Eggs+-+Leigha

Childhood Scrambled Eggs

1 Large egg
1/4 cup of lowfat milk 1 Slice of Kraft American fat free cheese Olive oil spray Salt, pepper and ketchup to taste

Directions: 1. First start by washing your hands! It is always important boys and girls that we wash our hands with soap before and after cooking. That way the bacteria and germs on we carry around wont transfer into our food! :)



2. Now that our hands are washed go ahead and get all of our ingredients out! (Don't worry, eggs can stay un-refrigerated for about 30 minutes!)



3. If your eggs were not stored in their carton in the fridge, go ahead and have mom help you wash them gently with some cold water. (Egg shells are porous so there is an exchange of gases between inside and outside) Then crack the eggs 1 at a time separating the yolk from 3 of the 4 eggs! Watch the clip below for some help! **__@http://www.youtube.com/watch?v=g76W2B0f-a8 __**

4. After you have 3 egg whites and 1 full egg (egg whites and yolk) use a whisk to stir them all together! (It is important to know we added 1 egg yolk to the the mixture to decrease the foaming ability of the egg whites. Any fat, including the fat in yolk will prevent the egg whites from foaming.  And with scrambled eggs we are not looking to foam our eggs :) Also, use a glass or metal bowl to avoid stored fats and bacteria that gets left behind in plastic bowls!) ﻿ Check out another video below! **__@http://www.youtube.com/watch?v=ZLjQez3fktE __**

5. Add 1/4 cup of lowfat/skim milk! (There is no difference in the calcium content of the 2 diff. milks, just fat content!) Then stir the milk in the egg mixture till it is a nice light yellow color. (When milk is added to the eggs the coagulation temperature increases. It is helpful to add milk to the egg solution in order to make it more difficult for the egg proteins such as ovalbumin which denatures easily to bump into one another and bond. It also reduces the risk of over coagulation! When bonding eventually does occur expect asofter, more tender product like fluffy scrambled eggs! (3))

6. After spraying the frying pan with Olive oil Pam spray, heat it on medium and pour the egg mixture in! Using a plastic spatula works best! Also, it is always good to cook eggs on a low temperature for a short period of time because overheated proteins are tough and rubbery.



6. When the eggs start to come together (this is coagulation! When the eggs are added to heat the protein molecules in the eggs thicken into a firmer mass (1).) tear pieces of the cheese apart and mix them into the eggs.



7. When the eggs and cheese have mixed together pour them onto a plate and enjoy! For fun add some ketchup for extra flavor and pepper or salt! My smiley face below has got some sweet freckles!!!!!!



References: 1. http://www.ehow.com/video_4908436_history-white-chocolate.html?wa%5Fvlsrc=continuous&pid=1&cp=1&wa%5Fvrid=b827c7f8%2D1c8d%2D4033%2D8670%2D214dfc6ef305 2. Powerpoint notes 3. []

All done!!!!!! Delicious!!!!



With a complete protein count of 19 grams just from the eggs!!!! (4g for the whites, and 3 for the yolk :) What a great way to start my day with a rich source of vitamins and several minerals like selenium, iodine, zinc and iron.