Natures perfect food.
Federally inspected - USDA shields
Shell color may be brown or white –
nothing to do with nutrition just breed of
Cloudy egg white sign
freshness not age
Eggs contain highest
quality food protein known.
Excellent source protein, riboflavin, iodine,
Vitamin A, some B, Vitamin D, iron and
Where are all these – the yolk
Yolk also contains saturated fat and
Egg whites cholesterol-free.
1 egg counts as 1 oz of meat.
Eggs are perishable
Inspect before buying –
Refrigerate eggs in the original carton is
Egg shells are porous and pick up odors.
Do not wash before storing – natural
Leftover egg – 2-4 days
3 T beaten whole egg = one large egg
2 T whites = one egg white
2 yolks – 1 whole egg (for thickening sauces)
1 egg = 2 egg yolks + 1 T cold water
Egg yolk about 1 T egg white 2T
Egg substitutes – can use need sub and add
water. Made from egg whites with ingredients
More yolk the more moisture and flavor.
Grades of Eggs
There are three grades of eggs.
Grade AA -----------------------^
Nutritionally – no difference
Grade is determined by – inner and outer
quality of egg at time packaged
Size of Eggs
there are six
Most commonly sold are large and X-large
Jumbo is above x-large
Pee Wee is below small
Size Weight of a dozen eggs
Jumbo 30 ounces
Extra Large 27 ounces
Large 24 ounces
Medium 21 ounces
Small 18 ounces
Peewee 15 ounces
Different types of eggs
Chicken eggs use most often
Could use duck – little
bigger, higher in fat,
Other eggs like quail, are
smaller, but similar to
Can be frozen – beat first
Whites – freeze ice cube tray
Yolks – special treatment – every 4 – 1/8 t
salt – dessert 1 ½ t sugar – get hard and
Keep 4 months
Do not use cracked or broken
Cook eggs thoroughly – bacteria
Serve after cooking
Don’t eat raw eggs or foods with raw eggs
Commercial products pasteurized
Check for freshness – float in water.
If it sinks – fresh
large end on top – not fresh
rise to surface – return to store or throw
Eggs have delicate protein – moderate temp.
tough, rubbery if not
Microwave – pierce yolk
Hard-boiled – water 1 inch above eggs, cover bring to
just boiling, turn off heat and let stand in hot water
Soft – 4-5 min Hard 15 min
Time up run immediately under
cold water or ice water.
Other kinds of eggs
Poached – water to boil reduce heat
gentle simmer – break egg in bowl, slide
in water. Add 1 T vinegar to water before
Baked – shirred
Fried – oil or fat
Scrambled – beat milk, water, cheese
Omelet egg in skillet sets up and fold
Egg whites – separating – no yolk
yolk contains fat can keep whites from
Egg yolks and whites separate best when cold
Whites stand room temp for 20 -30 min – better
Bowl and beaters fat free and clean – Plastic tends
absorb fat –
Soft peaks – bend over stiff peaks glossy and hold
Eggs placed in their cartons large end up to
keep the air cell in place and the yolk centered.
A hard cooked egg will peel more easily if it is a
week or two old before it is cooked
If an egg is accidentally dropped on the floor,
sprinkle it heavily with salt for easy clean up.
In cooking eggs are “the cement that holds the
castle of cuisine together”. Reason: ability to
bind, leaven, thicken, emulsify, clarify and more
in all types of recipes.
Egg yolks are one of the few foods that
contain Vitamin D naturally
Easter Eggs carry many legends.
Decorating and coloring custom in England during
Symbol of rebirth
Most famous decorated Easter eggs were made by
Peter Faberge – goldsmith
First one shell of platinum and enameled white
open to smaller gold egg opened –golden chick
with royal jeweled crown. 1883 Russian Czar. 57
made in all.