eggs

What do I need to
know about eggs
related to selection,
nutrition, and cooking
methods?

eggs

Like dairy products,

eggs have nutritional
value and offer
versatility in cookery.

Eggciting Facts

1 ____ tablespoons worth of liquid, the egg yolk measures

3
* A whole egg is about
about____ tablespoon of liquid.
* There are about
egg and ____ calories in a cooked
70____ calories in an uncooked77
egg.
160
* China produces
the most eggs, at about ____ billion
65 per year.
280
* In the Aust, about
____ million hens produce more than ____ billion eggs per year.
250
* A hen can lay about ____ eggs per year.
1400
* The chicken
is one of the first domestic animals, appearing in China around ______
150
BC.
24
* The are some ____ chicken species
and hundreds 5
of chicken breeds.
350
* A chicken takes about ____ hours to lay7
one egg.
10
* Meringue topped pies should be baked at _____
2 degrees for ___ minutes.
* Hard cooked eggs can safely be kept in the fridge ___ to ___ days.
* Eggs500,000
that are kept at room temperature more than ____ hours lose moisture and
quality as well as being susceptible to bacterial growth.
,000
* Over _____________
eggs have been recalled due to potential contamination by
12
Salmonella.
4
72
* A person infected with Salmonella
enteritidis bacterium usually has abdominal
10,0
7
cramps, & diarrhea beginning
to ___ hours after consuming a contaminated food
7 ___00
or beverage.
11
* The illness usually lasts ___
to ___ days, 3and most people recover without
antibiotics.
1400
250
* In the Australia, approximately one in _________
eggs are internally contaminated
160
with Salmonella.
2807
* Most eggs are laid between ___ and ___ 11
a.m.
150
65
70

Y
A way to describe the shell of the egg, which allows air
Porous
to travel in/out of egg
Vitelline membrane
The membrane surrounding the yolk.
The air sac is located at the blunt end of the egg. It is formed when the
Air sac
inner and outer membranes separate shortly after the egg is laid.

Outer shell
Chalaza
Yolk
Albumin
Germ cell
Candling

Is a porous covering which allows for exchange of moisture &

gasses.
Structure inside the egg that keeps the yolk in place.
The yellow center of an egg; high in cholesterol (sat. fat)
Commonly called the white; fat free part of the egg
Located within the yolk; gives rise to the gametes (sex cells)
A procedure used to check interior quality of egg

Y
Souffle Fluffy baked preparation made with a starch-thickened
sauce into which stiffly beaten egg whites are folded in.
CustardMixture of milk, egg, sugar, and a flavoring that is

cooked until thickened.

Emulsion Mixture that forms when oil and liquid are combined.

Weeping
Beading

Layer of moisture that sometimes forms between a meringue

and a filling.
Golden droplets of moisture that sometimes form on a
meringue.
Fluffy white mixture of beaten egg & sugar. Can be soft or hard.

Meringue
Omelet A beaten egg mixture that is cooked without stirring & served

folded in half
Coating on the egg shell that seals its pores. Reduces moisture loss.

Bloom
CoagulumClumps of a protein food.

Using your vocab

notes, determine the
names of parts of the
egg:
8.

9.

ACTIVATING
STRATEGY

chalaza
1.

Albumin is 100% PROTEIN!

2.

58% white
31% yolk
11% shell

3. germ cell

There are two light blue

areas in the white
(albumin) of the egg. The
darker of the two is the
thicker part of it.

7.

4.
6.

5. Vitelline membrane

A very old
egg will actually
float in the water
and should not be
eaten.

Egg
Structure of Eggs:
Notes
Eggcellent source of protein, therefore can be used in place
of meat, poultry, fish
One of the few good sources of vitamin D egg yolk
One of the highest sources of cholesterol (210 mg)

Nutrition:

Shell is porous.
That feature allows for exchange of moisture & gasses.
Color varies; depends on breed of chicken
Membrane between shell & white inner membrane
contracts as moisture is lost
Fresh egg has small air sac
Hi proportion of thick white indicates high quality

Changes during storage:

Air cell increases in size (moisture evaporates through
porous shell)
Increased humidity reduces moisture loss

 Candling A procedure to check interior quality of

egg.
Due to salmonella food poisoning, do not use
eggs in raw state.
Sizes: determined by
weight per dozen

SIX SIZES:
Jumbo, Ex. Lg., Lg., Med, Sm., Pee wee

Grades: AA, A, B, C

AA
A
B
C

thickest albumin

What is the bloom on an egg?

