Download Eggs

Eggs Learning Target- Students will be able assess the nutritional quality of eggs.
Parts of the Egg
The Parts of the Egg
Egg Sizes and Weight
Egg Sizes
Per Dozen
Peewee eggs
1.5 ounces (425 grams)
Small eggs
1.8 ounces (510 grams)
Medium eggs
2.1 ounces (595 grams)
Large eggs
2.4 ounces (680 grams)
Extra-large eggs
2.7 ounces (765 grams)
Jumbo eggs
3.0 ounces (850 grams)
Color
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Color- egg shell and yolk color vary.
Color does not alter nutrition,
 quality,
 flavor,
 cooking
characteristics
 shell thickness.
Shell
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Breed of hen determines color of shell
Color comes from pigments in outer layer
Ranges from white to deep brown.
Shell first line of defense against bacteria
Shell largely calcium carbonate- 94%
Rest small amounts of- magnesium carbonate,
calcium phosphate and protein
White Leghorn Chickens most common commercial
chicken.
Egg White
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Egg albumen in raw egg opalescent or clear
Appears white when cooked or beaten
Yellowish cast may indicate presence of
riboflavin
Cloudiness- due to presence of carbon dioxide.
Indicates a very fresh egg.
Air Cell
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Empty space
between white and
shell
Forms after egg is
first laid.
Inner membrane
cools and
separates from the
cell.
Chalazae
•Ropey strands of
egg whites
•Anchors egg yolk in
center of egg white.
•Not beginning
embryos or
imperfections
•More prominent,
fresher the egg.
Egg Yolk
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Yolk color depend on diet of hen
Gold or lemon color preferred by
consumers
Color is stable- not lost in cooking.
Nutritional Value

Yolk 33% of liquid weight
 All
of fat in the egg
 Less than ½ protein
 Higher % of most vitamins, except ribolflavin and niacin
 Yolk large egg 59 calories, whole egg 75

Albumen or egg white contains half of total egg
protein
 Contains
all essential amino acids
Store Eggs
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Pointed End Down
In covered Container
Away from Heat and
light
WHY? Eggs age as
much as month if left
out for one day.
Egg Cookery Principles
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Use Low Temperature for
best tenderness and
palatability
Use Gentle Heat
Do not let any fat or yolk
mix with white while
beating whites.
Cook thoroughly
WHY?
Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except
vitamin C) and minerals essential for good health.
Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk
(1.5 grams saturated), 213 mg of cholesterol and 75 calories.
-PERCENTAGE OF U.S. RECOMMENDED DIETARY ALLOWANCES:
1
0
Protein
15
Niacin
*
Vitamin B6
4
Zinc
4
Vitamin A
6
Calcium
2
Folacin
8
Biotin
4
Iron
6
8
Pantothenic
Acid
8
4
Vitamin D
6
Copper
*
*
2
Vitamin C
Vitamin B12
Thiamin
*
10
Phosphorus
Riboflavin
10
Vitamin E
2
Iodine
15
Magnesium
2
Nutritional Contributions
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EGG NUTRITION PROFILE
Calories 80
Protein 6.30g
Total Fat 5g
Monounsaturated 2g
polyunsaturated.07g
saturated fat 1.50g
Cholesterol 213mg
carbohydrates. 60g
Sodium 63mg
EGGCITING NEWS:
The American Heart Association's new guidelines now
permit an egg a day, rather than only three a week.
Eggs can be an important part of an active person's diet.
They are a good source of high quality protein and contain
13 vitamins and minerals.
Egg Functions
 Binder
 Thickening
 Emulsifying
 Leavening
 Structuring
 Adding
nutrition,
flavor, texture color
Grade AA
The insides of the egg cover a small area.
The white is firm. There is a lot of thick
white around the yolk and a small amount
of thin white. The yolk is round and stands
up tall.
Grade A
The insides of the egg cover a medium
area. The white is pretty firm. There is a
good amount of thick white and a medium
amount of thin white. The yolk is round and
stands up tall.
Grade B
The insides of the egg cover a very wide area.
The white is weak and watery. There is no thick
white and the large amount of thin white is
spread out in a thin layer. The yolk is large and
flat.
Grade AA, A and B
Nutritional value the same for all grades.
 Grade AA stands up tall Large portion of thick white to thin white
 Grade A yolk stands up, but white is well spread
out.
 B grade eggs used in
food manufacturing.
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Grade shells and uses.
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Grade AA
Grade A
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Grade B
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Grade C
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Perfect Shell/ Fried
and Poached
Maybe some
abnormalities, Baking
in Recipes
Abnormalities, Baking
in Recipes
Uses for Eggs
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Fried
Poached
Omelets
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Baking
Crepes
Souffles
Eggs Cooked in Shell
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Hard-Cooked
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Soft-Cooked
Boiling eggs makes them tough and
Rubbery, simmer them.
Eggs cooked out of shell
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Fried
Over Easy
Shirred/Baked
Scrambled
Omelet
In a frame
Poached
Egg Substitutes
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Average egg has 240 mg of cholesterol
Egg substitutes reduce cholesterol
Made by separating the yolk from albumen or
white
Yolk color added back in to albumen, but with
reduced or no cholesterol.
Other Egg Characteristics
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Blood spot- not an embryo, often called meat spots.
Fertile eggs- develop into chicks. They are not more
nutritious than unfertilized.
Organic eggs not more nutritious than non organic.
 Must
be free from hens not fed by rations that have
pesticides, fungicides or herbicides.
Green Eggs?
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Iron and Sulfur
Immediately put in cold
water
Beating Egg Whites
Foamy
Soft Peaks
Stiff Peaks
Fat inhibits foam
Match Terms
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Candling
Albumen
Yolk
Air Cell
Shell
Chalaza
USDA
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United State Dept.Agriculture
Separation between membranes
White part of an egg
Anchors and supports yolk from
breaking in shell.
Yellow part of egg
Process of grading eggs with
light.
Outer covering, brittle and
porous
More Facts- Truth or Fiction
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Grade AA eggs are far superior in nutritional value.
Egg substitutes tend to be higher in cholesterol.
Eggs should be cooked at a lower temperature.
Adding a little fat will increase volume when
beating egg whites.
Eggs contain all the essential amino acids or
proteins.
Organic eggs have the same nutrition as other eggs.
Answers Matching Terms
Candling
Process of grading eggs with light.
Albumen
White part of an egg
Yolk
Yellow part of egg
Air Cell
Separation between membranes
Shell
Outer covering, brittle and porous
Chalaza
Anchors and supports yolk from breaking
in shell.
USDA
United State Dept.Agriculture
Truth or Fiction Answers
Fiction-Grade AA eggs are far superior in nutritional value.
Fiction-Egg substitutes tend to be higher in cholesterol.
Truth-Eggs should be cooked at a lower temperature.
Fiction--Adding a little fat will increase volume when
beating egg whites.
Truth--Eggs contain all the essential amino acids or proteins.
Truth-Organic eggs have the same nutrition as other eggs
The End?
Parker, R.O. (1999). Food science sample
lesson FS117. Retrieved September 22,
2005 from http://www.agednet.com/
Mehas, K. & Rodgers, S., (2002). Food
science. Peioria. Glencoe/ McGraw-Hill
Utah Education Network (n.d.) Retrieved
http://www.uen.org/Lessonplan/LPview.cgi?core=2
0