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Eggs Eggs

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					     Eggs

Natures perfect food.
                  Eggs are:

   Federally inspected - USDA shields
   Shell color may be brown or white –
    nothing to do with nutrition just breed of
    hen
   Cloudy egg white sign
    freshness not age
   Eggs contain highest
    quality food protein known.
   Excellent source protein, riboflavin, iodine,
    Vitamin A, some B, Vitamin D, iron and
    trace minerals
   Where are all these – the yolk
   Yolk also contains saturated fat and
    cholesterol
   Egg whites cholesterol-free.
   1 egg counts as 1 oz of meat.
           Eggs are perishable
   Inspect before buying –
   Refrigerate eggs in the original carton is
    recommended
   Egg shells are porous and pick up odors.
   Do not wash before storing – natural
    covering
   Leftover egg – 2-4 days
   Freezing?
               Egg equivalent
   3 T beaten whole egg = one large egg
   2 T whites = one egg white
   2 yolks – 1 whole egg (for thickening sauces)
   1 egg = 2 egg yolks + 1 T cold water
   Egg yolk about 1 T egg white 2T

Egg substitutes – can use need sub and add
  water. Made from egg whites with ingredients
  like :
More yolk the more moisture and flavor.
                  Grades of Eggs

   There are three grades of eggs.
   Grade AA -----------------------^

   Grade A----------------------


   Grade B
   Difference?
   Nutritionally – no difference
   Different appearance
   Grade is determined by – inner and outer
    quality of egg at time packaged
                      Size of Eggs
                          there are six


   Most commonly sold are large and X-large

   Jumbo is above x-large
   Pee Wee is below small
   Size Weight of a dozen eggs
   Jumbo           30 ounces
   Extra Large     27 ounces
   Large           24 ounces
   Medium          21 ounces
   Small           18 ounces
   Peewee          15 ounces
        Different types of eggs

   Chicken eggs use most often
   Could use duck – little
       bigger, higher in fat,
        bacteria
   Other eggs like quail, are
     smaller, but similar to
    chicken.
            Freezing Eggs

Can be frozen – beat first
Whites – freeze ice cube tray
Yolks – special treatment – every 4 – 1/8 t
 salt – dessert 1 ½ t sugar – get hard and
 thick
Mark containers
Keep 4 months
                   Safety

   Do not use cracked or broken
   Cook eggs thoroughly – bacteria
   Proper sanitation
   Serve after cooking
   Don’t eat raw eggs or foods with raw eggs
   Commercial products pasteurized
 Check for freshness – float in water.
      If it sinks – fresh
      large end on top – not fresh
      rise to surface – return to store or throw
              out.
Eggs have delicate protein – moderate temp.
              tough, rubbery if not
Microwave – pierce yolk
Hard-boiled – water 1 inch above eggs, cover bring to
  just boiling, turn off heat and let stand in hot water
  Soft – 4-5 min Hard 15 min
  Time up run immediately under
 cold water or ice water.
          Other kinds of eggs
   Poached – water to boil reduce heat
    gentle simmer – break egg in bowl, slide
    in water. Add 1 T vinegar to water before
    egg.
   Baked – shirred
   Fried – oil or fat
   Scrambled – beat milk, water, cheese
   Omelet egg in skillet sets up and fold
                    Baking
 Egg whites – separating – no yolk
      yolk contains fat can keep whites from
      reaching volume
Egg yolks and whites separate best when cold
Whites stand room temp for 20 -30 min – better
  volume
Bowl and beaters fat free and clean – Plastic tends
  absorb fat –
Soft peaks – bend over stiff peaks glossy and hold
  shape
                       Trivia
   Eggs placed in their cartons large end up to
    keep the air cell in place and the yolk centered.
   A hard cooked egg will peel more easily if it is a
    week or two old before it is cooked
   If an egg is accidentally dropped on the floor,
    sprinkle it heavily with salt for easy clean up.
   In cooking eggs are “the cement that holds the
    castle of cuisine together”. Reason: ability to
    bind, leaven, thicken, emulsify, clarify and more
    in all types of recipes.
   Egg yolks are one of the few foods that
    contain Vitamin D naturally
   Easter Eggs carry many legends.
     Decorating and coloring custom in England during
      middle ages
     Symbol of rebirth

     Most famous decorated Easter eggs were made by
      Peter Faberge – goldsmith
     First one shell of platinum and enameled white
      open to smaller gold egg opened –golden chick
      with royal jeweled crown. 1883 Russian Czar. 57
      made in all.

				
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posted:5/13/2012
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