The Incredible Egg Fast facts High in protein
The Incredible Egg!
Fast facts: § § § High in protein (building blocks-amino acids) Low in calories (70 -80 per egg) Nutrient dense Have a variety of uses Yolks are high in cholesterol (form of fat) Color of the shell is determined by the color of chickens; flavor, quality and nutritional value are the same
Many uses: § Emulsifiers – combine two or more liquids that typically don’t blend § Leavening agent – incorporates air into food – meringues and souffles § Thickeners – sauces, custards, etc. § Binding, interfering agent – example. Meatloaf – keeps ingredients together § Structure – in baked products
Nutrients § Protein § 1 large egg provides 12. 6 % of the DRV § Just over half is in the white, rest in yolk § Highest quality protein of any food § Protein helps the body form muscle tissue, build muscle strength, ward off muscle loss as people age
Other nutrients § Choline – helps in structure of cell membrane and protect liver § Lutein and zeaxanthin – reduce risk of cataracts and age-related macular degeneration. § B 12 (10. 8% DRV) and Riboflavin (14%) § Vitamin D – rare to find this naturally occuring § Yolk has higher percentage of these vitamins than the white
So nutrient dense… § Can cure many nutrient deficiencies § Many people are deficient in: § Magnesium § Calcium § Iron § Folate § Vitamins A, E, B 6, and copper § Bobby Flay Egg Showdown
Use Caution! § Always wash hands and all surfaces thoroughly § Always store eggs in their original carton – keeps moisture out and prevents loss of carbon dioxide, which lowers quality § Don’t store them in the refrigerator door – will lose their nutrients § Store in main section, between 33 -40° § Bacteria can’t grow under 40°
Care continued… § Can stay in fridge for 3 weeks § Must be cooked to 160° to avoid salmonella poisoning § Eggs should never be runny § Must be separated properly § Not back and forth in shell-pick up bacteria
What makes a good egg? § Exterior: must be clean, sound, unbroken, oval shape, not stained § Interior: checked by “Candling” § Hold light to shell – watch yolk movement – less movement=thicker white=higher quality § Graded by USDA – AA, A, B § Yolk quality: distinctness of outline, size and shape, absence of defects § Egg Experiment
Cooking eggs § Cook slowly on low heat. § High temperatures will create loss of protein § You can: Make: § § Scramble Fry Hard boil Poach Omelets Souffles Frittatas Meringues Custards
Points of Interest § Howard Helmer is the Omelet King! § Holds 3 guiness world records for omelet making – fastest omelet making (427 omelets in 30 minutes), fastest single omelet (42 seconds) and omelet flipping (30 flips in 34 seconds) § Egg will stand on it’s end during the spring equinox § Eggs are drying and have long been used for facials, in shampoos and conditioners, and some make-up. § Giada's mini frittatas
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