Family and Consumer Science
John Deere Middle School
Mrs. Bonnie Lartz
THE INCREDIBLE
EDIBLE EGG
Eggs are composed of several distinct parts …
Air Cell
Shell
Egg Yolk
Membrane
Egg White
White Chords
(Chalaza)
EGGS
• belong to the
meat group
• contain nutrients
• protein
• fat
• vitamins A, B, D, K
• iron
• two large eggs equal a serving
• each egg contains approximately 80 calories
Eggs are graded for quality using a process
called candling.
QuickTime™ and a
Photo - JPEG decompressor
are needed to see this picture.
The four grades used for eggs are:
AA
A
B
C
AA - yolk is firm and the area
covered by the white is small;
there is a large proportion of
thick white to thin white
A - yolk is round and
upstanding; the thick white is
large in proportion to the thin
white and stands fairly well
around the yolk
B - the yolk is flattened and
there is about as much or more
thin white as thick white
C - not sold in stores; may be
used in prepared mixes
Egg Size ……
The six sizes of eggs are based on weight per dozen.
Brown shelled eggs have the same
nutritional value as white shelled eggs;
QuickTime™ and a
Photo - JPEG decompressor
are needed to see this picture.
The color of the shell is dependent on the type of
chicken that laid the egg.
Seven Cents Key to Buying Eggs …
If there is less than 7 cents difference
between two sizes of eggs, the best buy is the
larger size.
Egg Storage
• Store in the refrigerator for 4 to 5 weeks
• Store in the original carton with the blunt
side up
• Do not wash until ready to use
Egg Freshness Test
• Check date on the carton
• Shell should be rough and dull
• Fresh eggs sink in a dish of cold water
An egg fried on one side only ……
Sunny Side Up
An egg fried on one side with hot grease
spooned over the top ……
Basted Egg
Eggs fried on both sides with a runny yolk ……
Over Easy
An egg fried on both sides with a
hard yolk ……
Over Hard
Raw egg cooked in hot water or in an
egg poacher ……
Poached Eggs
Raw egg baked in the oven ……
Shirred Eggs
Egg and milk mixture cooked in a hot pan;
gently move mixture as it cooks ……
Scrambled Eggs
Egg mixture brought to center of pan and
cooked until all egg mixture on the edges
is cooked; fold in half and serve ……
Omelet
Whole egg cooked in SIMMERING water for
three to five minutes ……
Soft Cooked Egg
Whole egg cooked in SIMMERING water for
twenty minutes ……
Hard Cooked Egg
Egg and cheese mixture baked in a
pastry shell ……
Quiche
Egg and white sauce mixture placed in
a dish and baked ……
Soufflé
Drink made using raw eggs ……
Egg Nog
Egg and milk mixture baked in
custard cups ……
Custard
Chopped hard cooked eggs blended with
mayonnaise ……
Egg Salad
Fried eggs and bean sprouts ……
Egg Foo Yung
Poached egg on an English muffin
topped with sauce ……
Eggs Benedict
Coating Agent
Fried Chicken
French Toast
Thickening Agent
Pudding
Custard
Binding Agent
Chicken Croquettes
Meatloaf
Leavening Agent
Angel food Cake
Soufflé
Emulsifier
Mayonnaise
Other uses for eggs ……
Shampoo
Meringue