14. • Like dairy products, eggs have
nutritional value and offer
versatility in cookery.
15.
16. * A whole egg is about ____ tablespoons worth of liquid, the egg yolk measures about____
tablespoon of liquid.
* There are about ____ calories in an uncooked egg and ____ calories in a cooked egg.
* China produces the most eggs, at about ____ billion per year.
* In the US, about ____ million hens produce more than ____ billion eggs per year.
* A hen can lay about ____ eggs per year.
* The chicken is one of the first domestic animals, appearing in China around ______ BC.
* The are some ____ chicken species and hundreds of chicken breeds.
* A chicken takes about ____ hours to lay one egg.
* Hard cooked eggs can safely be kept in the fridge ___ to ___ days.
* Eggs that are kept at room temperature more than ____ hours lose moisture and quality as
well as being susceptible to bacterial growth.
* * Most eggs are laid between ___ and ___ a.m.
3 1
7
0
7
7
160
6
5
28
0 25
0 140
0
15
0 2
4 7 1
0
2
7 1
1
3
1400
250
160
11
150
65
70
11
77
24
1
7
7
10
2
17.
18. Using your vocab
notes, determine the
names of parts of the egg:
1.
5.
6.
3.
2.
ACTIVATING
STRATEGY
chalaza
7
.
Vitelline membrane
58% white
31% yolk
11% shell
germ cell
There are two light blue
areas in the white
(albumin) of the egg. The
darker of the two is the
thicker part of it.
Albumin is 100% PROTEIN!
4.
8
.
9
.
19. 1. SHELL
• The egg‘s outer
covering, the
shell, accounts
for about 9 to 12
% of its total
weight depending
on egg size.
20. 2. Air cell
• This is the empty
space between the
white and shell at
the large end of
the egg which is
barely existent in
newly laid egg.
21. 3. Albumen/Egg white
• Albumen, also
called egg white,
accounts for most
of an egg‘s liquid
weight, about
67%.
22. 4. Chalaza
• This is the ropey
strands of egg
white at both sides
of the egg, which
anchor the yolk in
place in the center
of the thick white.
23. 5. Germinal Disc
• The germinal disc
is barely
noticeable as a
slight depression
on the surface of
the yolk.
24. 6. Membranes
• There are two kinds of
membranes, one just under
the shell and the other
covering the yolk
• vitelline membrane is the
covering that protects the
yolk from breaking.(outer)
• vitelline membrane is weakest
at the germinal disc and tends
to become more fragile as the
egg ages.(inner)
25. 7. Yolk
• The yolk or the
yellow to yellow-
orange portion
makes up about
33% of the liquid
weight of the
egg.
30. Egg Size
• Several factors influence the size of the
egg: breed, age of hen, weight, feed
and environmental factors.
• The egg sizes are Jumbo, Extra Large,
Large, Medium, Small and Peewee.
Medium, Large, and Extra Large are the
sizes commonly available.
31.
32.
33. Amazing
Eggs!
1. List three reasons why eggs are so amazing.
2. List the six egg sizes:
3. List 3 nutrients in eggs:
4. List six functions of eggs.
5. List six ways to prepare eggs.
Healthy, nutritious, low cost, easy to find, fast & easy to
prepare, great meals & snacks, versatile, popular
Jumbo, Ex. Lg., Lg., Med, Sm., Pee wee
Vit. A, B-12, Riboflavin, Iron, Calcium, Thiamine,
Niacin, Phosphorus, Iodine, Pantathenic Acid, Vit. D
Leaven, bond, thicken, coat/glaze, clarify, emulsify, garnish, color,
moisten, dry, flavor, add nutrient
Scrambled, fried, poached, hard cooked, soft cooked, baked, meringue,
mayonnaise, omelet, frittata, sauce, souffle, french toast, custard, eggnog,
custard ice cream, quiche
