3 B Eggs - C20 Eggs Composition Yolk high protein and fat...

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C20 Eggs
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Composition Yolk -- high protein and fat White -- protein and sulfur Shell -- porous, allows moisture loss Membrane -- lines shell Air cell – at large end
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Grades AA – has firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. In the shell the yolk is centered and air cell is small
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Grades A – egg has lost some density due to loss of moisture and the egg white becomes thinner does not stand up as well as AA Grade B -- has limited uses, sulfur smell is sometimes an issue
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Grades AA is best for fried or poached eggs A is best for hard cooked eggs, AA eggs will be hard to peel Grade B is suitable for baking; can use for scrambled if it has not developed a strong flavor with age Grade A is most often purchased by the restaurant operator
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Size Jumbo 30 oz per dozen eggs Extra large 27 oz Large 24 oz Medium 21 oz Small 18 oz Peewee 15 oz
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Size Affects amount to purchase Bakeshop recipes are in ounces Affects edible portion cost
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This note was uploaded on 09/23/2011 for the course HRAD 3353 taught by Professor Staff during the Fall '11 term at Oklahoma State.

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3 B Eggs - C20 Eggs Composition Yolk high protein and fat...

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