The Function of Eggs

Directions: Analyze the picture of the food product and the associated recipe. Use what you have learned about eggs to determine the function of the egg in the recipe.

Angel Food Cake Ingredients 1 teaspoon cream of tartar 1 ¼ cups cake flour ½ teaspoon vanilla extract 1 ¾ cups white sugar ½ teaspoon almond extract ¼ teaspoon salt 1 ½ cups egg whites Directions: Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. Sift together flour, sugar, and salt. Repeat five times. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. Invert cake and allow it to cool in the pan. When thoroughly cooled, remove from pan. Leavening: Egg whites are whipped to make the cake light and fluffy Recipe Source: https://www.allrecipes.com/recipe/7324/angel-food-cake-i/print/?recipeType=Recipe&servings=16&isMetric=false

Deep Fried Chicken Ingredients: 1 LB chicken tenders cleaned 1 T white or black pepper ½  tsp cayenne pepper to taste 2 ts paprika 1 ts garlic powder Salt to taste 1 cup all-purpose flour 2 eggs beaten Vegetable oil for deep frying Directions: Combine flour with salt, pepper, paprika and garlic powder. Add eggs to a separate bowl and beat. Dredge chicken in flour, egg wash, and flour again. Add chicken to hot oil and fry until golden brown on both sides. Coating: The chicken was dipped into the egg coating. Source: https://www.tasteofhome.com/recipes/crispy-fried-chicken/

Bread Pudding Binding: As the eggs coagulate it helps the bread pieces stick together. Source: https://www.allrecipes.com/recipe/7177/bread-pudding-ii/

Mayonnaise Ingredients 2 egg yolks* 1 tablespoon fresh lemon juice 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard ¾ teaspoon salt 1/8 teaspoon white sugar 1 cup vegetable oil ½ cup olive oil Directions: Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set an immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy. Emulsion: The main ingredients are water and oil the lecithin in the yolk helps to keep them from separating. Source: https://www.allrecipes.com/recipe/237828/chef-johns-homemade-mayonnaise/ *Teacher Note: Discuss with class the risks of consuming foods containing raw eggs. Discuss alternatives.

Custard Ingredients 4 large eggs ½ cup granulated sugar Directions: Preheat oven to 350 degrees. In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds. Add the sugar, salt and vanilla. Whisk gently until mixed. Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180 degrees. Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil. Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time. Slowly pour the remainder of the milk over the egg mixture, whisking constantly. Beat with a hand mixer for 20-30 seconds. Pour the custard into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins. Place the ramekins in a 10x15” baking pan with sides about as tall as the ramekins. Carefully place the pan into the preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean. Serve cold or warm as desired, with whipped cream. Custard Ingredients 4 large eggs ½  cup granulated sugar ½  teaspoon salt 1 teaspoon vanilla extract 4 cups 2% milk ½  teaspoon ground nutmeg Thickener: The eggs are heated to allow the protein to coagulate thickening the mixture. Source: https://www.tastesoflizzyt.com/baked-custard-recipe/

Pound Cake Directions: Preheat oven to 350 degrees F. With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. Ingredients ½ pound (2 sticks) butter, plus more for pan ½ cup vegetable shortening 3 cups sugar 5 eggs 3 cups all-purpose flour, plus more for pan ½ teaspoon fine salt ½ teaspoon baking powder 1 cup milk 1 teaspoon vanilla extract Leavening: There are no other leavening ingredients. Unlike the angel food cake the whole egg is added. The yolk prevents it from rising as much as the angel food cake. Source: https://www.foodnetwork.com/recipes/paula-deen/mamas-pound-cake-recipe-1917267

Coconut Shrimp Ingredients Directions: Pre-heat oven to 425 F Grease a cookie sheet with oil and set aside. Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl. Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp and then coat in the coconut/breadcrumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes. Ingredients 1 pound large shrimp about 25, peeled (tails left on), deveined 2 large eggs 1 cup flaked unsweetened coconut ½  cup panko breadcrumbs ½  cup all-purpose flour ½  teaspoon garlic powder ½  teaspoon paprkia optional Salt and freshly ground black pepper Coating: The shrimp is dipped into eggs first then into the batter. Source: https://therecipecritic.com/baked-coconut-shrimp/#wprm-recipe-container-64974

Pie Crust Directions: In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all the ingredients are incorporated. Separate dough into thirds, roll dough until ½” thick, place in pan, and pinch edges. Bake with chosen filling. Ingredients 1 ½ cup Crisco (vegetable Shortening) 3 cups All-purpose Flour 1 whole Egg 5 Tablespoons Cold Water 1 Tablespoon White Vinegar 1 teaspoon Salt Binding: Allows the crust to stick together and not fall apart. Source: https://thepioneerwoman.com/cooking/p-p-p-pie_crust_and_its_p-p-p-perfect/

Pudding Thickener Source: https://thepioneerwoman.com/food-and-friends/how-to-make-chocolate-pudding/

Meatballs Directions: Preheat oven to 450 degrees F. Line 2 rimmed baking sheets (baking pans will work if you don't have rimmed cookie sheets) with foil and set aside. Place all ingredients into a large bowl and gently mix together with your hands, careful not to over-mix. Just squish it all together a few times to combine. Using a cookie scoop or your hands, divide meat mixture into desired size balls. As long as they are uniform, they can be as large or small as you like. Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness. Serve hot with your favorite sauce. Ingredients 2 pounds ground beef  2 eggs 1 cup milk 2 tablespoons grated parmesan cheese ½ cup plain breadcrumbs 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt ½ teaspoon black pepper Binding: Eggs help the meatball ingredients stick together in the ball-shape. Source: https://www.yellowblissroad.com/easy-homemade-meatballs/#wprm-recipe-container-21657

Zucchini Fries Directions: Preheat oven to 400 degrees. Combine Panko Bread Crumbs, Parmesan Cheese, Pepper & Olive oil. Mix well and set aside. Wash zucchini and cut into fries (leaving skin on). Beat egg & milk together. Toss zucchini in the egg and milk mixture. Dip each zucchini fry into the bread crumb mixture pressing the crumbs to make sure they stick. Place on a parchment lined pan and spray with cooking spray. Bake 18-20 minutes or until crust is crispy. Ingredients 2 large zucchini 1 egg 1 tablespoon milk 1 cup Panko bread crumbs 1/2 Cup parmesan Cheese 2 teaspoons olive oil 1/2 teaspoon each pepper, garlic powder 1/4 teaspoon seasoning salt 1 tablespoon fresh parsley Coating: Source: https://www.spendwithpennies.com/crispy-parmesan-zucchini-fries-chipotle-mayo/#wprm-recipe-container-137129

Puffed Pancakes Directions: Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees.   While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth.  Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter.  Fill muffin wells 3/4 full of batter.  Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top.  Remove puffs and place on plate or platter.   Drizzle with melted butter and sprinkle with powdered sugar.  Drizzle with berry sauce and top with cool whip or whipped cream or serve with sauce and/or maple syrup for dipping. Ingredients 3/4 cup flour 3/4 cup milk 2 eggs 1/8 teaspoon salt 2-3 tablespoons butter, melted powdered sugar Leavening: Source: https://ourbestbites.com/mini-puffed-oven-pancakes-with-berry-sauce/