• Grade AA,A,B (Candling)
• Size - Peewee, Jumbo
• Always inspect before purchase

• Refrigate in Original Carton
• Do Not Wash
• Store up to 4 weeks

• Delicate Protein

1. Cook in shell
2. Eggs in pan, bring to boil, remeove from heat
3. Soft cooked- Stand 4-5 minutes
4. Hard Cooked- stand 15 Minutes
5. Run Cold water over eggs to stop cooking and make peeling easier ( also prevents  green ring around yolk)
6. Fried
7. baked
8. Poached

• simmer in water out of shell

• Emulsifier, Foaming agents, Thickens , Binding, agents.
• Add Structure, nutrients, flavor and color

1.  Emulsifier

• Mixture that forms when you combine liquids that ordinarily do not  Mix ( oil & water)
• Yolk  Surrounds oil and keeps it suspended
• Example: Mayo and Hollandaise

• Heat causes eggs to Coagulate  ( Thicken)
• Used in sauces, Custands (Pudding like or souffle') and puddings Binding agents.
• Holds ingredients together
• Examples: Meatloaf   croquettes
• Foams- Beaten egg whites
• Adds air to foods- air cells covered in Protein  become smaller and more numberous creating a greater volume.

• Cold eggs separate most easily
• Room temperature. egg whites = greater volume
• fat free bowls
• fat keeps whites from reaching full volume
• Acids ( ceam of tartar) help stabillize foams
• Sugar increase Stability and beating time- add suger after volume is reached

• Foamy bubbles and foam on surface
• Soft Peak- bend slightly
• Stiff Peak- glossy and holds shape
• Over beat= dry and full apart
• Quickly fold into mixture to prevent lose of volume

• Meremagles, angel food & sponge cakes, and souffle's.