Name: Closs:_ Bin#:_

Eggs: Frittatas and Cluich,e

Things thot f should be oble to do by the end of the Eggs
Unit:

- Identify rrhe ports of on eggi Air cell, Thin

Albumen ( white), Thick olbumen (white), Yolk,
Cholozae.
- Exploin whot determines the color diff erence
in the shell ond yolk
- Exploin how to properly store eggs
- Exploin the diff erenf [pes of eggs ovoiloble:
- Orgonic
- Omega 3
- Free Ronge / FreeRun

- Exploin ond demonstrote proPer egg handling to ovoid

solmonello food poisoning

- Exploin the proper cooking technique f or

) fr¡ttotqs
- Demonstrote how to properly wrop tortillos when
worming them in on oven.
 Quolity ond Grqdes

Ec;tl S'r'RtJ(''rlrRE
( c-ll All eggs sold ot g?ocety
\irlk
.'\rr
r ,ì hell
stores must meet strict
? hc'll
Ìr'l ett'¡ hrallr's stondords. Only those of
high guclíty reoch the
consumer. Eggt must be
checked for inferíor
guolíty by condling, o
process where eggs are
\/itellirre
hle¡nlrra¡le (lernrinal possed over o strong light
Disk to show the shell ond
lrrrr ,'\lhu¡nert interior.
1r,r,hite)
('halaz¡e Tlrick ,'\lhu¡nen
CHANGEs rN QUALTW
IJRHSII ot_t) OVER TTME:
THIN WHITE
r-.c;(; . tlHlcx 1".( i(ì Eggs must be stored in
the refrigerotor to
mointaín Grode A guolíty.
Eggs kept at room
temperoture deteriorote
os much ín o doy os they
L do in o week under
refrigeralíon.

As on egg sgesl

The AIR CEIJ- becomes lorger

The YOLK becomes flotter, larger ond breoks more eosíly
The THICK WHITE becomes thín ond wotery

5HELL COLOUR
Shell colour moy vory from white to brown, dependíng upon the breed
of the hen. There is no difference in nutritive volue, flovour or cooking
performoncebetween o white shelled qnd brown shelled egg.
YOLK COLOUR
Yolk colour reflects thelype of groin in the hen's feed. A wheof-
bosed diet yields o lemon yellow yolk colour. A corn or olfolfo-bosed diet
yields an orange yellow yolk colour.

E6G WHTTE COLOUR

Sometimes o rqw egg may hove q greenish hue due to the presence of
ribof lavin (Vitomin B2). Sometimes the row egg whi're moy be cloudy. This is
due to the noturol presence of corbon dioxide which hos not hod time to
escape through the shøll ond thus indicqtes avery fresh egg.Ín both coses,
the egg is perf ectly safe to eot.

BLOOD SPOTS
Blood or "meot" spots ore occosionolly found on on eggyolk. These tiny
red or red-brown spots ore not hormful. They ore coused by the rupture of o
blood vessel during formotion of the egg. Blood spots do not indicote a
fertilized egg. Candling reveqls most blood spots ond those eggs s?e
removed, but even with electronic spotters, it is impossible to cofch oll of
them. Tf desired, the spot con be removed with the tip of o cleon knifø prior
to cooking. These eggs a?e sofe to eot.
"wHrrE RoPEy rHrN6S" (CHALAZA)
More noticeoble the freshe? an egg is, the two chqloza in on egg
"onchor" or keep the yolk ín the centre of the egg.They are saf e to eot ond
generally "disoppeor" when an egg is cooked . However, if desired, they con
be removedbefore cooking with the tip of q fork or knife.

Hondling ond Storing

When buying eggs, check the Best Before dqte on the corton. ft
indicotes lhelength of time 'lhe eggs will mointqin their grade "A" guolity. ff
you wont to eat them after the dote, they ore best used in thoroughly
cooked dishes, i.e. boked, hord-cooked or scrombled rother than soft-
pooched.

Keep qgs fresh os possibleby storing thern in the refrigerator in th¿ir

as
origincl cqrton os soon qs you ge'l home. The corton protects the eggs from
obsorbing f lovors ond odors of other foods nøarby, especiolly from strong-
smelling foods like onions, cheese or cobboge. Keep row foods (meots,
poultry, ond eggs) seporote from cooked foods in the refrigerator.

Keep eggs intha moin body of the fridge (not on the door). This will keep
them qt o more constont, cold¿r temperoture

Keep eggs in their originol cortons. This will protect them f rom toking on any
off-odors from ony strong-smelling goods in the frtdge (eg. onions, strong
chesses or mects).

