Egg Preparation Contest
Objectives: Eligibility: Contest Procedure
 
  • Each participant must submit, to the State 4-H Office by the due date, a completed Recipe Certification Form including the recipe. Another copy of the completed recipe certification form must be turned in at the contest with three (3) additional copies of the recipe attached.
  • Each participant must present a demonstration on the preparation of an egg dish.
  • The demonstration must include the following:
  • Records Required
  • A completed Recipe Certification Form (including the recipe), must be submitted to the State 4-H Office

  • by the date due prior to the contest. Participants must bring an additional copy of this form to the state
    contest with three (3) additional copies of the recipe attached.
  • The recipe must follow the format outlined below:

  •     Name of recipe.
        List of ingredients -- listed in 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 combining and cooking process.
            Size of pan stated.
            Temperature and cooking time stated.
            Numbers of servings and calories per serving.
  • A one-page essay on "My Egg Preparation Demonstration Experiences" must be submitted by the Senior

  • participants at the state contest.
    Awards & Recognition:
  • Each participant will receive an award card & t-shirt
  • Junior 1st, 2nd & 3rd place winners will receive an omelet pan
  • Senior 1st, 2nd & 3rd place winners will receive savings bonds.
  • The state winning (senior) will be eligible for Master 4-H'er status, participate in the recognition of Special Events Winners at State 4-H Congress (travel to & from Congress is not covered) and compete at the National Egg Preparation Contest held during the National Poultry & Egg Conference in Lousville, Kentucky.  Travel for the national trip will be coordinated with thte state winning Poultry Judging team and/or the chicken barbecue contest state winner. A maximum of $300 is allotted for the 4-H'ers expenses and $200 for the chaperone's expenses.
  • Scoresheets & Submission Forms
        Egg Preparation Recipe Certification Form (pdf)

        Egg Preparation Scorecard (pdf)



     
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