Cooking eggs for breakfast

USDA grades of eggs

Market forms of eggs

Fresh eggs

Frozen eggs

Dried eggs

Egg substitutes

Organic eggs

Nutrional information

1egg =1oz of meat.

75calories

6gm protein

5gm of fat, 1.6gm saturated fat

63 mg sodium

213 mg of cholesterol

High BV- 100

Protein digestibility- 1.0

Complete Protein.

Serve safe

Receiving- 45degrees or lower.

No odor

Clean and unbroken shells.

Reject any eggs that smell like sulfur, off odor.

Old technique of candling is no longer used .

Simmering or hard cooking an egg

Soft cooked 1-2 mins.

Medium cooked 3-5 mins.

Hard cooked – 10mins.

Scrambled eggs

Beat the eggs. If milk is added add ½ cup for 6eggs.

Heat fry pan , add fat.

Add beaten eggs to the pan.

Stir eggs, cook to creamy consistency, remove eggs slightly undercooked.

Over easy egg

Over easy

Cook egg until white is set

Flip the egg by pushing the pan or using a spatula.

Cook until white is set with a soft yolk.

Fried egg

Hard fried Cook the egg until white is set

Puncture the yolk and flip the egg.

Continue to cook until yolk and white is set.

Quiche

Savory egg

Blend eggs with milk, cream and add ingredients like spinach, cheese, onion.

Pour it on uncooked crust.

Bake it.

Souffles

Prepare a base and add flavoring

Whip egg whites and fold the whites into base.

Fill the molds

Bake it in the oven.

Omelets

Whip the eggs until they are frothy.

Add all the ingredients and seasoning.

Pour the mixture into an oiled pan.

Cook until the egg is set on all sides.

Use high heat, and then simmer the heat.