Types

Eqgs in Their Shell

The most common arewhite ond brown-shelled eggs. fdenticol in nutrient
volue, the only reol diffe?encebetween the two is the breed of hen they
come f rom. White shelled eggs typicolly ore from hens with white f eothers
(usuolly White Leghorns in Alberta), whilø brown shelled eggs aîe typicolly
from hens with brown festhers.

Speciolty eggs
Orgonic - hens arefed c speciol Íeed hoving ingredients that were grown
wíthout pesticides, herbicides qnd commercial f ertiliz¿r.The nutrient
content of these eggs is NO different thon the nutrient content of
conventional eggs. Orgonic eggs,like conventionol eggs, contoin no ontibiotics
or hormones. Look for o "certified orgcnic" mork plus the nome or number of
Ihe certifying body on the lobel . . . to help ensure you ore getling whot you
are paying for.

Vegetorion (No Animcl By Products)- hens orefed o speciol feed contoining

ingredients of plont origin only. The nutrient content of these eggs is the
sqme os that of conventionol qgs.

Omego-3-Enhonced - These eggs a?e creoted by including tQ-âO% of f lcx in

the hen's diet, which in turn, results in these eggs being higher in omego-3
fotty acids thon conventional eggs. (Omego-3 fotty acids moy help lower
blood triglyceride levels. Keeping blood triglyceride ot "heohhy levels" hos
6een shown to be good for heort heolth.)

Vitomin-Enhonced - These eggs ore from hens f ed o nutritionolly-enhonced

diet havinghigher levels of certoin nutrients (e9. vitomin E, folote,lutein,
vitomin B-ó, vitomin B-12). As q result, these eggs contoin slightly higher
omounts of nutrients.

Free Ronç/Free Run - They ore not the some. Free-range eggs qre those
from hens who hove qccess to nesting boxes, open floor spoce, perches gnd
outdoor runs. Free run eggs, on thø other hond, are from hens allowed fo
room freøly in on enclosed focility (born). Producers hove more work becouse
egg saf ety ond guolity is more chollenging to monoge in both Ìhese situotions
since ?-ggs con come in contoct with droppings qnd dirt, qs well os con be loid
in mony ploces moking quick egg collection o chdllenge. The nutrient content
of lhese eggs is NO different thon the nutrient content of eggs of hens
rqised in conventionol ccAe housing systems.

Egg Cookery
Undercooked eggs qre o serious heolth threot because of solmonello
bacterio. ft's important to cook eggs of o moderate temperoture. If you
overcook eggs aÌ o high temperoture you will und up with o tough rubbery
ond discolored fincl product.

A frittoto is a flot
open-fdced om¿let. They ore not folded ove?. fnsteod
the eggs arebeaten qnd mixed with the precooked filling ingredients qnd
then cooked over low heot without stirring. A fritloto cqn eithør be turned
over ond cooked on the other side, or ploced under o broiler until the top is
slightfy browned. Frittotos are usuolly cut into wedges qnd served.

Quiche is o pie crusl f illed with q mixture of eggs, cheese and vegetobles or
meot
 Name: Class: Bin#:

¡rN"
Bocon Egg Tocos
Temp: 200o F
Yield: 3 servings

Itrgredíents /lÂethod
Tortillos:
Wrop tortillcs in foil ond ploce ín ov¿n To worm.
#3 Preporing Bocon (lliÍcorwoveì
1. Cut 3 strips of bocon in holf crosswise ond ploce between 2 pieces of poper
towel on o plote
*r
2. Put the plcte in the microwove. Cook ofr hiqh 2-4 minutøs, checking the bqcon
once or twice to make sure it doesn't burn. Tf it needs more lime, cook in thirty-
second intervols unTil it's os crispy os you wont. Pot the bocon dry with poper towel.

Preporing Egg: (Stove Top)

, t.Grate 125 mL cheddor cheese
*g
2. In a bowl beot together:
3 eggs
sprínkle solt
sprínkle Wprr;
3. Sproy alarge skillet with Pom sproy
ùg
4. Pour in the egg mixture, rotating ihe skillet to coot the bottom
Cookthee-gg on low-mediun heot (4-5) (do noT scromble)
I When the egg is set, loosen the egg ond f lip it over to f inish the
cooking.

. Remove the egg to o cutting boord and cut into f inger width strips.
ü3
ó. Loy the egg down the center of eoch tortillo, top with
solso ( optíonol)
+1,2,3 graled cheese
bocon

7. Fold up the bottom ond roll up the sides to enclose the filling.
sedz 4/t4/tO
 Name Class:_ Bin#:-

Eggritos
Temp: 200" F
Yield: 3 servings

Ingredienfs /lÂethod
Tortillos:

ùg -ÞWrsp T large tortillos in foil ond ploce in oven to worm.

