Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs are graded based on quality from AA to C and come in different sizes based on a dozen weight. Brown and white eggs have the same nutritional value. Storage and freshness tips are provided, along with common cooking methods for eggs like scrambled, fried, poached, and hard boiled. Eggs are also used in many recipes and have various functions like as a coating, thickening, binding, or leavening agent.

2. THE INCREDIBLE
EDIBLE EGG

3. Shell
Membrane
Egg White
Egg Yolk
White Chords
Air Cell
Eggs are composed of several distinct parts …
(Chalaza)

4. • belong to the
meat group
• contain nutrients
• protein
• fat
• vitamins A, B, D, K
• iron
EGGS
• two large eggs equal a serving
• each egg contains approximately 80 calories

5. Eggs are graded for quality using a process
called candling.
The four grades used for eggs are:
AA A B C

6. AA - yolk is firm and the area
covered by the white is small;
there is a large proportion of
thick white to thin white
A - yolk is round and
upstanding; the thick white is
large in proportion to the thin
white and stands fairly well
around the yolk
B - the yolk is flattened and
there is about as much or more
thin white as thick white
C - not sold in stores; may be
used in prepared mixes

7. The six sizes of eggs are based on weight per dozen.
Egg Size ……

8. Brown shelled eggs have the same
nutritional value as white shelled eggs;
The color of the shell is dependent on the type of
chicken that laid the egg.

9. Seven Cents Key to Buying Eggs …
If there is less than 7 cents difference
between two sizes of eggs, the best buy is the
larger size.

10. Egg Storage
• Store in the refrigerator for 4 to 5 weeks
• Store in the original carton with the blunt
side up
• Do not wash until ready to use

11. Egg Freshness Test
• Check date on the carton
• Shell should be rough and dull
• Fresh eggs sink in a dish of cold water

13. An egg fried on one side only ……
Sunny Side Up

14. An egg fried on one side with hot grease
spooned over the top ……
Basted Egg

15. Eggs fried on both sides with a runny yolk ……
Over Easy

16. Over Hard
An egg fried on both sides with a
hard yolk ……

17. Raw egg cooked in hot water or in an
egg poacher ……
Poached Eggs

18. Shirred Eggs
Raw egg baked in the oven ……

19. Egg and milk mixture cooked in a hot pan;
gently move mixture as it cooks ……
Scrambled Eggs

20. Egg mixture brought to center of pan and
cooked until all egg mixture on the edges
is cooked; fold in half and serve ……
Omelet

21. Whole egg cooked in SIMMERING water for
three to five minutes ……
Soft Cooked Egg

22. Whole egg cooked in SIMMERING water for
twenty minutes ……
Hard Cooked Egg

23. Egg and cheese mixture baked in a
pastry shell ……
Quiche

24. Egg and white sauce mixture placed in
a dish and baked ……
Soufflé

25. Drink made using raw eggs ……
Egg Nog

26. Egg and milk mixture baked in
custard cups ……
Custard

27. Chopped hard cooked eggs blended with
mayonnaise ……
Egg Salad

28. Fried eggs and bean sprouts ……
Egg Foo Yung

29. Poached egg on an English muffin
topped with sauce ……
Eggs Benedict

31. Coating Agent
French Toast
Fried Chicken

32. Thickening Agent
Pudding Custard

33. Binding Agent
Chicken Croquettes Meatloaf

34. Leavening Agent
Angel food Cake Soufflé

35. Emulsifier
Mayonnaise

36. Other uses for eggs ……
Shampoo Meringue