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 freeVitamins and mineralsNo difference between brown and white eggs nutritionally
4 Egg Grades and Sizes Eggs are candled to look for… Shell condition Small air cellsFirm egg yolksThick and clear egg whitesGrade A and AA sold to consumersMost recipes formulated for medium or large eggsOne large egg weighs 2 oz.
5 Functions of EggsEmulsifying 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 foamsTemperature of egg whitesBeating timeFat inhibits foam formationAcid 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 PrinciplesLow to moderate temperatures so eggs don’t shrink and get toughCorrect cooking time – don’t overcookAdditional ingredients affect coagulation temperature
9 Cooking Methods Scrambling Poaching Frying Baking Cook in the shell Microwaving
10 More egg methodsOmelets-beaten eggs cooked w/out stirring and folded in halfSoufflés-add starch thickened sauce to stiffly beaten egg whites. Desserts or main dishCustards – mix of eggs, milk, sugar and flavoringSyneresis – leakage of liquid from a gelMeringues – fluffy beaten egg whites and sugar often served over soft piesWeeping – moisture forms between filling and meringueBeading – golden droplets on surface of meringue
11 WarningRaw eggs pose a risk of food borne illness due to contaminationIf recipe calls for raw eggs use a pasteurized egg productStore eggs in original carton in refrigerator.