Presentation on theme: "Objectives: List factors affecting the selection of eggs. Describe the principles and methods for cooking eggs. Cook eggs correctly for breakfast menus."— Presentation transcript:
Objectives: List factors affecting the selection of eggs. Describe the principles and methods for cooking eggs. Cook eggs correctly for breakfast menus and use eggs as ingredients in other foods.
1. Prices vary according to grade and size. 2. Most shoppers buy large eggs. 3. Eggs are in the protein food group of MyPlate and 1 egg counts as a 1 ounce serving. 4. Most teens and adults should consume 5 to 7 ounces per day.
EGG GRADE Candling is the process by which eggs are quality- graded. Eggs move along rollers over bright lights U.S. Grade A and AA are those with clean, unbroken shells and small air cells Grade B eggs are usually used in processed food products EGG SIZE Extra large, large, and medium eggs are the most common sizes sold Quality is not affected by size but it does affect the price Extra large cost the most Most recipes are formulated for use of large eggs /watch?v=gmRBQj-3QRE
1. Buy eggs only from the refrigerator section 2. Cracked eggs can contain bacteria which can cause foodborne illness 3. Throw away any eggs cracked after purchasing 4. Store eggs in refrigerator, large end up. 5. Eggs can be stored for 3 – 5 weeks 6. Egg yolks can be covered with cold water and stored in refrigerator for 2 days 7. Egg whites can be stored in refrigerator for 4 days
Functions of Eggs as an Ingredient Add nutrients Add flavor Give a golden color to light colored foods Add structure to baked products Thickeners Binding and Interfering Agents Foaming Agents Emulsifiers
Thickeners Heat causes egg proteins to coagulate and so this makes eggs good thickening agents. Gives puddings and sauces a smooth texture Tempering – to add eggs to a hot liquid, quickly blend a small amount of hot liquid with the egg and then add the warmed egg to the rest of the hot mixture. This keeps the egg from coagulating and forming lumps
Binding and Interfering Heat changes eggs from a solid to a liquid making eggs good for binding (holding) ingredients together Eggs in meatloaf, meatballs, and hamburgers, help to hold all the ingredients together when they are cooked Eggs in ice cream act as interfering agents and inhibit the formation of large ice crystals
Foaming Agents Foams are made by beating air into egg whites which causes air cells to form Foams are used to make meringues, and are also used in sponge cake, soufflés and puffy omelet Foamy, soft peak, stiff peak – each stage requires increased beating time Egg foams in recipes usually require other ingredients to be beaten into the foam, this should be done gently (folding) to avoid loss of air
Emulsifiers Emulsion is a mixture that forms when liquids are combined that ordinarily do not mix (oil and water or a water-based liquid) An emulsifying agent keeps two liquids from separating, an egg yolk is a good emulsifier The yolk surrounds the oil droplets and keeps the droplets suspended in the water-based liquid so the two liquids will not separate. Mayonnaise is an example of this type of emulsion
Frying Add egg to moderately hot skillet containing oil, oil spray, or fat Cover skillet and cook egg until the white is completely set and the yolk begins to thicken The steam that forms will cook the upper surface of the egg or you can gently turn it over Scrambling Eggs Break egg into a bowl and beat with a fork or whisk until blended Add about 1 T milk per egg Pour mixture into a lightly greased heated skillet When the egg begins to set, draw a bent-edge spatula across the bottom of the skillet Continue drawing the spatula across the skillet until all the egg has set
Poaching Eggs Eggs can be poached in water, milk, broth, or other liquid If using water a small amount of salt or acid may be added to help proteins coagulate Break egg into a custard cup and then slip the egg into a saucepan with about 3 inches of simmering liquid Cook until the white is firm and the yolk is thickened (about 3-5 minutes) Remove with a slotted spoon
Baking Eggs Also called shirred eggs Break egg into a greased custard cup Put custard cup in a shallow casserole filled with 1 inch of water Bake at 350 for minutes Eggs in the Shell (soft-cooked) Place in a deep pan and add enough water to cover 1 inch above the egg Cover the pan and bring to a boil Immediately remove from heat and allow egg to remain in water for 5 minutes Eggs in the Shell (hard-cooked) Same method as soft-cooked but leave egg in water minutes Immediately cool soft- and hard-cooked eggs under cold running water to stop eggs from cooking and prevent the formation of greenish rings around yolks A chemical reaction between iron in the yolk and hydrogen sulfide in white causes this discoloration
Soufflés – can be served as a main dish or as a dessert Beat egg whites to stiff peaks Beat egg yolks until thick Add beaten egg yolks to a basic white sauce (may contain chocolate, fruit, cheese, pureed vegetables) Gently fold the white sauce mixture into the beaten egg whites Bake at 350 for minutes, serve immediately
Meringues (soft or hard) For Soft, beat egg whites and cream of tarter to the foamy stage Add sugar gradually as egg whites are beaten to the upper limit of the soft peak stage When no undissolved sugar is felt when a small amount of meringue is rubbed between the thumb and forefinger, beat in the flavoring Hard meringues Made from same ingredients but contain higher proportion of sugar and are beaten to the stiff peak stage Bake hard meringues at 225 for 1 – 1 ½ hours Turn oven off and allow meringues to stand in oven for another hour