Fast facts High in protein building blocksamino acids Low in calories 7080 per egg Nutrient dense Have a variety of uses Yolks are high in cholesterol form of fat Color of the shell is determined by the color of chickens flavor quality and nutritional value are the same ID: 472274
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Slide1
The Incredible Edible Egg!Slide2
Fast facts:
High in protein (building blocks-amino acids)
Low in calories (70-80 per egg)
Nutrient dense
Have a variety of uses
Yolks are high in cholesterol (form of fat)
Color of the shell is determined by the color of chickens; flavor, quality and nutritional value are the sameSlide3
Many uses:
Emulsifiers – combine two or more liquids that typically don’t blend
Leavening agent – incorporates air into food – meringues and souffles
Thickeners – sauces, custards, etc.
Binding, interfering agent – example-Meatloaf – keeps ingredients together
Structure – in baked productsSlide4
Nutrients
Protein
1 large egg provides 12.6 % of the DRV
Just over half is in the white, rest in yolk
Highest quality protein of any food
Protein helps the body form muscle tissue, build muscle strength, ward off muscle loss as people ageSlide5
Other nutrients
Choline – helps in structure of cell membrane and protect liver
Lutein and zeaxanthin – reduce risk of cataracts and age-related macular degeneration.
B12 (10.8% DRV) and Riboflavin (14%)
Vitamin D – rare to find this naturally occuring
Yolk has higher percentage of these vitamins than the whiteSlide6
So nutrient dense…
Can cure many nutrient deficiencies
Many people are deficient in:
Magnesium
Calcium
Iron
Folate
Vitamins A, E, B6, and copper
Bobby Flay Egg ShowdownSlide7
Use Caution!
Always wash hands and all surfaces thoroughly
Always store eggs in their original carton – keeps moisture out and prevents loss of carbon dioxide, which lowers quality
Don’t store them in the refrigerator door – will lose their nutrients
Store in main section, between 33-40
°
Bacteria can’t grow under 40°Slide8
Care continued…
Can stay in fridge for 3 weeks
Must be cooked to 160
° to avoid salmonella poisoning
Eggs should never be runny
Must be separated properly
Not back and forth in shell-pick up bacteriaSlide9
What makes a good egg?
Exterior: must be clean, sound, unbroken, oval shape, not stained
Interior: checked by “Candling”
Hold light to shell – watch yolk movement – less movement=thicker white=higher quality
Graded by USDA – AA, A, B
Yolk quality: distinctness of outline, size and shape, absence of defects
Egg ExperimentSlide10
Cooking eggs
Cook slowly on low heat.
High temperatures will create loss of protein
You can: Make:
Scramble Omelets
Fry Souffles
Hard boil Frittatas
Poach Meringues
CustardsSlide11
Points of Interest
Howard
Helmer
is the Omelet King!
Holds 3
guiness
world records for omelet making – fastest omelet making (427 omelets in 30 minutes), fastest single omelet (42 seconds) and omelet flipping (30 flips in 34 seconds)
Egg will stand on it’s end during the spring equinox
Eggs are drying and have long been used for facials, in shampoos and conditioners, and some make-up.
Giada's
mini frittatas