4-H @ Home Grades 6-8 Cooking

Minnesota 4-H @ Home Grades 6-8

4-H Discovery Learning at Home What is 4-H @ Home? 4-H @ Home is an after-school program that has been designed to be a compliment to what you are currently learning at home through your local school district. Minnesota 4-H prides itself in providing high quality, experiential, hands-on learning experiences to youth in grades K – 13. Below is a 4-H @ Home series that you can choose to participate in for grades 6-8. There are no strings attached, no “homework” to report, just some engaging adventures that you can choose to do.

Get Creative. Eat Healthy.

Lesson Title: Cooking with Eggs

Objective: Participants will learn the nutritional value and diversity of eggs. They will be encouraged to create egg- centered meals based on simple recipes. They can report back with their opinions on taste and ease of preparing the recipe.

The Incredible, Edible Egg!

In 1976, the American Egg Board came up with a marketing slogan that is still used today - “The Incredible, Edible Egg”. The egg is one of the world’s most diverse foods - it can be cooked for breakfast, lunch, dinner and even dessert! The mighty little eggs packs quite a nutritional punch too - an average chicken egg contains only 70 calories but is packed with 6 grams of protein, 1.5 grams of saturated (good) fat and only 1 gram of carbohydrates.

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Egg Fun Facts Did you know that eggs come in many sizes, shapes and colors? An ostrich egg is approximately 20 times larger than a chicken egg, which is about 5 times larger than a quail egg. Chickens lay eggs with white, brown, green or even blue shells, the shell color doesn’t affect the taste of their egg - it is solely dependent on the chicken breed. Different breeds of chickens lay eggs at different rates - the White Leghorn can lay up to 300 eggs per year while the lazier (but prettier) Silkie breed only lays around 100 eggs per year. The average American eats about 280 eggs per year, or 5 eggs per week. Iowa is the largest egg-producing state in the nation, producing more than 14.8 billion eggs per year!

Egg Recipes What’s your favorite egg recipe? Do you like them in an omelette? Perhaps you prefer your eggs diced in grandma’s potato salad or baked into a cake. No matter what time of day, eggs can be cooked to fit any meal or snack! Here are some simple recipes for you to try, let us know how they turned out! All recipes can be found at Delish.

Ham, Egg and Cheese Roll-Ups Ingredients: 10 large eggs 2 tsp. garlic powder Kosher salt Freshly ground black pepper 2 tbsp. butter 1 1/2 c. shredded cheddar 1 c. baby spinach 1 c. chopped tomatoes 20 slices ham Directions: Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper. In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined. On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs. Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes. *NOTE: Substitute your favorite vegetables (peppers, onions) and cheese flavors (swiss, mozzarella) to customize these roll-ups.

Egg, Avocado and Cheddar “Hot Pockets” Ingredients: 1 lb. store-bought or refrigerated pie crust 6 large eggs, well beaten kosher salt Freshly ground black pepper 1 avocado, mashed 1 c. shredded Cheddar Directions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.In a large nonstick skillet, pour in beaten eggs, season with salt and pepper, and scramble, 3 minutes. Spoon over bottom halves of pie crust. Top with avocado and cheddar and fold over tops. Use your fingers to pinch to seal and press the tines of a fork to crimp. Brush with egg wash and transfer to the prepared baking sheet. Bake until golden and puffy, 18 to 20 minutes. *NOTE: Substitute cooked meat (ham, pepperoni, sausage) or a different cheese flavor (swiss, mozzarella) to your liking!

Easy Deviled Eggs Ingredients: 6 large eggs 1/4 c. mayonnaise 1 tsp. hot sauce 1 tsp. Dijon mustard Kosher salt Freshly ground black pepper Finely chopped chives, for garnish (optional) Smoked paprika, for garnish (optional) Directions: Place eggs in a large saucepan and cover with cold water. Set the pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel. Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, hot sauce, and Dijon mustard to the bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper. Spoon mixture into each egg. Garnish with chives and paprika (optional) and serve.

Eggo Sliders Ingredients: 12 sheets of mini Eggo waffles (4 mini waffles per sheet) 1/2 lb. bacon, chopped into 1” pieces 1 tbsp. butter 10 large eggs 1/4 c. sour cream 2 tbsp. Chopped chives 1 c. shredded Cheddar Directions: Preheat the oven to 400 degrees F. Arrange frozen mini waffles on 2 large baking sheets and bake until toasted, usually about 5 minutes depending on the brand. The waffles should just fit inside the baking sheets. Cook bacon in a large skillet over medium heat until crispy. Drain and clean skillet. Make scrambled eggs: Melt butter in a large nonstick skillet over medium heat. Whisk together eggs and sour cream in a large bowl. Add eggs to the skillet and let set slightly. Reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat. Sprinkle one pan of the waffles with about half of the cheese. Top with scrambled eggs and sprinkle with remaining cheese. Top with bacon and the other waffles. Transfer to the oven to bake until the cheese is melted, about 10 minutes. Serve warm. *NOTE: Substitute other meats or cheeses, add your favorite vegetables to customize these sliders!

Searching for more… Contact your local Extension Educator: Name: Ashley Nerhus Email: [email protected] Phone: 218-683-7030

Developed by Minnesota NW Regional Team Afterschool 4-H @ Home: Local Extension Educators, Kaitlin Barbosa (Kittson County), Katie Becker (Polk County), Kim Dailey (Wadena County), Rebekah Donner (Mahnomen County), Linda Houglum (Norman County), Jackie Kokett (Douglas County), Lisa Kasson-Bauer (Clay County), Janet Malone (East Otter Tail County), Kayla Maas (Traverse County), Ashley Nerhus (Pennington County), Alysa Tulibaski (Marshall County)

Author: Kim Dailey, Extension Educator, MN 4-H Youth Development, Wadena County (2020) Linda Houglum, Extension Educator, MN 4-H Youth Development, Norman County (2020)