Presentation on theme: "Important Facts About Eggs"— Presentation transcript:
1Important Facts About Eggs Foods 1 Obj Understand Procedures, Equipment, & Cooking Methods in Food PreparationImportant Facts About Eggs
2Parts of an EggShell: needs to be free of cracks or bacteria can get into the eggAlbumen: white part of the egg. Rich in protein.Yolk: yellow part of the egg. Contains fat, cholesterol, vitamins A and D.Chalazae: thick strands that hold the albumen in place in the egg. Looks like an umbilical cord.Egg ShellAlbumenYolk
3Nutritional ValueThey are a nutrient-dense food becausethey contain about 75 calories, but areloaded with nutrients such as:ProteinFat and cholesterolFolateVitamin D and ADo you think that the color of the egg has anything to do with its nutritional value?
4Characteristics of Fresh/High Quality Eggs Yolk is high & firm above the whiteSmall yolk diameterYolk is centered in whiteHigh ratio of thick to thinwhiteHigh standing thick white
6Purchasing Eggs Grading The best-quality eggs are graded USDA Grade AA, followed by USDA Grade A.– The grades sold atsupermarkets.USDA Grade B, thelowest grade.– Available to food serviceestablishments and not solddirectly to consumers.
7Egg SizesThe size of egg that most recipes are based upon is Large.
8Egg Safety Tips 1. Inspect before buying and discard any broken eggs 2. Refrigerate immediately at or below 40 F3. Keep in cartons4. Cook until the whites are coagulated & yolksbegin to thicken to kill the salmonella bacteria5. Egg dishes should not be kept out >1 hour
9Functions of Eggs in Cooking Binding: eggs bind (hold together) ingredients in a recipe. Ex. MeatloafEmulsifying: eggs hold together two ingredients that normally would not stay mixed, like oil and vinegar. Ex. MayonnaiseProviding structure: eggs expand with heat and provide structure to baked goods. Ex. Cooked custard.
10Preparation of Eggs Dry Heat: Fried Scrambled Omelets Moist heat: “Boiled” eggsCoddled eggsprepared in a cupPoached eggsA variety of custardsEggs that areprepared usingthe microwave
11How to Beat Egg Whites into a Foam To successfully beat egg whites to a foam onehas to follow certain guidelines:a. Separate egg whites from egg yolk correctly: no trace of egg yolk can be present in the egg whites, or they will not foam due to the presence of fat in egg yolks.b. Only use bowls and utensils made of non-porous material such as metal or glass.c. Allow egg whites to stand at room temperature for 30 minutes.d. Use cream of tartar to stabilize the egg whites and help them come to a richer foam.
12Soft Peaks or Stiff Peaks? If the recipe calls for egg whites beaten to soft peaks, whip them until the mixture bend over like waves when you lift the mixer’s beaters upIf the recipe calls for stiff peaks, whip the eggs until the mixture stands up straight when the beaters are lifted from the mixture.CAUTION: when you add the egg whites foam to the rest of the ingredients, use the “fold” technique or all the air that you incorporated in the foam will go away and your recipe willcome out flat.
13Volume & Stability Factors of Egg Whites • Temperature:– room temperature• Fat:– decreases foamformation• Sugar:– increases stability– delays foam formation– added at foamy or softpeak stage• Acid:– doesn’t delay foamformation
15Cooking EggsHard Cooked: boil eggs in water. As soon as the water boils remove the pan from the heat source and let stand in the hot water for minutes. Pour the hot water out and replace with cold water. Peel and refrigerate immediately. To avoid the egg yolk turning green, do not overcook them.REMEMBER: fresh eggs are harder to peel than older eggs.
16Cooking Eggs, cont…Poaching: healthy way to cook an egg. Break the egg in simmering water and cook until done.Frying: break eggs in a greased skillet and fry until the whites are set and the yolk is thick.Scrambled: beat eggs before pouring them into a hot and greased skillet. Cook and stir until they thicken.Baked: called shirred eggs. Break eggs and pour them into a ramekin or shallow baking pan. Bake at 325˚F. for about 15 or until thick.Microwaving: never microwaving eggs in the shell and do not overcook. Pour eggs in a microwave-safe bowl and microwave, stirring often.
17Diagram of an EggDraw and label the egg diagram on pg 491 in Food for Today