Eggs LAB Wednesday March 18Thursday March 19 Wednesday

Eggs LAB: Wednesday, March 18—Thursday, March 19 Wednesday = Overnight Baked French Toast Prep Thursday = Bake French Toast + Omelets Friday = Reflection/Wrap-Up (day before Spring Break)

Label Your Diagram: Thin Albumin Nearest to the shell, spreads out. **the thick black outline is the shell** Thick Albumin Major source of protein, stands higher. Yolk Major source of vitamins, minerals, and fat. Chalazae Anchors the yolk in the center. Air Sac

Grades AA—Most common in stores A—Thicker white, used when appearance is important Deviled eggs Over easy eggs (eggs with a dipping yolk) B—Used when appearance isn’t important Omelets Scrambled eggs NO DIFFERENCE IN NUTRITIONAL VALUE!

Sizes: Jumbo, Extra Large, Medium, Small, Pee Wee • Large and Extra large are most common. • Size is determined by minimum weight of a dozen eggs. • Most recipes use Large

Farm Fresh vs. Store Bought

Nutrients Protein B 12 Vitamins A and D Iron Riboflavin Egg Yolks : saturated fat and cholesterol

Storing Eggs Refrigerate immediately – in carton Store them in the BACK of the refrigerator It is coldest here—helps keep eggs fresh Throw away any cracked or dirty eggs Do not wash – it removes the protective coating that prevents bacteria from getting inside the shell Eggs stay fresh for up to 4 weeks if stored properly

Egg Science Coagulation Becomes firm Changing from a liquid state to a semisolid or solid state Helps bind and thicken Emulsifiers Hold together 2 ingredients that normally wouldn’t stay mixed Oil and water Foams When you beat egg whites, a foam forms Air is incorporated into the mixture Continued beating thickens the foam Adds volume and lightness to baked products

Using Eggs: Adds richness and flavor Binds ingredients together Can be used for thickness Help baking products rise (when beaten)

Preparation: Fried Baked Poached Scrambled Omelet Soufflé/Quiche Curing (newer trend)

When Cooking Please Remember… Similar to dairy (another source of protein), eggs can easily burn when cooked. Use a medium-low temperature to begin in order to prevent burning. Always keep an eye on your eggs and adjust heat as necessary

How to… Hard-Boil an Egg Make an Omelet Hard-Boiled Egg Video Omelet Video