The Incredible Edible Egg!

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 same

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 products

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 age

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 white

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 Showdown

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°

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 bacteria

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 Experiment

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

Custards

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