Show:
Nutrients/Egg Facts
Cooking With Eggs
Eggs as Ingredients
Egg Grades/Sizes/Facts
The Egg and Its Parts
100
Eggs are one of the best food sources of
Protein
100

_____________are beaten egg mixtures that are cooked without stirring and served folded in half with or without a filling. 

omelets

100
Eggs act like these by keeping oil and water-based liquids from separating in foods like mayonnaise.
emulsifiers
100
The 3 grades of eggs are:
AA, A and B
100
This is the yellow part of the egg that contains most of the cholesterol and nutrients
yolk
200

Name one of the vitamins eggs are known for adding to your diet.

B12 or vitamin D

200

Which food group do eggs belong to?

Protein 

200

Egg whites act as a leavening agent when whipped into a foam by adding what element?

air

200
The 3 sizes of eggs are:
extra large, large and medium
200
This part of the egg has the least amount of fat and contains the most protein
white
300
Egg yolks are high in__________, so use egg yolks and whole eggs with moderation
cholesterol
300

If a recipe calls for 1 egg,  what size egg should you use?

Large

300

Eggs act like these by giving a creamy texture to sauces, custards, and puddings.

Coagulates when it is heated.

 

thickeners

300
The most common egg would be this grade and this size:
large and A
300

How many chalaza cords are there?

2

400

What is the name of the harmful bacteria you can get from an egg which will make you sick.

Salmonella

400

Eggs should be washed before you use them? T/F

False

400
Eggs act like these by holding ingredients together in meat loaf
binding agents
400

What are grade C eggs primarily used for?

baking

400
This part of the egg suspends the yolk in place with a wire-like appearance
chalazae
500
Studies show that the daily consumption of eggs can reduce _________ by reducing hunger due to the protein content in eggs.
weight gain
500

What is the primary purpose of eggs in a cake recipe?

Add structure and leavening

500

Eggs are often used in this way to prepare foods to be breaded.

Coating

500

Process of grading eggs.


Candling 

500
The larger end of the egg contains this part that forms when the contents of the egg cool down and contract after it is laid. Chicken eggs are graded according to the size of this.
air cell