Eggs

Eggs One of the most versatile & nutritious food sources One of the best sources of complete proteins Contain many vitamins & minerals Egg yolks are high in cholesterol

Egg Grades 4 factors determine grades: Condition of shell Size of air cell Clearness & thickness of egg white Condition of yolk Graded by candling (bright lights used to see eggs’ structure) 3 grades AA, A & B

Egg Grades Grade AA Clean, unbroken shell Small air cell When broken, has thick, clear white that covers little area Yolk is thick & stands above the white Best quality you can buy

Egg Grades Grade A Clean, unbroken shell Slightly larger air cell When broken, white covers wider area but still fairly thick Yolk is firm & high

Egg Grades Grade B Shell is unbroken but can be clean or slightly stained Air cell is larger & may be bubbly When broken, white is thin Yolk is also thin Rarely seen in food stores

Size & Color Eggs are also graded by size. Sizes are (By minimum net weight per dozen): Jumbo 30 ounces Extra large 27 ounces Large 24 ounces Medium 21 ounces Small 18 ounces Peewee 15 ounces Most recipes are formulated to use large eggs Color is determined by breed of chicken Shell color does not affect quality, flavor, or nutritional value of the eggs Can be white-shelled or brown-shelled

Forms of Eggs Fresh Frozen Dried Substitutes Most often used Frozen Made from high quality eggs. They are pasteurized & can be used for scrambling, omelets, baking Dried Used primarily for baking Substitutes Made from real egg whites Cholesterol-free, fat-free, & lower in calories All need to be kept in refrigerator or freezer

Storing Eggs Make sure eggs are clean & uncracked Store fresh or dried in refrigerator Fresh eggs can be store in refrigerator for 4-5 weeks Store eggs yolks in refrigerator, tightly covered. Use within 1-2 days. Store whites in refrigerator, tightly covered. Use within 4 days.

Eggs as Ingredients Emulsifier Emulsion-mixture that forms by combining liquids that usually do not mix 2 types: Temporary-when agitated, emulsion forms but when at rest, emulsion breaks Permanent- keeps emulsion suspended

Eggs as Ingredients Foams Gives lightness to cakes, soufflés, omelets Also makes hard & soft meringues Blended by folding- quickly but gently blending using whisks or rubber spatulas

Eggs as Ingredients Foams cont. Stages Foamy Soft peak Stiff peak Fairly transparent Bubbly & will flow Soft peak White & shiny When beaters are lifted, peak will bend at tips Stiff peak When beaters are lifted, peak will stand straight

Eggs as Ingredients Foams cont. Principles to remember: Fat inhibits foaming Make sure no egg yolk gets in with egg whites Mild acid help foaming Can use cream of tartar or lemon juice Do not overbeat Will look dry Sugar makes foams more stable Add after foam has reached full volume

Eggs as Ingredients Thickeners Since eggs are largely proteins, coagulation causes thickening Can be only thickener or used with another thickener Be cautious not to over cook Can become tough & rubbery or curdle

Eggs as Ingredients Binding & Interfering agents Hold foods together, such as meatloaf Keep foods creamy such as ice creams

Eggs as Ingredients Structure, Flavor, Color Gives structure to baked goods Also gives color and flavor to foods