2.05W Egg-Citing Scavenger Hunt KEY
Directions: Have students to begin this activity as a class / group activity and complete the remainderas a homework assignment. Have students to use the Internet or other recourses to research the answers.
Review in class.
1. What foodborne illness is associated with eggs? Salmonella can be found in raw eggs.
2. What is the best way to separate eggs? Use an egg separator to separate eggs.
3. What is the general rule for cooking eggs? Cook with a low temperature, slowly.
4. Should you eat raw cookie dough or lick the spatula when making a cake? Why or why not? No.
They have raw egg in them and the chances of getting salmonella are not worth the risk.
5. Can you eat eggs with blood spots in them? If so, what should you do? Yes, you can eat them,
just remove the spot with a spoon.
6. What are the recommendations for cooking eggs in the microwave? Stir eggs periodically
throughout the cooking process and do not cook eggs in their shell.
7. If you want to eat them, what should be done to hard-cooked, colored eggs left out of the
refrigerator for display? Just make sure they are refrigerated within 2 hours.
8. On what website can you look for more information on egg safety?
9. What are the main nutrients found in eggs, and how many calories do they have? Would eggs be
considered nutrient dense? Protein, choline, folate, iron, zinc, lutein, and riboflavin are the main
nutrients and they have 75 calories. Yes, they are nutrient dense.
10. Which part of the egg contains most of the nutrients? The yolk has the most nutrients.
11. What parts of the egg contains protein? Both parts of the egg contain protein.
12. Look in the “egg 101” tab and watch the video, “By the Numbers.” What different kinds of eggs
are available in the marketplace? The kinds of eggs available include, nutrient enhanced,
pasteurized, organic, cage-free or free range, and vegetarian. (Teacher note: vegetarian eggs
come from chickens fed only grain/vegetable based feed with no access to worms, bugs, etc.,
which chickens also like to eat when kept outdoors)
13. Are brown eggs more nutritious than white eggs? No, brown eggs and white eggs have the same
nutritional makeup. They are brown due to the breed of chicken.
7045 Foods I Unit A-Food Preparation, Methods and Procedures Summer 2010 310
7045 Foods I Unit A-Food Preparation, Methods and Procedures Summer 2010 311
2.05W Egg-Citing Scavenger Hunt KEY (page 2)
14. Does eating eggs really cause heart problems or high cholesterol issues? Explain. No, research
finds there is not a true link to heart disease or high cholesterol. But that does not mean you can
eat a dozen eggs at a sitting! Actually, countries of high egg consumption have lower rates of
heart disease.
15. Select under the “recipes” tab, to “Cooking 101”, then to egg recipe terms. Explain what
“tempering” is when cooking with eggs. Tempering means adding a small amount of hot
mixture to the eggs or egg yolks and then adding this back to the hot mixture so that the eggs do
not get lumps (or curdle).
16. Now explain the following terms that apply to cooking with just egg whites. 1. cream of tartar-
This is added to stabilize beaten egg whites to make meringue.
2. add sugar 1 to 2 tablespoons at a time- This means adding the sugar slowly to that the egg
foam will not deflate.
17. Watch the recipe video on “How to Make Deviled Eggs.” Explain the steps in detail.
1. Put eggs in pan and cover with 1” of water above the eggs.
2. Bring to a rolling boil. Put lid on and take off heat. Set timer for 15 minutes.
3. Plunge into an ice bath and peel right away to make peeling easier and no green ring
will appear around the yolk.
4. Cut in half the long way and put yolks in ziplock bag.
5. Close bag and mash finely with hands
6. Add ingredients, mix with hands, and cut corner of bag.
7. Pipe into egg cavities. Throw away bag!
18. What equipment would be used to make an omelet? The equipment used to make an omelet
would include a small bowl, whisk or fork, omelet pan or skillet, pancake turner(bent-edge
spatula), and a serving plate.