Unit 8: Eggs

What students will know:
Eggs give our bodies protein to help us grow strong.
Eggs can be cooked in many ways (scrambled, fried, baked, mixed in batter).
Eggs help foods stick together, rise, thicken, and stay smooth.
Eggs must be handled safely (wash hands, keep cold, cook fully).
Eggs belong in the Protein group on MyPlate.

Students will:
Identify eggs as a protein food.
Read/recognize simple words: egg, crack, mix, cook, hot.
Practice safe cooking and handwashing.
Follow picture-supported recipes.
Work in teams to cook simple breakfast foods.
Prepare microwaved scrambled eggs, French toast, and pancakes using proper techniques by measuring and mixing ingredients accurately.

Lab preparation of microwaved scrambled eggs, French toast, and pancakes

Participation in discussions and activities related to the functions of eggs in cooking.

Explain (in words, pictures, or pointing) why eggs are healthy.
Show safe handling (wash, crack, cook).
Match pictures of egg recipes to names.

Complete a “thumbs-up / thumbs-down” tasting reflection.