Filling Preporotion:
*.\ t. Grste 50 mL cheddor cheese
2. Meosure out 50 mL solso

1.fn a bowl beot togethert

.b2 3 eggs
.Ad to the eggsandbeaÌ togelher
75 mL corn kernels
þ 25 mL mÍnced onion
25 mL red or green pePper
O.5 mL bosil
+A O.5 mL oregono
I mL solt
1 mL peppe?

3. Sproy alarge skillet with Pom sproy

4. Pour in the egg mixture, rototing the skill¿t to coqt the bottom
Cookthe egg on low-medium heot (4-5) Do not scromblel
I When lhe øgg is set, loosen the egg ond flip it over to finish the
*2 cooking.

5. When the omelette is done slide it onto the tortillq.

ó. Spreod the solsa on the omeleÌte
7. Sprinklethe cheese onto the omelette.
+l 8. Roll up the tortilla tightly. Slice into three pieces

**You con wrap th¿ tortilla in oluminum foil ond ploce it in the worm oven until
you're ready to eot it.
4/t4/to
 Name Class: Bin#:
Hosh Brown Omelette
Yield: 2-3 servings
/
ltÂethod:
PrqEorino, Bocon
I.Cut 2 slices of turkey bocon in holf- Ploce the strips of bocon be'ìVteønZ piøces of pcper towel
on a plote.

?.Put the plote in the microwovø. Cookon high 1* minut¿s, checking the bocon oncear twice to
moke sure it doesn't burn. If it needs more time, cook in thirty-second intervols until it's os crispy
os you wont.

*t 3. Wipe extro g?ease off the bocon by potting it dry with poper towel

4. Remove bacon ond cut into smoll pieces

5.Grote5O mL cheddor cheese

1. Mince 25 mL finely chopped oníons ond odd to 25O mL frozen hosh brown pototo. Jlñix them
together.

2. Add 15 mL Conolo Oil to o skill¿t

3, Heot the skillel over medíum høot ( 5-ó). (Put in one hoshbrown os on indicotor to seøwhenthe
ù3 pon is hot)

4. Once skillet is hot, odd hosh browns ond onions to skillet. Spreod the hosh browns evenly over
lhe skillet.

5. Turn down the heat to low (4) ond cook over low h¿ot until the underside is crisp qnd brown.

6. Blend in o bowl.
2 eggs
25 mL nilk,
Sprinkle solt
Sprinkle pc;pper
*L Sprinkle dra mustard
Pour this over the pototo mixture ond top with groted cheese ond bocon.

7. Cover with o lid ond cook over low heol.(4)

8. When eggis done, loosen the omelette ond fold in holf. Serve worm.
Source: Heeso's Cookbook, Page54
2/6/t2
 Mini Corn Quiche
Time: ?O-?5 minutes (regulor oven)
10-15 minutes (convection oven)
Temp: 375" F
Yield: ó mini guiche (3" tort)

Írgnedients / lÂethod:

a t.Linethepizza pon with oluminum foil.

*3
2. Prepore the following ingredients(f ¡lling)
a, 50 mL corn kernels (thowed, droíned)
+r-
25 mL minc¿d onion
,3.Tn c liguid meosure, whisk Ìogether
ÙL
I egg
5O mL milk, or evoporoted mílk, or cereol creom
1 mL dried porsley
Solt and Pepper

. Ploce ó prepored tort shells on a pizza pdn. ( you will be shoring the pizza pon
wilh the other group in your kitchen)

*3 5. Spreod the fillings into the individuol tart shells

ó. Pour the egg mixture over the filling

7. Bake until o knife inserted neor the centre comes out cleon. Let stond 5 minutes
before serving.

Source: Eggs - Ncture's Treosure ,Poge t6

2/6/12
 Hom ond Cheese iÂini Quiche
Time: 20-25 minutes (regulor oven)
10-15 minutes (convection oven)
Temp: 375 " F
Yield: 6 mini guiche (3'torts)

Ingredients / ÂÂethod:
t. Line the pizza pan with oluminum foil
U
*g
?.Prepare the following ingredients (f illing)
aa,
þl 1 thick slice of hom, cut into smoll píeces
50 mL cheddon cheese, graled

o liguid meosure whisk togzther

*2. -3.Tn t egg
50 mL milk, or evoporoted milk, or cereol creom
1 mL dry mustor.d
Solt ond Pepper

4. Place 6 prepared tort shells on a pizzo pon. (you will be shoring the pizzc pon
with thø other group in your kitchen)

5. Spreod the fillings into the individuol tort shells

ü3
ó. Pour the egg mixture over the filling

7. gake until q knif e inserted neqr the cen'lre comes out cleon. Let stond 5 minutes
bef ore serving.

