Unit 8: Eggs Foods I

Yolks contain all the cholesterol & ¾ of the calories Eggs & Functions Nutrient Function A (Yolk) Eyes Skin Hair B (Whites) Metabolism D Bones E Skin Antioxidant Protein (Whites ½) Muscles Hair Growth Fat Energy Insulation Cushion Yolks contain all the cholesterol & ¾ of the calories

Egg Composition Egg Part Egg Description Chalazae twisted cord like strand of egg whites. Shell (Bloom) outer layer of protection (porous/ calcium carbonate). Germinal Disc small spot found on the yolk (embryo begins). Air Cell pocket of air formed at the large end of the egg. Yolk yellow portion of the egg. Thick Albumen thick white layer that surrounds the yolk. Thin Albumen thin layer nearest to the shell. Shell Membrane protein fibers that surrounds the albumen. Vitelline Membrane membrane that surrounds and holds the yolk.

**Grades are based on interior/exterior quality of an egg** Grades of Eggs Grade AA: Egg stands tall Yolk is firm Large amounts of thick/thin albumen Grade A: Egg covers small area Yolk is round/upstanding Large amounts of thin albumen Air Pockets Grade B: (commonly used as pasteurized and dried eggs) Egg spreads out more Yolk is flat Thin albumen **Grades are based on interior/exterior quality of an egg**

Sizes of Eggs Jumbo 30 oz. Extra Large 27 oz. Large 24 oz. (standard size) Medium 21 oz. Small 18 oz. Pee Wee 15 oz.

Storing of Eggs Eggs should be stored under refrigeration at a temperature around 36 degrees. Facts! Storing eggs for even 1 day at room temperature will age them 1 week. Older eggs are great for hard-cooked eggs. Cooked eggs can last 1 week in the refrigerator. Fresh eggs can last 1 month past packaged date. Cover open eggs in the refrigerator (good for 1 week)

Egg Safety & Sanitation Eggs are a potentially hazardous food. The form of bacteria associated with eggs is called salmonella, which can cause food poisoning. It is found in both the yolk and the white of the egg. Facts! Discard dirty egg shells Discard eggs with blood Salmonella must be cooked out at 165 degrees Pasteurized eggs have been heated to a specific temperature for a brief period of time to kill harmful bacteria before they are packaged.

Methods of Egg Preparation Application Description Food Examples Thickening/ Binding Agent Holds food together/ structure Meat Loaf Pie Filling Adhesive Agent Keeps other foods attached to food Breadings Coatings Emulsifying Agent Keeps foods mixed together Mayo Salad Dressing Clarifying Agent Clears up liquids Consommé Lightening Agent Incorporates air (leavener whites only) Meringues Angel Food Cake Entrée Breakfast foods Omelets Crepes Coagulation Process from liquid to semi solid to solid Raw Egg to Hard Boiled

Methods of Egg Preparation Eggs are a very fragile food. Both dry-heat and moist-heat cooking methods can be used to prepare eggs. It is important to remember that the white of the egg cooks at a lower temperature than the yolk. The most common mistake people make when cooking eggs is either over cooking or undercooking them.

For best results cook in clarified butter Egg Cooking Methods Cooking Methods Egg Examples Definitions FRIED EGGS (D) sunny side up/ basted Unbroken yolks that are NOT flipped over easy Unbroken yolks that are flipped over and cooked SAUTEED EGGS scrambled Whisked while raw to combine yolk and white then sautéed OMELETS folded omelet Beaten eggs that are cooked to nearly done then folded in half rolled (French) omelet Beaten eggs that are cooked and folded, and cooked ingredients are added through a slit cut in the omelet frittata Beaten eggs that are cooked and served open faced after being browned under a broiler SHIRRED casseroles pizzas Eggs that are baked in the oven POACHED (M) eggs Benedict Eggs removed from shell before being placed in the water, vinegar, and salt for cooking SHELL EGGS soft/ medium/ hard boiled Bring cold water to a boil then reduce to simmer and start timing: S=3-5 min. M=6-8 min. H=9-12 min. For best results cook in clarified butter

Misc. Egg Information White feather chickens = white eggs Red feather chickens = brown eggs White & Brown eggs are nutritionally the same Egg whites can be used as a leavening agent Heat causes albumen to turn WHITE Candling = procedure to check inside of the egg