Eggs The parts of the Egg Sizes of

Eggs!

The parts of the Egg

Sizes of eggs & weights � Jumbo – 30 oz. � Extra Large – 27 oz. � Large – 24 oz. � Medium – 21 oz. � Small – 18 oz. � Peewee 15 oz.

Tips � Storage � Eggs should be refrigerated large end up in the egg carton � Principles � Cook at low temperature � Cook until desired firmness � Nutrition � Protein, fat, vitamin A, Vitamin D, Riboflavin, Iron, Phosphorus

� Functions � Binder � Add nutrients � Color � Texture � Flavor � Thickener � Leavening Agent � Emulsifier

Functions of Eggs � Binder: � They bind other ingredients and hold them together. � Examples: Meat loaf, cakes and cookies � Emulsifier: � Keeps other ingredients working well together by not separating the fat and acid. � Examples: Mayonnaise, hollandaise sauce � Thickening: � Used to thicken foods – careful not to overheat or curdle food – pour hot mixture into egg first before adding hot ingredients. � EX: Pie fillings, custards, pudding, egg sauce

Functions of Eggs � Coating � Glues one food to another by being dipped into beaten egg and then rolled in crumbs or flour � Meat patties, vegetables � Leavening Agent � Give height or volume to many products by being whipped between 2 ½-4 times their normal volume. � Cakes, meringue, soufflés � Add nutrients: � Eggs add nutrients to a food product such as iron and riboflavin.

Functions of Eggs � Color � Add the brown color to baked goods � Flavor � Adds flavor � Texture � Gives baked goods a chewy, elastic texture

Grades of Eggs White Yolk Shell Grade AA Thick High, yellow Perfect Grade B Thin Yellow May have abnormalities Use in Recipe Fried, poached Baking in Recipes Grade C Thin Pale in color Abnormalities, cracked Baking in Recipes

� Eggs: What the Heck are you Eating? � https: //www. youtube. com/watch? v=6 Ta. Lt 2 xp. Buw