MONDAY, FEBRUARY 8TH
New seating chart
 Egg PPT with guided notes
 Egg stations

 Please
listen when we go through the directions!
A LITTLE FUNNY FOR YA!

What happens when you tell an egg a joke?
 It

cracks up
What do you call an egg that goes on a safari?
 An

eggs-plorer
Why is the chef so mean?
 Because

he beats the eggs
Why did the hen cross the street ?
 To
get to the SHELL station
SOME RANDOM FACTS…





A hen requires 24 -26 hours to produce an
egg! Thirty minutes later, she starts all over
again.
An egg shell has over 17,000 pores!
Chickens in the U.S. produce over 5.5 billion
dozen eggs each year.
White shelled eggs are produced by hens
with white feathers, and brown eggs are
produced by hens with brown feathers. They
tend to be equal in terms of nutrition.
One of the most common food allergies in
the US is to eggs!
HERE’S A LITTLE HISTORY ABOUT EGGS!
NUTRITIONAL VALUE OF EGGS



Eggs belong to the meat and beans category in the
Food Guide Pyramid
One egg is equal to 1 ounce of lean cooked meat in
terms of nutrients. This can aid vegetarians in meeting
their daily protein requirements
Eggs contain complete protein- this means that it is
the highest quality protein and provides all the
essential building blocks for muscle and other tissue
NUTRITIONAL VALUE OF EGGS
Egg yolks are high in cholesterol. Egg yolk
intake should be limited due to this fact.
 Egg whites have NO Cholesterol and No fat.
 Eggs are also high in B Vitamins and iron.

MORE NUTRITON FACTS
GRADING OF EGGS
Grading of eggs is done by CANDLING- a
process in which eggs are rolled over bright
lights, and the lights make seeing inside the
egg possible. Professionals sort out the “bad”
eggs, and they never make it to your table!
 The two most common grades of eggs:

 US
GRADE A
 US GRADE AA
 Grade B Eggs are usually not sold at store- they are
used as ingredients in other foods.
WHAT IS A GRADE AA/ A EGG LIKE?
Very high quality.
 These eggs have clean, unbroken shells, small
air cells, thick egg whites, and the yolks are
firm and very yellow.

EGG SIZE- WHAT DOES IT ALL MEAN?

The most common sizes:
 Medium
 Large
 Extra
Large
Size does not have a relation to quality, but it
does make a difference in the price. Large
eggs are usually more expensive.
 Most recipes are formulated to use medium or
large eggs!!!

STORING EGGS
Buy eggs only from refrigerator cases, and keep
them refrigerated when you take them home.
 Check for cracks in eggs before you buy themthey go bad much faster!
 Eggs can be stored safely in the refrigerator for
4-5 weeks. They always have an expiration
date.

EGG PROCESSING—SEE HOW
IT’S DONE!!
FUNCTIONS OF EGGS IN COOKING
Emulsifiers
 Foams
 Thickeners
 Binding and Interfering Agents
 Structure

EGGS AS EMULSIFIERS
An emulsion is a mixture that forms when you
combine liquids that normally do not mix
(example- oil and water).
 To keep the 2 ingredients from separating (think of
Italian salad dressing- it separates), an emulsifying
agent must be used.
 Egg yolk is one of the best emulsifying agents. The
yolk surround oils droplets and keeps the droplets
evenly suspended in the liquid, creating a smooth
texture.
 Mayonnaise is an excellent example of this type of
an emulsion.

EGGS AND FOAM
Egg foam is often used to add air to foods that
need volume, such as cakes.
 When you beat air into egg white, air cells form,
and cause it to puff up.
 The foam thickens as you continue to beat it, and
it will eventually form peaks.
 The three stages of peaks:

Foamy (bubbles on the surface)
 Soft peaks (peaks that bend at the tips when you life
the beater)
 Stiff peaks (peaks that stand up when the beater is
removed)

EGGS AS THICKENERS

Heat causes egg proteins to COAGULATE. This is when
soft clumps form when eggs are cooked. When making
pudding, be sure to temper the eggs!! Because of the
fact that eggs thicken when heated, they are excellent
thickeners for food products such as pudding, sauces,
and custards.
 CUSTARD: A mixture of milk, eggs, sugar and
flavoring that is baked until firm or stirred and
cooked until thickened.
 TEMPER: To gradually raise the temperature of an
egg before adding to a mixture
 SOUFFLE: Fluffy baked dish made with a starchthickened sauce into which egg whites are folded in.
EGGS - BINDING AND STRUCTURE
Eggs provide structure to food products
because they BIND ingredients. This means
that they hold ingredients in a food product
together.
 Examples: Bread, Meat loaf, potato pancakes
