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. Flavor and color (soft pretzels) Binding & Interfering agents –
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.