

hens that are allowed to roam free inside a barn. The hens are less stressed than caged hens which increases the nutritional value of their eggs. They may receive antibiotics in their feed

An eggs nutritional value is affected by how the chicken was raised.Pastured and free-range

chicken eggs are from chickens who go outside and roam free. Their diet also includes bugs/worms (protein) and grass/seeds (vitamins and minerals) which increase the nutritional value of the egg. They do not receive antibiotics.

Organic – means the chickens were not fed any antibiotics or other chemicals

Shell Color

Is determined by the breed of the chicken which laid the egg.

Does not determine nutritional value.

Eggs are a Nutrient-dense Food

Which means that eggs have high amounts of nutrients for the amount of calories they provide:Complete ProteinVitamins A, D, and

riboflavin (B2)IronFat

GradingIndicated inner quality of the egg

Grade AA Grade A Grade B

Uses of Egg Grades

AA – used mostly in restaurants in recipes that required the egg to hold its shape when broken from the shell.

A – most common grade available in grocery stores

B – known as “breakers” because they are used in commercially processed food products

Size

Eggs are “sized” according to how much they weigh.

Peewee - < 42 gramsSmall – 42-48 gramsMedium – 49-55 gramsLarge – 56-63 gramsExtra large – 64-69 gramsJumbo – more than 69 grams

Most recipes are formulated for using large

eggs

Storing EggsIn their ORIGINAL CARTON in the

refrigerator. (The cardboard helps block unwanted odors and flavors from seeping into the egg. It also helps them retain their moisture.) Eggs are stored broad end up

How long can eggs be stored?In the shell: 2 -3 weeksOpen, raw eggs: 2 daysCooked: 2-3 days

Freezing EggsCooked whole eggs do not freeze

well http://www.incredibleegg.org/egg-facts/eggcyclopedia/f/freezing-eggs

To Wash or Not to Wash?

Commercial eggs do not need to be washed. This was done as part of their processing.

Eggs direct from the farm may need to be washed. Check with the farmer about how the eggs are washed and decide.

Best to wash just before using to maintain protective coating.

http://smallfarm.about.com/od/farmanimals/a/eggcollecting.htm

Cooking EggsShould be cooked using low

to moderate heat for the least amount of time possible.

Eggs become tough and discolored (green around the yolk) if overcooked.

When cooked, eggs coagulate which means they turn from a liquid to a solid

Cooking EggsWhole eggs in the

shell can not be cooked in the microwave. They will explode/burst.

Whole yolks will explode too if not pierced.

Ways that eggs can be prepared:

Soft cooked

Hard Cooked

Fried

Poached

Scrambled

Ways that eggs can be prepared:

Omelet

Baked or shirred

Frittata

Egg Fu Yung

Eggs Benedict

Ways that eggs can be prepared:

Quiche

Deviled

Soufflé

Meringue

How to Make a Hard-cooked Egg…

Place eggs in the bottom of a saucepan. Fill the saucepan with enough coldcold water to completely cover all of the eggs.

Cover the pan. Bring the water to a boil. Turn off the heat and allow the eggs to sit in the boiled water for 15-20 minutes.

Drain and quickly cool eggs with cold running water. This makes them easier to peel

Gently tap the eggs to crack the shell, and peel

Using Eggs in Recipes

List the five functions of eggs and give an example of a food product that they perform that function in:

FUNCTION FOOD PRODUCT -Binder -Meat Loaf

-Crab cakesMakes ingredients stick together

Using Eggs in Recipes

FUNCTION FOOD PRODUCT Thickener Pudding

Pumpkin Pie

Coating Breaded ChickenBrush on bread

increase the viscosity of a solution or liquid/solid mixture

To cover food with a "coating" that can be wet

Using eggs in recipes

FUNCTION FOOD PRODUCTLeavening Angel Food Cake

Agent Meringue Forgotten Cookie

Emulsifier Mayonnaise Hollandaise

Sauce

Give food a light, airy texture.

Keep two liquids that would separate combined (ex. Oil and vinegar)

USING EGG WHITES IN RECIPES

SEPARATING Egg Whites

Start with cold eggs, using 3 containers: A liquid measuring cup to separate into, a bowl to hold the yolks and another bowl to hold the SUCCESSFULLY separated whites.

A SPECK of yolk in the whites will keep them from beating to full volume.

Foamy Stage

Beat egg whites on high speed of electric mixer

Beaten eggs are “foamy” once they start turning white in color and are full of bubbles.

Allow egg whites to come to room temperature in order to have them reach their fullest volume

Soft Peak Stage

Beaten eggs are at “soft peak” stage when the mixer is stopped, lifted from the egg whites and the peak that forms stands up and then falls over.

Stiff Peak Stage

Beaten eggs are at “stiff peak” stage when the mixer is stopped, lifted from the egg whites and the peak that forms stands up and no longer falls over.

Adding Egg Whites to Recipes

When adding ingredients to beaten egg whites or beaten egg whites to another mixture, use a rubber scraper and FOLD them in gently.

Weeping Egg White

Liquid forms between meringue and pie filling; also drops on top of meringue

Caused by differences between temperature

References

http://www.eggsafety.org/