Eggs…
YUMMY!!!
Egg Study Guide
Notes
Follow Along!
Created by: Christian Kilgore –Staley High School
using www.uen.org “Egg Study Guide”
Draw & Label Parts of
the EGG
AIR CELL
YOLK
THIN
ALBUMEN
- WHITE
THICK
ALBUMEN
- WHITE
CHALAZA
SHELL
SIX SIZES OF EGGS &
WEIGHT PER DOZEN (12)
a. Jumbo – 30 oz. per doz
b. Extra large – 27 oz. per doz.
c. Large – 24 oz. per doz.
d. Medium – 21 oz. per doz.
e. Small – 18 oz. per doz.
flickr.com/photos/sewcrafty/2439169081/
f. Peewee – 15 oz. per doz.
TYPES OF EGGS
How should EGGS be
stored and why?
1.  Eggs should be
refrigerated and covered.
•
WHY? – Eggs will get older
faster if not covered.
2.  Eggs should be large end
up in the egg carton.
•
WHY? – The air cell must
be on top. As it ages the air
cell gets larger.
Principles of EGG cookery
•  Cook at a LOW
temperature
–  Eggs cooked at a high
temperature can cause the
egg proteins to lose moisture,
shrink and toughen.
•  Cook until desired
firmness
Fried Eggs
Nutritional Contributions
of EGGS
•  PROTEIN
•  RIBOFLAVIN
•  FAT
•  IRON
•  VITAMIN A
•  PHOSPHORUS
•  VITAMIN D
Functions of EGG cookery
•  Binder
•  Flavor
•  Add nutrients
•  Thickener
•  Color
•  Leavening agent
•  Texture
•  Emulsifier
Different Grades of Eggs
WHITE
YOLK
SHELL
USE IN
RECIPE
Grade AA
Thick
Firm, stands
round and
high - Yellow
Perfect
Fried &
Poached
Eggs
Grade A
Thick
Grade B
Thin
Grade C
Thin
Firm, stands
Perfect
fairly high –
Yellow
Enlarged
May have
and flattened abnormalities
- Yellow
Pale in color Abnormalities:
cracked
Fried &
Poached
Eggs
Baking in
Recipes
Baking in
Recipes
Uses of FRESH eggs and
OLD eggs?
•  FRESH – Fried and Poached eggs
•  OLD – Used for BAKING.
– If too old, they are discarded.
– If cracked, they are usually dried for
powdered eggs!
• Example…Instant Pudding J
Hard-Cooked vs. Hard-Boiled
•
Hard-Cooked
1.  Add enough COLD
water over eggs
2.  Cover with lid
3.  Quickly bring to a boil
4.  Immediately remove
from heat (after
boiling)
5.  Let eggs remain in
water another 12-15
minutes depending
on the size of the egg
(SIMMER)
Hard-Cooked vs. Hard-Boiled
Egg placed in
hot water
•  Hard-Boiled
– If you continue
to boil the
eggs, it makes
them…
– TOUGH &
RUBBERY
Ways to Prepare EGGS in the Shell
•  SOFT-COOKED
–  Place eggs in pan
–  Cover with COLD
water
–  Cover with lid
–  Bring to boil
–  Immediately
remove from heat
–  Remain in water
another 4-5
minutes
•  HARD-COOKED
–  Same procedure
except leave in
water longer 12-18
minutes to cook
(depending on the
size of egg)
Ways to prepare out of the SHELL!
FRIED
OVER-EASY
SHIRRED
or BAKED
OMELET
SCRAMBLED
POACHED
Dark Ring around
the Cooked Egg
What’s that all
• It’s the IRON and
SULFUR of the egg.
• A chemical reaction.
• To avoid it, immediately
put the cooked egg in
COLD water!
Stages of a BEATEN EGG
Stage 1
•  FOAMY PEAKS
–  Bubbles and
foam on the
surface.
Stage 2
•  SOFT PEAKS
–  Peaks that will
bend at the end
when you lift the
beater.
Stage 3
•  STIFF PEAKS
–  Form peaks that
stand up straight
when you lift the
beater.
FAT inhibits beaten
egg whites from
forming.
DEFINE THE
FOLLOWING
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
OF EGG
• BRITTLE &
POROUS
CHALAZA
• ANCHORS &
SUPPORTS YOLK
FROM BREAKING
IN SHELL
USDA
United States
Department of
Agriculture
BLOOM
• ANOTHER NAME
FOR OUTER
COVERING OF AN
EGG