BLOOM The coating or covering on the egg shell
that seals its pores. Bloom, also called cuticle, helps
to prevent bacteria from getting inside the shell and
reduces moisture loss from the egg. Eggs are
washed before they are sent to market. This is
necessary for cleanliness, but it removes the bloom.
To restore the protection, packers give the eggs a
light coating of edible mineral oil.

AA

Which egg would

you give the best
and worst
grade?
B

Functions of eggs
1)
2)
3)
4)

Add color to food

2 add flavor to food
Thicken
Bind food together

Eggs coagulate in heat (become firm and thicken)

79 calories in one medium egg
5)
Over
cooking toughens the protein in eggs
Leaven
When whipping egg whites, even one drop of egg yolk will reduce
6) Create foam
the volume of the whites by 1/3rd! This is because yolks contain
7)fat.Add
nutrients
Be cautious
when separating eggs that no yolk mixes with
8)whites.
Emulsify
To hard cook eggs (never say Hard boil!)
Place eggs in cold water
Heat to just below boiling point
Simmer 20 minutes
Cool immediately to avoid green ring around yolk

Eggs
of the egg.
Study
Guide

1. Label the following parts

2. The _______ is a porous
shell which keeps the
covering
air out of the egg.
3. Do not ______ eggs as this removes the coating (bloom).
was
4. T or F The colour of the egg shell does not effect the
h
cooking performance or nutritive value.
5. The white should be ______ and stand up well around the yolk.
6. The _____ should be
firm and well centered.
thick
7. The yolk
air cell between the shell and the membrane grows
Smaller/Larger with age.
8. Eggs are very high in ______ as well as minerals, vitamins, and
fat.
protein
9. Grading refers to the interior/exterior quality of eggs.

Eggs Study Guide (cont.)

11. A fresh/stale egg will sink to the bottom in a pan of cold water.
12. When held to the light, a fresh egg will appear cloudy/clear.
stale egg has a smooth, shiny shell
fresh egg has a dull, rough shell, and a _____
13. A _______
14. Eggs should be placed in the ___________
refrigerator as quickly as possible after purchase.
The following phrases may be found in various recipes. Explain how you would accomplish each:

15. Beat egg slightly Use fork to break yolk and combine it with white
16. Beat eggs until thick To beat with rotary or electric mixer until eggs
thicken and become lighter in color
17. Beat egg whites until stiff Separate egg, beat with rotary or electric mixer until egg whites are
stiff, have a glossy appearance, and stand up in moist peaks
18. Two basic rules you must always keep in mind when cooking eggs are:
a. Low heat
b. Avoid over cooking
19. To ensure quality, the break-out test is often used in combination with candling.
eggseach shipment are _______ and
broken
Sample _______ from
evaluated.

FRESH
Dull shell

STALE

Shell appearance?Shiny Shell

Smaller Air Cell

Sinks in water

Larger Air Cell

Air Cell? Floats in water (throw away)

Difficult to peel a hard cooked

Sink
fresh egg
When held to light, interior
appears clear
Albumin is thicker

Easy to peel a hard cooked stale

Float?
egg

When held to light, interior

Albumin?
appears cloudy

Peeling?
Nutrition?

Albumin gets thinner

Less nutritional value

1.

List three reasons why eggs are so amazing.

2.

Healthy, nutritious, low cost, easy to find, fast & easy to

Listprepare,
three great
steps
eggs
experience
from
the hen to your
meals
& snacks,
versatile,
popular
Laid, gathered
dinner
table. mechanically, placed in containers, washed,

sprayed w/ mineral oil, sorted, graded, packaged, sold in stores

NO

3.

Does egg size have any relationship to the quality of

the egg?

Jumbo, Ex. Lg., Lg., Med, Sm., Pee wee

Vit. A, B-12, Riboflavin, Iron, Calcium, Thiamine,

4.

List the six egg sizes:

Niacin, Phosphorus, Iodine, Pantathenic Acid, Vit. D

5.

List 3 nutrients in eggs:

Leaven, bond, thicken, coat/glaze, clarify, emulsify, garnish, color,
moisten, dry, flavor, add nutrient

6.

List six functions of eggs.

7.

Scrambled, fried, poached, hard cooked, soft cooked, baked, meringue,

mayonnaise, omelet, frittata, sauce, souffle, french toast, custard, eggnog,
List
six ways
to prepare
custard
ice cream,
quiche eggs.

http://www.ehow.com/ho
w_7813921_stop-meringu
e-weeping.html

Egg whites that are beaten (meringue) reach

their best volume when the are beaten/whipped
at ROOM TEMPERATURE!