Creative Cooking 2

Egg Composition

Egg quiz

• The color of the egg determines it’s nutritive value, true or false

False

• Egg color is determined by the breed of the hen laying the egg, all contain the same nutritional value

A red spot found in an egg means it is an unfertilized egg, true or false

• Also called “meat spots” red spots are occasionally found on an egg yolk. They are caused by a rupture of a blood vessel on the yolks surface during the formation of the egg.

• Red spots are harmless and dissipate into the albumen (egg white)

The only way to tell a good egg is to crack it

How do you tell a good egg from a bad egg

No, Egg producers actually check egg quality by candling a process in which eggs are placed over light

The eggs are graded based on consistency of shell, size of yolk

and appearance

Eggs are only good until the freshness date is up on the side of

the package, true or false?

• Eggs actually last 4 to 5 weeks beyond the freshness date if kept in the refrigerator in the original carton

Organic or free range chicken eggs are more nutritious, true or false

False• Free- range eggs are those produced

by hens raised outdoors or those who have daily access to the outdoors. The nutrient content is not affected whether hens are raised free-range or in floors or cages. Organic refers to those hens fed food grown without pesticides or commercial fertilizers

Grade AA eggs taste better than grade A or B

Grading refers to the size and position of yolk as well as thickness of albumen, they all taste the same and have same nutrients

AA

A

B

However

• If you want the best choice for appearance when cooked choose

grade AA

When purchasing eggs most people buy:

• A. Size large eggs

• B. Size medium eggs

• C. Size small eggs

• D. Size jumbo eggs

Because most recipes are written for this sized egg most shoppers choose

• Grade AA – Large Eggs• Medium eggs can be

used in most recipes, • Small eggs are used

commercially• Extra Large or Jumbo

eggs are used for individual egg cookery

Certain breeds of chickens lay double yolked eggs

• Double-yolked eggs are produced by very young hens or old hens.

• It is rarer to find an egg with no yolk at all

Eating raw eggs means you will get Salmonella Enteritidis

• False, Salmonella survives in the reproductive tract of the hen. Odds are 1 in 20,000 eggs may have this bacterium inside the shell of the egg white.

• The white discourages growth and bacteria grow when mixed with egg yolk which happens when egg is very old

To prevent contamination of Salmonellae

• Keep eggs cool in refrigerator 45oF

• Use eggs within four weeks of freshness date

• Cook to a temperature of 160o

• Wash and sanitize containers that have held raw eggs

• Do not use cracked eggs

Hen trivia:

• A hen requires 24 to 26 hours to produce an egg.

• To tell if an egg is raw or hard- cooked, spin it

• Eggs age more in one day at room temperature than in a refrigerator in one week

Parts of an egg

SHELL

SHELL AIR CELL

SHELLAIR CELL

SHELLMEMBRANES

SHELLAIR CELL

SHELLMEMBRANES

THINALBUMEN

SHELLAIR CELL

SHELLMEMBRANES

THINALBUMEN

THICKALBUMEN

SHELLAIR CELL

SHELLMEMBRANES

THINALBUMEN

THICKALBUMEN

CHALAZAE

SHELLAIR CELL

SHELLMEMBRANES

THINALBUMEN

THICKALBUMEN

CHALAZAE

VITELINEMEMBRANE

SHELLAIR CELL

SHELLMEMBRANES

THINALBUMEN

THICKALBUMEN

CHALAZAE

VITELINEMEMBRANE

Germinal Disk

SHELLAIR CELL

SHELLMEMBRANES

THINALBUMEN

THICKALBUMEN

CHALAZAE

VITELINEMEMBRANE

Germinal Disk

YOLK

Nutrition in Eggs

• Eggs contain nature’s highest quality protein

• Protein is need to build and maintain muscles, nerves, bones and blood

• Eggs also contain vitamins and minerals

One egg

• Contains 5 grams of fat• Contains 7 grams of protein• All of the fat is found in the yolk• The fat is 1/3 of each type –

polyunsaturated, monounsaturated, and

saturated

Do you think you could do this with an egg?

Or this?

How can you tell a regular chicken from a free range

chicken?

http://www.youtube.com/watch?v=3vgShx5F0TY