Lesson 1: Egg

What are the nutritional benefits of eggs?
Where do eggs go on MyPlate?
Why are eggs good for our bodies?
How do we cook eggs safely?
What can eggs help food do (stick, rise, thicken)?
Which breakfast food did you like best?
What are the techniques for scrambled eggs, French toast, and pancakes?

Egg
Shell
Crack
Mix
Stir
Cook
Hot
Protein
Batter
Breakfast
Safe
Wash
Albumen
Yolk

National Standards for Family and Consumer Sciences (FCS) Education:
8.5.1 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products.
8.5.3 Demonstrate knowledge of food science and nutrition principles.
14.3.1 Analyze the effects of food preparation techniques on nutrient retention.

Reading simple procedural text.
Sequencing steps (first, next, last).
Using numbers to measure (1 egg, ½ cup).
Compare/contrast (taste, texture, cost)

Picture sort: “Protein or Not?”
Build MyPlate recognition
DOK 1
Handwashing + kitchen safety routine
Practice safety habits
DOK 1–2
Watch/Model: cracking + mixing
Learn basic technique
DOK 1
Cook microwave scrambled eggs
Follow steps with support
DOK 2
Make French toast
Connect eggs to batter and binding
DOK 2
Make boxed pancakes
Identify eggs as ingredient with other foods
DOK 2
Reflection: Which did you like? Why?
Express preference, sensory language
DOK 2–3

Students will be able to prepare omelets in their home environment.
Explore various egg dishes around the world.
Breakfast foods students may seen at home or in restaurants.
Eggs are used in many cultures (fried rice with egg, tortillas, omelets, breads).
Practicing life skills for independence and job readiness.

Eggs can be eaten raw.
Cracked eggs are still safe in the fridge.
Hot pans are safe to touch.
Eggs are dairy.

For struggling students: Provide additional visual aids, simplified instructions, and one-on-one guidance during lab activities.
Visual recipes (photos, icons, color-coded steps)
Sentence frames: “Eggs help us _____.” “I liked ____.”
Hand-over-hand guidance as needed
Task cards with one step per card
Choice boards (Which recipe do you want to help with?)
Pair stronger readers with emerging readers
Timers, visual cues, social stories about kitchen safety

Formative: Observations during lab activities, participation in discussions, and feedback during the cooking process.

Teacher observation checklist.

Picture matching (egg → protein; cooked dish → name)
Exit ticket: circle happy/neutral face about taste and safety

Student explains one safety step
Product check: Did the recipe follow steps?

Summative: Verbal evaluation/reflection of the prepared labs.

• Materials: Ingredients, mixing bowls, measuring cups and spoons, whisks, spatulas, frying pans, baking sheets, ovens.

• Resources: Visual aids on cooking techniques, video demonstrations of omelets.