Egg Assignment #2 - Mrs. Anthony's FACS Classes...How hens produce eggs • A rooster is not needed for a hen to lay an egg – Hens lay eggs no matter what (6 months or older) •

EggsNutritious, Affordable, Versatile

Mrs. Anthony

Trivia

There are 200 Breeds of

Chickens!

• White shelled eggs are produced by hens with white feathers and white ear lobes.

• Brown shelled eggs are produced by hens with red feathers and red ear lobes.

• An average commercial hen lays 200-

325 eggs a year.

• To produce one egg, it takes 24-26

hours

• Thirty minutes later she starts over.

https://www.youtube.com/watch?v=7J4aK5uAYWI

How hens produce eggs

• A rooster is not needed for a hen to lay an egg

– Hens lay eggs no matter what (6 months or older)

• If a rooster mates with a hen then the egg will

become fertilized (make a baby chick) and then the

hen will lay on the egg

• If there is no rooster to mate with, the egg just

stays an egg (unfertilized)

• Roosters are not kept in with hens at commercial

farms where we typically get our eggs from

• An egg shell may have as many as

17,000 tiny pores on its surface • The pores grow larger as the egg ages, which can

increase the chance for bacterial contamination

Nutrition Information

• What nutrients are found in eggs? (13)• Iron Calcium Protein Vitamin D

Choline Saturated. Fat Cholesterol

• What nutrients are found in the yolk?• Cholesterol and Sat. Fat (which is why health

experts suggest that you limit your yolks to 4-5 per

week.)

Nutrition Cont…

• 1 egg =70-100

calories

• 1 egg = 185mg

cholesterol

Nutrition Cont…

• Cholesterol can contribute to heart

disease

• Cholesterol clogs the arteries!

*No more than 300mg a day!

*Some studies show that eggs do not

increase “bad” LDL cholesterol

Storage of Eggs

• Keep eggs cold!

• Refrigerate within 2 hours

• Don’t store eggs on the door – not cold

enough.

• Store eggs in the carton: they stay fresh

longer, they won’t absorb smells from

the refrigerator.

• Eggs age more in one day at room

temperature, than in one week in the

refrigerator.

Storage Cont…

Storage Cont…

• Don’t freeze eggs unless you follow

special directions:

• Not in shell

• If separating

• White can be frozen in bag or ice cube tray

• Yolk, beat with a tiny dash of salt or sugar

• If freezing both parts, beat together then freeze

Egg Safety

• Wash hands after handling raw eggs

• Do not eat raw or uncooked eggs

• Cook eggs to 160 degrees

Buying Eggs

GRADE

• USDA grade shield means federal gov’t has inspected for wholesomeness

• Inner and outer quality of egg is checked

• AA and A – thicker white, better appearance when cooked

• B - use when appearance isn’t important (baked goods)

SIZE

• Determined by the minimum weight for a dozen

• Most common sizes are large and extra-large.

• As a general rule, recipes assume large eggs will be used.

• Usually priced by size and supply

Look at the cartons!

Buying Eggs Cont…

• Be careful with cracked

eggs – germs can enter

• Check your eggs before

you leave the store.

• Check the expiration

date on the carton (3-4 weeks

past sell by/4-5 weeks past packaged

date)

Egg Science

• Eggs act as many things in recipes – Binder: a liquid that helps hold a mixture together,

helps thicken dishes

– Emulsifier: a substance that holds together two

liquids that normally don’t stay mixed (oil and water)

– Leavening Agent: (helps rise) when you beat egg

whites, air enters, which creates a foam

• The foam adds volume and lightness which helps

soufflé puff up

Cooking Eggs

• Eggs contain Protein

• Protein is heat sensitive

• Cook eggs at a low heat and slowly

• High heat/overcooking can make eggs

tough, rubbery

Cooking Eggs

Microwaved

• Not in the shell

• Pierce the egg yolk

first or beat/whip first

Cooking Eggs

Poached- cooked in simmering water, out of shell, can be

served with runny yolk or hard yolk depending on how long they

are cooked

Cooking Eggs

Fried: fried in oil, margarine, or butter

Sunny side up – cooked on one side, yolk runny

Over Easy – cooked on both sides, yolk runny

Over hard – cooked on both sides, yolk hard

Cooking Eggs

Scrambled- beat eggs with

milk, cheese, and whatever

else. Cook in skillet, moving

around constantly

Cooking Eggs

Baked- (shirred eggs) Bake in

oven 12-18 min in a ramekin.

Cooking Eggs

Hard-Boiled- Cooked in shell, in

hot boiling water

Common Egg Recipes

Omelets: Eggs cooked on outside, inside ingredients

mixed separately

Frittata: All ingredients are stirred into egg mixture

Custards: Thickened blend of milk, eggs, and sugar and

baked

Meringues: Foam made from beaten egg whites and

sugar, then baked

Quiche- A pie with custard filling, containing chopped

veggies and cooked meats

Soufflé- folding stiffly beaten whites into a sauce and

baked

Omelets

Frittatas

Custards

Meringue

Quiche

Soufflé

Beating Egg Whites

• Separate whites from yolks

• Place whites in bowl.

• Beat at high speed until thick and white.

When egg whites won’t beat!

When beating egg

whites, it is important

to use clean beaters

and bowl.

The eggs won’t

beat if there is any

fat on the beaters or bowl.

No Yolk!

If beating egg

whites make sure

not to get yolk in

with the whites.

The egg won’t beat!

Stiff Peaks, Soft Peaks

Stiff Peaks: Stand straight up Soft Peaks: Fold over

Types of Meringue

Hard or soft: Twice as much sugar to egg or

equal parts, sugar is whipped or folded into

egg whites- baked, or as a pie topping,

soufflé, or cake ingredient

Swiss: warm egg whites to 100 F with sugar,

then whip- used for buttercream frosting or a

pie topping

Italian: Hot sugar syrup poured into whipped

egg whites- used for frosting or mousse