1. Eggs
Ch. 33

2. Structure of Eggs
Most eggs eaten in the United States come from hens, or female chickens.
Eggs have several parts:
The hard shell is porous and lined with membranes. A pocket of air, (air cell), lies between these membranes at the wide, round end.
As eggs age the air cells get larger.
Albumen: thick fluid (egg white). Gets thinner as egg ages. Very fresh eggs have cloudy-white albumen.
Yolk: round yellow portion of an egg. Encased with thin membrane and floats within the albumen. Yolk flattens as egg ages. Color depends on hen’s diet. Fed yellow cornmeal or marigold petals have deeper yellow yolks.
Chalazae: two, thick, twisted strands of albumen that anchor the yolk in the center of the egg. Thicker and more prominent the chalazae, the fresher the egg.

3. Egg Structure

4. Nutrients in Eggs Excellent source of protein and vitamin B12.
Both the white and yolk contain protein.
Egg is one of very few natural sources that contain Vitamin D.
A large egg contains about 80 calories.
Yolk contains more vitamins and minerals that the white.
Yolks have fats and cholesterol.
The breed of hen determines the color of the egg’s shell.

5. Selecting and Storing Eggs
Eggs are perishable and breakable.
Always get refrigerated eggs. Buy by the sell-by-date.
Before buying open the carton to check the eggs.
Eggs are sold according to the size and grade set by the USDA.

6. Egg Grade
A USDA grade shield on a package means that the eggs have been federally inspected.
Grade is determined by the inner and outer quality of the egg.
Examine eggs with bright lights.
Egg Grades:
AA, A, and B
All grades have the same nutritious value.
Appearances differ after being cooked.
Grade B eggs can be used in baked goods., when appearance doesn’t matter.

7. Egg Size
Classified by the minimum weight for a dozen, so sizes vary slightly in the same carton.
Sizes: medium, large, extra large, jumbo
Most recipes call for large eggs.
Price of eggs depends on the size as well as the supply of various sizes.

8. Egg Storage Are highly perishable. Store in original carton.
Pick up aromas due to being porous.
Do not wash eggs before storing.
Stay fresh for up to four weeks.
Refrigerate leftover cooked eggs and egg mixtures immediately and use within 3 days.

9. Freezing Eggs Can freeze raw egg whites for longer storage.
2 thawed eggs whites for one large egg.
Do not freeze cooked egg whites. ( makes tough and rubbery)
For every 4 egg yolks beat in 1/8 tsp of salt.
Never freeze whole eggs in the shell, because they may burst.

10. Egg Substitutes Are an alternative to whole eggs.
Most are made by combining egg whites with ingredients such as vegetable oils, tofu, nonfat dry milk powder, and chemical antioxidants…etc.
Egg substitutes are available frozen and in refrigerated liquid form.
Egg substitutes have no fat or cholesterol. (contain no egg yolks)
Contain less protein and phosphorus.
More expensive than whole eggs.

11. Egg Functions

12. Egg Science
Eggs act as a binder, thickener, leavening agent, and emulsifier.
Eggs as a binder:
Proteins in eggs are shaped like coils.
When proteins are heated, the coils unwind and join loosely with other proteins.
The new structures form pockets that hold water.
The egg then coagulates, or becomes firm, changing from a liquid to a semisolid or solid state.
What helps eggs act as a binder in foods like meatloaf, and thicken dishes such as custards and fillings.
High heat and overcooking cause an egg’s protein structure to tighten and push out water. (makes tough and watery).

13. Eggs as an Emulsifier
Is a substance that holds together 2 liquids that normally do not stay mixed, such as water and oil.
Proteins consist of many linked amino acids.
Yolk protein, one end of an amino acid bonds with water but the other end bonds with oil.
Hold two ingredients together. Vinegar and oil in salad dressing or lemon juice and oil in mayo.

14. Eggs as a Leavening Agent
Egg whites act as a leavening agent.
When you beat egg whites, air enters the mixture and foam forms.
Whites have large protein molecules.
Beating breaks down the protein.
Continued beating thickens the foam.
Adds volume and lightness to angel food cake and soufflé.
Soufflé: baked dish made by folding stiffly beaten egg whites into a sauce or pureed food.
Beaten egg whites are also used to make meringues.

15. Soufflé

16. Preparing Eggs for Cooking
Cracking the eggs
Separating Eggs
Hold the egg in the fingers of one hand.
Then rap the center of the egg once firmly against a clean surface.
Some cooks use the edge of a clean bowl.
Pull the two shell halves apart as though they were hinged at one side, and allow the egg to drop into the bowl.
Yolks are used in custards, sauces, mayonnaise, and pastry.
Break into an egg separator.
Helps the egg yolk from bursting.
Whites that have a bit of yolk in them will not beat properly.
Eggs separate more easily when cold.

17. Beating Egg Whites
When you beat egg whites, the foam should rise well. (should be stable and not collapse)
Make sure all equipment is clean before starting.
Use only glass or metal bowls.
If you have time allow egg whites to sit at room temp for about 20 minutes. (helps foam reach full volume)
Can add acidic ingredient to help egg whites. (may also add sugar)
Never add salt ( decreases foam stability)

18. Foam, Soft Peaks, and Stiff Peaks
As you beat whites, their texture and color change from thick, colorless, and transparent to fluffy, white and opaque.
Soft peaks: gently bend over the waves when you lift the beater from the mixture.
Stiff Peaks: stand up straight when the beaters are lifted from the mixture.
Overbeating turns a foam dry, hard, and lumpy, making it fall apart.
Once egg whites lose air and moisture they cannot be used.

19. Folding in Beaten Egg Whites
When folding in beaten egg whites, do it gently.
Stirring and beating cause loss of air and volume.

20. Cooking Eggs in the Shell
Place a single layer of eggs in a saucepan.
Add water to at least 1 inch above the eggs.
Cover the pan and bring to a boil.
Turn the heat off as soon as boiling begins.
Let the eggs stand, covered, in the hot water.
Allow 12 min for medium eggs, 15 minutes for large eggs, 18 min for extra large.
Once finished immediately pour out hot water and run cold water on top.
Eggs sometimes crack as they cook because air inside the eggs expands as it heats.
Usually happens when eggs are overcooked or overheated.
Eggs that crack during cooking are safe to eat as long as it is served right away.
To peel med cooked or hard cooked egg, gently tap the egg all over to crack the shell.
Lightly roll between your hands to loosen the shell.
Peel away where the air cell is. ( run under cold water).

21. Poaching Eggs Cooked in simmering water. Adds no fat.
Put liquid 2-3 inches.
Bring to simmer. Crack eggs into other bowl and hold close to pot and add one egg at a time.
Cook 3-5 minutes ( egg white is set)
Usually served on toast.

22. Frying Eggs Can be fried in oil, margarine, or butter .
Heat a small amount of fat in a skillet over med high heat until hot enough to sizzle a drop of water.
Crack eggs into separate bowl then add one at a time to skillet. (helps yolks from breaking)
Cook the eggs until the whites are completely set and yolks have thickened.
Cook tops: baste with hot fat or turn over gently or cover the pan.
Served on sandwiches, on top steak, hash, or vegetables.

23. Scrambling Eggs Are beaten, then fried.
Beat eggs together with water in a bowl. Use 1 tbsp. water per egg.
Use small amount of fat in skillet and heat then pour egg mixture into the heated skillet and let it stand sec.
Do not stir the eggs constantly. Makes for tough eggs.

24. Baking Eggs
Also known as Shirred eggs: are eggs baked in a greased, shallow dish and often topped with a small amount of milk.
Break eggs into a small bowl.
Slip them into a greased, shallow baking dish or a large custard cup.
Preheat oven to 325 F.
Bake until whites are completely set min.
Can also bake eggs in nests of cooked veg., cooked grains, or in hollowed out rolls.

25. Making Omelets

26. Omelets
Is an egg mixture formed into a large, thick pancake, usually filled with ingredients and folded.
Eggs in an omelet are not stirred!
Frittata: an unfolded omelet with fillings stirred into the egg mixture.
Basic omelet: French omelet
1. Mix: mix 2 eggs, 2 tbsp. water, and a dash of salt and pepper with fork or whisk until just blended.
2. Heat: heat 1 tbsp. of butter or oil in an omelet pan or a skillet over medium heat until hot enough to sizzle a drop of water.
3. Pour: pour in the egg mixture all at once. Allow it to flow to the edge of the pan but do not stir. The edge should begin to set right away.
4. Lift and tilt: with a turner, lift just a little around the firming edge so that uncooked portions flow beneath to the pan surface. Tilt the pan as needed. Continue until no visible liquid egg remains.
5. Add filling: spread filling over half of the omelet.
6. Fold: fold the omelet in half or nearly so.
7. Serve: slide the omelet onto a plate and serve.

27. How to make an omelet

28. Making Puffy Omelets
Made with beaten egg whites and baked in the oven.
Separate the eggs and beat the whites and yolks separately.
Beating the whites makes the omelet light and fluffy.
Fold the stiffly beaten whites into the yolks.
Pour mixture into skillet with ovenproof handle.
Cook mixture on top of range until puffed and lightly brown on the bottom about 5 minutes.
Move to oven at 350 F. bake for minutes.
Serve it folded or open-faced.

29. Microwaving Eggs
Eggs overcook easily so start with minimum time suggested.
Peirce the yolk before cooking to break the membrane and allow heat and steam to escape.
Remove from microwave while still moist and soft.
Fried Eggs: pierce yolk with knife or wooden pick. Cover eggs and cook them at 50% power (2-3 minutes) let stand until egg whites are completely set.
Scrambled eggs: pour a beaten egg mixture into a large custard cup. Cook on full power, stirring once or twice, until almost set ½ minutes.
Poached eggs: pour hot water into a large custard cup or a small deep bowl. Break and slip in the eggs. Pierce egg yolks, cook on full power for 1 ½ -3 minutes.
Remember microwave ovens cook unevenly.
Never cook eggs in their shell! Heat and steam build up inside causing it to explode!

30. Custards

31. Custards Thickened blend of milk, eggs, and sugar.
Can be a base for many dishes.
Two types: soft and baked
Soft custard:
Also known as stirred custard, is creamy and pourable.
Serve as a pudding or sauce over cake or fruit.
Used in tarts as the sweet layer between the crust and the fruits.
Soft custard is made by beating together eggs, sugar, and salt, then stirring in non-fat or low- fat milk.
Cook mixture over low heat, stirring constantly until thick. If overheated it curdles.
Cool custard quickly by setting the pan in a bowl of cold water. Stir for a few minutes, then stir in vanilla.
You can flavor at this point.

32. Soft custard

33. Baked custard Has firm, delicate texture and is cooked in the oven.
Flan: Spanish custard topped with caramel sauce.
Quiche: pie with custard filling, containing chopped vegetables, cheese, and chopped, cooked meat.
First beat ingredients.
Pour into a lightly greased custard cups or casserole dish.
Add hot water to the pan ½ inch below the top of the custard. (helps so it does not overcook)
Overbaked: curdle Underbaked: not set
Cool on wire rack for about 5-10 minutes.
Serve warm or cold.

34. Baked custard

35. How to make flan

36. Meringues
Is a foam made of beaten egg whites and sugar and used for baked desserts.
Mostly used for pie toppings and cake icings.
Can be soft or hard.
Soft goes on pies and tarts and is incorporated into rice and bread puddings.
Hard into cookies and dessert shells.
Beat egg whites along with cream of tartar until mixture is foamy.
Gradually beat in sugar, one tbsp. at a time.

37. Soft Meringue Uses 2 tbsp. of sugar for 1 egg white.
Need about 3 egg whites to make enough meringue for 9” pie.
Beat until soft peaks.
Spread meringue over hot, precooked pie filling or pudding.
Touch crust around the edges. (if not will shrink)
If overbaked will become tough and chewy.
When meringue is spread onto cooled filling it will weep.(not good)
Beading: brown droplets on the surface of the meringue is overcooked.
You can also poach a soft meringue to serve on puddings or with fruit sauce.

38. Soft meringue

39. Hard Meringue Uses 4 tbsp. of sugar for every 1 egg white.
Beat to stiff peaks.
Hard meringue becomes crisp by baking at a low temperature for a long time. (allows water to slowly evaporate)
Turn oven off and allow the shells to dry out in the oven for at least an hour.
Cookies should be crisp and dry but not brown!

40. How to make meringue