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
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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 ……
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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