7 Before You Eat That Breakfast Sandwich, Read This… ex: What is in McDonald’s eggs? Pasteurized whole eggs with sodium phosphate (preservative), citric acid and monosodium phosphate (added to preserve color), nisin preparation (preservative). Prepared with liquid margarine: Liquid soybean oil and hydrogenated cottonseed and soybean oils, water, partially hydrogenated soybean oil, salt, soy lecithin, mono-and diglycerides, sodium benzoate and potassium sorbate (preservatives), artificial flavor, citric acid, vitamin A palmitate, beta carotene (color).
8 Yolk: Fats, Protein & Cholesterol vitamin A, D, E,K and iron, calcium, and phosphorus. White (albumen):ProteinHealthy adults can enjoy an egg a day without increasing their risk for heart disease, Dietary Guidelines for Americans and the American Heart Association recommend that individuals consume, on average, less than 300 mg of cholesterol per day. A single large egg contains 185 mg cholesterol.
9 Egg Sizes:Recipes use size Large eggs2 eggs whites = 1 large egg.
12 Fresh eggs: Have small air pocket Sink to bottom of bowl of water. Lay on side.Whites are cloudy.Older eggs: Have larger air pockets. Will float upright.****If they float to top of bowl of water, discard.
13 Fresh eggs are best for: Frying & poachingOlder eggs are best for:Baked goodsHard boiled eggs- easier to peel.
14 Egg Grades Grades are given to high-quality eggs that have: Clean, unbroken shellsSmall air cellsEgg whites are thick and clearEgg yolks are firm and stand high above the whites.
15 Egg Grades Three Grades: U.S. Grade AA U.S. Grade A U.S. Grade B What were grade B eggs used for?
16 Egg Color and Type The breed determines color Types of eggs: Chicken GuineaDuckGeese
17 Are brown-shelled eggs more nutritious than white-shelled eggs?
18 Buy RightBuy eggs only if sold from a refrigerator or refrigerated case.Open the carton and make sure that the eggs are clean and the shells are not cracked.Refrigerate promptly.Store eggs in their original carton and use them within 3 weeks for best quality.
19 Playing It Safe With Eggs Salmonella Prevention:Safe Handling Instructions:To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
20 Keep Everything CleanWash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
21 Chill ProperlyCooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
22 Preparing Eggs: Coagulate: Eggs become firm during cooking. Use Medium to Low heat when cooking eggs.
23 Over cooked eggs:Tough and rubberytextureturn gray green
24 Functions of Eggs as Ingredients EmulsifiersStructureThickenersBinding AgentsNutrition, Flavor, ColorFoams
25 EmulsifiersEmulsion: A mixture that forms when you combine liquids that ordinarily do not mix.Egg yolk: excellent emulsifying agentYolk surrounds the oil droplets in an emulsionKeeps the droplets suspended in the water-based liquid so the 2 liquids do not separate.Example: mayonnaise
26 Binding and Interfering Agents Act as binding ingredients that hold together the ingredients in foods such meatloaf.Act a interfering agent in foods such as ice cream and sherbetEggs inhibit formation of large ice crystals which would ruin the texture of frozen desserts.
27 ThickenersHeat causes egg proteins to coagulate (thicken).Tempering Eggs: when a hot liquid (usually milk) is carefully streamed into them, bringing the eggs up to a very high temperature without cooking them.When properly incorporated, eggs have thickening properties that will help bring a custard to the appropriate consistency.
28 Structure CREAM PUFFS: Eggs are a leavening agent (makes it puff ) and the yolks add fat for a tender and light texture. Egg proteins add to the structure of the cream puff.
30 Foams Egg foams are used to add air to foods: Beat air into egg whites Many air cells formA thin film of egg white protein surrounds each cell.As beating continues, cells become smaller and more numerousProtein film becomes thinnerResult: the foam thickens
31 Temperature on foams Two temperatures needed: Separate eggs when they are cold:Use egg separatorStore egg yolksEgg whites reach maximum volume when they are room temperature:Let sit 20 minutes before beating
32 Factors Affecting Egg Foams TemperatureBeating timeFatAcidSugarAll affect the formation of egg white foams.
33 Factors Affecting Egg Foams Beating:Too little or too much beating causes foam to lose volume and not hold shapeFat and fat-containing ingredients:Inhibit formation of egg white foamAcid:Makes foam more stable and adds whitenessExample: Cream of TarterSugar:Increases the stability of egg white foamIncreases beating time: usually added after foam has reached most of the volume.
34 Write directions for each type of egg cookery: Page 478 in text.Eggs cooked in shell: hard cookedFried EggsPoached eggsScrambled eggs***Indicate heat settings, equipment, stepsThis will be your directions/recipe for Tomorrow’s Lab.
36 *Cook Thoroughly*Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.
37 Serve SafelyServe cooked eggs and egg-containing foods immediately after cooking.For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
38 Chill ProperlyUse frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
39 Nutritional Value of Eggs MyPyramid:5-7 ounces equivalent/day of proteinone egg counts as 1 ounceComplete ProteinIron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and riboflavinCholesterol: eggs whites are cholesterol free
40 What could have gone wrong? Did your water boil too long?Lose moisture needed for steam to raise.Did you let batter cool slightly before adding eggs?Did you add eggs one at a time?Beat quickly until shiny?
41 What did you learn about making cream puffs? Pudding? 3 tips for making the recipe turn out correctly.
42 Complete Cream Puffs Cut in half horizontally. Fill with pudding. Sift powdered sugar over top.Serve on plate.
43 3 Stages of Egg Foams http://www.youtube.com/watch?v=LVcNDhwwFB8 FoamyHave bubbles and foam on the surfaceSoft PeakForm peaks that bend at the tips when you lift the beaterStiff PeakForm peaks that stand straight when you lift the beater
44 Using Egg Foams Soft meringues pie toppings Hard Meringues Kiss cookies
45 http://www.youtube.com/watch?v=UyM-Fm_j_h0&feature=fvsr angelfoodcake Use text complete lime meringue pie recipe.
46 Using Raw Eggs Pasteurized shell eggs: Whole eggs that have been treated using the same heating process used to kill harmful bacteria in milk.Process does not affect taste or cooking performance of eggsUse pasteurized egg product
47 Egg SubstitutesOption for people who want to limit cholesterol and saturated fat in diets.Egg substitutes are pasteurizedMade largely from real egg whites, contain no egg yolksCholesterol-free, fat-free, lower in calories than whole eggs.Cost factor: often 3 times more than eggsUse ¼ c. of egg substitute for 1 whole egg or egg yolk
48 Food Science Principles of Cooking Eggs Coagulate:To thicken or form a congealed mass.Proteins are coagulated by heat and can cause a food to thickenTemperatureUse low-moderate temp. when cooking eggsHigh temps and cooking too long cause egg proteins to lose moisture, shrink, and toughen.TimeAddition of other ingredientsChanges coagulation temperature because they dilute the proteins found in eggs.Adding milk allows eggs to coagulate at higher temp.Acid and salt lower coagulation temperature of eggs
49 Methods of Cooking Eggs Safety cooked eggs have completely set whites and thickened yolksInternal temperature 160°F for casseroles, soufflés, and other egg dishes
50 When Cooking In a Skillet Pan should be moderately hot before adding the eggFat should be added to skillet before heatingAdd the eggs and turn heat down to low to cook eggs
51 Methods of Cooking Eggs ScramblingPoachedFryingBakingCooking in the shellMicrowavingOmeletsSoufflésMeringuesCustards
52 References Playing It Safe With Eggs: Direct from: