To develop leadership abilities, build character, and assume citizenship responsibilities.
To acquire scientific knowledge of egg quality standards, size classification, nutritional value, storage and versatility, and economic value of eggs.
To develop creative skills in the preparation, use, and serving of eggs.
To learn to enjoy eggs as a food.
Eligibility: Individuals may compete.
9-10 - 4-H'er must be 9 years old prior to January 1 of the current year and not have reached their eleventh burthday before January 1 of the current year.
11-13 - 4-H'er must be eleven years old prior to January 1 of the current year and not have reached their fourteenth birthday before January 1 of the current year.
14-18 - 4-H'er must be fourteen years of age prior to January 1 of the current year, and not have reached their nineteenth birthday before January 1 of the current year.
Rules/Regulations:
The demonstration must be no more than 12 minutes in length.
The egg dish must contain a minimum of:
a. 1/2 egg per serving if the dish is classified as a dessert; b. 1/2 egg per serving if the dish is classified as an appetizer or snack; c. 1/2 egg per serving if the dish is classified as a beverage; d. One egg per serving if the dish is classified as a salad or main dish.
Each participant must furnish all his/her own food supplies and equipment. A hot plate will be available at the District and State events. Each participant must present a demonstration on the preparation of an egg dish.
Suggestions/Helpful Hints:
Have all ingredients measured into custard cups or small bowls beforehand. Use clear bowls when possible. List the amounts of each ingredient and the steps to follow to prepare your dish.
Wear a cap, hat, or hair net.
Have all the cutting and chopping finished, except for any part of the recipe where a technique is important to the recipe or to the facts you are stressing.
Use visuals like a poster or chart to make points. Lettering and pictures should be large enough to be seen clearly.
Include information on the table egg industry; information on nutritional value, quality, and versatility of eggs; steps involved in preparation of the dish, and a finished dish ready for sampling. This may be prepared prior to the demonstration.
Awards:
District awards: Each division winner receives a $75 scholarship to NC 4-H Congress. State awards: 9-10, 11-13 winner is awarded a $37.50 award, 2nd is awarded a $25 award; 14-18 winner is awarded an all expenses trip to participate in the National 4-H Poultry and Egg Conference in Louisville, KY in November, 2nd is awarded a $37.50 award.
Donor:
North Carolina Egg Association, Ms. Jan Dorsey, Executive Director, 1150 SE, Maynard Rd., Suite 130, Cary, NC 27511
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