Food and Nutrition I

Storing Eggs
Overview:
The proper storage of eggs will be explored through a lab experience.

10-12 Grade 60 min

Teaching Materials
Each group will be given a different type of egg or combination of eggs that have been frozen.

Standards/Objectives:
Standard 5: Students will identify the sources and functions of proteins and fats and apply appropriate food preparations techniques. Objective 2 C: identify appropriate storage of eggs. ( Cognitive Domain, Level 6: Evaluation The students will compare and contrast the difference in the different ways eggs were frozen.

Other Resources/Technology
Food Network Egg Video (video is saved to Nutrition 1 folder)

Introduction/Set Induction (4 min):

On the outside of an egg, they look the same. The inside however could be a very different story. Teach the students how to tell the difference between a hard boiled and a fresh egg. [The hard boiled one will spin longer and faster.] Teach the students how to tell the difference between a new and old egg. [A new egg will float in water. An old egg will sink to the bottom.]

Transition (2 min):
Students move to the lab to evaluate the frozen eggs.

Storing Eggs 1

Lesson Body (42 min) (Content/Teaching Methods)

Inquiry-Based Instruction PHASE 1: Confrontation with the Problem (1): You have a lot of eggs on hand and you dont want them to go to waste. How are you going to store them so that you can use them and not have them go to waste? PHASE 2: Data Gathering-Verification (10): Farmers sell their eggs, but what if you have a chicken coop full in your backyard and your neighbors dont like to use fresh eggs? They would rather buy them from the store. What are ways that you can store eggs other than letting them just sit in the refrigerator? Could you freeze them? Just how would you freeze them? Whole? Only yolks? Just the whites? Should you add anything to the eggs so that they freeze well? Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them. Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings. Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies. Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1-inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing. Hard-cooked whole eggs and whites become tough and watery when frozen so don't freeze them. If you use eggs that have been frozen and they had salted added to them, use them to make a savory dish. Eggs that had sugar added to them, use in a sweet dish. Be sure to label your eggs with what was added to them so you know when you go to use them! PHASE 3: Data Gathering-Experimentation (20): Each lab group has a different type of egg that has been frozen. What are their findings from the eggs they had that were frozen? [Cook them like scrambled eggs to see if they turned out like they would have if they were fresh?] PHASE 4: Organizing, Formulating, & Explanation (10): Students will explain to other classmates just what they found when they observed their eggs that had been frozen. Each group will briefly present their findings to the class. PHASE 5: Analysis of Inquiry Process (1): How are you going to store extra eggs if you ever have excess?

Transition (5):
Back to the labs to clean up and be back in their desks before it is time to go. Storing Eggs 2

Summary/Closure (2 min):
It is possible to freeze eggs. You may think about just how you will use them after you have frozen them. Will it be worth it to take the time to do so?

Assessment/Evaluation (5 min):
Before the students leave they have a half sheet of questions they have to answer. It is not graded, simply for my information. I want to know if they students grasped what was taught that day. 1. What do you do to freeze whole eggs? 2. What do you add to egg yolks to prevent them from getting lumpy? 3. Is salt or sugar added to egg whites to be able to freeze them? 4. What can you freeze and use as a garnish or topping later? 5. Why dont you freeze hard-cooked whole eggs?

Storing Eggs 3