Presentation on theme: "Chapter 17 EGGS Objectives:"— Presentation transcript:
1Chapter 17 EGGS 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.
2Terms to Know Candling Emulsion Tempering Coagulum Coagulate Omelet SouffléMeringueWeepingBeadingCustard
3Eggs are one of the most versatile and nutritious food sources 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.
4Selecting and Storing Eggs EGG GRADECandling is the process by which eggs are quality- graded.Eggs move along rollers over bright lightsU.S. Grade A and AA are those with clean, unbroken shells and small air cellsGrade B eggs are usually used in processed food productsEGG SIZEExtra large, large, and medium eggs are the most common sizes soldQuality is not affected by size but it does affect the priceExtra large cost the mostMost recipes are formulated for use of large eggs/watch?v=gmRBQj-3QRE
5Selecting and Storing Eggs Cont. Buy eggs only from the refrigerator sectionCracked eggs can contain bacteria which can cause foodborne illnessThrow away any eggs cracked after purchasingStore eggs in refrigerator, large end up.Eggs can be stored for 3 – 5 weeksEgg yolks can be covered with cold water and stored in refrigerator for 2 daysEgg whites can be stored in refrigerator for 4 days
6Eggs as Ingredients Functions of Eggs as an Ingredient Add nutrients Add flavorGive a golden color to light colored foodsAdd structure to baked productsThickenersBinding and Interfering AgentsFoaming AgentsEmulsifiers
7Eggs As Ingredients Thickeners Heat causes egg proteins to coagulate and so this makes eggs good thickening agents.Gives puddings and sauces a smooth textureTempering – 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
8Eggs As Ingredients Binding and Interfering Heat changes eggs from a solid to a liquid making eggs good for binding (holding) ingredients togetherEggs in meatloaf, meatballs, and hamburgers, help to hold all the ingredients together when they are cookedEggs in ice cream act as interfering agents and inhibit the formation of large ice crystals
9Eggs As Ingredients Foaming Agents Foams are made by beating air into egg whites which causes air cells to formFoams are used to make meringues, and are also used in sponge cake, soufflés and puffy omeletFoamy, soft peak, stiff peak – each stage requires increased beating timeEgg foams in recipes usually require other ingredients to be beaten into the foam, this should be done gently (folding) to avoid loss of air
10Eggs As Ingredients 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 emulsifierThe 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
11Methods of Cooking Eggs FryingAdd egg to moderately hot skillet containing oil, oil spray, or fatCover skillet and cook egg until the white is completely set and the yolk begins to thickenThe steam that forms will cook the upper surface of the egg or you can gently turn it overScrambling EggsBreak egg into a bowl and beat with a fork or whisk until blendedAdd about 1 T milk per eggPour mixture into a lightly greased heated skilletWhen the egg begins to set, draw a bent-edge spatula across the bottom of the skilletContinue drawing the spatula across the skillet until all the egg has set
12Methods of Cooking Eggs Poaching EggsEggs can be poached in water, milk, broth, or other liquidIf using water a small amount of salt or acid may be added to help proteins coagulateBreak egg into a custard cup and then slip the egg into a saucepan with about 3 inches of simmering liquidCook until the white is firm and the yolk is thickened (about 3-5 minutes)Remove with a slotted spoon
13Methods of cooking Eggs Baking EggsAlso called shirred eggsBreak egg into a greased custard cupPut custard cup in a shallow casserole filled with 1 inch of waterBake at 350 for minutesEggs in the Shell (soft-cooked)Place in a deep pan and add enough water to cover 1 inch above the eggCover the pan and bring to a boilImmediately remove from heat and allow egg to remain in water for 5 minutesEggs in the Shell (hard-cooked)Same method as soft-cooked but leave egg in water minutesImmediately cool soft- and hard-cooked eggs under cold running water to stop eggs from cooking and prevent the formation of greenish rings around yolksA chemical reaction between iron in the yolk and hydrogen sulfide in white causes this discoloration
14Methods of Cooking Eggs Soufflés – can be served as a main dish or as a dessertBeat egg whites to stiff peaksBeat egg yolks until thickAdd 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 whitesBake at 350 for minutes, serve immediately
15Methods of cooking Eggs Meringues (soft or hard)For Soft, beat egg whites and cream of tarter to the foamy stageAdd sugar gradually as egg whites are beaten to the upper limit of the soft peak stageWhen no undissolved sugar is felt when a small amount of meringue is rubbed between the thumb and forefinger, beat in the flavoringHard meringuesMade from same ingredients but contain higher proportion of sugar and are beaten to the stiff peak stageBake hard meringues at 225 for 1 – 1 ½ hoursTurn oven off and allow meringues to stand in oven for another hour