• For use with the Meat, Poultry, Fish and Eggs Lesson

• To familiarize participants with recent nutritional information on eggs. To alleviate some common misconceptions about eggs and to provide hands-on experimentation and preparation of eggs.

• Approximately 30 minutes to 1 hour

• Up-to-date information on egg quality and nutrition*
• Small bowl and plate for each person or group
• Pan and utensils for cooking omelets
• Recipe and ingredients for omelets

*One source of information is American Egg Board, 1460 Renaissance Drive, Park Ridge, IL 60068 ~ http://www.aeb.org

• Become familiar with new nutritional information on eggs.
• Prepare lesson on eggs using information from the
• American Egg Board or any other credible material.
• Make flip-chart to facilitate teaching (optional).

Activity

• Deliver prepared lesson on eggs.
• Have homemakers break eggs in bowls or on plates and look at different part of egg as you discuss them.
• After you have finished lesson and discussion, make individual or group omelets.