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Albumen: egg white o Will be come thinner as eggs age o The fresher the egg the cloudy-white it will look Yolk: yellow portion o Flatten as ages o Color.

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Presentation on theme: "Albumen: egg white o Will be come thinner as eggs age o The fresher the egg the cloudy-white it will look Yolk: yellow portion o Flatten as ages o Color."— Presentation transcript:


2 Albumen: egg white o Will be come thinner as eggs age o The fresher the egg the cloudy-white it will look Yolk: yellow portion o Flatten as ages o Color depends on hens diet o Red spot near yolk mean that one or more small blood vessels in the yolk have ruptured Chalazae: two, thick, twisted stands of albumen that anchor the yolk in the center of an egg


4 Whites & yolks o Protein & vitamin B12, vitamin A, iron, calcium Yolks o Contain more vitamins and minerals than white o One of the few natural source of Vitamin D o Fats and cholesterol Eat yolks in moderation 80 calories per large egg Brown Vs White o Breed of the hen – determine shell color o Color not related to – nutrients, flavor, or cooking quality

5 Grades o AA, A, B o Same nutritional value o Grade AA & A thicker white suitable when appearance is important o Grade B – used just for baking Size o Medium, large, extra large, and jumbo o Always assume large egg

6 Highly perishable – place in frig right away Dont wash – removes protective coating and allows bacteria to enter Keep in original carton rather than tray in frig – door will be warmer than carton Shells are porous – they will pick up aromas of food in the frig o May lose quality after too much exposure Discard – dirty, cracked, or leaking eggs

7 Refrigerator o Raw eggs – 4 weeks o Egg mixture – use within 3 days o Hard boiled egg – use within a week Freezing o Place egg white in ice cube tray 2 egg whites equal one egg o Do not freeze cooked eggs – they will be rubbery and tough o Yolk – need to add salt and sugar o Never freeze whole egg in sell may burst

8 Frozen or refrigerated liquid forms Made of – egg whites, veg oil, tofu, nonfat dry milk powder, chemical additives, emulsifiers, stabilizers, antioxidants, artificial color No egg yolk – no cholesterol or fat and lower calories More expensive than eggs

9 Eggs act as a binder, thickener, leavening agent & emulsifier o Because of high protein content Coagulate: egg becomes firm, changing from a liquid to a semisolid or solid state o Helps with the binding of ingredients o High heat and overcooking cause an eggs protein structure to tighten and push out water Make the protein tough and watery

10 Emulsifier: hold together two liquids that normally wont stay mixed o Water and oil Foams – when you beat egg whites, a foam forms (leavening agent) o Adds volume and lightness to baked products o Angel food cakes & meringues o Soufflé: folding stiffly beaten whites into a sauce or pureed foods

11 Separating eggs o Break into an egg separator o Use your hand o Rock the egg yolk back and forth in the shell Cracking the shell o Hold in one hand and tap on counter or side of bowl o Crack all eggs individual into small dish in case there is any shell that falls into the batter

12 Beating egg whites o No yolk – the fat can keep a foam from reaching full volume o Bowls – glass or metal Plastic and wooden absorb fat Aluminum darken the whites o Allow eggs to set at room temp for 20 minutes to reach full volume Protein does not break down as readily to create foam o Acidic – cream of tartar, vinegar, or lemon juice Helps stability o Sugar – will help stabilize but increases beating time – added at the end of beating process o Salt – decrease stability – add to other ingredients rather than whites

13 Beating egg whites cont. o Peaks – lift the beaters out of the mixture Soft peak: gently bend over like waves Stiff peak: stand up straight

14 Beating egg whites cont. o Overmixing – foam turns dry, hard, and lumpy – making it fall apart o Folding – do gently Stirring and beating causes loss of air and volume White on the top – cut down into the middle - flip upside down – turn bowl – repeat

15 White cooked until firm Yolk should be thickened, not runny Never eat raw or undercooked eggs, contain salmonella

16 Single layer of eggs on bottom of pan Add water to 1 inch above eggs Cover pan and bring to a boil Turn heat off as soon as boiling begins Let eggs stand o 12 min for medium o 15 min for large o 18 min for extra large Immediately pour off hot water and run cold water over them to stop the cooking process Cracks – because of overheated or overcooked o Single layer

