2. Part 3 The Preparation of Food
Chapter 18 Eggs
Part 3
The Preparation of Food
Note: This chapter covers selecting and storing eggs, eggs as ingredients, and principles and methods of cooking eggs. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.
Revere

3. Objective List factors affecting the selection of eggs.
Discuss: What choices do you have to make when buying eggs?
List factors affecting the selection of eggs.

4. Nutritional Value of Eggs
Discuss: How many ounce equivalents should you have from the meat and beans group each day?
One egg counts as 1 ounce equivalent from the meat and beans group.
Eggs are high in protein.
Egg yolks are high in cholesterol, so use egg yolks and whole eggs with moderation.

5. Egg Grades and Sizes What size eggs are you most likely to buy? Why?
U.S. Grades AA, A, and B are based on the appearance of the shell, air cell, white, and yolk.
Egg sizes, such as extra large, large, and medium, are based on an average weight per dozen.
Size has no relation to quality, however larger sizes cost more.
Discuss: Why do you rarely see Grade B eggs in food stores? What size eggs are most recipes formulated to use?
What size eggs are you most likely to buy? Why?

6. Objective Describe the principles and methods for cooking eggs.
Discuss: Why is it important to consider food science principles when cooking eggs and other foods? How many methods for cooking eggs can you name?
Describe the principles and methods for cooking eggs.

7. Food Science Principles of Cooking Eggs
High temperatures cause shrinking and toughening.
Long cooking times cause a loss of moisture.
Added ingredients dilute egg proteins and increase coagulation temperature.
Discuss: Which coagulates at a lower temperature, egg whites or egg yolks? What two ingredients decrease the coagulation temperature of egg proteins?
What temperatures are best for cooking eggs?

8. Methods of Cooking Eggs
Scrambling – pour beaten eggs into a prepared skillet and gently draw a spatula across the bottom until eggs are set.
Poaching – slip an egg into a saucepan containing simmering liquid and cook until done.
Frying – add egg to a prepared skillet; cover and cook until done.
Discuss: How should a safely cooked egg look? How should you prepare a skillet before adding eggs to it for cooking? Why should you avoid stirring too vigorously when preparing scrambled eggs? What is another way to prepare fried eggs?

9. Methods of Cooking Eggs
Baking – bake eggs in individual, greased baking dishes placed in a shallow casserole containing warm water.
Cooking in the shell – place eggs in a deep pan, cover with water, cover the pan, bring to a boil, remove pan from heat, and let eggs sit until done.
Microwaving – remove eggs from the shell, puncture yolks, microwave until almost done, and allow eggs to stand.
Discuss: How can you add flavor variety to baked eggs? What is the difference between soft-cooked eggs and hard-cooked eggs? Why do you need to remove eggs from the shell and puncture yolks before cooking eggs in a microwave oven?

10. Objective
Discuss: Which methods of egg preparation have you used to cook eggs for breakfast? What are some examples of foods that contain eggs as ingredients?
Cook eggs correctly for breakfast menus and use eggs as ingredients in other foods.

11. Eggs as Ingredients
Emulsifiers keep oil and water-based liquids from separating in foods like mayonnaise.
Foams add air to foods like angel food cakes and soufflés.
Thickeners give a creamy texture to sauces, custards, and puddings.
Discuss: How does egg yolk keep oil and water-based liquids from separating? What are some factors that affect egg foams? What component of eggs allows them to function as thickeners?
Wheat Foods Council

12. Eggs as Ingredients
Binding agents hold ingredients together in meat loaf and interfering agents prevent ice crystals from forming in ice cream.
Structure additives give body to baked goods.
Nutrition, flavor, and color agents contribute nutrients to all foods and flavor and color to baked goods.
Discuss: How does inhibiting the formation of ice crystals affect the texture of ice cream? How can you substitute egg whites for whole eggs in recipes for baked goods?

13. Omelets and Soufflés
Omelets are beaten egg mixtures that are cooked without stirring and served folded in half with or without a filling.
Soufflés are fluffy baked preparations made with a starch-thickened sauce that is folded into stiffly beaten egg whites.
Discuss: What are the two types of omelets and how do they differ? What do soufflés have in common with puffy omelets?
See final slide for photo credit

14. Meringues
Meringues are a fluffy, white mixture of beaten egg whites and sugar. Meringues may be soft or hard.
Discuss: How are soft and hard meringues used? What are weeping and beading and how do they relate to meringues?
How do soft and hard meringues differ?
Cherry Marketing Institute

15. Custards
Discuss: What is syneresis and how does it relate to custards? How might soft and baked custards be served?
Custards are a mixture of milk, eggs, sugar, and a flavoring that is cooked until thickened. Custards may be stirred or baked.
Cherry Marketing Institute

16. Apply It!
You are preparing eggs and pancakes for your family for a Saturday morning brunch.
Discuss: What is another way you might prepare eggs for a brunch? What functions do eggs perform as ingredients in other foods?
Describe how you will prepare the eggs and explain the functions eggs perform as ingredients in the pancakes.

17. How will you use and prepare eggs in meal plans for your family?
Key Question
Note: Encourage students to use this question to help them review chapter information and apply it to their lives.
How will you use and prepare eggs in meal plans for your family?

18. Other Questions to Consider
Discuss: What other questions did this chapter raise that you would like to explore?
How should eggs be stored to keep them fresh and wholesome?
How can a recipe for an uncooked dish calling for raw eggs be prepared safely?
What are egg substitutes and when might they be used?

19. Photo Credits The image used herein was obtained from
IMSI’s Master Photos Collection
1895 Francisco Blvd. East
San Rafael, CA