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The Functions of Eggs. Emulsifiers Emulsiona mixture that forms when you combine liquids that ordinarily do not mix. Ex: oil and water Emulsiona mixture.

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Presentation on theme: "The Functions of Eggs. Emulsifiers Emulsiona mixture that forms when you combine liquids that ordinarily do not mix. Ex: oil and water Emulsiona mixture."— Presentation transcript:

1 The Functions of Eggs

2 Emulsifiers Emulsiona mixture that forms when you combine liquids that ordinarily do not mix. Ex: oil and water Emulsiona mixture that forms when you combine liquids that ordinarily do not mix. Ex: oil and water To keep the liquids from separating, you need an emulsifying agent. To keep the liquids from separating, you need an emulsifying agent. Egg yolks surrounds oil droplets and keeps them suspended in the water-based liquid so they do not separate. Egg yolks surrounds oil droplets and keeps them suspended in the water-based liquid so they do not separate. EX: MAYONNAISE EX: MAYONNAISE

3 Foam Used to add air to foods. Used to add air to foods. When you beat air into egg whites air cells form. When you beat air into egg whites air cells form. A thin film of egg white protein surrounds each cell. A thin film of egg white protein surrounds each cell. As beating continues the cells become smaller and more numerous and protein films becomes thinner. As beating continues the cells become smaller and more numerous and protein films becomes thinner. As a result the foam thickens. As a result the foam thickens.

4 Foam (Cont.) 3 Stages of Foam (each stage requires additional beating time) 3 Stages of Foam (each stage requires additional beating time) Foamyhave bubbles and foam on the surface. Foamyhave bubbles and foam on the surface. Soft Peakwill have peaks that bend at the tips when you lift the beater. Soft Peakwill have peaks that bend at the tips when you lift the beater. Stiff Peakwill have peaks that stand up straight when you lift the beater. Stiff Peakwill have peaks that stand up straight when you lift the beater.

5 Foam (Cont.) Use foams in: Use foams in: Meringues (beat egg whites until white and foamy) Meringues (beat egg whites until white and foamy) Angel food cake Angel food cake Sponge cake Sponge cake Souffles Souffles Puffy omelets Puffy omelets

6 Foam (cont.) Egg yolks keep egg whites from whipping into a cream. Egg yolks keep egg whites from whipping into a cream. Egg whites that are at room temperature will have a greater volume when beaten. Egg whites that are at room temperature will have a greater volume when beaten.

7 Thickeners Heat causes egg proteins to coagulate (thicken) Heat causes egg proteins to coagulate (thicken) Whole eggs are used to thicken sauces, custards, and puddings. Whole eggs are used to thicken sauces, custards, and puddings. When adding to a hot mixture: When adding to a hot mixture: Quickly fold a small amount of the hot mix into the beaten eggs Quickly fold a small amount of the hot mix into the beaten eggs Then add the warmed eggs to the rest of the hot mix so it wont coagulate. Then add the warmed eggs to the rest of the hot mix so it wont coagulate.

8 Binding and Interfering Agents Binding agentshold ingredients together. EX: MEATLOAF Binding agentshold ingredients together. EX: MEATLOAF Interfering agentseggs inhibit the formation of large ice crystals in ice cream and sherbet. Interfering agentseggs inhibit the formation of large ice crystals in ice cream and sherbet.

9 Structure Eggs add structure to baked products such as muffins and cakes. Eggs add structure to baked products such as muffins and cakes.

10 Storing Eggs In the back of the refrigerator…it is the coldest! In the back of the refrigerator…it is the coldest! Can be used up to 4 weeks after the fresh sale date. Can be used up to 4 weeks after the fresh sale date.

11 Egg Yolks are a good source of cholesterol, fat, and Vitamin A. Egg Yolks are a good source of cholesterol, fat, and Vitamin A. Egg substitutes are made from egg whites and are low in cholesterol. Egg substitutes are made from egg whites and are low in cholesterol.


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