Registration deadline: July 22, 2024, 5 PM Eastern Time

DESCRIPTION:

Participants in the 4-H Egg Chef Challenge are required to prepare a dish containing eggs demonstrating proper food safety and cooking skills. For more information on how on the contest refer to Factsheet 4AJ-09P0 on the Kentucky 4-H Egg Chef Challenge

The State 4-H Egg Chef Challenge is held on 4-H Poultry Days, which is the last Saturday in July each year. Participants do NOT have to qualify at an area contest in order to participate in the state contest. There are both junior and senior divisions in the state contest.

The senior winner in the State 4-H Egg Chef Challenge will represent Kentucky at the National 4-H Poultry and Egg Conference which will be held in Louisville on the third Thursday of November. They will be provided with $300 to cover travel expenses related to participation in the national event.

The 4-H Egg Chef Challenge program qualifies for SNAP-ed hours and funding.

OBJECTIVES:

1. To develop and demonstrate leadership abilities and communication skills
2. To acquire knowledge of egg quality standards, size classification, nutritional value, preparation and storage, functional properties, and versatility and economic value of eggs.
3. To develop creative skills in the preparation, use, and serving of eggs.
4. To learn to enjoy eggs as food.
5. To use sound nutritional knowledge when planning meals.

RULES AND REGULATIONS SPECIFIC TO THE EGG PREPARATION DEMONSTRATION EVENT

1. Each county can enter as many juniors or seniors that are interested in participating.
2. The participants will be scored according to the points listed on the 4-H Egg Chef Challenge Score Sheet.
3. Each participant must present a demonstration on the preparation of an egg dish.
4. The demonstration must include the following:
   • Information about eggs: nutritional value, preparation and storage, functional properties, grading and sizing, versatility, and economics of cooking with eggs.
   • Steps in preparation of the dish. This must be prepared in the event-site kitchen on the day of the event. Preparation may be prior to the demonstration or during the actual demonstration, depending on the nature of the dish. If time necessitates, a completed dish may be brought to the event.
   • A finished dish ready for sampling. Judges will be served and will sample each finished product at the conclusion of each demonstration.
5. The demonstration must be no more than 12 minutes in length. An additional 3 minutes will be provided for the judge to ask questions. If the presentation is two(2) minutes or less longer than the specified length, two(2) points will be deducted from the total score. If the presentation is from two(2) to five(5) minutes longer than the specified length, five(5) points will be deducted from the total score. If the presentation exceeds five(5) minutes longer than the specified length, ten(10) points will be deducted from the total score.
6. The participants must have demonstrated the selected recipe no less than six(6) times prior to the event.
7. Each participant must submit to the judge a copy of the recipe used in the demonstration. This recipe must not contain the name of the participant or the county or area represented.
8. The recipe must include the following parts:
   • Name of recipe
   • List of ingredients -- listed in the order they are used in the instructions:
     • Measurements given in common fractions
     • No abbreviations used
     • No brand names used
   • Instructions for combining ingredients:
     • Clear instructions for every step of combining and cooking the ingredients
     • Short, clear, concise sentences
     • Correct food preparation terms to describe the combining and cooking process
     • Size of pan stated.
     • Temperature and cooking time stated
     • Number of servings and calories per serving stated
9. The egg dish must contain a minimum of:
   • ½ egg per serving if the dish is classified as an appetizer or snack.
   • ½ egg per serving if the dish is classified as a dessert.
   • ½ egg per serving if the dish is classified as a beverage.
   • One egg per serving if the dish is classified as a salad or main dish.
   • The numbers above represent eggs to be broken; however, the use of the entire egg is not required. For example, a dessert serving six people may be made with three egg whites.
10. The egg dish recipe may utilize prepared packages of food ingredients (i.e., grated cheese) or canned items (i.e., tomato paste).
11. Each participant is responsible for cleanup after their demonstration.
12. Easels will be provided. Only posters and table-top displays will be allowed. All props and visuals must be displayed on the demonstration table or easels. No additional display tables will be allowed. Slides and audiovisuals will not be allowed.
13. Posters displayed must be the work of the participant. Participants may use notes or outlines to assist them, but reading from notes may hurt presentation scores.
14. The preparation room will be off-limits to everyone except the participant. Once parents or agents have helped 4-H'ers carry items into the preparation room, there is to be no contact between parents and 4-H'ers until after they have presented their demonstration. 4-Herscannot sit with their parents or talk in the bathrooms and halls until after they have made their presentation. Participants who have completed their demonstrations cannot discuss judges' questions with other participants until the event is completed. 4-H'ers may be disqualified if relatives or agents make an attempt to coach them once they arrive at the event site.
15. No participant will be allowed to have any means of identification regarding his or her name or the county, area, or state they represent. 4-Hers must not identify themselves during their verbal presentation.
16. Participants will work alone unless an emergency arises, in which case they will be assisted by the preparation room staff.
17. Each participant will furnish his or her own supplies EXCEPT that the event committee will provide eggs, range, oven, microwave, and refrigerator necessary for the preparation of egg dish.
18. There will be no team demonstrations at this event.
19. In case of a tie, the tie will be broken by the following methods in the order listed:
    • The participant with the highest score in "Presentation Content" will win.
    • The participant with the highest score in "Presentation Skill" will win.
    • The participant with the highest score in "Product" will win.
    • A method will be decided upon by the event committee.
20. Past State Winners of the Egg Chef Challenge at the senior level and that participated in the national contest, cannot participate in the state Egg Chef Challenge again.
21. Past State Winners of the Egg Chef Challenge at the Junior Level can participate in the Egg Chef Challenge again at the Junior or Senior Level, providing they meet age restrictions.

