By: Emileigh Collins
1. What foodborne diseases are associated with eggs and how can they be prevented?
2. How to buy eggs –
a. What grades and sizes do they come in?
b. Which one is better?
3. How should eggs be stored and for how long?
4. What properties can eggs be used for? (i.e. thickeners, binding, etc.)
5. What are some of the different ways eggs can be cooked?
6. What are some good substitutes for eggs and what reasons would someone not want to eat eggs?
7. What nutrients and health benefits are found in eggs? Include a nutritional facts label and discuss the healthy vs. unhealthy nutrients found on the label.
8. How can eggs be a part of a healthful diet?
2. To buy eggs you need to know what grade and size of egg you want.
-They come in all kinds of grades and sizes. Such as, grades AA, A, B, C
and sizes peewee-jumbo.
-Recipes call for large sized eggs.
3. Eggs should be stored in the fridge for up to a week.
4. Binding properties- you will find that eggs would be used to give it more moisture.
5. Scrambling, Poached, frying, cooking eggs in shells, Baking, and microwaving.
6. Many want to avoid eggs for myriad reasons - health, culture/religion, likings etc.
Egg Substitute: Applesauce
7. Nutritional Value- protein, fat, vitamins a, b, d, k
8. Eggs have a lot of nutrients and vitamins needed for a healthful diet.
It is high in sodium and cholesterol.
Not as high in sodium and cholesterol as label #1. But, it might be because it is most likely another size egg.
This egg is the healthiest in sodium and cholesterol.