The Incredible Egg Ways to prepare an Egg

The Incredible Egg!!!

Ways to prepare an Egg • • Hard Boiled Poached Fried Deep fried Fondue Scrambled Omelet Baked *Microwave *Grilled *Dropped *Soft boiled *Roasted *Braised *Steamed *Pickled

How to tell if the egg is still fresh? Do you think the egg will float or sink? Let’s find out!

*Floats: it's too old and should be discarded *Sinks to the bottom and stays there: it is about three to six days old *Sinks, but then stands on end: it's about two weeks old *Sinks, but floats at an angle: it's more than a week old

Size and Grade • The freshest eggs are: – Grade AA –Grade B.

Size and Grade • Eggs are classified by size. The largest is JUMBO. • In decreasing size remaining classes are: –Extra large, Large, Medium, Small, and Pee-wee.

Size and Grade • The egg carton: contains information for the consumer. • The carton tells the following info. on eggs: • Quality • Size • Inspection Stamp

Storage of Eggs • Eggs should be kept REFRIGERATED in their original CARTON. • You should never wash eggs. • Eggs can be kept and stored for up to 4 weeks.

Functions of Eggs • Most important function of eggs is to contribute Nutrients (whether used alone or in recipes)

Functions of Eggs • The protein in eggs is used as a Thickening agent since egg protein coagulates when heated. • Eggs are used to thicken custards and puddings.

Functions of Eggs • Because the egg white coagulates when heated, eggs also function to bind ingredients together.

Functions of Eggs • And hold crumbs together on breaded foods.

Functions of Eggs • Eggs can also be used as leavening agents because the white can be beaten to hold large amounts of air.

Functions of Eggs • Egg yolks act as an emulsifying agent in foods such as mayonnaise and salad dressings.

Uses Meringues, angel food & sponge cakes, and soufflés

Allergies • Ask participants if they have any allergies • Products/foods that may contain eggs – – – Baked goods, crepes, and waffles Breaded and batter-fried foods – eggrolls, meatloaf, and meatballs Candies – lollipops, marshmallows, marzipan, and other candies Dressings and sauces – Caesar, mayonnaise, hollandaise, tartar Desserts - custards, puddings, ice cream, Cream pies, fillings, puffs, meringue and frostings Drinks and cocktails – eggnog, fizzes, flips, coffee (cappuccino), wine Egg substitutes Pastas Simplesse (fat substitute) Soufflés Soups and consommés • Check food labels for allergen warnings – Dried, powdered, or egg solids – Albumin, globulin, lecithin, lysozyme, ovalbumin, ovovitellin, surimi, meringue

Substitutes • Binding (for 1 large egg) – 3 ½ Tbsp gelatin blend (made from 1 C boiling water + 2 tsp unflavored gelatin) – 1 Tbsp ground flaxseeds + 3 Tbsp warm water (let set about 1 minute before using) – ½ medium banana, mashed – ¼ C applesauce (or other pureed fruit) – 2 Tbsp potato starch, cornstarch, or arrowroot flour – 1 heaping Tbsp soy powder + 2 Tbsp water – 1 Tbsp soy milk powder + 1 Tbsp cornstarch + 2 Tbsp water – Commercial egg substitutes (like Ener-G) – Xanthan gum • Leavening (for 1 large egg) – 1 ½ Tbsp vegetable oil + 1 ½ Tbsp water and 1 tsp baking powder, mixed well