Chapter 16 Eggs

Eggs Selecting and storing Eggs as an ingredient Cooking with eggs Methods for cooking with eggs

Nutritional Value Best source of protein They contain all 8 of the essential amino acids…but they are high in cholesterol Due to the high cholesterol, you should limit your intake of egg yolks

Egg Grades Eggs are graded through a process called candling- in this process, the egg structure is illuminated and “graded” by skilled individuals AA , A and B AA - clean, unbroken shell with a small air cell. They should have a thick clear white that covers a small area. The yolk is thick and stands high A - Clean, unbroken shell with a slightly larger air cell. When broken, the white will cover a larger area, but the yolk will still be firm and stand high B -May have a stained shell, white and yolk will both be thin- this grade of egg is used most commonly in other food products

Egg Size and Color Sizes – Jumbo extra large large medium small peewee Shell - the color of the shell depends on the bread of the chicken Yolk - the color of the yolk depends on the food that the chicken eats

Storing Eggs Eggs can be stored in the refrigerator of 4-5 weeks if kept in their container Check the Julienne Date on the package for freshness

Eggs as an Ingredient Emulsifiers Foams Thickeners Stages of Egg Foam Thickeners Binding and Interfering Agents Structure Nutrition, Flavor and Color Using Raw Eggs Egg Substitutes

Emulsifiers proteins within eggs can surround tiny globules of oil and keep them from separating. Mayo is an example

Foams egg foam is used to add air to a product Temperature, beating time, fat, acid and sugar will affect the amount of foam you get when beating an egg Eggs will reach their full volume when they are beaten at room temperature The amount of time you beat an egg depends on what you are trying to achieve with the foam Fats will inhibit the egg from foaming…if you want foam- fats can not be present! Acid will make a foam more stable Sugar increases the stability of the foam and the beating time, sugar is usually added when the eggs have reached their full potential

Stages of Egg Foam Foamy- bubbles and transparent Soft peak stage – have reached their full volume, they are white and shiny they will stand in peaks and bend at the top Stiff peak stage – they have reached their full volume they are white and shiny and they will stand up straight If you overbeat egg whites they will begin to break down Egg foam is used in angle food cakes, sponge cakes, soufflés and puffy omelets Fold in egg foam to your dish- do not beat, stir or whip this should be a gentle rolling motion

Thickeners When the egg proteins coagulate, they will thicken a food product Examples: custards and puddings

Binding and Interfering Agents This coagulating also helps to hold together food products Example: meat loaf

Structure Eggs add structure to baked products Example: muffins and cakes

Nutrition, Flavor and Color Eggs add protein, flavor and a yellow color to baked products

Using Raw Eggs A small percentage of eggs carry salmonellae bacteria Cooking eggs is the only way to ensure that the bacteria has been killed

Egg Substitutes Recommended for people that are on a low cholesterol diet (300 mg a day or less) A whole egg contains 230 mg of cholesterol Egg substitutes are largely made of real egg whites Using ¼ cup of egg substitute will replace 1 egg in your recipe

Cooking With Eggs Eggs can be : scrambled fried poached baked cooked in the shell microwaved

Methods of Cooking Eggs Scrambled Poaching Frying Baking Cooking in the shell Microwaving Omelets Soufflés Meringues Custards

Scrambled break into a bowl and beat with a fork or whisk Add a liquid (milk, water, tomato juice) to the egg not exceeding 1 tablespoon Pour mixture into a warm skillet, let egg coagulate, add any additional ingredients and then “stir” to break up the egg

Poaching Break and egg into a custard cup Place the custard cup in a sauce pan with 2-3 inches of boiling water Cook the egg until the white is firm and yolk is semi liquid usually 3-5 minutes

Frying Break egg and add egg to a medium heated skillet containing a small amount of oil or fat Cook the egg until it is done to your liking

Baking break egg into an individual baking dish Put the baking dish in a shallow casserole pan filled with warm water Bake on medium heat for 12-18 minutes depending on the desired firmness

Cooking eggs in the shell can be soft cooked or hard cooked Time will determine the doneness Place eggs in a deep pan, cover with cold water 1 inch above the eggs cover pan and quickly bring to a boil let eggs remain in water 4-5 minutes for soft cooked eggs and 15-17 minutes for hard cooked eggs cool eggs immediately to stop the cooking process This will stop the formation of the chemical reaction that causes the green ring around the yolk (reaction between iron and hydrogen sulfide)

Microwaving eggs cook quickly in the microwave be careful not to over cook your eggs

Omelets begin the same as scrambled eggs once eggs have coagulated, tilt the skillet so the uncooked portion of the egg can run to the side the omelet is ready to fill when the top is set but still moist

Soufflés fluffy baked preparation make with starch thickened sauce and stiffly beaten egg whites

Meringues fluffy white mixture of beaten egg whites and sugar Meringues are used to top pies To prevent a pie from weeping- make sure that you seal all the edges between the meringue and the crust Beading is the golden droplets that appear as the meringue is baked

Custards -mixture of milk, sugar, eggs and flavoring that are cooked until thickened Custards can be soft or baked

The Incredible Edible Egg