Source: Eggs - Nqture's Treosur¿ ,Poge t6

2/6/t2
 Mini Csrrot Quiche
Time: 2O-?5 minutes (regulor oven)
10-15 minutes (convection oven)
Temp: 375 o F
Yield: ó mini guiche

Ingredients / ÂÂethod:

.v3 ãt. Line the pizza pan with oluminum foil.

2. Prepare the following ingredients (filling)
z,
125 mL groted ccrrots
*ì
50 mL cheddar cheese, groted

3. In o liguid meosure, whisk toge'lher

ùL - I egg
5O mL milk, or evoporoted mílk, or cereol creom
pinch ginger
Solt ond Pepper

4.Place ó prepored tort shells on a pizza pon. (you will be shoring the pizza pon
with the other group in your kitchen)
5. Spreod the fillings into the individuol tort shells
t3
6. Pour thø egg mixture over the f illing

7.Bake until o knife inserted near the cenÌre comes ouf cleon. Let stond 5 minufes
6ef ore serving.

Source: Eggs - Noture'S Treosure,Page t6

2/6/12
 fvtini Quiche Lorroine
Tíme: 20-25 minutes (regulor oven)
10-15 minutes (convection oven)
Temp: 375 " F
Yield: 6 mini guiche ( 3" tort )

fngredients / ÂAethod:
t.Linethe pizza pon with qluminum foil
ù3 /Y
2 2 repare'nit;):":i,n
::ïi:ff
P

dt lÏl'ill) uo
I
green onion, minced ",,
5O mL swíss cheese, groted
fn o liguid meosure whisk togelher
-3.
iL 'legg 5O mL mílk, or evoporoted milk, or cereol creom
pirch dty mustard
pinch nutmeg
Solt ond Pepper

4.Place6 prepared tart shells onaptzza pon.( you will be shoringthepizzopan

with the other group in your kitchen)

5. Spreod the fillings into the individuql tqrt shells

ùg ó. Pour the egg mixture over the filling

7.Boke until o knife ins¿rted neqr the cenlre comes out cleon. L¿t stond 5 minutes
bef orø serving.

Source¡ Eggs - Noture's Treqsure ,Poge t6

2/6/t2
 Frittoto Muffins
(Reguires 2 classes)
Yield: ó muffins
Closs #1
Prepqning Vegetobles:
t. Wosh and mince:
4 mushrooms
*\ å smoll Ped Pepper
2. Add 15 mL of oilto o frying pan. ser thestove on7-g.
3. Add ihe prepared mushrooms qnd red peppe?.
4. cook ond stir until the vegetqbles hove softened.
5. Trsnsfer the vegetables into q bowl to cool
6. Add the cut up bocon to the vegelables ond put in c storoge
con toiner.

Pneporing Bqcon (Â,ìícrowovel

1. cut 2 stnips of bocon in holf crosswise ond ploce between
Z
pieces of paper towel on o plote

*L 2. PUI the plote in the microwove. Cook hioh 2-4 m inutes.

checking the bqcon once or twice to mqke sure it doesn't burn. rf
it needs more time, cook in thirty-second intervols until it's os
crispy os you wont. Pot the bqcon dry with paper towel.
3. Cut the bocon into smqll pieces.

Prepare the Cheesez

t. Grate 125 mL cheddor cheese
2. Place the grated cheese in o plostic bog.
ù5 Storooe Contoiner lobeling
using tape, identify your contoiner ond cheese bag with:
Closs
Kitchen #
Group Nome
 Frittoto Muffins
Closs #2
Time z 25 minutes
Temp: 375oF

Prepore Your illuffin Tins:

*t using 5" sguore pieces of porchment paper form it into the
muffin cup shope. Press hord on the creases to hold them.

Prepore Ego ÂÂixture:

t. Beot 4 eggs in o medium size liguid meosure.
*9 2. Add to the eggs and beot:
50 mL roosted red peppen hummus
I mL block peppe?
Fillínq the ûluffín Tins:
1. Divide the vegetable/ bocon mixture omongst the 6lined
muffin cups

ÙL I
2. Wosh ond slice g?een onion.
3. Divide the sliced green onion ond groted cheese omongst the
muffin cups.
4. Pour the egg mixture in eqch of 'the muffin cups, dividing the
egg mixture evenly.
5. Boke.