Eggs Chapter 18 Terms to Know Candling Emulsion

Eggs Chapter 18

Terms to Know § § § § § Candling Emulsion Coagulum Omelet Soufflé Meringue Weeping Beading Custard

Egg Nutrition § § § Complete protein One egg = 1 oz. cooked meat Yolks are high in fat, fat soluble vitamins and cholesterol. Egg whites and Egg Beaters are cholesterol free Vitamins and minerals No difference between brown and white eggs nutritionally

Egg Grades and Sizes § Eggs are candled to look for… – Shell condition – Small air cells – Firm egg yolks – Thick and clear egg whites Grade A and AA sold to consumers – Most recipes formulated for medium or large eggs – One large egg weighs 2 oz.

Functions of Eggs § Emulsifying agent – egg yolks create emulsions so mixtures that do not normally mix will stay combined (mayonnaise, coffee cakeemulsified milk and oil) § 3 Stages of Foam – beaten egg whites are used to add air to foods (meringue cookies, crème puffs) – Factors affecting egg white foams § § § Temperature of egg whites Beating time Fat inhibits foam formation Acid stabilizes and adds whiteness (cream of tartar) Sugar increases stability and increases beating time

§ Thickening agent – heat causes eggs to coagulate or thicken (Crème Brule) § Structure – to baked goods like cakes and cookies (banana bread lab, iced cupcakes, pumpkin cookie lab, sugar cookie lab) § Flavor and color (soft pretzels) § Binding & Interfering agents – – To bind or hold ingredients together (Potato Crusted Quiche Lab) – To interfere with ice crystal formation in frozen desserts (soft serve ice cream )

§ Nutrition or Protein Equivalent in a Meal – 2 eggs are equivalent to a full serving of meat or 2 ounces of beef, pork, chicken, fish (Baked Egg Lab, Quiche Lab, Poached Egg Lab, Deviled Egg Lab or Hard Cooked Egg Lab, Scrambled Egg and Egg Beater Lab) § Coating – eggs help to adhere a breading onto another food (Oatmeal Coated French Toast with homemade syrup)

Cooking Principles § Low to moderate temperatures so eggs don’t shrink and get tough § Correct cooking time – don’t overcook § Additional ingredients affect coagulation temperature

Cooking Methods § § § Scrambling Poaching Frying Baking Cook in the shell Microwaving

More egg methods § Omelets-beaten eggs cooked w/out stirring and folded in half § Soufflés-add starch thickened sauce to stiffly beaten egg whites. Desserts or main dish § Custards – mix of eggs, milk, sugar and flavoring – Syneresis – leakage of liquid from a gel § Meringues – fluffy beaten egg whites and sugar often served over soft pies – Weeping – moisture forms between filling and meringue – Beading – golden droplets on surface of meringue

Warning § Raw eggs pose a risk of food borne illness due to contamination § If recipe calls for raw eggs use a pasteurized egg product § Store eggs in original carton in refrigerator.