Eggs Foods I Objective 2.05
Eggs Structure Shell Yolk White Eggs Structure Shell Function: to protect the vulnerable inside Hen’s breed determines color of shell Yolk Round yellow portion Function: non fertilized portion of egg White Also known as albumen Less cholesterol and lower in fat
Eggs Size Weight for dozen Eggs are classified into sizes by the minimum weight for a dozen Generally sold in medium, large, extra large, and jumbo Most recipes require large eggs Weight for dozen Jumbo= 30 oz Extra large= 27 oz Large= 24 oz
Eggs Candling Process used to grade eggs Done by hand at one time—now use automated mass scanners
Eggs Eggs with blood spots Can you eat them? Yes. Just remove the spot with a spoon.
Eggs and Nutrition Nutritional Contribution Yolk vs. whites Yolk Considered a nutrient dense food Lots of nutrients in proportion to their calories Approx. 80 calories each Excellent source of protein, vitamins, and minerals Yolk vs. whites Both contain protein Yolk Contains more vitamins and minerals than the white Ex: Vitamin A One of the few foods that contain Vitamin D naturally Contain large amounts of fat and cholesterol
Eggs Storage Highly perishable Handle gently to prevent cracking Take home right away and store immediately Can be stored in a refrigerator for up to 4 weeks Salmonella is generally found in raw eggs Handle gently to prevent cracking Discard any dirty, cracked, or leaking eggs
Egg substitute Made by combining egg whites with such ingredients as veggie oil, tofu, nonfat dry milk powder, and chemical additives Available in liquid or frozen form Have no cholesterol or fat More expensive than whole eggs
Eggs Preparation Principles Emulsifier To hold together two liquids that normally wouldn’t stay mixed—water and oil Mayonnaise
Eggs Preparation Principles Egg Separation Use an egg separator to separate egg yolk from egg white Interesting Ways to Seperate an Egg
Eggs Preparation Principles Tempering Adding a small amount of hot mixture to the eggs then adding back to the mixture so the eggs won’t lump or curdle Eggs in pudding Tempering Eggs
Eggs Preparation Principles Binder and Thickener Allows eggs to bind to meatloaf, thicken custards and puddings
Eggs Preparation Principle Foam (meringue) Occurs when room temperature egg whites are beaten Happens due to egg whites having air entering the mixture Use cream of tartar to stabilize the egg whites Yolks can keep a meringue from forming Adds volume and lightness to baked products Meringue cookies
Eggs Methods of Cooking General rule for cooking eggs Cook with a low temperature….slowly!
Eggs Methods of Cooking Frying Can be fried in oil, margarine, butter Different methods of frying—over easy, sunny side up, over medium, etc. Other variations include—chicken in a basket,
Eggs Methods of Cooking Poached Cooks eggs in simmering water Poaching Eggs Adds no fat Usually served on toast, English muffins May have a flavorful sauce on top—cheese sauce Good Eats--Eggs Benedict
Eggs Methods of Cooking Scrambled Beat egg with 1 tbsp per egg of water or milk for lighter, fluffy eggs Don’t over stir eggs—will break down moisture and cause tough, small curds Good Eats--Scrambled Eggs
Eggs Methods of Cooking Baked Also known as shirred eggs Usually cooked in a custard or shallow baking dish Baked in the oven at 325°F for 12-18 minutes Can also be cooked in nests of cooked veggies, cooked grains, hollowed-out rolls
Eggs Methods of Cooking Hard cooked/ soft cooked Place eggs in pan Add water to 1 inch above the eggs Cover and bring to a boil Turn heat off as soon as boiling begins Remove from heat and let stand 12-15 minutes Cool eggs in cool water Makes it easier to peel later If left out for display (Easter Eggs), make sure they are refrigerated within 2 hours.
Eggs Methods of Cooking Microwaving Stir eggs periodically throughout the cooking process Do not cook in their shell.