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THE INCREDIBLE
EDIBLE EGG
Shell
Membrane
Egg White
Egg Yolk
White Chords
Air Cell
Eggs are composed of several distinct parts …
(Chalaza)
• belong to the
meat group
• contain nutrients
• protein
• fat
• vitamins A, B, D, K
• iron
EGGS
• two large eggs equal a ...
Eggs are graded for quality using a process
called candling.
The four grades used for eggs are:
AA A B C
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 -...
The six sizes of eggs are based on weight per dozen.
Egg Size ……
Brown shelled eggs have the same
nutritional value as white shelled eggs;
The color of the shell is dependent on the type ...
Seven Cents Key to Buying Eggs …
If there is less than 7 cents difference
between two sizes of eggs, the best buy is the
l...
Egg Storage
• Store in the refrigerator for 4 to 5 weeks
• Store in the original carton with the blunt
side up
• Do not wa...
Egg Freshness Test
• Check date on the carton
• Shell should be rough and dull
• Fresh eggs sink in a dish of cold water
An egg fried on one side only ……
Sunny Side Up
An egg fried on one side with hot grease
spooned over the top ……
Basted Egg
Eggs fried on both sides with a runny yolk ……
Over Easy
Over Hard
An egg fried on both sides with a
hard yolk ……
Raw egg cooked in hot water or in an
egg poacher ……
Poached Eggs
Shirred Eggs
Raw egg baked in the oven ……
Egg and milk mixture cooked in a hot pan;
gently move mixture as it cooks ……
Scrambled Eggs
Egg mixture brought to center of pan and
cooked until all egg mixture on the edges
is cooked; fold in half and serve ……
Om...
Whole egg cooked in SIMMERING water for
three to five minutes ……
Soft Cooked Egg
Whole egg cooked in SIMMERING water for
twenty minutes ……
Hard Cooked Egg
Egg and cheese mixture baked in a
pastry shell ……
Quiche
Egg and white sauce mixture placed in
a dish and baked ……
Soufflé
Drink made using raw eggs ……
Egg Nog
Egg and milk mixture baked in
custard cups ……
Custard
Chopped hard cooked eggs blended with
mayonnaise ……
Egg Salad
Fried eggs and bean sprouts ……
Egg Foo Yung
Poached egg on an English muffin
topped with sauce ……
Eggs Benedict
Coating Agent
French Toast
Fried Chicken
Thickening Agent
Pudding Custard
Binding Agent
Chicken Croquettes Meatloaf
Leavening Agent
Angel food Cake Soufflé
Emulsifier
Mayonnaise
Other uses for eggs ……
Shampoo Meringue
Egg cookery
Egg cookery
Egg cookery
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Egg cookery

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This presentation deals with egg cookery. The structure and composition of the egg is presented as well as the uses of eggs in cookery.

Published in: Food
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Egg cookery

  1. 1. THE INCREDIBLE EDIBLE EGG
  2. 2. Shell Membrane Egg White Egg Yolk White Chords Air Cell Eggs are composed of several distinct parts … (Chalaza)
  3. 3. • 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
  4. 4. Eggs are graded for quality using a process called candling. The four grades used for eggs are: AA A B C
  5. 5. 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
  6. 6. The six sizes of eggs are based on weight per dozen. Egg Size ……
  7. 7. 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.
  8. 8. 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.
  9. 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. 10. Egg Freshness Test • Check date on the carton • Shell should be rough and dull • Fresh eggs sink in a dish of cold water
  11. 11. An egg fried on one side only …… Sunny Side Up
  12. 12. An egg fried on one side with hot grease spooned over the top …… Basted Egg
  13. 13. Eggs fried on both sides with a runny yolk …… Over Easy
  14. 14. Over Hard An egg fried on both sides with a hard yolk ……
  15. 15. Raw egg cooked in hot water or in an egg poacher …… Poached Eggs
  16. 16. Shirred Eggs Raw egg baked in the oven ……
  17. 17. Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks …… Scrambled Eggs
  18. 18. Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve …… Omelet
  19. 19. Whole egg cooked in SIMMERING water for three to five minutes …… Soft Cooked Egg
  20. 20. Whole egg cooked in SIMMERING water for twenty minutes …… Hard Cooked Egg
  21. 21. Egg and cheese mixture baked in a pastry shell …… Quiche
  22. 22. Egg and white sauce mixture placed in a dish and baked …… Soufflé
  23. 23. Drink made using raw eggs …… Egg Nog
  24. 24. Egg and milk mixture baked in custard cups …… Custard
  25. 25. Chopped hard cooked eggs blended with mayonnaise …… Egg Salad
  26. 26. Fried eggs and bean sprouts …… Egg Foo Yung
  27. 27. Poached egg on an English muffin topped with sauce …… Eggs Benedict
  28. 28. Coating Agent French Toast Fried Chicken
  29. 29. Thickening Agent Pudding Custard
  30. 30. Binding Agent Chicken Croquettes Meatloaf
  31. 31. Leavening Agent Angel food Cake Soufflé
  32. 32. Emulsifier Mayonnaise
  33. 33. Other uses for eggs …… Shampoo Meringue

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