1. Chapter 17 EGGS Objectives:
List factors affecting the selection of eggs.
Describe the principles and methods for cooking eggs.
Cook eggs correctly for breakfast menus and use eggs as ingredients in other foods.

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

3. Eggs are one of the most versatile and nutritious food sources
1. Prices vary according to grade and size.
2. Most shoppers buy large eggs.
3. Eggs are in the protein food group of MyPlate and 1 egg counts as a 1 ounce serving.
4. Most teens and adults should consume 5 to 7 ounces per day.

4. Selecting and Storing Eggs
EGG GRADE
Candling is the process by which eggs are quality- graded.
Eggs move along rollers over bright lights
U.S. Grade A and AA are those with clean, unbroken shells and small air cells
Grade B eggs are usually used in processed food products
EGG SIZE
Extra large, large, and medium eggs are the most common sizes sold
Quality is not affected by size but it does affect the price
Extra large cost the most
Most recipes are formulated for use of large eggs
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5. Selecting and Storing Eggs Cont.
Buy eggs only from the refrigerator section
Cracked eggs can contain bacteria which can cause foodborne illness
Throw away any eggs cracked after purchasing
Store eggs in refrigerator, large end up.
Eggs can be stored for 3 – 5 weeks
Egg yolks can be covered with cold water and stored in refrigerator for 2 days
Egg whites can be stored in refrigerator for 4 days

6. Eggs as Ingredients Functions of Eggs as an Ingredient Add nutrients
Add flavor
Give a golden color to light colored foods
Add structure to baked products
Thickeners
Binding and Interfering Agents
Foaming Agents
Emulsifiers

7. Eggs As Ingredients Thickeners
Heat causes egg proteins to coagulate and so this makes eggs good thickening agents.
Gives puddings and sauces a smooth texture
Tempering – to add eggs to a hot liquid, quickly blend a small amount of hot liquid with the egg and then add the warmed egg to the rest of the hot mixture. This keeps the egg from coagulating and forming lumps

8. Eggs As Ingredients Binding and Interfering
Heat changes eggs from a solid to a liquid making eggs good for binding (holding) ingredients together
Eggs in meatloaf, meatballs, and hamburgers, help to hold all the ingredients together when they are cooked
Eggs in ice cream act as interfering agents and inhibit the formation of large ice crystals

9. Eggs As Ingredients Foaming Agents
Foams are made by beating air into egg whites which causes air cells to form
Foams are used to make meringues, and are also used in sponge cake, soufflés and puffy omelet
Foamy, soft peak, stiff peak – each stage requires increased beating time
Egg foams in recipes usually require other ingredients to be beaten into the foam, this should be done gently (folding) to avoid loss of air

10. Eggs As Ingredients Emulsifiers
Emulsion is a mixture that forms when liquids are combined that ordinarily do not mix (oil and water or a water-based liquid)
An emulsifying agent keeps two liquids from separating , an egg yolk is a good emulsifier
The yolk surrounds the oil droplets and keeps the droplets suspended in the water-based liquid so the two liquids will not separate.
Mayonnaise is an example of this type of emulsion

11. Methods of Cooking Eggs
Frying
Add egg to moderately hot skillet containing oil, oil spray, or fat
Cover skillet and cook egg until the white is completely set and the yolk begins to thicken
The steam that forms will cook the upper surface of the egg or you can gently turn it over
Scrambling Eggs
Break egg into a bowl and beat with a fork or whisk until blended
Add about 1 T milk per egg
Pour mixture into a lightly greased heated skillet
When the egg begins to set, draw a bent-edge spatula across the bottom of the skillet
Continue drawing the spatula across the skillet until all the egg has set

12. Methods of Cooking Eggs
Poaching Eggs
Eggs can be poached in water, milk, broth, or other liquid
If using water a small amount of salt or acid may be added to help proteins coagulate
Break egg into a custard cup and then slip the egg into a saucepan with about 3 inches of simmering liquid
Cook until the white is firm and the yolk is thickened (about 3-5 minutes)
Remove with a slotted spoon

13. Methods of cooking Eggs
Baking Eggs
Also called shirred eggs
Break egg into a greased custard cup
Put custard cup in a shallow casserole filled with 1 inch of water
Bake at 350 for minutes
Eggs in the Shell (soft-cooked)
Place in a deep pan and add enough water to cover 1 inch above the egg
Cover the pan and bring to a boil
Immediately remove from heat and allow egg to remain in water for 5 minutes
Eggs in the Shell (hard-cooked)
Same method as soft-cooked but leave egg in water minutes
Immediately cool soft- and hard-cooked eggs under cold running water to stop eggs from cooking and prevent the formation of greenish rings around yolks
A chemical reaction between iron in the yolk and hydrogen sulfide in white causes this discoloration

14. Methods of Cooking Eggs
Soufflés – can be served as a main dish or as a dessert
Beat egg whites to stiff peaks
Beat egg yolks until thick
Add beaten egg yolks to a basic white sauce (may contain chocolate, fruit, cheese, pureed vegetables)
Gently fold the white sauce mixture into the beaten egg whites
Bake at 350 for minutes, serve immediately

15. Methods of cooking Eggs
Meringues (soft or hard)
For Soft, beat egg whites and cream of tarter to the foamy stage
Add sugar gradually as egg whites are beaten to the upper limit of the soft peak stage
When no undissolved sugar is felt when a small amount of meringue is rubbed between the thumb and forefinger, beat in the flavoring
Hard meringues
Made from same ingredients but contain higher proportion of sugar and are beaten to the stiff peak stage
Bake hard meringues at 225 for 1 – 1 ½ hours
Turn oven off and allow meringues to stand in oven for another hour