Chapter 16 Eggs Eggs Selecting and storing n

Chapter 16 Eggs

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

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

Egg Grades n Eggs are graded through a process called candling- – in this process, the egg structure is illuminated and “graded” by skilled individuals n AA , A and B – AA - clean, unbroken shell with a small air cell. n n 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. n 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 thinn this grade of egg is used most commonly in other food products

Egg Size and Color n Sizes – – – – n n Jumbo extra 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

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

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

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

Foams n egg foam is used to add air to a product n Eggs will reach their full volume when they are beaten at room temperature – Temperature, beating time, fat, acid and sugar will affect the amount of foam you get when beating an egg – 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 foamfats 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

Stages of Egg Foam n n Foamy- bubbles and transparent Soft peak stage – – n 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 n If you overbeat egg whites they will begin to break down n 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 n – this should be a gentle rolling motion

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

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

Structure n Eggs add structure to baked products – Example: muffins and cakes

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

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

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

Cooking With Eggs n Eggs can be : – scrambled – fried – poached – baked – cooked in the shell – microwaved

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

Scrambled n n n 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

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

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

Baking break egg into an individual baking dish n Put the baking dish in a shallow casserole pan filled with warm water n Bake on medium heat for 12 -18 minutes depending on the desired firmness n

Cooking eggs in the shell n can be soft cooked or hard cooked – Time will determine the doneness n n 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 15 -17 minutes for hard cooked eggs n 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)

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

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

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

Meringues n fluffy white mixture of beaten egg whites and sugar – Meringues are used to top pies – To prevent a pie from weepingn 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

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

The Incredible Egg