PAST PARTICIPANTS AT THE NATIONAL EVENT

• Laura Flanery placed 6th in 2017
• Mauri Collins placed 1st in 2015
• Emily Falica placed 1st in 2013
• Parker Riggs placed 5th in 2011
• Steven Hoffman placed 11th in 2010
• Aubrey Carman placed 2nd in 2009
• Sarah Meyers placed 1st in 2008
• Anna Carman placed 2nd in 2007
• Jessica McDowell placed 1st in 2005
• Jonathan Carman placed 2nd in 2004
• Abigail Carman placed 2nd in 2001
• Lory Beth Holbrook placed 1st in 1997
• Lesley Jo Woodring placed 2nd in 1994
• Kentucky participant placed 2nd in 1993 (If anyone knows who participated from Kentucky in 1993, please give their name to Tony Pescatore [apescato@uky.edu]
• Tina Broaddus placed 3rd in 1992
• Amanda Carman placed 1st in 1991
• Ashley Woodring placed 1st in 1990
• Lorie Rogers placed 2nd in 1978

ADDITIONAL RESOURCES:

A series of instructional videos on the 4-H Egg Cookery contest - Auburn University

Publication 4KA-02PA - Would you like to do a 4-H Project Demonstration? (University of Kentucky)

The American Egg board

Egg Nutrition Center

Food safety for 4-H youth: A survey of interests and educational methods (Journal of Extension)
David C. Diehl, Dale W. Pracht, Larry F. Forthun, Amy H. Simonne (University of Florida)
Abstract: Improper food safety practices cause numerous illnesses and cost Americans billions of dollars each year. The study reported here addressed food safety issues by analyzing data from surveys with 4-H youth about their food safety attitudes, behaviors, and preferred methods of educational delivery. Analyses of gender differences indicate that males and females have distinct attitudes, behaviors, and preferences, necessitating more tailored educational approaches. Youth are most interested in food safety information that is fun, interactive, and built around cooking demonstrations. 4-H staff and others in Extension can optimize youth learning and practice change by approaching food safety from this experiential perspective.