1. Chapter 18
Eggs

2. Terms to Know Candling Emulsion Coagulum Omelet Soufflé Meringue
Weeping
Beading
Custard

3. Objectives List factors affecting the selection of eggs
Consider nutritional value, grade, and size when selecting eggs
Describe the principals and methods for cooking eggs
Demonstrate food science principles of cooking eggs while preparing eggs by various methods
Cook eggs correctly for breakfast menus and use eggs as ingredients in other foods
Evaluate eggs cooked for breakfast menus along with other foods that contain eggs as ingredients

4. Eggs One of the most versatile and nutritious food sources
Prepare them in many ways
Easy to digest

5. Selecting and Storing Eggs
Eggs prices vary according to grade and size
Large eggs are the size most shoppers buy

6. Nutritional Value of Eggs
Meat and beans groups of the Food Guide Pyramid
1 eggs = 1 oz of lean, cooked meat
5 – 7 oz per day
Complete protein
Vitamins and minerals
Egg yolks = high in cholesterol

7. Egg Grades Grading is done by a system called candling
The eggs move along rollers over bright lights
The lights illuminate the eggs’ structure
Eggs are removed if they don’t meet the standards

8. Egg Grades, cont. U.S. Grade AA and U.S. Grade A Grade B
Clean unbroken shells and small air cells
Egg whites are thick and clear
Yolks are firm and stand high above the whites
Grade B
Rarely see these in food stores
Used in other food products

9. Egg Size Eggs are sized on the basis of a medium weight per dozen
Extra large, large, and medium eggs are the most common sizes sold
No relation to quality
Affects price
Most recipes are formulated to use medium or large eggs

10. Storing Eggs Buy eggs from only from refrigerated cases
Clean and uncracked
Cracked = harmful bacteria
Store in refrigerator for 4 – 5 weeks
Leftover yolks = cover them with cold water and refrigerate in a tightly covered container
Use within 1 or 2 days
Leftover egg whites = refrigerator in a tightly covered container
Use within 4 days

11. Anatomy of an Egg

12. Eggs as Ingredients
Eggs function as emulsifiers, foaming agents, thickeners, binding agents, and interfering agents.
They also add structure, nutrients, flavor, and color to foods.

13. Emulsifiers
Emulsion
A mixture that forms when you combine liquids that ordinarily do not mix
To keep the two liquids from separating, you need an emulsifying agent
Egg yolk
The yolk surrounds the oil droplets in an emulsion
It keep the droplets suspended in the water-based liquid so the two liquids will not separate

14. Foams Used to add air to foods
When you beat aid into egg whites, many air cells form
A thin film of egg white protein surrounds each cell
As beating continues, the cells become smaller and more numerous
The protein film also becomes thinner

15. Factors Affecting Egg Foams
Temperature
Eggs separate most easily when they are cold
Egg white each maximum volume at room temperature
Beating Time
Too little = underbeaten egg whites
Lose volume quickly and do not hold their shape
Too much = overbeaten egg whites
Lose volume quickly and have little elasticity and will break down into curds

16. Factors Affecting Egg Foams, cont.
Acid
Makes egg white foams more stable
Adds whiteness
(cream of tartar)
Sugar
Increases the stability of egg white foam
Increases beating time

17. Stages of Egg Foams Foamy Stiff peak Soft peak Bubbles and foam
on the surface
Soft peak
Form peaks that bend at the tips
when you lift the beater
Stiff peak
Form peaks that stand up straight when you lift the beater
If you beat egg whites past
the stiff peak stage, you have overbeaten them

18. Using Egg Foams To make soft and hard meringues
Give structure to angel food and sponge cakes, soufflés, and puffy omelets
Quickly but gently blend other ingredients into egg white foams = folding
Wire whisks and rubber spatulas
Cut down into the mixture, across the bottom, up the opposite side, and across the top

19. Thickeners Heat causes egg proteins to coagulate (thicken)
Quickly fold a small amount of the hot mixture into the beaten eggs
Then, you can add the warmed eggs to the rest of the hot mixture
Warming the eggs slightly keeps them from coagulating into lumps

