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EggsEggs

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Air Cell

Yolk

Albumen“white”

Chalaza

Shell

Shell Membrane

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EggsEggs

Nutritional ValueNutritional Value ProteinProtein IronIron Vitamins and Minerals Vitamins and Minerals

especially especially vitamin Avitamin A. . Egg yolks are high in Egg yolks are high in

cholesterolcholesterol Egg whitesEgg whites are are

cholesterol free. cholesterol free.

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Grades of EggsGrades of Eggs

Eggs are graded by Eggs are graded by the the USDAUSDA. .

Eggs are graded for Eggs are graded for quality by a system quality by a system called called candlingcandling. . Grade AAGrade AA Grade AGrade A Grade BGrade B

Grade AA

Grade A

Grade B

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Egg Size and ColorEgg Size and Color

Common sizes of eggs sold:Common sizes of eggs sold: JumboJumbo Extra LargeExtra Large LargeLarge MediumMedium Small Small

The The breed of chickenbreed of chicken determines the egg determines the egg shell color, there is no nutritional difference. shell color, there is no nutritional difference.

Most recipes are formulated to use Most recipes are formulated to use large large eggs.eggs.

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Storing EggsStoring Eggs

Be sure eggs are Be sure eggs are clean clean and and uncrackeduncracked. . Store in the refrigerator in the Store in the refrigerator in the original original

cartoncarton. Do not store them in the egg tray . Do not store them in the egg tray commonly found in the refrigerator door. commonly found in the refrigerator door.

Store eggs Store eggs largelarge end up. end up. Leftover Leftover egg yolkegg yolk or or egg whiteegg white can be can be

frozen for longer storage. frozen for longer storage.

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Where Eggs Come FromWhere Eggs Come From

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Eggs As IngredientsEggs As Ingredients

Eggs function as an Eggs function as an emulsifieremulsifier. An . An emulsion is a mixture emulsion is a mixture that forms when you that forms when you combine liquids that combine liquids that ordinarily do not mix. ordinarily do not mix. Example: Example:

Mayonnaise, Mayonnaise, Hollandaise sauceHollandaise sauce. .

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Eggs As IngredientsEggs As Ingredients

Egg foams are used Egg foams are used to add to add airair to foods. to foods. When you beat air When you beat air into egg whites, many into egg whites, many air cells form. air cells form. Example- Example- Angel foodAngel food

CakeCake

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Eggs As IngredientsEggs As Ingredients

Heat causes egg Heat causes egg proteins to proteins to coagulate coagulate (thicken). Whole (thicken). Whole eggs and egg yolks eggs and egg yolks are used as are used as thickening agents in thickening agents in such foods as such foods as sauces, custards, and sauces, custards, and puddings. puddings.

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Eggs As IngredientsEggs As Ingredients

Eggs act as Eggs act as bindingbinding agents that hold agents that hold together the together the ingredients in foods ingredients in foods such as meat loaf. such as meat loaf.

Eggs also add Eggs also add structurestructure to baked to baked products such as products such as muffins and cakes. muffins and cakes.

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Using Raw EggsUsing Raw Eggs

It is safest not to use It is safest not to use rawraw eggs in any dish eggs in any dish that is not thoroughly cooked. that is not thoroughly cooked.

If a recipe call for whole eggs, you can use If a recipe call for whole eggs, you can use a a pasteurized pasteurized egg product. egg product.

Egg substitutes are made largely from real Egg substitutes are made largely from real egg whitesegg whites. They are cholesterol free, fat . They are cholesterol free, fat free and lower in calories than whole eggs. free and lower in calories than whole eggs.

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Methods of Cooking EggsMethods of Cooking Eggs

ScrambledScrambled Watch "How to Scramble Watch "How to Scramble

Eggs" Video at Taste of HomeEggs" Video at Taste of Home PoachedPoached Watch "How to Poach Eggs" Watch "How to Poach Eggs"

Video at Taste of HomeVideo at Taste of Home FriedFried Watch "How to Fry Eggs" Watch "How to Fry Eggs"

Video at Taste of HomeVideo at Taste of Home BakedBaked Hard Cooked/Soft CookedHard Cooked/Soft Cooked Watch "How to Hard Boil an Watch "How to Hard Boil an

Egg" Video at Taste of HomeEgg" Video at Taste of Home

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OmeletOmelet

Beaten egg mixtures Beaten egg mixtures that are cooked that are cooked without stirring and without stirring and served folded in half. served folded in half.

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SoufflSoufflééss

Fluffy baked Fluffy baked preparations made preparations made with a starch with a starch thickened sauce that thickened sauce that is folded into stiffly is folded into stiffly beaten egg whites. beaten egg whites. They are similar to They are similar to puffy omelets. puffy omelets.

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MeringuesMeringues

Meringues are fluffy, Meringues are fluffy, white mixtures of white mixtures of beaten beaten egg whitesegg whites and sugar. and sugar.

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SeparateSeparate the eggs. Eggs the eggs. Eggs separate best when they separate best when they are are coldcold. Allow the eggs . Allow the eggs to come to to come to roomroom temperaturetemperature. .

When separating the When separating the yolks from the whites, be yolks from the whites, be careful that no careful that no yolk yolk mixes mixes with the whites. Even a with the whites. Even a drop of yolk can keep the drop of yolk can keep the whites from reaching full whites from reaching full volume. volume.

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Use onlyUse only glass glass or or metal metal bowls when beating egg bowls when beating egg whites. Do not use whites. Do not use plasticplastic. .

Beat the egg whites with Beat the egg whites with cream of tartarcream of tartar (an acid (an acid used to stabilize the egg used to stabilize the egg whites) until foamy. Add whites) until foamy. Add sugar gradually as you sugar gradually as you continue beating. When continue beating. When the meringue has the meringue has reached the correct reached the correct stage, add flavoring. stage, add flavoring.

How to Make Egg How to Make Egg Meringue Video – Meringue Video – 5min.com5min.com