Eggs Structure of an

Shell: porous and lined with membranes

Whites (Albumen): clear liquid surrounding

Yolk: round, yellow portion of the egg

Air Cell: air pocket, lies between the shell and egg membranes at wide, round end of egg

Shell Membrane: helps keep air from leaving egg too soon Nutrients

➔ Protein, Vitamin B12 ◆ Also Vitamin A, other B’s, iron, calcium, phosphorus and trace materials ➔ have only roughly 80 calories each ➔ Yolk contains more nutrients than , but contains lots of fat and cholesterol and should be used in moderation ➔ Are brown shells more nutritious than white? ◆ Breed of hen determines color. Color isn’t related to egg’s nutrients, flavor, or cooking qualitites How Eggs Are Used

➔ Binder ➔ Thickener ➔ Emulsifier ➔ Nutrients ➔ Leavening Agent ➔ Flavor Buying Eggs

➔ Open carton to inspect before buying ◆ Clean, white, no cracks ➔ Eggs are sold according to grade and size standards set by the USDA ➔ Grades - AA,A, and B ◆ AA & A - thicker, white where appearance is important for fried and poached eggs ◆ B - baked goods, where appearance doesn’t matter ◆ Supermarkets typically don’t carry B Size of Eggs

➔ Once you know the grade you want...you pick the size! ➔ Sold in M, L, XL, and Jumbo! ➔ As a general rule, recipes assume that large eggs will be used. If you use eggs of another size, you may need more or fewer eggs to get the same results Storing Eggs

➔ Raw eggs stay fresh in the refrigerator for up to four weeks ➔ You can refrigerate leftover raw egg , covered, for up to 2 days ➔ A red spot in the egg means that one or more small blood vessels in the yolk ruptured, but the egg is safe to eat. If it has an unpleasant odor when opened, then it is spoiled and needs to be discarded Cooking with Eggs

➔ Eggs in a shell: ◆ 15 minutes for large, about 18 minutes for jumbo ➔ Poached: cooks in simmering water, adds no fat while cooking (like a in water) ➔ Fried ➔ Scrambled ➔ Baked: known as shirred eggs, put into a shallow, greased dish ➔ Omelet: like a large, thick pancake, then it is folded in half ◆ Puffy omelet - in the oven Cooking with Eggs

➔ You can microwave eggs too!

◆ Fried https://www.youtube.com/watch?v=YTE1z4SbyTk

◆ Scrambled https://www.youtube.com/watch?v=65ifzkFi614

◆ Poached https://www.youtube.com/watch?v=egdu-19VM5w ➔ Custards: thickened blend of milk, eggs, and sugar ➔ : foam baked of beaten egg whites and sugar in desserts (lemon meringue pie)