Egg Notes Chapter 33

The Basics of Eggs Eggs are one of the nature’s most versatile, nutritious and economical foods. Anatomy of an egg 1. air cell- pocket of air, lies between the shell and inner membrane 2. albumen- thick fluid known as the egg white a. gets thinner as the egg ages 3. yolk- round yellow portion 4. chalaze- twisted strands of albumen that anchor the yolk

1. excellent source of protein and Vitamin B C. Egg Nutrition 1. excellent source of protein and Vitamin B 2. large eggs have about 80 calories each 3. the yolk is more nutrient dense than the egg white 4. the egg shell color does not impact nutritional value Selection and Storage Care 1. are highly breakable and perishable- handle carefully! 2. should always be refrigerated 3. do not use cracked, leaking or eggs with a strong odor 4. do not wash eggs before storing- this removes the protective bacteria that prevents bacteria from getting inside the shell.

1. all eggs are inspected for wholesomeness B. Quality Grades 1. all eggs are inspected for wholesomeness 2. candling- process used to evaluate egg quality a. workers examine egg interiors with a bright light in order to sort out the poor quality eggs. 3. AA- Best; A- Good Quality; B- poor quality 4. Size- most recipes assume large eggs will be used a. size is actually measured by the weight per dozen Egg Functions in Cooking Function of Eggs 1. Binding- heating eggs causes the proteins to coagulate, or thicken, therefore binding ingredients together.

a. eggs have the chemical ability to combine oil and water 2. Emulsifier- substance that holds together two liquids that normally don’t mix a. eggs have the chemical ability to combine oil and water 3. Leavening Agent- when you beat egg whites, air enters the mixture and a foam forms. a. adds volume and height to baked goods Cooking Eggs Eggs are highly versatile- may be boiled, fried, baked Separating Eggs- many recipes call for only part of the egg 1. to separate- crack the egg then sieve it between the shells C. Beating Egg Whites 1. as egg whites are beaten, their texture & color change to fluffy, white and opaque.

2. Foam Stages a. foamy- soft, bubbly airy mass b 2. Foam Stages a. foamy- soft, bubbly airy mass b. soft- peaks- gently bend like waves when lifting the beaters form the mixture (DQ ice cream cone) c. stiff peaks- stand straight when the beaters are lifted from the mixture. * avoid over mixing or the texture will fall apart 3. Folding-in- process of gently adding egg whites to a mixture a. cut down thru the whites w/ a rubber spatula to the bottom of the bowl - drag some of the bottom mixture up the side & flip onto the top.