20. Binding and Interfering Agents
Binding - hold together the ingredients in foods
Meat loaf and croquettes
Interfering agents
Eggs slow down the formation of large ice crystals

21. Structure Eggs add structure to baked products
2 egg whites + 1 tsp. of oil and decrease liquid in the recipe by 1 1/3 tbs. = 1 whole egg

22. Nutrition, Flavor, and Color
Contribute important nutrients to food products
Add flavor and color
Give an appealing color to the interior of baked goods like cakes

23. Using Raw Eggs Whole eggs = pasteurized egg product
Been treated using the same heating process used to kill harmful bacteria in milk
Separated eggs = cook the egg whites

24. Egg Substitutes Pasteurized Made from real egg whites
Cholesterol-free, fat-free, and lower in calories
Cost over three times as much
Versatile

25. Food Science Principles of Cooking Eggs
Eggs coagulate when heated during cooking
Egg whites coagulate at a slightly lower temperature than egg yolk
Use low to moderate temperatures for cooking eggs
Cooking egg proteins too long can cause then to lose moisture and shrink
Other ingredients changes the coagulation temperature of eggs
Extra ingredients dilute the proteins found in eggs

26. Methods of Cooking Eggs
Low to moderate temperatures and accurate cooking times are important
Safely cooked eggs have completely set whites and thickened yolks

27. Scrambling Eggs Break egg into custard cup
Slightly beat egg yolks and whites with a fork
Pour beaten eggs into a greased skillet at medium- low heat
Gently draw a spatula across the bottom, towards the center until eggs are firm.
Coagulate
Clumps of a protein food

28. Poaching Eggs Break egg into custard cup
In a deep skillet, fill half full with water and bring to a simmer; med –low heat
Slip egg into the skillet uncovered and cook until done
3-5 minutes, then covered for 1 minute
Egg should have a white film over the yolk
Remove with slotted spoon

29. Basted Eggs Break egg into custard cup
2nd custard cup measure 2Tbs. Water
Add egg to greased skillet; cook until whites are firm
Add water, cover and cook 3-4 minutes or white film covers yolk

30. Baking Eggs (shirred eggs)
Grease custard cup
Crack egg into custard cup
Place on a cookie sheet; containing warm water
Bake 325 degrees for 5-10 minutes or until firm.

31. Hard Cooked – Soft Cooked Eggs
Keep egg in shell
Place in small saucepan
Fill with water just until the egg is submerged
Bring to boil
Once water is boiling turn off heat, cover and time for….
Hard-Cooked:
Covered,15 minutes
Soft–Cooked:
Covered, 3-5 minutes
Once timer goes off place in a bowl of ice cold water.
Peel.

32. Over-Easy & Sunny Side Up Eggs
Break into custard cup
Grease small skillet
Pour egg into the center of the skillet
Cook until egg whites are firm
Then 
Sunny Side Up:
DO NOT FLIP
Cook until yolk is desired
thickness.
Over-Easy
Turn over once
Cook for 1 minute

33. Omlets
Beaten egg mixtures that are cooked without stirring and served folded in half
Beat together the eggs, liquid, and seasonings and pour into nonstick heated skillet
Lift the cooked edges to allow the uncooked egg to run underneath

34. Microwaving Eggs
Remove eggs from the shell, puncture yolks, microwave until almost done, and allow eggs to stand

35. Soufflés
Fluffy baked preparations made with a starch- thickened sauce that is folded into stiffly beaten egg whites
Add beaten egg yolks to a basic white sauce – fold

36. Meringues A fluffy, white mixture of beaten egg whites and sugar Soft
Egg whites, cream of tartar, sugar, and flavoring
Weeping – the layer of moisture that sometimes forms between a meringue and a pie filling
Beading – appears as golden droplets on the surface of meringue
Hard
Contain a higher proportion of sugar, and you beat them to the stiff peak stage

37. Custards
A mixture of milk, eggs, sugar, and a flavoring that is cooked until thickened
Soft
Dessert sauce
Baked
Bread pudding