How do you cook eggs at home?

What are all the ways that eggs can be cooked?

Where does eggs belong on the food pyramid?

• belong to the meat group

• contain nutrients

• protein

• fat

• vitamins A, B, D, K

• iron

EGGS

What is the egg made up of?

Shell

Membrane

Egg White

Egg Yolk

White Chords

Air Cell

Eggs are composed of several distinct parts …

(Chalaza)

• Shell is porous – allows flavor in & moisture out.

• Egg is protected from bacterial contamination because of its shell and its inner membranes

• The colour of the shell varies according to the breed of the bird

Egg Shell……

Egg White ……

• The white of the egg called albumen forms 50 – 60 % of the whole egg

• The white is thicker around the yolk & thinner as it move away from the center.

• The egg white tends to thin out as the egg ages

Egg Yolk ……• The yolk is covered with a membrane to separate it from

the white and support it.

• Chalazae connects yolk to shell; the more prominent, the fresher the egg.

• The yolk colour depends on the diet of the chicken

The six sizes of eggs are based on weight per dozen.

Egg Size ……

Egg Storage• Store in the refrigerator

• Store in the original carton

• Don’t store near strong smelling good such as onions or fish as the eggs will absorb strong odours.

• Remove eggs an hour before being using in baking as it needs to come to room temperature for best results.

Egg Freshness Test

• Check date on the carton

•Fresh eggs sink in a dish of cold water

•When cracked open, if the egg white is runny, this will indicate the egg is old.

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 ……

Easy over

Over Hard

An egg fried on both sides with a hard yolk ……

Raw egg cooked in hot water or in an egg poacher ……

Poached Eggs

Shirred Eggs

Raw egg baked in the oven ……

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 Boiled Egg

Whole egg cooked in SIMMERING water for twenty minutes ……

Hard Boiled Egg

Egg and cheese mixture baked in a pastry shell ……

Quiche

Egg and white sauce mixture placed in a dish and baked ……

Soufflé

Egg and milk mixture baked in custard cups ……

Custard

Poached egg on an English muffin topped with sauce ……

Eggs Benedict

Coating Agent

French Toast

Fried Chicken

Thickening Agent

Pudding Custard

Binding Agent

Chicken Croquettes Meatloaf

Leavening Agent

Angel food Cake Soufflé

Emulsifier

Mayonnaise

Other uses for eggs ……

Shampoo Meringue