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The Incredible Edible Egg

The Incredible Edible Egg. The Layout of Eggs. Egg Vocabulary. Candling – Process of grading eggs with light Albumen – White part of an egg Yolk – Yellow part of an egg Air cell – Separation between membranes Shell – Outer covering of egg, brittle and porous

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The Incredible Edible Egg

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  1. The Incredible Edible Egg

  2. The Layout of Eggs

  3. Egg Vocabulary • Candling – Process of grading eggs with light • Albumen – White part of an egg • Yolk – Yellow part of an egg • Air cell – Separation between membranes • Shell – Outer covering of egg, brittle and porous • Chalazae – Anchors and supports yolk from breaking in shell • Bloom – Another name for outer covering of an egg • USDA – United States Department of Agriculture

  4. Egg Sizes

  5. Grades of Eggs

  6. Storing Eggs • Eggs should be received at an air temperature of 45°F or lower • Eggs should be refrigerated, 41°F or lower • Eggs should be stored with the large end up in the carton

  7. Nutrients Found in Eggs • Protein • Fat • Cholesterol • Vitamin A • Vitamin D • Riboflavin • Iron • Phosphorus • The shell color doesn’t affect the nutritional value of the egg

  8. Functions of Eggs in Cookery • Binder • Add nutrients • Color • Texture • Flavor • Thickener • Leavening Agent • Emulsifier

  9. Cooking Eggs In the Shell Out of the Shell Medium Cooked Yolk semi-solid Hard-cooked/Boiled Yolk is completely cooked through Soft-cooked Yolk is runny. Cook egg for 5-7 minutes Fried Over-easy Baked Scrambled Omelets Poached

  10. Poaching Eggs • Eggs can be poached in water, milk, or broth • When using water, add a little salt or acid to help the proteins coagulate faster and keep the egg from separating • Break the egg into a custard cup • Slip the egg into a saucepan filled with 2-3 of simmering liquid • Cook the egg until the white is firm and the yolk is thickened • Usually takes about 3-5 minutes

  11. Cooking Eggs Scrambled Omelets Beat the egg with a fork or whisk You can add vegetables, cheese, and spices Pour egg mixture into a lightly greased heated skillet Beaten egg mixture that are cooked without stirring and served folded in half You can add vegetables, cheese, and spices

  12. Cooking Eggs In the Microwave On the Stove Top Scrambled Eggs must be taken out of the shell first Boil, hard or soft Fried Over-easy Omelet Scrambled Poached Eggs may be cooked in or out of the shell depending on which method you are using

  13. Quiche • A quiche is a baked egg dish. • It is baked in a pie pan with a pie crust • Beat the eggs and add fillings • Bake the quiche in the oven

  14. Noodles • Made from adding eggs to flour and water • 2 eggs per one cup of flour (normally)

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