This document discusses tools and equipment for cooking eggs, the nutritional value and components of eggs, and characteristics of quality fresh eggs. It lists various utensils for serving, boiling, scrambling, frying, separating, and cracking eggs. Eggs provide high-quality protein and many vitamins and minerals. As eggs age, the air cell gets larger, the yolk flattens and breaks more easily, and the thick white becomes thin and watery. Eggs are graded A, B, or C based on qualities like yolk shape, air cell size, and shell condition.

1. {Tools, utensils and equipment
Nutritional Value and component of
eggs.
Characteristics of quality fresh eggs

2. TOOLS AND UTENSILS
NEEDED IN COOKING
EGGS

3. - For serving and eating
soft-boiled eggs.
They are either
porcelain or stainless
steel.
Some have integrated
plates to hold the
shell pieces.

4. -For soft-boiled
eggs.
They fit
comfortably inside
an egg without
breaking the shell.

5. These are
supposed to
cleanly cut the
tapered ends off
the egg so you
can eat out of the
shell.

6. - Faster than the
hassle of boiling
water on the stove.
Some are
automatic based
on temperature
sensing. Some
have timers.

7. - They are either
countertop or hold
in your hand

8. - Usually non-stick,
but plain stainless
steel exists. Most
look similar to
other skillets, but
have sloping sides
to slide the omelet
around.

9. - For up to three
scrambled eggs.
The shape in
center separates
and beats the
eggs.

10. - When frying eggs.
Stay cool knock
down handle.
Silicone rings
conform to the
bottom of pan to
reduce egg ooze
out.

11. - They are used to
separate eggs. They
hold the yolk while
the white drips
through

12. - Use in cracking eggs
so the shell will not
mix.
Gently slam an egg
down on a razor
blade.

13. - Flexible silicone
pods that float on the
boiling water. Can
also be used for
baking and molding

14. - Specialized metal
stove top pans have
been around for a
while. They are
basically double
boilers with one to six
depressions with fixed
or removeable pods.

15. Quality
&
Grades of Eggs

18. Changes in Quality Over
Time
Eggs must be stored in the
refrigerator to maintain Grade
A quality. Eggs kept at room
temperature deteriorate as
much in a day as they do in a
week under refrigeration

19. As an egg ages:
• The AIR CELL becomes
larger
• The YOLK becomes flatter,
larger and breaks more easily
• The THICK WHITE
becomes thin and watery

20. Egg Grades
Grade A
• Thick white
• Round, well centered yolk
• Small air cell (less than 5 mm
deep)
• Clean, uncracked shell with
normal shape

21. Grade B
• These eggs are mostly used for
commercial baking
• Yolk is slightly flattened; white
is thinner.
• Shell is un-cracked and may
have a rough texture; and/or be
slightly soiled and stained.

22. Grade C
• The lowest egg grade, these are
used in the production of processed
egg products only. They are not sold
in grocery stores.
• Yolk is flattened and may be
oblong in shape; white is thin and
watery.
• Shell may be cracked and/or
stained.

23. NUTRITIONAL VALUE
/COMPONENTS OF EGGS
1. high-quality protein
(which contains all essential amino acids
for humans)
2. vitamin A,
3. riboflavin,
4. folic acid,
5. vitamin B6,
6. vitamin B12,

24. 7. Choline
8. Iron
9. calcium
10. phosphorus
11. potassium.

25. - Contains vitamin A, D and E
- Makes up about 33% of the liquid
weight of the egg
- Contains all of the choline
- High Cholesterol, fat, saturated fat

26. The egg white consists primarily of
water (87%) and protein (13%) and
contains no cholesterol and little
Contains about 15 calories