1. Chapter 16 Eggs

2. Eggs Selecting and storing Eggs as an ingredient Cooking with eggs
Methods for cooking with eggs

3. Nutritional Value Best source of protein
They contain all 8 of the essential amino acids…but they are high in cholesterol
Due to the high cholesterol, you should limit your intake of egg yolks

4. Egg Grades Eggs are graded through a process called candling-
in this process, the egg structure is illuminated and “graded” by skilled individuals
AA , A and B
AA - clean, unbroken shell with a small air cell.
They should have a thick clear white that covers a small area.
The yolk is thick and stands high
A - Clean, unbroken shell with a slightly larger air cell.
When broken, the white will cover a larger area, but the yolk will still be firm and stand high
B -May have a stained shell, white and yolk will both be thin-
this grade of egg is used most commonly in other food products

5. Egg Size and Color Sizes –
Jumbo
extra large
large
medium
small
peewee
Shell - the color of the shell depends on the bread of the chicken
Yolk - the color of the yolk depends on the food that the chicken eats

6. Storing Eggs
Eggs can be stored in the refrigerator of 4-5 weeks if kept in their container
Check the Julienne Date on the package for freshness

7. Eggs as an Ingredient Emulsifiers Foams Thickeners
Stages of Egg Foam
Thickeners
Binding and Interfering Agents
Structure
Nutrition, Flavor and Color
Using Raw Eggs
Egg Substitutes

8. Emulsifiers
proteins within eggs can surround tiny globules of oil and keep them from separating.
Mayo is an example

9. Foams egg foam is used to add air to a product
Temperature, beating time, fat, acid and sugar will affect the amount of foam you get when beating an egg
Eggs will reach their full volume when they are beaten at room temperature
The amount of time you beat an egg depends on what you are trying to achieve with the foam
Fats will inhibit the egg from foaming…if you want foam- fats can not be present!
Acid will make a foam more stable
Sugar increases the stability of the foam and the beating time, sugar is usually added when the eggs have reached their full potential

10. Stages of Egg Foam Foamy- bubbles and transparent Soft peak stage –
have reached their full volume,
they are white and shiny
they will stand in peaks and bend at the top
Stiff peak stage –
they have reached their full volume
they are white and shiny and they will stand up straight
If you overbeat egg whites they will begin to break down
Egg foam is used in angle food cakes, sponge cakes, soufflés and puffy omelets
Fold in egg foam to your dish- do not beat, stir or whip
this should be a gentle rolling motion

11. Thickeners
When the egg proteins coagulate, they will thicken a food product
Examples: custards and puddings

12. Binding and Interfering Agents
This coagulating also helps to hold together food products
Example: meat loaf

13. Structure Eggs add structure to baked products
Example: muffins and cakes

14. Nutrition, Flavor and Color
Eggs add protein, flavor and a yellow color to baked products

15. Using Raw Eggs A small percentage of eggs carry salmonellae bacteria
Cooking eggs is the only way to ensure that the bacteria has been killed

16. Egg Substitutes
Recommended for people that are on a low cholesterol diet (300 mg a day or less)
A whole egg contains 230 mg of cholesterol
Egg substitutes are largely made of real egg whites
Using ¼ cup of egg substitute will replace 1 egg in your recipe

17. Cooking With Eggs Eggs can be : scrambled fried poached baked
cooked in the shell
microwaved

18. Methods of Cooking Eggs
Scrambled
Poaching
Frying
Baking
Cooking in the shell
Microwaving
Omelets
Soufflés
Meringues
Custards

19. Scrambled break into a bowl and beat with a fork or whisk
Add a liquid (milk, water, tomato juice) to the egg not exceeding 1 tablespoon
Pour mixture into a warm skillet, let egg coagulate, add any additional ingredients and then “stir” to break up the egg

20. Poaching Break and egg into a custard cup
Place the custard cup in a sauce pan with 2-3 inches of boiling water
Cook the egg until the white is firm and yolk is semi liquid
usually 3-5 minutes

21. Frying
Break egg and add egg to a medium heated skillet containing a small amount of oil or fat
Cook the egg until it is done to your liking

22. Baking break egg into an individual baking dish
Put the baking dish in a shallow casserole pan filled with warm water
Bake on medium heat for minutes depending on the desired firmness

23. Cooking eggs in the shell
can be soft cooked or hard cooked
Time will determine the doneness
Place eggs in a deep pan, cover with cold water 1 inch above the eggs
cover pan and quickly bring to a boil
let eggs remain in water 4-5 minutes for soft cooked eggs and minutes for hard cooked eggs
cool eggs immediately to stop the cooking process
This will stop the formation of the chemical reaction that causes the green ring around the yolk (reaction between iron and hydrogen sulfide)

24. Microwaving eggs cook quickly in the microwave
be careful not to over cook your eggs

25. Omelets begin the same as scrambled eggs
once eggs have coagulated, tilt the skillet so the uncooked portion of the egg can run to the side
the omelet is ready to fill when the top is set but still moist

26. Soufflés
fluffy baked preparation make with starch thickened sauce and stiffly beaten egg whites

27. Meringues fluffy white mixture of beaten egg whites and sugar
Meringues are used to top pies
To prevent a pie from weeping-
make sure that you seal all the edges between the meringue and the crust
Beading is the golden droplets that appear as the meringue is baked

28. Custards
-mixture of milk, sugar, eggs and flavoring that are cooked until thickened
Custards can be soft or baked

29. The Incredible Edible Egg