Eggs Learning Target- Students will be able assess the nutritional quality of eggs.

Parts of the Egg

The Parts of the Egg
Egg Sizes and Weight

Egg Sizes Per Dozen

Peewee eggs 1.5 ounces (425 grams)

Small eggs 1.8 ounces (510 grams)

Medium eggs 2.1 ounces (595 grams)

Large eggs 2.4 ounces (680 grams)

Extra-large eggs 2.7 ounces (765 grams)

Jumbo eggs 3.0 ounces (850 grams)

Color
 Color- egg shell and yolk color vary.
 Color does not alter nutrition,
 quality,

 flavor,

 cooking characteristics
 shell thickness.
Shell
 Breed of hen determines color of shell
 Color comes from pigments in outer layer
 Ranges from white to deep brown.
 Shell first line of defense against bacteria
 Shell largely calcium carbonate- 94%
 Rest small amounts of- magnesium carbonate,
calcium phosphate and protein
 White Leghorn Chickens most common commercial
chicken.
 Egg White

 Egg albumen in raw egg opalescent or clear

 Appears white when cooked or beaten
 Yellowish cast may indicate presence of
riboflavin
 Cloudiness- due to presence of carbon dioxide.
Indicates a very fresh egg.
Air Cell Chalazae
 Empty space •Ropey strands of
between white and egg whites
shell •Anchors egg yolk in
 Forms after egg is center of egg white.
first laid.
•Not beginning
 Inner membrane embryos or
cools and imperfections
separates from the
cell. •More prominent,
fresher the egg.
Egg Yolk
 Yolk color depend on diet of hen
 Gold or lemon color preferred by
consumers
 Color is stable- not lost in cooking.
Nutritional Value

 Yolk 33% of liquid weight

 Allof fat in the egg
 Less than ½ protein
 Higher % of most vitamins, except ribolflavin and niacin
 Yolk large egg 59 calories, whole egg 75

 Albumen or egg white contains half of total egg

protein
 Contains all essential amino acids
Store Eggs
 Pointed End Down
 In covered Container
 Away from Heat and
light
 WHY? Eggs age as
much as month if left
out for one day.
Egg Cookery Principles
 Use Low Temperature for
best tenderness and
palatability
 Use Gentle Heat
 Do not let any fat or yolk
mix with white while
beating whites.
 Cook thoroughly
 WHY?
Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except
vitamin C) and minerals essential for good health.
Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk
(1.5 grams saturated), 213 mg of cholesterol and 75 calories.

-PERCENTAGE OF U.S. RECOMMENDED DIETARY ALLOWANCES:

1 15
Protein Niacin *
0

Vitamin B6 4 Zinc 4
Vitamin A 6 Calcium 2
Folacin 8 Biotin 4
*
Vitamin C Iron 6
8 Pantothenic
Vitamin B12 8
Acid
Thiamin 4 Vitamin D 6
10 *
Phosphorus Copper *
2
Riboflavin 10 Vitamin E 2
Iodine 15 Magnesium 2
Nutritional Contributions
 EGG NUTRITION PROFILE
Calories 80
 Protein 6.30g
 Total Fat 5g
 Monounsaturated 2g
 polyunsaturated.07g
 saturated fat 1.50g
 Cholesterol 213mg
 carbohydrates. 60g
 Sodium 63mg
EGGCITING NEWS:
The American Heart Association's new guidelines now
permit an egg a day, rather than only three a week.
Eggs can be an important part of an active person's diet.
They are a good source of high quality protein and contain
13 vitamins and minerals.
Egg Functions
 Binder
 Thickening

 Emulsifying

 Leavening

 Structuring

 Adding nutrition,
flavor, texture color
 Grade AA

The insides of the egg cover a small area.

The white is firm. There is a lot of thick
white around the yolk and a small amount
of thin white. The yolk is round and stands
up tall.

Grade A

The insides of the egg cover a medium

area. The white is pretty firm. There is a
good amount of thick white and a medium
amount of thin white. The yolk is round and
stands up tall.

Grade B

The insides of the egg cover a very wide area.

The white is weak and watery. There is no thick
white and the large amount of thin white is
spread out in a thin layer. The yolk is large and
flat.
Grade AA, A and B
 Nutritional value the same for all grades.
 Grade AA stands up tall-

 Large portion of thick white to thin white

 Grade A yolk stands up, but white is well spread

out.
 B grade eggs used in

food manufacturing.
Grade shells and uses.
 Grade AA  Perfect Shell/ Fried
 Grade A and Poached

 Grade B  Maybe some

abnormalities, Baking
in Recipes
 Grade C
 Abnormalities, Baking
in Recipes
Uses for Eggs
 Fried  Baking
 Poached  Crepes
 Omelets  Souffles
Eggs Cooked in Shell
 Hard-Cooked  Soft-Cooked

Boiling eggs makes them tough and

Rubbery, simmer them.
Eggs cooked out of shell
 Fried
 Over Easy
 Shirred/Baked
 Scrambled
 Omelet
 In a frame
 Poached
Egg Substitutes
 Average egg has 240 mg of cholesterol
 Egg substitutes reduce cholesterol
 Made by separating the yolk from albumen or
white
 Yolk color added back in to albumen, but with
reduced or no cholesterol.
Other Egg Characteristics
 Blood spot- not an embryo, often called meat spots.
 Fertile eggs- develop into chicks. They are not more
nutritious than unfertilized.
 Organic eggs not more nutritious than non organic.
 Must be free from hens not fed by rations that have
pesticides, fungicides or herbicides.
Green Eggs?
 Iron and Sulfur
 Immediately put in cold
water
Beating Egg Whites

Foamy
Soft Peaks
Stiff Peaks
Fat inhibits foam
Match Terms
United State Dept.Agriculture
 Candling 

 Separation between membranes

 Albumen  White part of an egg
 Yolk  Anchors and supports yolk from
breaking in shell.
 Air Cell  Yellow part of egg
Process of grading eggs with
 Shell 
light.
 Chalaza  Outer covering, brittle and
porous
 USDA
More Facts- Truth or Fiction
 Grade AA eggs are far superior in nutritional value.
 Egg substitutes tend to be higher in cholesterol.
 Eggs should be cooked at a lower temperature.
 Adding a little fat will increase volume when
beating egg whites.
 Eggs contain all the essential amino acids or
proteins.
 Organic eggs have the same nutrition as other eggs.
 Answers Matching Terms
Candling
Process of grading eggs with light.
Albumen White part of an egg

Yolk Yellow part of egg

Air Cell Separation between membranes

Shell Outer covering, brittle and porous

Anchors and supports yolk from breaking

Chalaza in shell.
USDA United State Dept.Agriculture
 Truth or Fiction Answers
Fiction-Grade AA eggs are far superior in nutritional value.

Fiction-Egg substitutes tend to be higher in cholesterol.

Truth-Eggs should be cooked at a lower temperature.

Fiction--Adding a little fat will increase volume when

beating egg whites.

Truth--Eggs contain all the essential amino acids or proteins.

Truth-Organic eggs have the same nutrition as other eggs

 The End?
Parker, R.O. (1999). Food science sample
lesson FS117. Retrieved September 22,
2005 from http://www.agednet.com/

Mehas, K. & Rodgers, S., (2002). Food

science. Peioria. Glencoe/ McGraw-Hill
Utah Education Network (n.d.) Retrieved
http://www.uen.org/Lessonplan/LPview.cgi?core=2
0