Nutrional information
1egg =1oz of meat.
75calories
6gm protein
5gm of fat, 1.6gm saturated fat
63 mg sodium
213 mg of cholesterol
High BV- 100
Protein digestibility- 1.0
Complete Protein.
Serve safe
Receiving- 45degrees or lower.
No odor
Clean and unbroken shells.
Reject any eggs that smell like sulfur, off odor.
Old technique of candling is no longer used .
Simmering or hard cooking an egg
Soft cooked 1-2 mins.
Medium cooked 3-5 mins.
Hard cooked – 10mins.
Scrambled eggs
Beat the eggs. If milk is added add ½ cup for 6eggs.
Heat fry pan , add fat.
Add beaten eggs to the pan.
Stir eggs, cook to creamy consistency, remove eggs slightly undercooked.
Over easy egg
Over easy
Cook egg until white is set
Flip the egg by pushing the pan or using a spatula.
Cook until white is set with a soft yolk.
Fried egg
Hard fried Cook the egg until white is set
Puncture the yolk and flip the egg.
Continue to cook until yolk and white is set.
Quiche
Savory egg
Blend eggs with milk, cream and add ingredients like spinach, cheese, onion.
Pour it on uncooked crust.
Bake it.
Souffles
Prepare a base and add flavoring
Whip egg whites and fold the whites into base.
Fill the molds
Bake it in the oven.