Parts of the Egg
• thick albumen
• thin albumen
• air cell
Sizes of eggs
• jumbo 30 oz. per doz.
• medium 21 oz. per doz.
• extra large 27 oz. per doz.
• small 18 oz. per doz.
• large 24 oz. per doz.
• peewee 15 oz. per doz.
• Eggs should be refrigerated large end up
in the egg carton.
• Cook at low temperature
• Cook until desired firmness
• Protein, fat, vitamin A, vitamin D,
riboflavin, iron, phosphorus
Eggs Function in Cooking
• Binder, Add nutrients, Color, texture,
flavor, Thickener, Leavening agent,
White Yolk Shell Use in
Grade AA Thick High,Yellow Perfect Fried,
Grade A Thick High,Yellow Perfect Fried,
Grade B Thin Yellow abnormal Baking in
Grade C Thin Pale in Cracked Baking in
True or False
The color of the egg shell has no influence
on nutritional values or
Most recipes are developed to use extra
• soft peaks
• stiff peaks
• candling - Process of grading eggs with light.
• albumen - White part of an egg.
• yolk - Yellow part of an egg.
• air cell - Separation between membranes.
• shell - Outer covering of egg, brittle and porous.
• chalaza - Anchors and supports yolk from breaking
• bloom - Another name for outer covering of an egg.
• USDA - United States Department of Agriculture.