17 Gray-green color – sulfur in white and iron in yolk react – over cooked Peeling eggs o Gently tap the egg all over on the counter to crack the shell – roll to loosen the shell – peel the shell o Fresh eggs are harder to peel than older eggs

18 Water/Milk/Broth in saucepan about 2 to 3 inches Heat to boil and then reduce to gentle simmer Break egg into small dish – one at a time Slip the egg into water Cook until white is set – 3 to 5 minutes Remove with slotted spoon Usually served over toast

19 Fry in oil, margarine, or butter Heat small amount of fat in skillet over medium-high heat until hot enough to sizzle a drop of water Break egg into a custard dish Slide egg into frying pan Cook until whites are completely set and yolk has thickened Cook the top part of the egg o Flip the egg o Cover with lid the last few minutes Over easy egg - yolk is still slightly runny

20 Fluffy scrambled egg – beat eggs and water/milk in bowl o 1 tbsp of liquid per egg Heat pan with small amt of fat Pour egg mixture into heated skills – let stand for 30 to 60 seconds Pull inverted turner through eggs – forms curds and allows uncooked egg to the bottom Continue until eggs are thickened and no visible liquid o Dont stir constantly – can create tough curds Can scramble directly in the pan

21 Shirred eggs: baked eggs Break into small bowl Slip them into greased shallow baking dish or large custard cup o Top with small amount of milk – to prevent drying out Bake at 325 for 12 to 18 minutes

22 Omelet: egg mixture together to form a large, thick pancake, filled and then folded over before serving Mix 2 eggs, 2 tbsp water, dash of salt and pepper with a fork or whisk until just blended Heat 1 tbsp butter/oil in omelet pan or skillets over medium heat until hot enough to sizzle a drop of water o Pour all egg in all at once o Allow to flow to edge of pan – do not stir

23 With turner – lift just a little around the firming edge so that uncooked portion flows beneath o Tilt pan as needed o Be careful not to break the mixture o Continue until top is thickened and no visible liquid egg remains Spread filling over half of the omelet Using turner, fold the omelet in half o Tilting skills slightly away from you and folding toward the low side may help Slide omelet onto a plate and serve

24 Omelet filling – anything you can imagine Frittata: like an omelet, but the ingredients are stirred into the egg mixture

25 Fried egg – break egg into lightly greased dish – pierce yolk – cover & cook at 50% power for 2 to 3 minutes – let stand, covered, until white completely set for 30 sec to 1 min Scrambled eggs – pour beaten egg into custard cup – cook on full power, stirring once or twice, until almost set, about 1 to 1½ minutes – may need to cover and let stand about 1 min

26 Poached egg – pour hot water into custard cup – break and slip egg – pierce yolk – cook full power for 1½ to 3 minutes – let stand, covered until white are thickened – lift egg with slotted spoon or pour water off

27 Custards: thickened blend of milk, eggs, and sugar Soft custard – creamy and pourable o Pudding or sauce o Cook over low heat, stirring constantly, until thick enough to coat a metal spoon – cool quickly by setting pan in a bowl of cold water o Overcooked – custard will curdle o Undercooked – custard will stay thin and watery

28 Baked custard – firm and delicate texture o Add water around the baking to help the custard from over cooking o Baked custard until a knife inserted near the center comes out clean o Quiche: pie with custard filling, contain such food as chopped veg, cheese, and chopped cooked meat

29 Meringue: foam made of beaten egg whites and sugar and used for baked desserts Beat egg whites along with cream of tarter until foamy and gradually beat in sugar, one tbsp at a time 2 styles of meringue o Soft meringue o Hard meringue

30 Soft meringue o Spread over precooked pie filling – needs to touch edge/crust otherwise will shrink o Bake until peaks are lightly browned Over baked - tough & chewy skin forms o Poach soft meringue Milk or water in sauce pan, deep enough for spoonful to float Drop spoonfuls Custard will expand Simmer about 5 minutes May need to flip Remove and drain Serve immediately or chill for later

31 Hard meringue o Beat egg whites and sugar until stiff peaks o Line baking pan with parchment paper or foil o Drop desired amount (spoonful) Pastry tube for design o Bake at low temp for long time Allow water to evaporate slowly – leaving meringue light and crisp o If they do not dry well they become sticky and chewy

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