EGGS

WHAT IS EGG?
EGGSa food product
produced from a poultry. It
has a hard shell of calcium
carbonate enclosing a liquid
white with a single yolk or 2.
White eggs laid by
chicken with white feathers
and or with white earlobes
Brown eggslaid by red-
feathered chickens with red
ear lobes
Pasture-Raised Eggs /
Pastured Eggs

are the healthiest eggs to buy, no

question. Pasture-raised means that
the hens are free to roam and graze
freely in a large open pasture.
Structure
and
Composition
of Eggs
Changes in Quality Over
Time
Eggs must be stored in the
refrigerator to maintain Grade A
quality. Eggs kept at room
temperature deteriorate as much
in a day as they do in a week
under refrigeration
As an egg ages:

•The AIR CELL becomes

larger
•The YOLK becomes flatter,
larger and breaks more easily
•The THICK WHITE
becomes thin and watery
 Egg Grades
Grade A
• Thick white
• Round, well centered
yolk
•Small air cell (less than 5
m m deep)
•Clean, uncracked shell
with normal shape
Grade B

•These eggs are mostly used for

commercial baking
•Yolk is slightly flattened; white is
thinner.
•Shell is un-cracked and may have
a rough texture; and/or be slightly
soiled and stained.
Grade C
•The lowest egg grade, these are used
in the production of processed egg
products only. They are not sold in
grocery stores.
•Yolk is flattened and may be oblong
in shape; white
• is thin and watery.
•Shell may be cracked and/or
stained.
NUTRITIONAL VALUE
/COMPONENTS OF EGGS
1. high-quality protein
(which contains all
essential amino acids
for humans)
2. vitamin A,
3. riboflavin,
4. folic acid,
5. vitamin B6,
6. vitamin B12,
Health Benefits of Eggs
1. They Offer Complete Protein.
2. They're Nutrient Dense.
3. They Help Your 'Good' Cholesterol.
4. They Can Lower Your Triglycerides.
5. They Can Lower Your Odds of a Stroke.
7. They're Affordable.
8. They're Heart Healthy.
7. Choline
8. Iron
9. calcium
10. phosphorus
11. potassium.
EGG YOLK
- Contains vitamin A, D
and E
- Makes u p about 33%
of the liquid weight of
the egg
- Contains all of the
choline
- High Cholesterol, fat,
saturated fat
The egg white consists primarily of
water (87%) and protein (13%)
and contains no cholesterol and
little

Contains about 15 calories

Variety of Egg Dishes
EGG COOKERY
TOOLS AND UTENSILS
NEEDED IN COOKING
EGGS
 - For serving and
eating soft-boiled eggs.
They are either
porcelain or stainless
steel.
Some have
integrated plates to
hold the shell pieces.
 EGG SPOON
-For soft-boiled
eggs.
They fit
comfortably inside
an egg without
breaking the shell.
 These are
supposed to
cleanly cut the
tapered ends off
the egg so you
can eat out of
the shell.
- Faster than the
hassle of boiling
water on the
stove.
Some are
automatic based
on temperature
sensing. Some
 - They are either
countertop or
hold in your hand
 OMELET PANS
- Usually non-stick,
but plain stainless
steel exists. Most
look similar to
other skillets, but
have sloping sides
to slide the omelet
around.
 - For up to
three
scrambled eggs.
The shape in
center separates
and beats the
eggs.
- When frying eggs.
Stay cool
knock down
handle.
Silicone rings
conform to the
bottom of pan
to reduce egg
- They are used to
separate eggs.
They hold the
yolk while the
white drips
through
 - Use in
cracking eggs Egg
so the shell cracker
will not mix.
Gently
slam an egg
down on a
razor
blade.
 - Flexible silicone pods that float
on the boiling water. Can also be
used for baking and molding
 - They are
basically double
boilers with one
to six
depressions with
fixed or
removeable
pods.
Activity:
1. Write 5 sentences that
tell something about what
you gained from todays
lesson.
2. 5 egg dishes
that you know