Egg Cookery Methods PDF

# Egg Cookery ## Eggs are composed of several distinct parts... - Air Cell - Shell - Egg White - Egg Yolk - Membrane - White Chords (Chalaza) A diagram labelled with these parts is shown. ## EGGS - belong to the meat group - contain nutrients - protein - fat - vitamins A, B, D, K...

# Egg Cookery ## Eggs are composed of several distinct parts... - Air Cell - Shell - Egg White - Egg Yolk - Membrane - White Chords (Chalaza) A diagram labelled with these parts is shown. ## EGGS - belong to the meat group - contain nutrients - protein - fat - vitamins A, B, D, K - iron - two large eggs equal a serving - each egg contains approximately 80 calories ## Egg Quality A table showing the different qualities of eggs is illustrated. | Grade | Description | |---|---| | AA | Yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white. | | A | Yolk is round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolk. | | B | The yolk is flattened and there is about as much or more thin white as thick white. | | C | Not sold in stores; may be used in prepared mixes. | ## Egg Size..... - Eggs are graded by size and quality. - The six sizes of eggs are based on weight per dozen. A diagram showing six eggs of different sizes is illustrated. | Size | Weight per Dozen | |---|---| | Jumbo | 30 oz/doz | | Extra large | 27 oz/doz | | Large| 24 oz/doz | | Medium | 21 oz/doz | | Small | 18 oz/doz | | Peewee | 15 oz/doz | ## Brown shelled eggs have the same nutritional value as white shelled eggs; - The color of the shell is dependent on the type of chicken that laid the egg. A picture of a brown-shelled chicken laying white eggs is shown. ## Egg Storage - Store in the refrigerator for 4 to 5 weeks - Store in the original carton with the blunt side up - Do not wash until ready to use A picture of eggs stored in a cardboard box inside a refrigerator is shown. ## Egg Freshness Test - Check date on the carton - Shell should be rough and dull - Fresh eggs sink in a dish of cold water A picture of a box of eggs and a glass of water with an egg in it is shown. ## Egg Cookery Methods ## An egg fried on one side only..... - **Sunny Side Up** A picture of two sunny side up eggs is shown. ## Eggs fried on both sides with a runny yolk..... - **Over Easy** A picture of two over-easy eggs is shown. ## Raw egg cooked in hot water or in an egg poacher..... - **Poached Eggs** A picture of eggs being cooked in a poacher is shown. ## Raw egg baked in the oven..... - **Shirred Eggs** A picture of an egg being cooked in a dish and a picture of a shirred egg in a ramekin. ## Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks..... - **Scrambled Eggs** A picture of eggs and milk being scrambled in a bowl and a picture of scrambled eggs is shown. ## Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve..... - **Omelet** A picture of an omelet is shown. ## Whole egg cooked in SIMMERING water for three to five minutes..... - **Soft Cooked Egg** A picture of eggs being cooked in a pan of water and a picture of a soft-boiled egg is shown. ## Whole egg cooked in SIMMERING water for twenty minutes..... - **Hard Cooked Egg** A picture of eggs in a pan of water and a picture of a hard-boiled egg. ## Egg and cheese mixture baked in a pastry shell..... - **Quiche** A picture of two slices of quiche. ## Egg and white sauce mixture placed in a dish and baked..... - **Souffle** A picture of a souffle. ## Drink made using raw eggs..... - **Egg Nog** A picture of four glasses of eggnog. ## Egg and milk mixture baked in custard cups..... - **Custard** A picture of three custard cups. ## Chopped hard cooked eggs blended with mayonnaise..... - **Egg Salad** A picture of an egg salad sandwich. ## Fried eggs and bean sprouts..... - **Egg Foo Yung** A picture of egg foo yung. ## Poached egg on an English muffin topped with sauce..... - **Eggs Benedict** A picture of two eggs benedict. # Properties of Eggs ## Coating Agent - French Toast - Fried Chicken A picture of french toast and fried chicken. ## Thickening Agent - Pudding - Custard A picture of pudding and custard. ## Binding Agent - Chicken Croquettes - Meatloaf A picture of chicken croquettes and meatloaf. ## Leavening Agent - Angel Food Cake - Souffle A picture of angel food cake and souffle. ## Emulsifier - Mayonnaise A picture of mayonnaise. ## Other Uses for Eggs..... - Shampoo - Meringue A picture of a person with shampoo in their hair and a picture of meringue.