Eggs

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Parts of the Egg

Air Pocket
Thick Albumin (Egg
White) Around the egg yolk
Thin Albumin (Egg
White) Between the
thick albumin and the
shell
Yolk High in fat and
cholesterol
Chalazae
Shell

Keeps the yolk centered

Protects the egg

contents

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Egg Sizes and Weight

Egg Sizes

Per Dozen

Peewee eggs

15 ounces (425 grams)

Small eggs

18 ounces (510 grams)

Medium eggs

21 ounces (595 grams)

Large eggs

24 ounces (680 grams)

Extra-large eggs

27 ounces (765 grams)

Jumbo eggs

30 ounces (850 grams)

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Page 4

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/C
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.

Perfect Shell/ Fried

and Poached

Maybe some
abnormalities,
Baking in Recipes

Abnormalities,
Baking in Recipes

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Eggs
The incredible, edible egg!
Eggs contain the following nutrients:
a. Protein
c. Iron
b. Vitamins & Minerals
d. Fat

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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.

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 Eggs should be
stored in their
original carton.
The cardboard
helps block
unwanted odors
and flavor from
seeping into eggs.
Eggs can be
stored in the
refrigerator for 2-3
weeks

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Preparing Eggs
Four ways that eggs can
be prepared are:
1- Hard or soft cook
2- Scrambled
3- Fried
4- Poached

What about baked!?!

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Eggs Cooked in Shell

Soft-Cooked

Hard-Cooked

Boiling (long exposure to heat) eggs makes

them tough and rubbery- simmer them.
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Green Eggs?
Iron and Sulfur
Immediately put in
cold water

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Egg Functions
Binder
Meatloaf

Thickening
Pudding

Coating
Breaded Chicken

Leavening
Angel Food Cake

Emulsifying
Mayonnaise
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Milk
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Milk

Does a body good!

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Milk

The serving size from the Milk &

Dairy food group is 3 Cups.
There are some people that
should have more servings
from this group. They are:
A. Pregnant & nursing women
B. children
C. youth up to age 25
Milk, yogurt and cheese are a
good source of complete
proteins.

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Milk products provide the following

minerals:
A. Calcium
B. Phosphorous
C. Iron
Milk is fortified with the following
vitamins:
A. Vitamin A
B. Vitamin D
Besides milk products, you can also
get vitamin D from the sun.
Milk products are essential for growing
and maintaining:
A. Bones
B. Teeth
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 Milk and dairy foods, along with

weight bearing exercise are essential
for maintaining bone density.
Milk is very good for you, but it can
also contain a lot of fat. Choose dairy
products that are low in fat, such as:
A. Skim Milk
B. Nonfat yogurt
C. Low-fat cheese
Other ways to reduce fat from milk
and milk products include:
A. using milk with a lower fat content
B. use yogurt instead of mayo Page 17

Type
Whole Milk

Description
Contains at least 3.25% fat

2% Milk

Reduced far- 2%

1% Milk

Low fat- 1%

Skim Milk

Fat free- NO FAT

Non-Fat Dry Milk

Fat free milk that has been

dehydrated and packaged

Evaporated Milk

Milk that all water has been

evaporated out

Sweetened
Condensed Milk

Milk that sugar added, then water is

evaporated out

UHT (Ultra High

Temp)

Milk heated to 280* for 2 sec, then

rapidly cooled to kill bacteria

Lactose Reduced
or Free Milk
Buttermilk
Acidopholis
Flavored Milk

Lactose sugar in milk has been

reduced or removed
Milk with lactic acid added
Specialized milk for those with
digestive disorders
Milk with flavors

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Milk
Homogenization: fat particles
have been broken down and
distributed so the milk will not
separate.
After it sits

Raw Milk
(Unpasteurized)

Homogenized
Milk

Pasteurization: Milk is heat

treated to remove or kill harmful
organisms (161 d for 15 seconds)
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Milk
Raw Milk- (unpasteurized milk)
carry dangerous bacteria
(Salmonella, E-coli, Campylobacter, etc.)

which are responsible for

numerous food borne illnesses.
Most of the nutritional benefits of
drinking raw milk are available
from pasteurized milk without the
risk of disease.
Milk replacements (almond, soy,
rice) compare well nutritionally to
milk and are a viable substitute
for people with special dietary
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needs.

Milk
Milk will stay fresh in the refrigerator for
5-7 days after the date stamped on the
carton.
When cooking with milk, for undesirable
things can happen if you are not careful.
They are:
A. Curdling
B. Boiling Over
C. Forming a skin
D. Scorching (heat in microwave to
prevent scorching)
To prevent these things from
happening, you can do the following:
A. Stir it constantly
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B. Use low heat