Alabama 4-H Egg Cookery – The Proper Way to Do a Demonstration


So good morning everybody. Now, through the days are finally getting colder in this chilly November month, there’s only one thing on my mind, and that’s Easter. Now, this Easter I’m going to be making one of my favorite egg dishes, the ultimate cheesy egg bowls. Now, I chose this dish because it’s quick and easy make with total prep time and cook time being less than 30 minutes. It’s budget friendly with the total cost being under $1.27 per serving. It’s packed full of vitamins and nutrients with only 75 calories per serving, and they’re just extremely delicious. Now, I love cooking with eggs, because they are so versatile. They can have the starring role like in my dish. They can be the magic ingredient that gives souffles their fluff. Eggs can be scrambled, fried, poached, and boiled and they can also be used to thicken, bind, glaze or garnish. Now, eggs are also packed full of vitamins and nutrients. One egg has only 75 calories, but seven grams of high-quality protein. Eggs contain iron, potassium, calcium, and are one of the only naturally occurring sources of vitamin D. All right. So now on to our dish. Now, I went ahead and just pre-made our puff pastry, by taking these store-bought puff pastry and flattening it out. I then took a large cookie cutter and cut out four circles in the dough. Then I took a smaller cookie cutter and made little indentations in the center of that dough. Then, I just took a fork and poked three follicles in the center of that circle, and then I pop them in the oven for about eight minutes at 400 degrees. All right. So, after your puff pastries are done cooking, you’re just going to remove it from the oven and with a spoon you’re just going to press down in the center of that dough to create a bowl shape. Now, you’re going to want to make sure the size of the bowl are completely level so that when you crack your egg it won’t spill out and mess up your pan. Now, for this dish, I’m going to be using four US grade, double A eggs. Now, when grading eggs, both the interior and exterior quality is measured. Interior grading is measured by a process called candling, which is basically where you take an egg and hold it up to a strong light source to check the inner contents of that egg. Now, interior grading is determined by the size of the air sac, the quality of the albumen in yolk, and if there are any meat or blood spots present inside that egg. Now, exterior grading is determined by the quality of the shell as indicated by the cracks, stains, or irregular shapes that may be on that shell. They are then labeled as grade AA, grade A, and grade B eggs. Now, grade AA eggs are nearly perfect with the egg whites being thick and firm, and the yolks are free from any defect. Now, grade A eggs are just a slightly lower interior quality than grade AA eggs. So just little tiny meat or blood spots could be present inside that egg, or the air sac is just a little bit misshapen. Now, grade B eggs are noticeably different, and they’re not allowed to be sold in supermarkets. They’re sent off to break up plants where they made into commercially powdered egg products. Now, eggs are then labeled by size for the purpose of sales. Now, size is based on weight per dozen, and based on weight eggs are labeled as peewee, small, medium, large, extra large, and jumbo. So I’m going to demonstrate how to properly crack an egg now. So what you’re going to want to do is take a bowl, take an egg, and then take the back of a butter knife and lightly tap in the center of that egg, going almost all the way around. Then, you’re just going to stick your fingers in there and crack the egg. Now, to discard the shells, you’re going to scoop up one half of the shell with the other, and then just dispose. Now, if I was in a regular kitchen setting, I would be using soap and water to wash my hands, but since I’m here, I’m just going to be using some hand sanitizer. Okay. So after you’ve cracked your egg, what you’re going to do, is just pour it in your cup making sure it doesn’t spill on your pan. All right. So then you’re just going to discard your bowls. So after that, you’re just going to add cheese, and you’re just going to sprinkle a little bit on there, but you can use whatever kind you like. Just a little bit in there. Then you’re just going to add salt and pepper to taste. So if your eggs accidentally drip out of their pastry, that’s completely fine, because they’re going to go through a process called coagulation once they go in the oven, which means they’re just going to become a solid substance when heated, and then you can just scrape it off before serving. Now, speaking of coagulation, I find the functional properties of eggs to be extremely fascinating. Like in my dish, coagulation eggs change from a liquid state to a more solid state when heated, and aeration a whisked air bubble traps in egg to give it a light and fluffy texture. Now, emulsification allows for the mixing of ingredients that don’t normally go together like oil and water or mayonnaise. Now, the coloring of an egg can contribute to the color of baked goods through a chemical called xanthophyll, which we be found in the yolk of the egg. Now, egg in itself possess a mild bland flavor. But with the assist of flavor released from other ingredients that a formulation, this allows an egg to have the fluffy and creamy texture we’ve all come to love. Now, eggs especially the egg whites can be used to clarify or make various fluid products clear. An example of this can include broth or wine. So now that our eggs are nicely in their cup, this is a good time to talk about food safety. When cooking with any food in its raw form, it is very very important that you wash your hands and sanitize your work surfaces often. You never want to reuse utensils or bowls that you use for raw eggs without properly washing and sanitizing them first. By doing this, you prevent cross-contamination which can cause you to become ill. All right. Speaking of egg safety, there’s some certain guidelines we need to follow when preparing egg and egg related dishes. Now, you always want to cook whole eggs until the egg white and egg yolk are completely firm. You want to cook egg containing dishes to an internal temperature of 160 degrees Fahrenheit. You want to cook scrambled eggs until there is no liquid remaining. You never want to leave eggs or egg containing dishes at room temperature for longer than an hour. You’re going to hold cold egg dishes at a temperature below 40 degrees Fahrenheit, and you want to hold hot egg dishes at a temperature above 140 degrees Fahrenheit. All right. So now that our eggs are finished cooking, you’re just going to remove them from the oven and place them on a serving tray. Here is mine. Now, this is a great dish to serve straight out of the oven. You can always prepare it ahead of time and store it in an airtight container for up to a month. Now, speaking of storing, egg storage is very, very important and you always want to know how you store your eggs. Now, raw eggs should be stored in their original carton, which helps protect the eggs and it prevents eggs from absorbing the odor and flavor of any surroundin food that may be in the fridge. You also want to make sure that the best buy date is always visible to guarantee freshness, and egg should also be stored in the body of the refrigerator and never the door. This helps the eggs keep a consistent and cool temperature. Now, in closing, I’m going to be talking about the United States poultry industry. Now per capita consumption as of May 2018, was about 276.3 eggs. Now, that’s about five eggs eaten a day and 35 eggs eaten a week. Now, over 92 billion eggs had been produced in the United States in only 2017 alone. As of October first 2018, the average flock size of laying hens in the United States was about 325 million. Now, Iowa is also the leading state in egg production carrying for nearly 55 million laying hens and producing nearly 16 billion eggs per year. All right. Finally, our finished product, the Ultimate Cheesy Egg Bowl. I hope you enjoy. I want to thank you for the opportunity to share my dish and my love of eggs with you. Now, do the judges have any questions? Can you please tell me, are there any hormones in egg production? Are there any hormones in egg production. Unless you’re talking about the normal hormones that they produce naturally, then there are not any used in their feed or anything like that. Thank you. Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *