1. HRM 212B: CULINARY ARTS AND SCIENCE
OUR LADY OF FATIMA UNIVERSITY
HRM 212B: CULINARY ARTS AND SCIENCE
Week 16 – Eggs
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2. FOOD AND CULINARY OUR LADY OF FATIMA UNIVERSITY
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3. EGGS OUR LADY OF FATIMA UNIVERSITY
Eggs – poultry products that are eaten as food
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4. OUR LADY OF FATIMA UNIVERSITY
Composition of Egg
Shell – outer covering of egg, composed largely of calcium carbonate; may be white or brown depending on breed of chicken; color does not affect egg quality, flavor, cooking characteristics, nutritive value or shell thickness
Yolk – yellow portion of egg; color vary with the feed of the hen but doesn’t indicate nutritive content; major source of egg vitamins, minerals and about half of the protein; germinal disc
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5. OUR LADY OF FATIMA UNIVERSITY
Vitelline (yolk) membrane – clear seal which hold egg yolk
Chalazae – twisted, cord-like strands of egg white; anchor yolk in center of egg; prominence indicate freshness
Air cell – pocket of air formed at large end of egg; caused by contraction of the contents during cooling after laying; increases in size as egg ages
Shell Membranes – Two membranes, inner and outer shell membranes, surround the albumen; provide protective barrier against bacterial penetration; air cells forms between these two membranes
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6. OUR LADY OF FATIMA UNIVERSITY
7. Thin Albumen (white) – nearest to the shell; spreads around thick white of high quality egg 8. Thick Albumen (white)- major source of egg riboflavin and protein; stands higher and spreads less than thin white in higher-grade eggs; thins and become indistinguishable from thin white in lower-grade eggs
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7. OUR LADY OF FATIMA UNIVERSITY
Functions of Egg in Food Preparation
Giving a foam structure to cakes and meringues
Thickening custards and puddings
Adding color to lemon meringue pie and eggnog
Emulsifying agent for mayonnaise and hollandaise
Leavening soufflés and popovers
Binding ingredients in meatloaf and casseroles
Coating foods prior to breading
Glazing pastries and breads
Clarifying liquid for soups
castrated
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8. OUR LADY OF FATIMA UNIVERSITY
Inspection and Grading
Wholesomeness
Unadulterated
Truthfully labeled
Eggs Failing Inspection – Restricted Eggs
With cracked shells
Broken membrane – leakers
Have at least ¼ of their shell covered wit dirt on stain
Have greenish egg whites or arc
Fertilized, rotten, moldy or bloody - inedible
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9. OUR LADY OF FATIMA UNIVERSITY
Grades and Uses
1. AA – has firm yolk and white that stand up high when broken onto flat surface and do not spread over a large area for frying and poaching
2. A – for frying and poaching
B – has thinner whites and somewhat flattened yolks, for scramble or baking or as ingredients in other food products
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10. OUR LADY OF FATIMA UNIVERSITY
SIZE
MINIMUM WEIGHT
Jumbo
70g
Extra Large
63g
Large
56g
Medium
50g
Small
42g
Peewee
35g
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11. OUR LADY OF FATIMA UNIVERSITY
Grading Methods
Candling – a method of determining quality based on observing eggs against the light
Haugh (how) units – the freshness of an egg can be detected by cracking it open onto a flat surface and looking at the height of its thick albumen
Broiling seems to be contacti
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12. OUR LADY OF FATIMA UNIVERSITY
Cooking Eggs: Dry Heat Preparation
Fried Egg – an especially popular breakfast preparation
a. Sunny side up – cook slowly without flipping until white is completely set and yolk is still soft and yellow
b. Basted – do not flip; add a few drops of water to pan and cover so steam cooks the top; sometimes called “country-style”
c. Over Easy – fry and flip over; cook just until the white is just set and yolk is still liquid
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13. OUR LADY OF FATIMA UNIVERSITY
Cont. Fried Egg
d. Over Medium – fry and flip; cook until the yolk is partially set
e. Over hard – fry and flip; cook until yolk is completely cook
2. Scrambled Egg – are beaten while raw until well blended and may be seasoned with salt and pepper or other seasonings
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14. OUR LADY OF FATIMA UNIVERSITY
Omelets – eggs are beaten, cooked and rolled into a cigar shape or folded into a flat half circle
Four Basic Differences of French and American Omelet
French omelet are never allowed to brown, while American omelet may have some color
French omelets never have texture lines, while an American omelet may have a few
Folding a French omelet occurs in 3’s (left over center) or complete rolling (like a rug) while American omelets are simply folded in half
The center of French omelets is “soft’ while American omelet centers are fully cooked
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15. OUR LADY OF FATIMA UNIVERSITY
Cont. Cooking Egg – Dry Heat…
Shirred Egg – whole eggs that are baked and served in individual dishes; the egg is cracked, gently place into a cup from which it can be rolled into a container coated with butter or margarine and then baked in an oven at 35F (177C) until cooked to order
Meringue – an egg-white foam used in dessert dishes as a pie topping, a cake layer or as frosting
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16. 6. Souffle – a modified omelet A Standard entrée consist of Three Element a. Base – usually a heavy béchamel sauce b. Flavor ingredients – cheese, vegetables, seafood, etc. c. Egg whites, beaten

17. Cooking Egg – Moist Heat Preparation
Hard or Soft Boiled Eggs: 2 Methods
a. Hot Start – the water is heated to boiling and then the eggs are completely immersed in the boiling water
Soft – 3 to 4 minutes
Medium – 5 to 7 minutes
Hard – 12 to 15 minutes

18. b. Cold Start – eggs are placed in a saucepan with enough cold water to cover them by at least an inch then the water is brought to a boil, immediately lowered to a simmer
Soft – 1 minute
Medium - 3 to 5 mins.
Hard – 10 mins.
2. Poached eggs – are cracked and simmered in enough water. Fresh USDA Grade AA eggs are best to use for poaching because the whites are firmer and less likely to spread out in the water. Poached eggs are cooked for minutes.

19. Custards – mixtures of milk and /or cream, sweeteners (sugar, honey), flavorings (vanilla, nutmeg, etc.) and eggs or egg yolks
Two Basic Kinds of Custards
a. Stirred Custards – is stirred as it cooks and remain pourable when cooked
b. Baked Custards – not stirred and which sets firm

20. Two Basic Classifications of Custard
a. Sweet custards – are served as desserts in the form of pudding or as fillings for éclairs and pies
b. Savory Custard – used for dishes such as quiches.
Quiche (keesh-a custard baked in pastry shell)

21. Eggs Around the World
Quail Eggs – are the smallest eggs
Balut or Duck Egg – are popular in the Philippines; it is slightly larger than chicken eggs
Century Egg – popular in China, are chicken, duck or goose eggs preserved in quicklime, ashes and salt for a hundred days
Ostrich Egg – largest egg