eggs

What do I need to
know about eggs
related to selection,
nutrition, and cooking
methods? 
UNIT eggs
5

Like dairy products,

eggs have nutritional
value and offer
versatility in cookery.
 * A whole egg is about ____1 tablespoons worth of liquid, the egg yolk measures about____3 tablespoon
of liquid.
* There are about ____ 77 calories in a cooked egg.
70 calories in an uncooked egg and ____
* China produces the most eggs, at about ____160billion per year.
280 million hens produce more than ____
* In the US, about ____ 65 billion eggs per year.
250eggs per year.
* A hen can lay about ____
Eggciting Facts 1400 BC.
* The chicken is one of the first domestic animals, appearing in China around ______
* The are some 150
____ chicken species and hundreds of chicken breeds.
* A chicken takes about ____24 hours to lay one egg.
* Meringue topped pies should be baked at _____350 degrees for ___5 minutes.
7 to ___
* Hard cooked eggs can safely be kept in the fridge ___ 10days.
* Eggs that are kept at room temperature more than ____ 2 hours lose moisture and quality as well as
being susceptible to bacterial growth.
500,000,000 eggs have been recalled due to potential contamination by Salmonella.
* Over _____________
* A person infected with Salmonella enteritidis bacterium usually has abdominal cramps, & diarrhea
beginning 12
___ to 72
___ hours after consuming a contaminated food or beverage.
4 to ___
* The illness usually lasts ___ 7 days, and most people recover without antibiotics.
10,000 eggs are internally contaminated with
* In the Northeast U.S., approximately one in _________
Salmonella.
* Most eggs are laid between ___7 and 11 ___ a.m.
3 65 1
1400 70 5000,000,000 12
250 11 10,000 72
160 79 350 7
2807 17,000 15 10
11 24 4 2
150 7
 VOCABULARY UNIT 6
A way to describe the shell of the egg, which allows air
» Porous to travel in/out of egg
» Albumin
» Vitelline membrane The membrane » Germ cell
surrounding the yolk.
» » Candling
Air sac The air sac is located at the blunt end of the egg. It is formed when the
inner and outer membranes separate shortly after the egg is laid.
» Outer shell » Grades
Is a porous covering which allows for exchange of moisture &
» Chalaza gasses.
» Yolk 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

 VOCABULARY UNIT 6
» Souffle Fluffy baked preparation made » Omelet
with a starch-thickened
sauce into which stiffly beaten egg whites are folded in.
» CustardMixture of milk, egg, sugar, and» aBloom
flavoring that is cooked
until thickened.
» Emulsion Mixture that forms when oil»and
Coagulum
liquid are combined.
» Weeping
Layer of moisture that sometimes forms between a meringue
» Beading and a filling.
» Meringue Golden droplets of moisture that sometimes form on a
meringue.
Fluffy white mixture of beaten egg & sugar. Can be soft or hard.
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.

Clumps of a protein food.

 9. ACTIVATING
Using your vocab chalaza STRATEGY
notes, determine the 1.
names of parts of the egg:
8.
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.
Structure of Eggs:
Egg 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
– Sore blunt end up to avoid movement of air sac
 Candling – A procedure to check interior quality of egg.
 Due to salmonella food poisoning, do not use eggs in raw
state.
Jumbo 30 oz. per dozen
Extra large 27 oz. per dozen
 Sizes: determined by
Large 24 oz. per dozen
weight per dozen Medium 21 oz. per dozen
Small 18 oz. per dozen
Peewee 15 oz. per dozen

 Grades: AA, A, B, C
– AA thickest albumin
– A
– B
– C
 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) Add color to food 1) Leaven
2) 2 add flavor to food 2) Create foam
3) Thicken 3) Add nutrients
4) Bind food together 4) Emulsify

• Eggs coagulate in heat (become firm and thicken)

• 79 calories in one medium egg
• Over cooking toughens the protein in eggs
• When whipping egg whites, even one drop of egg yolk will reduce
the volume of the whites by 1/3rd! This is because yolks contain
fat. Be cautious when separating eggs that no yolk mixes with
whites.
• 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 –
1. Label the following parts of the egg.
2. The _______ is a porous
Study
shell
covering which keeps the Guide
air out of the egg.
3. Do not ______ eggs as this removes the coating (bloom).
wash
4. T or F – The color of the egg shell does not effect the cooking performance or
nutritive value.
5. The white should be ______ and stand up well around the yolk.
6. The _____ should be firm thickand well centered.
7. The airyolk
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.
10. List the six sizes in which eggs may be purchased in order of largest to
smallest:

jumbo, extra large, large, medium, small, pee wee

 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
Sample _______ from broken
evaluated.
 FRESH Shell appearance?
STALE
Shiny Shell
Dull shell

Air Cell? Larger Air Cell

Smaller Air Cell
Floats in water (throw away)
Sinks in water
Sink / Float?
Easy to peel a hard cooked stale
Difficult to peel a hard cooked
egg
fresh egg
Albumin?When held to light, interior
When held to light, interior
appears cloudy
appears clear
Peeling? Albumin gets thinner
Albumin is thicker
Less nutritional value
Nutrition?
 Amazing
1. ListHealthy,
three reasons why eggs are so amazing.
nutritious, low cost, easy to find, fast & easy to Eggs!
prepare, great meals & snacks, versatile, popular
(VHS)
2. List three steps eggs experience from the hen to your dinner table.
Laid, gathered mechanically, placed in containers, washed,
sprayed w/ mineral oil, sorted, graded, packaged, sold in stores

3. Does egg size have any relationship to the quality of the egg? NO

4. List the six egg sizes: Jumbo, Ex. Lg., Lg., Med, Sm., Pee wee

5. List 3 nutrients in eggs: Vit. A, B-12, Riboflavin, Iron, Calcium, Thiamine,

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

6. List six Leaven,

functionsbond,
of eggs.
thicken, coat/glaze, clarify, emulsify, garnish, color,
moisten, dry, flavor, add nutrient
7. List six ways to prepare eggs.
Scrambled, fried, poached, hard cooked, soft cooked, baked, meringue,
mayonnaise, omelet, frittata, sauce, souffle, french toast, custard, eggnog,
custard ice cream, quiche
http://www.ehow.com/ho
w_7813921_stop-mering
ue-weeping.html
 Egg whites that are beaten (meringue) reach
their best volume when the are beaten/whipped
at ROOM TEMPERATURE!