EGGS

All About Eggs Eggs are very nutritious. They are in the MEAT and BEANS group of the Food Guide Pyramid. One egg counts as 1 ounce from this group.

Nutrients in Eggs One of the best sources of COMPLETE protein High number of nutrients, vitamins, and minerals like fat and Vitamin A BUT… High in CHOLESTEROL! Use egg yolks and whole eggs in moderation Can use egg substitutes instead (made from egg whites and a low-cholesterol addition) Egg WHITES contain no cholesterol

Buying Eggs Eggs for retail sale are graded for quality Use Grade A or AA Have high quality, clean unbroken shells Have small air cells Size (medium, large, xlarge) has no relation to quality, but it does affect price!

Storing Eggs Buy only from REFRIGERATED cases Check to make sure they are clean and uncracked Cracked eggs can contain harmful bacteria Store in refrigerator Can keep 4 to 5 weeks

USING EGGS Emulsifiers Foams Thickeners Binding Agents Interfering Agents Structure

EMULSIFIERS An emulsion is a mixture that forms when you combine liquids that don’t normally mix Ex: Oil and water Temporary emulsion- salad dressing Permanent emulsion- mayonnaise

FOAMS Used to add air to foods (egg whites) Use foams to make: Meringues, angel food/sponge cake, soufflés, and puffy omelets What affects foam quality? Temperature! Foams reach higher volume when at ROOM TEMP Fat! Cannot have ANY egg yolk, only whites Acid! Makes egg white foams more stable CREAM OF TARTAR

Stages of Egg Foams Foamy= bubbles and foam on surface Soft Peak= peaks that bend at tip when you lift the beater Dessert toppings Stiff Peak= peaks that stand up straight when you lift the beater Meringues

THICKENERS Heat causes proteins in the egg to coagulate (thicken) Examples: used in sauces, PUDDINGS, custards

BINDING AGENTS Used to hold foods together Example: MEATLOAF

Interfering Agents Eggs can be used to inhibit the formation of large ice crystals Example: frozen desserts

Structure Eggs can be used to add structure to baked products Example: muffins, cakes

Methods of Cooking Eggs Scrambling Poaching (simmering an egg in water) Frying Baking Soft boil Hard boil- cooks longer Cool under cold running water- makes it easier to peel and prevents greenish rings! Microwave Omelets

More Ways to Cook Eggs! Soufflés Meringues Custards fluffy baked preparations made with a sauce that is folded into beaten egg whites Meringues Soft: for toppings on desserts Hard: as shells and cookies Made from egg whites, cream of tartar, sugar, and flavoring Add sugar gradually after egg whites reach the foamy stage Custards Mixture of milk, eggs, sugar, and flavoring that is cooked until thickened