Eggs

I. Parts of an Egg
A. The is the part of the egg.

B. The is the part of the egg.

C. The on the outside of the egg that helps seal the shell and protects
the egg from outside bacteria is called the

D. The which holds the near the center of the egg is called
the

E. There is a on the yolk known as the spot which would

develop into a egg.

F. The appears at the large end of the egg and in size as

the egg
Diagram of an Egg

II. Size and Grade of Eggs

a. makes it possible to judge the of the ,
the of the and the of the

A. The freshest eggs are , followed by

B. Eggs are classified by The largest is In decreasing size,

the remaining classes are,

C. The egg carton has a lot of information for the consumer. The carton tells the following things
about the eggs:
III. Functions of Eggs
A. One of the most important functions of eggs is to
whether used

B. The in eggs is used as a

since egg protein when . Eggs are used to
thicken

C. Because the when heated, eggs also function

to together in , and hold
together on foods.

D. Eggs can also be used as because the

can be beaten to hold large amounts of

E. Egg act as an in foods

such as

IV. Nutritional Contribution of Eggs

A. The is a rich source of nutrients; it contains more
than the and also some fat.

B. Eggs contain and can be used as a .

C. The only in egg ;

while the contains .
The sun changes some of the skin oils into , so it is sometimes
called the .

D. are the found in

eggs.

E. is part of the in red blood cells.

F. carries to the body cells and

away. A lack of red blood cells can cause

G. Egg are different from because they are lower

in

V. Storing Eggs
A. Since eggs are , take them home right away
after shopping and store them immediately.

B. Don’t eggs before storing them. eggs at home

removes the that prevents from getting
inside the shell.

C. Refrigerate eggs in the rather than the

in the . Each time you open the door, the
drops, so eggs stored in the door loose quickly. In addition since
eggshells are , they pick up from other foods if stored
uncovered.

D. Raw eggs stay in the refrigerator for up to , depending

on when purchased and the temperature.
 E. Refrigerate leftover immediately and use
them within . Use eggs in the shell
within a .

F. You can refrigerate leftover (covered with water) for

and for in a tightly covered container. For longer
storage, them.

G. To freeze , place each in a separate

compartment of an . After ,
put the in a tightly sealed freezer container and store in the
freezer. Use thawed egg to equal egg. Don’t
freeze since they get .

H. need special treatment for to keep

them from getting to mix after thawing. For every ,
beat in 1/8 teaspoon of salt. If you plan to use the ,
beat in 1 ½ teaspoons of sugar instead. Mark the container with the
and whether you added salt or sugar; then freeze.

VI. Cooking with Eggs

A. Because eggs are food, they must be cooked
carefully. cook faster than . Eggs should be cooked until
the are firm. should be thickened, not runny.

B. Never eat eggs and foods that contain

them. Some eggs may carry the . It is
recommended that egg dishes are cooked to in the center.

VII . Eggs Cooked in the Shell (Hard-Boiled Eggs)

A. Place a of eggs in a . Add water
to a level at least . Cover the pan and
bring the water to a boil. Turn the heat off as soon as begins.
Remove from the heat source. Let the eggs stand, covered in hot water. Allow
minutes for size eggs, minutes for , and
minutes for .

B. When eggs are , immediately pour off the and run

cold over them or place them in to stop the cooking
process and cool them. them in their until
needed.

C. Eggs sometimes as they cook because the air inside the eggs
as it heats. This tends to happen when eggs are .
This can also occur when cooking them in more than as the eggs bump into
each other and . If an eggs during cooking it is
ready for .

D. To a hard-cooked egg, the egg all over to

the shell. Then the egg lightly between your hands to the shell.
Pell the , starting at the where the
air cell is located. Hold the egg under cold running water to help ease off the shell. Fresh eggs
are harder to peel since they have a smaller air cell.
 E. Have you ever seen a hard-cooked egg yolk that has a surface?
The color is a reaction between in the white and iron in the .
Cook eggs no longer than necessary.

F. Once hard-cooked, eggs can be

VIII. Poached Eggs

A. Poaching eggs cooks them in . This method adds
while cooking. Using and getting them to
are keys to successful poaching.

B. To poach eggs, in a saucepan to a depth of about

inches. Heat to boiling and then reduce to a .

C. Break egg at a time into a small dish. Hold the dish close to the surface of the
liquid and the egg. Cook until the is completely set,
about . The should be thickened. Remove the eggs,
one at a time, with a and drain for a few seconds.

D. Usually, poached eggs are served on You can also spoon

onto toasted and top with poached eggs.

IX. Fried Eggs

A. Eggs can be fried in
coated with vegetable oil cooking spray. Heat a small amount of fat in a skillet over
heat until hot enough to sizzle a drop of water.

B. To avoid breaking the break one egg at a time into the heated skillet. Cook
until .
To cook the tops, baste them with hot fat, turn the egg over carefully, or cover the skillet with a lid
for the last minute of cooking.

X. Scrambled Eggs
A. To make , beat eggs together with water
or milk in a bowl. Use of liquid for each egg. Heat a small
amount of fat on low in skillet, or use a vegetable oil cooking spray.

B. Pour the into the heated skillet. Then let it stand for
seconds. As the mixture starts to an inverted turner
gently through the eggs. This forms and allows the
egg to flow to the bottom of the skillet. Continue this process until the eggs are
and no visible remains. DO NOT stir constantly. This causes the eggs to
loose moisture and become small tough curds.

C. You can also scramble eggs by into the skillet. When

whites begin to set, mix the eggs and cook until they
are thickened and no visible liquid remains. The eggs will be less and have
streaks of .

XI. Soft Cooked Eggs

A. The perfect soft boiled egg has .
The whites are almost like and the yolk is .
The eggs are still within their shells.
B. Fill a saucepan about halfway with water and bring it to a boil. Decrease the
so that the water reduces to a and gently lower the eggs into
the water .

C. Cook the eggs for : for a yolk that is still

and for a yolk that is . Drain the eggs and run them
under cold tap water for 30-60 seconds.

D. To eat, use a knife or egg-cutter to take the of the egg

and eat it , preferably with plenty of toast for dipping.
More eggs can be cracked (carefully!) and peeled like a
egg. All soft-boiled eggs should be and eaten