Eggs

Eggs
Composition
Yolk
White
Shell
Grades and Quality
USDA grades eggs for quality (Grades AA, A,
and B)
Eggs lose density with age

Egg Yolk
The egg yolk is high in both fat and protein
and it contains iron and several vitamins.
Its color ranges from light to dark yellow,
depending on the diet of the chicken.
Egg White
The white is primarily albumin protein,
which is clear and soluble when raw but
white and firm when coagulated the white
also contains sulfur.

The white has two parts: a thick portion
that surrounds the yolk, and a thinner
more liquid portion outside of this.
Egg Shell
The shell is not the perfect package.
It is fragile and also porous, allowing odors
and flavors to be absorbed by the egg and
allowing the egg to lose moisture even if
unbroken.
The Part Of An Egg
The Part Of
An Egg
Grades And Quality Of an Egg
Eggs are graded for quality usually by the
department of agriculture. There are three
types of grades and they are:-

Grade AA
Grade A
Grade B
Grade AA Egg
The Best Grade which is the Grade AA
has a firm yolk and white that stand up
high when broken onto a flat surface and
do not spread over a large area, in the
shell, the yolk is well centered and the air
sac is small.

Grade A & B Egg
Both of these egg quality is slightly less
better than the AA grade. Their white and
yolk is lose thickness and spread more
than the Grade AA. We Can Compare
them on the next slide.

The Egg Grades
Maintaining Egg Quality
Proper storage is essential for maintaining
quality. The Eggs keep for weeks if held at
36f (2c) but lose quality quickly if held at
room temperature.

Store eggs away from foods that might
pass on undesirable flavors or odors.
Grades and Their Uses
Grade AA is the best use for fried or poached eggs.

Lower Grade Eggs (A & B) spread out too much top
produce high quality foods and products.

For hard cooked eggs, use either grade A or AA that
have been held a few days in the refrigerator.

Grade B eggs are suitable for use in baking, they also
may be used for scrambled eggs where the firmness of
the while egg is less important.
Egg Sizes and Forms
Size
Eggs are graded by size (minimum weight per
dozen)
Market Forms
Fresh or shell eggs
Frozen eggs
Dried Eggs
Cooking Eggs
Avoid high temperatures and long cooking
time
Consider:
Coagulation
Sulfur
Foam


Methods of Cooking Eggs
Simmering in shell
Poaching
Frying
Scrambling
Omelets
Souffls
Custards
THE END