All About Eggs

Parts of the Egg

 Egg Sizes
• Jumbo
• Extra Large
• Large (Used in all recipes)
• Medium
• Small (less common)
• Pewee (less common)
• The larger the egg the more fluid ounces it is.
There fore if you are not using large eggs you
may not have the right measurment.
 Egg Grades
• Grade AA: Freshest. Yolk is firm. White is thick.
Yolk stands tall on the white. Not Runny.
• Grade A: Egg covers a relatively small area.
Yolk is round. Thick white is large in proportoin
to thin white and stands fairly well around the
yolk.
• Grade B: Egg spreads out (runs). Yolk is
flattened. All of the white is thin.
 Nutrition
• 2 eggs have 30% of the protein needed daily
and are only 160 calories
• PROTIEN: for muscles, nerves, bones & blood
• RIBOFLAVIN: helps cells use oxygen
• NIACIN: for nerves and skin
• IRON: for healthy blood
• POTASSIUM: for healthy heart
What is the function of the Chalazae?

• It anchors the yolk in the center of the

egg
• As the egg get older and looses freshness
the chalazae becomes less prominent.
 The Air Cell

• The air cell is 1/8 of an inch in

a high quality fresh egg.
• The older the egg, the larger
the air cell
• The blood spot you may see sometimes when
you crack an egg open is only a rupture of a
blood vessel on the yolk surface during
formation of the egg.
• It is safe to eat.
• It is not a dead chicken!
 The Break Out Egg Test
• The break out egg test is when you break an
egg onto a plate or other flat surface to tell
whether or not it is fresh.
• If the egg is fresh the white will be sturdy and
the yolk will stand on top of it.
• If it is not fresh the white will be runny and
run to the edges of the plate.
 Color of the Egg Shell
• The color of the egg shell is determined only
by the color of the hen (female chicken)
• If the chicken has brown feathers they will lay
brown eggs.
• If the chicken has white feathers it will lay
white eggs.
• They are the exact same egg inside
nutritiously.
• It does not effect the quality of the egg.
 Only Buy Fresh, Graded Eggs
• Bacteria such as salmonella or E Coli may be
present.
• Make sure you use them before the date on
the package because bacteria can develop
over time.
• The grade tells you how fresh the egg is.
 How should eggs be stored?
• Eggs should be stored in the
refrigerator below 40 degrees F
• They are best if used by the date on the
carton. Usually 3 weeks form when you buy
them depending on the grade.
• They should be stored in the carton NOT in
the egg slots you may have in your
refrigerator.
• Store them with the pointed end down to
keep the yolk centered
 Eggs are very Versatile in Cooking
• They can be used a number of different ways
and have many functions in recipes such as…
• To bind ingredients together like in a baking
• As a leavening agent to make baked goods rise
• As a thickener in sauces
• As a coating like an egg wash on pastries
• Or as a garnish to decorate a plate
 How to Cook Eggs
• Cook eggs on medium to low heat only even if
it takes longer
• High heat can make eggs rubbery or tough
because of all the protein in them