Egg Unit

​Label the parts of the egg:

​Label the parts of the egg:

​Shell color depending on hen breed.

​Label the parts of the egg:

​Shell membrane: thin skin between the shell and egg white

​Label the parts of the egg:

​Chalaza: anchors the yolk in the center (you can see it in fresh eggs)

​Label the parts of the egg:

​Inner white (thicker)

​Outer white

​White (albumen): Inner white: thicker in fresh eggs

Outer white: more watery

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​Whites are 100% protein!

​Label the parts of the egg:

​Inner white (thicker)

​Outer white

​Yolk Membrane: thin skin encasing the yolk, keeping it intact

​Label the parts of the egg:

​Inner white (thicker)

​Outer white

​Air Cell: caused by cooling and loss of moisture after the egg is laid

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​This is not air for the chick to breathe!

​Label the parts of the egg:

​Inner white (thicker)

​Outer white

​Yolk: range in color; determined by the hen feed.

​Label the parts of the egg:

​Inner white (thicker)

​Outer white

​Germ spot: if fertilized, could develop into a chick

Germ Spot

Multiple Choice

Where is the yolk located?

• A

• B

• C

• D

• E

Multiple Choice

Where is the chalaza located?

• C

• D

• E

• F

• G

Multiple Choice

Where is the inner white located?

• C

• D

• E

• F

• G

Multiple Choice

Where is the germ spot located?

• D

• E

• F

• G

• H

​Omelet - great for using up extra ingredients in your fridge.

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Thickener - egg yolk used for things like custards, mousse, and puddings

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Ways to Use Eggs in Cooking:

​Coating before cooking - frying, breading

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Binding ingredients - meatloaf, meatballs

Interfering agent - inhibits large ice crystals forming in frozen desserts or sugar crystals in candy.

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Ways to Use Eggs in Cooking:

​Foam - meringue for pies or lighten cakes - this requires beating egg whites only to create air pockets using a whisk.

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Structure - assist flour with muffins and other quick breads to add a lightness.

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Ways to Use Eggs in Cooking:

​Emulsifier - yolk helps combine oil and water-based ingredients for things like mayo and salad dressings.

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Nutrients - for increasing protein as needed (vegetarians, those who need additional protein for building muscle, etc).

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Ways to Use Eggs in Cooking:

​Protein

• has all the amino acids our body needs

• Substitute for meats

• Main ingredient in eggs

Nutrients Found in Eggs

​Riboflavin (B2 vitamin)

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​Vitamins A & D, Iron (Fe) in the yolk

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​Yolk contains fat and cholesterol

Multiple Select

How is the yolk different from the rest of the egg?

• It helps emulsify oil and water-based ingredients

• It gives color to the dish

• The chick is originally from the yolk if fertilized

• It contains a lot of cholesterol and shouldn't be eaten

Multiple Select

How is the egg white different from the rest of the egg?

• It helps emulsify oil and water-based ingredients

• It's 100% protein

• The is the food for the chick if fertilized

• It can be used as foam to lighten up dishes or as meringue

Multiple Select

In what other ways can you use eggs in cooking?

• Binding ingredient

• Assist in structure

• Thickener for custards

• Coating for breading

Open Ended

What egg dishes do you enjoy (if any)? What dishes would you like to try?