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Eggs Chapter 18. Terms to Know  Candling  Emulsion  Coagulum  Omelet  Soufflé  Meringue  Weeping  Beading  Custard.

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Presentation on theme: "Eggs Chapter 18. Terms to Know  Candling  Emulsion  Coagulum  Omelet  Soufflé  Meringue  Weeping  Beading  Custard."— Presentation transcript:

1 Eggs Chapter 18

2 Terms to Know  Candling  Emulsion  Coagulum  Omelet  Soufflé  Meringue  Weeping  Beading  Custard

3 Egg Nutrition  Complete protein  One egg = 1 oz. cooked meat  Yolks are high in fat, fat soluble vitamins and cholesterol.  Egg whites and Egg Beaters are cholesterol free  Vitamins and minerals  No difference between brown and white eggs nutritionally

4 Egg Grades and Sizes  Eggs are candled to look for… –Shell condition –Small air cells –Firm egg yolks –Thick and clear egg whites Grade A and AA sold to consumers –Most recipes formulated for medium or large eggs –One large egg weighs 2 oz.

5 Functions of Eggs  Emulsifying agent – egg yolks create emulsions so mixtures that do not normally mix will stay combined (mayonnaise, coffee cake- emulsified milk and oil)  3 Stages of Foam – beaten egg whites are used to add air to foods (meringue cookies, crème puffs) –Factors affecting egg white foams  Temperature of egg whites  Beating time  Fat inhibits foam formation  Acid stabilizes and adds whiteness (cream of tartar)  Sugar increases stability and increases beating time

6  Thickening agent – heat causes eggs to coagulate or thicken (Crème Brule)  Structure – to baked goods like cakes and cookies (banana bread lab, iced cupcakes, pumpkin cookie lab, sugar cookie lab)  Flavor and color (soft pretzels)  Binding & Interfering agents – –To bind or hold ingredients together (Potato Crusted Quiche Lab) –To interfere with ice crystal formation in frozen desserts (soft serve ice cream )

7  Nutrition or Protein Equivalent in a Meal – 2 eggs are equivalent to a full serving of meat or 2 ounces of beef, pork, chicken, fish (Baked Egg Lab, Quiche Lab, Poached Egg Lab, Deviled Egg Lab or Hard Cooked Egg Lab, Scrambled Egg and Egg Beater Lab)  Coating – eggs help to adhere a breading onto another food (Oatmeal Coated French Toast with homemade syrup)

8 Cooking Principles  Low to moderate temperatures so eggs don’t shrink and get tough  Correct cooking time – don’t overcook  Additional ingredients affect coagulation temperature

9 Cooking Methods  Scrambling  Poaching  Frying  Baking  Cook in the shell  Microwaving

10 More egg methods  Omelets-beaten eggs cooked w/out stirring and folded in half  Soufflés-add starch thickened sauce to stiffly beaten egg whites. Desserts or main dish  Custards – mix of eggs, milk, sugar and flavoring –Syneresis – leakage of liquid from a gel  Meringues – fluffy beaten egg whites and sugar often served over soft pies –Weeping – moisture forms between filling and meringue –Beading – golden droplets on surface of meringue

11 Warning  Raw eggs pose a risk of food borne illness due to contamination  If recipe calls for raw eggs use a pasteurized egg product  Store eggs in original carton in refrigerator.


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