Transcript EGGS!!! - JonesNutrition

EGGS!!!
An “Eggstroidinary”
Powerpoint
Nutrient Content
• Good source of
complete protein
• All essential amino
acids
• Thiamin,
Riboflavin, iron,
phosphorous
• Vitamins A&D
Anatomy of an Egg
• Shell Membranes: 2 membranes (inner
and outer) surround the albumen
• Albumen: a.k.a. egg white, contains 67%
of the egg’s protein
• Yolk: yellow portion of egg - contains all
the fat and half the protein
• Chalaza: thick, ropey strands that anchor
the yolk in place in the center of the egg
white
Diagram of an Egg
Egg Grades
• Eggs are graded for quality by
candeling.
– Eggs move along rollers over bright lights.
– The lights illuminate the eggs’ structure.
– Eggs that do not meet the standard are
removed
Egg Grades
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Condition of shell
Size of air cell
Clearness and thickness of egg white
Condition of yolk
3 grades:
– AA, A, and B: grade A has slightly larger air cell
– Most B’s you do not find at the grocery! (their
appearance is low – but they are still nutritious)
The word FRESH on the carton refers to the quality not
the age!!!
Storing Eggs
• Buy only from refrigerated cases
• Check that they are clean and un-cracked
before you buy
– Cracked eggs can contain harmful bactria
that can cause food borne illness
– Throw away cracked or broken eggs
•Store in the refrigerator
– Up to 5 weeks
Eggs As Ingredients
Emulsifier/Emulsion
• mixture that forms
when liquids that
normally do not mix
are combined
– Temporary: oil and
water or vinegar
(Italian Dressing)
– Permanent:
Mayonnaise
FOAMS
– Use egg whites only
– Add air to food
– Foamy stage =bubbles and foam on
surface
– Soft peak: peaks bend at tip
– Stiff peak: peaks stand up
straight
• *used to make meringue for
pies and other baked goods!!
• *cream of tarter added to
increase volume
Things to Know when working with
Foams
• Avoid under or over beating
• Acid (cream of tarter) acts as stabilizer
• Sugar also stabilizes – and increases
beating time
• Avoid ANY contact with fat
– Both will cause the whites to lose volume
quickly
THICKENERS
• heat causes
protein to
coagulate and
mixture
“thickens”
– Used in
sauces, custards,
and puddings
STRUCTURE
• eggs add
structure to
baked products
such as cakes,
brownies, and
muffins
• With out eggs
there would be
no shape!!!
How to store eggs
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In the fridge!!
Large end up
In closed carton
Do not wash
May be stored up to 3-5 weeks!!
(after due date expires!)
Cooking with Eggs
• Use low or moderate
temperature- too high
can cause protein to
lose moisture and
shrink/toughen
• To avoid “green ring”
in boiled eggs–time
carefully and cool
immediately
METHODS OF COOKING
• Scramble-beaten with milk and cooked in
a skillet while stirring occasionally
– Coagulum: Soft solids that form when eggs
cook
• Poach-cooked in simmering water out of
shell
• Fry-cook in a hot skillet with a small
amount of fat
Methods of Cooking
• Bake/shirred- in oven about 350*, use
individual dishes
• Hard boil -boiling eggs in sauce pan in
boiling water
• Microwave-egg cooked in microwave
Terms to Know
• Meringue: fluffy mixture of beaten egg
whites and sugar that may be soft or hard
• Foam: beating air into egg whites
• Omelet: beaten egg mixture - cooked
without stirring and served folded in half
• Souffle’: fluffy baked dish made with a
starch thickened sauce into which egg
whites are folded
Were You Listening?
• List the nutrients found in eggs
• Extra credit: How many calories in an
egg?
Were You Listening?
• What is the chalaza? What does it do?
• Extra Credit:
– How often does a hen produce an egg?
Were You Listening?
• Name some ways that eggs are used in
recipes.
Extra credit:
Give an example of each
Were You Listening?
• At what temperature should eggs be
cooked?
• What happens if they are not cooked
properly?
Were You Listening?
• Name the methods of cooking eggs.
eggsactly!!