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Eggs

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Parts ofthe EggThe Parts of the Egg

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Egg Sizes and WeightEgg Sizes Per Dozen

Peeweeeggs 15 ounces (425 grams)

Smalleggs 18 ounces (510 grams)

Mediumeggs 21 ounces (595 grams)

Largeeggs 24 ounces (680 grams)

Extra-largeeggs 27 ounces (765 grams)

Jumbo eggs 30 ounces (850 grams)

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Egg CookeryPrinciplesUse Low Temperature

forbesttenderness and

palatabilityUse Gentle Heat

Do notletany fat oryolk

mix withwhitewhile

beating whites.

Cook thoroughly

WHY?

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Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except

vitamin C) and minerals essential for good health.Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk(1.5 grams saturated), 213 mg of cholesterol and 75 calories.

-PERCENTAGE OF U.S. RECOMMENDED DIETARY ALLOWANCES:

1

0 Protein15

Niacin *

Vitamin B6 4 Zinc 4

Vitamin A 6 Calcium 2

Folacin 8 Biotin 4

Vitamin C*

Iron 6

Vitamin B12

8 Pantothenic

Acid 8

Thiamin 4 Vitamin D 6

Phosphorus10

Copper**2

Riboflavin 10 Vitamin E 2

Iodine 15 Magnesium 2

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Nutritional Contributions

EGG NUTRITION PROFILECalories80

Protein6.30gTotal Fat5g

Monounsaturated2g

polyunsaturated.07g

saturated fat1.50g

Cholesterol213mg

carbohydrates.60g

sodium63mg

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EGGCITING NEWS:The American Heart Association's new guidelines nowpermit an egg a day, rather than only three a week.Eggs can be an important part of an active person's diet.They are a good source of high quality protein and contain13 vitamins and minerals.

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Egg FunctionsBinder

Thickening

Emulsifying

Leavening

Structuring

Adding nutrition,flavor, texture

color

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Grade AA

The insides of the egg cover a small area.The white is firm. There is a lot of thickwhite around the yolk and a small amountof thin white. The yolk is round and standsup tall.

Grade A

The insides of the egg cover a mediumarea. The white is pretty firm. There is agood amount of thick white and a mediumamount of thin white. The yolk is round andstands up tall.

Grade B

The insides of the egg cover a very wide area.The white is weak and watery. There is no thickwhite and the large amount of thin white is

spread out in a thin layer. The yolk is large andflat.

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Grade shells and uses.GradeAA

GradeA

Grade B

Grade C

Perfect Shell/ Fried

andPoached

Maybe some

abnormalities,

Baking in Recipes

Abnormalities,

Baking in Recipes

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Uses of Freshand Old EggsFried

Poached

Baking

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Eggs Cooked in ShellHard-Cooked Soft-Cooked

Boiling eggs makes them tough and

Rubbery, simmer them.

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Eggs cooked out of shellFried

OverEasy

Shirred/Baked

Scrambled

Omelet

Ina framePoached

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Green Eggs?Ironand Sulfur

Immediately put in

coldwater

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Beating Egg Whites

Foamy

Soft Peaks

Stiff Peaks

Fat inhibits foam

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Match TermsCandling

Albumen

Yolk

AirCell

Shell

ChalazaBloom

USDA

United StateDept.Agriculture

Separationbetween

membranesWhite part ofanegg

Outercovering ofaneggshell

Anchors and supports yolkfrombreaking in shell.

Yellow part ofegg

Process of grading eggs withlight.

Outercovering, brittleandporous

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The End?