Download Eggs PowerPoint

EGGS!
THE ALMOST
“PERFECT” FOOD!
Parts of an Egg…
Chalaza (holds yolk in place)
Bloom (invisible—on outside of shell—keeps out bacteria)
Air pocket
Shell
Germ
yolk
albumen
Storage of EGGS...





STORE IN ORIGINAL
CONTAINER-(NOT DOOR)
DON’T STORE NEAR
“STRONG SMELLING” FOOD
KEEP COLD so that the
nutrients don’t start to
break down
DON’T WASH THE SHELLS
IF CRACKED—THROW AWAY
What food group are eggs in?




Because they are a high protein food eggs
are in the proteins group.
Proteins are made of amino acids (building
blocks for your body).
The body can make some amino acids but
not others. Essential amino acids are those
that must be obtained through the diet (there
are 9 of them).
Because the amino acids in eggs are very
close to what the human body needs, eggs
are used as a standard to measure other
protein foods
EGG TRIVIA!

BROWN EGGS have the SAME nutritional value as white eggs

The COLOR of the egg is determined by the breed of the chicken!
(OVER 200 BREEDS!! White feathers and ear lobes = white eggs
red/brown feathers and ear lobes = brown eggs)
There really are green eggs! (feed your chicken grass or other greenery for a
few weeks and see green shells---about the color of army green!)
It takes a chicken 24-26 hours to lay one egg.

Large eggs are the size usually called for in recipes.
THE NUTRITION OF
EGGS...GREAT!
THE YOLK:
Fat
•Vitamin Bs
Vitamin A
•Protein


Cholesterol




THE
WHITES:
Protein
Vitamin E
Vitamin D
•Iron
•Zinc
•Trace minerals
EGGS HAVE ALMOST
EVERY NUTRIENT....
BUT NO VITAMIN C !
75
Calories
In
One
Egg!
WHAT CAN EGGS DO??
Emulsify:
SALAD DRESSINGS
OR
MAYONAISE
BIND:
MEATLOAF
OR
MEATBALLS
COATING:
Breaded chicken
THICKEN:
PUDDING
OR
CUSTARD
LEAVEN:
ECLAIRS
OR
SOUFFLE
Emulsifying
Beating Eggs:
1. Foam
2. Soft Peak Stage
3. Stiff Peak Stage
Principles of Egg Cookery





When beating Eggs, FATS/OILS
inhibit beaten egg whites from
reaching their full potential
Cooks eggs at a medium-low
temperature to prevent egg
whites from being rubbery
NEVER “boil” an egg---too high
heat and too long cooking
time=grey around the yolk and
egg yolks become tough!
Cook all eggs for a short
amount of time at a mediumlow heat for the BEST results.
Eggs with red spots, are still
okay to eat!
METHODS OF COOKING:
•HARD Boiled in shell
•SOFT Boiled in shell
•Fried
•Scrambled
•POACHED
•Baked
NOW YOU
KNOW !
EGGS ARE THE ALMOST PERFECT FOOD !