Egg Assignment #2 - Mrs. Anthony's FACS Classes...How hens produce eggs • A rooster is not needed...
Transcript of Egg Assignment #2 - Mrs. Anthony's FACS Classes...How hens produce eggs • A rooster is not needed...
EggsNutritious, Affordable, Versatile
Mrs. Anthony
Trivia
There are 200 Breeds of
Chickens!
• White shelled eggs are produced by hens with white feathers and white ear lobes.
• Brown shelled eggs are produced by hens with red feathers and red ear lobes.
• An average commercial hen lays 200-
325 eggs a year.
• To produce one egg, it takes 24-26
hours
• Thirty minutes later she starts over.
https://www.youtube.com/watch?v=7J4aK5uAYWI
How hens produce eggs
• A rooster is not needed for a hen to lay an egg
– Hens lay eggs no matter what (6 months or older)
• If a rooster mates with a hen then the egg will
become fertilized (make a baby chick) and then the
hen will lay on the egg
• If there is no rooster to mate with, the egg just
stays an egg (unfertilized)
• Roosters are not kept in with hens at commercial
farms where we typically get our eggs from
• An egg shell may have as many as
17,000 tiny pores on its surface • The pores grow larger as the egg ages, which can
increase the chance for bacterial contamination
Nutrition Information
• What nutrients are found in eggs? (13)• Iron Calcium Protein Vitamin D
Choline Saturated. Fat Cholesterol
• What nutrients are found in the yolk?• Cholesterol and Sat. Fat (which is why health
experts suggest that you limit your yolks to 4-5 per
week.)
Nutrition Cont…
• 1 egg =70-100
calories
• 1 egg = 185mg
cholesterol
Nutrition Cont…
• Cholesterol can contribute to heart
disease
• Cholesterol clogs the arteries!
*No more than 300mg a day!
*Some studies show that eggs do not
increase “bad” LDL cholesterol
Storage of Eggs
• Keep eggs cold!
• Refrigerate within 2 hours
• Don’t store eggs on the door – not cold
enough.
• Store eggs in the carton: they stay fresh
longer, they won’t absorb smells from
the refrigerator.
• Eggs age more in one day at room
temperature, than in one week in the
refrigerator.
Storage Cont…
Storage Cont…
• Don’t freeze eggs unless you follow
special directions:
• Not in shell
• If separating
• White can be frozen in bag or ice cube tray
• Yolk, beat with a tiny dash of salt or sugar
• If freezing both parts, beat together then freeze
Egg Safety
• Wash hands after handling raw eggs
• Do not eat raw or uncooked eggs
• Cook eggs to 160 degrees
Buying Eggs
GRADE
• USDA grade shield means federal gov’t has inspected for wholesomeness
• Inner and outer quality of egg is checked
• AA and A – thicker white, better appearance when cooked
• B - use when appearance isn’t important (baked goods)
SIZE
• Determined by the minimum weight for a dozen
• Most common sizes are large and extra-large.
• As a general rule, recipes assume large eggs will be used.
• Usually priced by size and supply
Look at the cartons!
Buying Eggs Cont…
• Be careful with cracked
eggs – germs can enter
• Check your eggs before
you leave the store.
• Check the expiration
date on the carton (3-4 weeks
past sell by/4-5 weeks past packaged
date)
Egg Science
• Eggs act as many things in recipes – Binder: a liquid that helps hold a mixture together,
helps thicken dishes
– Emulsifier: a substance that holds together two
liquids that normally don’t stay mixed (oil and water)
– Leavening Agent: (helps rise) when you beat egg
whites, air enters, which creates a foam
• The foam adds volume and lightness which helps
soufflé puff up
Cooking Eggs
• Eggs contain Protein
• Protein is heat sensitive
• Cook eggs at a low heat and slowly
• High heat/overcooking can make eggs
tough, rubbery
Cooking Eggs
Microwaved
• Not in the shell
• Pierce the egg yolk
first or beat/whip first
Cooking Eggs
Poached- cooked in simmering water, out of shell, can be
served with runny yolk or hard yolk depending on how long they
are cooked
Cooking Eggs
Fried: fried in oil, margarine, or butter
Sunny side up – cooked on one side, yolk runny
Over Easy – cooked on both sides, yolk runny
Over hard – cooked on both sides, yolk hard
Cooking Eggs
Scrambled- beat eggs with
milk, cheese, and whatever
else. Cook in skillet, moving
around constantly
Cooking Eggs
Baked- (shirred eggs) Bake in
oven 12-18 min in a ramekin.
Cooking Eggs
Hard-Boiled- Cooked in shell, in
hot boiling water
Common Egg Recipes
Omelets: Eggs cooked on outside, inside ingredients
mixed separately
Frittata: All ingredients are stirred into egg mixture
Custards: Thickened blend of milk, eggs, and sugar and
baked
Meringues: Foam made from beaten egg whites and
sugar, then baked
Quiche- A pie with custard filling, containing chopped
veggies and cooked meats
Soufflé- folding stiffly beaten whites into a sauce and
baked
Omelets
Frittatas
Custards
Meringue
Quiche
Soufflé
Beating Egg Whites
• Separate whites from yolks
• Place whites in bowl.
• Beat at high speed until thick and white.
When egg whites won’t beat!
When beating egg
whites, it is important
to use clean beaters
and bowl.
The eggs won’t
beat if there is any
fat on the beaters or bowl.
No Yolk!
If beating egg
whites make sure
not to get yolk in
with the whites.
The egg won’t beat!
Stiff Peaks, Soft Peaks
Stiff Peaks: Stand straight up Soft Peaks: Fold over
Types of Meringue
Hard or soft: Twice as much sugar to egg or
equal parts, sugar is whipped or folded into
egg whites- baked, or as a pie topping,
soufflé, or cake ingredient
Swiss: warm egg whites to 100 F with sugar,
then whip- used for buttercream frosting or a
pie topping
Italian: Hot sugar syrup poured into whipped
egg whites- used for frosting or mousse