Eggs are composed of several parts including the shell, inner and outer membrane, egg white, egg yolk, and air cell. Eggs provide protein, fat, and various vitamins and minerals. They are graded based on quality from AAA to C and sized based on weight per dozen. Eggs can be prepared and cooked in many different ways such as fried, poached, scrambled, and hard boiled. Eggs are also used in baking, as a thickening agent, and in other applications beyond just eating.

1. By: SHEREE-LYNETTE C. MEDINA
Teacher I- ONHS MAIN

2. THE INCREDIBLE
EDIBLE EGG

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

31. Thickening Agent
Pudding Custard

32. Binding Agent
Chicken Croquettes Meatloaf

33. Leavening Agent
Angel food Cake Soufflé

34. Emulsifier
Mayonnaise

35. Other uses for eggs ……
Shampoo Meringue