Downloaded 1,045 times
More Related Content
Egg cookery
- 2.
- 3. Shell Membrane Egg White Egg Yolk WhiteChords Air Cell Eggs are composed of several distinct parts … (Chalaza)
- 4. • belong tothe 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. Eggs are gradedfor quality using a process called candling. The four grades used for eggs are: AA A B C
- 6. AA - yolkis 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 sizesof eggs are based on weight per dozen. Egg Size ……
- 8. Brown shelled eggshave 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 Keyto 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 • Storein 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
- 13. An egg friedon one side only …… Sunny Side Up
- 14. An egg friedon one side with hot grease spooned over the top …… Basted Egg
- 15. Eggs fried onboth sides with a runny yolk …… Over Easy
- 16. Over Hard An eggfried on both sides with a hard yolk ……
- 17. Raw egg cookedin hot water or in an egg poacher …… Poached Eggs
- 18. Shirred Eggs Raw eggbaked in the oven ……
- 19. Egg and milkmixture cooked in a hot pan; gently move mixture as it cooks …… Scrambled Eggs
- 20. Egg mixture broughtto center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve …… Omelet
- 21. Whole egg cookedin SIMMERING water for three to five minutes …… Soft Cooked Egg
- 22. Whole egg cookedin SIMMERING water for twenty minutes …… Hard Cooked Egg
- 23. Egg and cheesemixture baked in a pastry shell …… Quiche
- 24. Egg and whitesauce mixture placed in a dish and baked …… Soufflé
- 25. Drink made usingraw eggs …… Egg Nog
- 26. Egg and milkmixture baked in custard cups …… Custard
- 27. Chopped hard cookedeggs blended with mayonnaise …… Egg Salad
- 28. Fried eggs andbean sprouts …… Egg Foo Yung
- 29. Poached egg onan English muffin topped with sauce …… Eggs Benedict
- 31.
- 32.
- 33. Binding Agent Chicken CroquettesMeatloaf
- 34. Leavening Agent Angel foodCake Soufflé
- 35.
- 36. Other uses foreggs …… Shampoo Meringue