Eggs Chapter 18 Bell Ringer February 9 th

Eggs Chapter 18

Bell Ringer February 9 th, 2012 How do you like your eggs?

Egg Trivia The largest single chicken egg ever laid weighed a pound with a double yolk and a double shell!

The record for omelet making in the Guiness Book of World’s Records was: 427 omelets in 30 minutes!

More Trivia There are 200 Breeds of Chickens! White shelled eggs are produced by hens With white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.

More Trivia There are 200 Breeds of Chickens! White shelled eggs are produced by hens With white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.

An average hen lays 300 -325 eggs a year. To produce one egg, it takes 24 -26 hours Thirty minutes later she starts over.

A mother hen will turn over her egg about fifty times a day! An egg shell may have as many as 17, 000 tiny pores on its surface.

Eggs age more in one day at room temperature, than in one week in the refrigerator !!

Structure of an egg

Nutrition and Eggs What nutrients are found in eggs? Iron Protein Vitamin A, D, B Fat Cholesterol Iodine Trace Minerals What nutrients are found in the yolk? Cholesterol and Fat (which is why health experts suggest that you limit your yolks to 4 per week. )

A Whole Egg Contains: 74 % Water 13 % Protein 11 % Fat 80 -100 Calories

Egg Sizes and Weight Egg Sizes Per Dozen Peewee eggs 15 ounces (425 grams) Small eggs 18 ounces (510 grams) Medium eggs 21 ounces (595 grams) Large eggs 24 ounces (680 grams) Extra-large eggs 27 ounces (765 grams) Jumbo eggs 30 ounces (850 grams)

Sizes

He. He Egg Video

Buying Eggs GRADE USDA grade shield means federal govt has inspected for wholesomeness Inner and outer quality of egg is checked AA and A – thicker white, better appearance when cooked B - use when appearance isn’t important (baked goods) SIZE Determined by the minimum weight for a dozen Most common sizes are large and extra-large. As a general rule, recipes assume large eggs will be used. Usually priced by size

Egg Grades

Grading Eggs Candling

Storage of Eggs 1. Keep eggs cold !!! 2. Don’t store eggs On the door. It isn’t cold Enough! 3. Do not wash before storing

Keeping Eggs Fresh 3. Store eggs in the carton: a. they stay fresh longer b. they won’t absorb smells from the refrigerator

Egg Safety ! 1. Wash hands 2. Keep eggs COLD !!

SALMONELLA ! 3. Salmonella germs are commonly found In eggs and chicken. 4. Germs can be killed By cooking the food well!

Germs can get into cracked eggs! 5. Be careful With cracked eggs! Check eggs before Leaving store.

Cooking Eggs 1. Eggs contain Protein. 2. Protein doesn’t like heat!

High Heat ! 3. High heat makes Protein tough and Rubbery!! “ YUCK! “

COOKING EGGS 4. COOK EGGS ON LOW HEAT! Whites will coagulate Before the yolks do

DON’T FORGET 5. COOK EGGS: LOW AND SLOW !!

COOKING EGGS IN THE MICROWAVE 1. Don’t cook eggs In the shell in the microwave ! They can explode !!

More exploding eggs ! 2. Pierce the yolk Of the egg before Microwaving. It can explode and make a mess !

Methods of Cooking Eggs Cooked in the shell Fried baked Poached Scrambled How do you like your eggs?

Eggs in recipes Eggs are everywhere!!! Separating eggs – Easier when cold

Beating Egg Whites 1. Let eggs stand at room temp for 20 min 2. Separate whites from yolks 2. Place whites in bowl. 3. Beat at high speed until thick and white.

When egg whites won’t beat! When beating egg Whites, it is important To use clean beaters And a clean glass or metal bowl. The eggs won’t Beat if there is any Fat on the beaters or bowl.

Forming Peaks – Foam – Soft Peaks – Stiff Peaks

“How long have we had these eggs! “ 5. Check the Expiration date On the carton.

WORLDS FASTEST OMELET MAKER

Egg Assignment More About Eggs!