Eggs Composition of Eggs Composition of Eggs l

Composition of Eggs l Yolk- high in protein and fat, iron, vitamins l White-

Grades and Qualities l AA- firm yolk and white that stands up high when

Maintaining Quality l Eggs keep for weeks at 36 degrees l May loose a

Grades and uses l Grade AA is best used for fried or poached. l

Sizes of Eggs l Minimum weight per dozen – Jumbo- 30 oz – XL-

Market forms l Fresh or shell eggs l Frozen – – Whole Yolks Whites

Cooking Eggs l Avoid high temperatures and long cooking times l Coagulation – Whole

Green Eggs? l This occurs when sulfur in the whites reacts with iron in

Foams l Beaten egg whites are used to give lightness and rising powers to

Foaming l Mild acid- aids foaming, lemon juice or cream of tartar l Egg

Cooking l Simmering in the shell – “hard boiled” l How to cook an

Equinox l It can be done, by the way, but the trick takes lots

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Eggs

Composition of Eggs

Composition of Eggs l Yolk- high in protein and fat, iron, vitamins l White- albumin protein, clear and soluble when raw, firm when coagulated l Shell- fragile and porous, allowing odors and flavors to be absorbed l Chalazae- two white strands that hold the yolk centered

Grades and Qualities l AA- firm yolk and white that stands up high when broken, yolk is well centered, air sack is small l As eggs age, they looses density, the egg loses moisture through the shell

Maintaining Quality l Eggs keep for weeks at 36 degrees l May loose a grade a day if not held at proper temperatures l Store eggs away from other foods that might pass on undesirable odors

Grades and uses l Grade AA is best used for fried or poached. l For hard boiled eggs, use A – Very fresh eggs are hard to peel l Grade B, suitable for baking or scrambled

Sizes of Eggs l Minimum weight per dozen – Jumbo- 30 oz – XL- 27 oz – Large- 24 oz – Medium- 21 oz – Small- 18 oz – Peewee- 15 oz

Market forms l Fresh or shell eggs l Frozen – – Whole Yolks Whites Whole with extra yolks l Dried (baking) – Whole, yolks, whites

Cooking Eggs l Avoid high temperatures and long cooking times l Coagulation – Whole eggs- 156 – Whites- 140 – Yolks- 160

Green Eggs? l This occurs when sulfur in the whites reacts with iron in the yolks. l Caused by cooking too long, too high of a temperature, or holding too long.

Foams l Beaten egg whites are used to give lightness and rising powers to souffles, puffy omelets, cakes, etc. l Note- Fat inhibits foaming – When separating eggs, make sure not to get any yolk in your whites

Foaming l Mild acid- aids foaming, lemon juice or cream of tartar l Egg whites foam better at room temperature l Do no overbeat (dry and curdled) l Sugar helps stabilize – Will take longer to whip

Cooking l Simmering in the shell – “hard boiled” l How to cook an Egg – 1. Start in cold salted water – 2. Bring to a boil, reduce to simmer – 3. Cook for 9 -10 minutes – 4. Shock in ice to stop cooking

Equinox l It can be done, by the way, but the trick takes lots of patience, eggs of just the right shape, a pinch of salt if all else fails. . . and, frankly, it doesn't matter what day of the year you attempt it.