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EGGS.ppt
- 1. By: SHEREE-LYNETTE C. MEDINA Teacher I- ONHS MAIN
- 3. Shell INNER AND OUTER Membrane Egg White/ ALBUMEN 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. QuickTime™ and a Photo - JPEG decompressor are needed to see this picture. Eggs are graded for quality using a process called candling. The four grades used for eggs are: AAA 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. 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
- 10. Egg Freshness Test • Check date on the carton • Shell should be rough and dull • Fresh eggs sink in a dish of cold water
- 12. An egg fried on one side only …… Sunny Side Up
- 13. An egg fried on one side with hot grease spooned over the top …… Basted Egg
- 14. Eggs fried on both sides with a runny yolk …… Over Easy
- 15. Over Hard An egg fried on both sides with a hard yolk ……
- 16. Raw egg cooked in hot water or in an egg poacher …… Poached Eggs
- 17. Shirred Eggs Raw egg baked in the oven ……
- 18. Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks …… Scrambled Eggs
- 19. Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve …… Omelet
- 20. Whole egg cooked in SIMMERING water for three to five minutes …… Soft Cooked Egg
- 21. Whole egg cooked in SIMMERING water for twenty minutes …… Hard Cooked Egg
- 22. Egg and cheese mixture baked in a pastry shell …… Quiche
- 23. Egg and white sauce mixture placed in a dish and baked …… Soufflé
- 24. Drink made using raw eggs …… Egg Nog
- 25. Egg and milk mixture baked in custard cups …… Custard
- 26. Chopped hard cooked eggs blended with mayonnaise …… Egg Salad
- 27. Fried eggs and bean sprouts …… Egg Foo Yung
- 28. Poached egg on an English muffin topped with sauce …… Eggs Benedict
- 30. Coating Agent French Toast Fried Chicken
- 32. Binding Agent Chicken Croquettes Meatloaf
- 33. Leavening Agent Angel food Cake Soufflé
- 35. Other uses for eggs …… Shampoo Meringue