Chapter 7 - Eggs

Sep 27, 2026

Uploaded by Dipper

Chapter 7 explains eggs as a nutritious food and highlights food-safety precautions. It describes the hen’s egg production and focuses on chicken eggs as a protein, vitamin, and mineral source. The chapter explains how Salmonella can contaminate eggs and why thoroughly cooking and washing hands after handling raw eggs prevent foodborne illness. Hands-on activities guide learners to observe egg parts with hand lenses, complete fact tables for raw and boiled eggs, and measure weight, height, and circumference. A home recipe, Creamed Eggs, includes safe preparation steps and cooking guidance.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages13

Reading Time33 min

AccessFree to download

Chapter 7 Eggs

Egg-ceptional Eggs

Egg Facts

Egg Facts (continued)

Try this at Home: Creamed Eggs

76 H Chapter 7 | Eggs Chapter 7 Eggs Did you know a hen can lay 250 to 300 eggs a year? That’s a lot of eggs! In the United States, chicken eggs are the most popular, but you can eat duck eggs, goose eggs, ostrich eggs and more. In this chapter, we will focus on chicken eggs. Chicken eggs are an excellent source of protein, vitamins and minerals. However, a microorganism called Salmonella can infect eggs and make you sick. Thoroughly cooking eggs makes them safe to eat because cooking kills Salmonella. To stop foodborne illness, be sure to wash your hands after touching raw eggs and never eat raw eggs. Enjoy your adventures with excellent eggs! Hands-On Lessons: Egg-ceptional Eggs ........................ 78 Egg Facts .................................. 79 Try this at Home: Creamed Eggs ................ 82 Fantastic Foams .......................... 83 Peaks, Peaks, Peaks .......................... 84 Egg-citing Egg Foams ......................... 86 Try this at Home: O-mazing Puffy Omelet Squares ... 87 Proficiency Questions ........................ 88 FoodMASTER | Intermediate H 77 Egg-ceptional Eggs Did you know that eggs have more parts than just the shell, white and yolk? Eggs have many parts surrounded by a shell. These parts include an outer membrane, inner membrane, white, vitelline membrane, yolk and chalazae. The egg shell is porous, which means it has thousands of tiny pores or holes. The tiny holes are almost invisible. But air and smells can still move in and out of eggs through the pores. Right under the shell are two thin skins or membranes that surround the egg white. They are called the outer and inner membranes. After an egg is laid, the inner membrane shrinks but the outer membrane doesn’t shrink. A gap or air space forms between the two membranes. The inner membrane shrinks and an air space forms The egg white is high in protein and lies right under the inner membrane. A third membrane is called the vitelline membrane. It separates the egg white from the egg yolk. The yolk looks like a small yellow ball in the center of the egg. All of the fat of an egg is found in the yolk, plus some protein and other nutrients. The chalazae are two thick white strings that stick out of both ends of the egg yolk. They hold the yolk in the center of the egg. Today, you will explore the parts of an egg. Doodle Bugs In the reading, underline the sentence that lists many parts of an egg. Draw a picture of a porous egg. Which part has the most fat? (Circle one.) The Egg White The Egg Yolk 78 H Chapter 7 | Eggs SCIENTIFIC INQUIRY: Egg Facts Your group will need: 3 plates or bowls 2-4 hand lenses Colored pencils 1-2 rulers 1 food scale 1-2 tape measures (or five-inch strings) Paper towels 1 raw pasteurized shell egg 1 hard boiled egg First, study this picture of the parts of an egg! Find the shell, egg white and yolk. Then search for the outer and inner membranes around the egg white. Next find the vitelline membrane around the egg yolk. Look for the chalazae or white strings at both ends of the yolk. Vitelline Membrane Egg Shell Egg Yolk Chalazae Outer Membrane Inner Membrane Air Space Egg White FoodMASTER | Intermediate H 79 SCIENTIFIC INQUIRY: Egg Facts (continued) Your teacher will break a raw egg onto a plate or bowl. Do not touch or taste the raw egg. Salmonella in raw eggs can make you sick. Remember to wash your hands after touching raw eggs and after this lab! Use a hand lens to study the egg. Then fill in the table below. Raw Egg Facts | Egg
Part | Color | Shape
(circle, square oval, liquid blob) | Picture
(draw a detailed picture with colored pencils) | | --- | --- | --- | --- | | Whole egg
(unbroken) | | | | | Egg white | | | | | Egg yolk | | | | | Chalazae | | | | 80 H Chapter 7 | Eggs Next, your group will measure the weight, height and circumference of your boiled egg. Then peel the boiled egg over

FAQs

Why are eggs considered a good food?

Eggs provide protein, vitamins, and minerals. They are a nutritious part of many diets.

How does Salmonella relate to eating eggs?

Salmonella can infect eggs and make people sick. Thorough cooking kills Salmonella, and washing hands after touching raw eggs helps prevent illness.

What egg parts are learners asked to identify and measure?

Learners study the shell, outer and inner membranes, vitelline membrane, egg white, egg yolk, and chalazae. For boiled eggs, they measure weight, circumference, and height, and compare how white and yolk change after boiling.

Sep 27, 2026

Uploaded by Dipper