EGG COOKERY

GRADE: 11 LOYALTY
TEACHER: MISS MACKENZIE
DATE: FEBRUARY 15, 2021
DONE BY: BRENECIA FOWLER
WHAT IS AN EGG?

A food product produced from poultry that is used as both an ingredient and a main dish for baked
foods. ... Eggs can be cooked by boiling, poaching, frying, microwaving, or baking and they are
one of the most common ingredients used for a variety of recipes.
IMPORTANCE OF EGG IN A DIET

Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of
an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than
the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron
and copper.
HOW TO TEST EGGS FOR FRESHNESS

Place an egg in a bowl of water. Older eggswill float because a large pocket of air forms in the
base, but fresh eggs will sink. This is one of the simplest ways to test for freshness. An egg will
immediately smell bad if it is off.
EFFECT OF HEAT ON EGGS

The heat coming from your stove denatures the protein by disrupting some of its bonds that held
the molecule into shape. In the case of hard-boiled eggs, the proteins clump together and solidify,
causing the eggwhite and yolk to harden.
USES OF EGG IN MEAL PREPARATION

Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving
strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods
with crumbs, flour, etc. as they help these ingredients adhere and also help to create browned
appearance when cooked.
GRADES OF EGG

• There are three consumer grades for eggs: United States (U.S.) Grade AA, A, and B. The grade is
determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs
of any quality grade may differ in weight (size). U.S. Grade AA eggs have whites that are thick and firm;
yolks that are high, round, and practically free from defects; and clean, unbroken shells.

Grade AA and Grade A eggs are best for frying and poaching where appearance is important, and for
any other purpose. U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are
reasonably firm. This is the quality most often sold in stores. U.S. Grade B eggs have whites that may
be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be
unbroken, but may show slight stains. This quality is seldom found in retail stores because they are
usually used to make liquid, frozen, and dried egg products.