Eggs student

							Eggs
        Structure of the Egg
• Albumen:
• Yolk:
• Chalazae: two, thick, twisted stands of
  albumen that anchor the yolk
              Nutrients in egg
• Whites & yolks
  – Protein & vitamin B12
• Yolks
  – Contain more
  – One of the few natural source of Vitamin D
  – Fats and
•     calories per egg
• Brown Vs White
  – Breed of the hen –
  – Color not related to –
              Buying Eggs
• Grades
  – AA, A , B
  – Same
  – Grade AA & A thicker              when
    appearance is important
  – Grade B – used just for
• Size
  – Medium, large, extra large, and
  – Always assume
              Storing Eggs
• Highly perishable – place in frig
• Don’t wash – removes protective coating
  and allows
• Keep in original carton rather than tray in
  frig – door will be
• Shells are porous – they will pick up
  aromas of
• Raw eggs –
           Egg Substitutes
• Frozen or refrigerated
• Made of – egg whites, veg oil, tofu, nonfat
  dry milk powder, chemical additives,
  emulsifiers, stabilizers, antioxidants,
  artificial color
• No egg yolk –
•
• More expensive than
              Egg Science
• Coagulate: egg becomes firm, changing
  from a liquid to a



• Emulsifier: hold together two liquids that

  – Water and oil
          Egg Science cont.
• Foams – when you beat egg whites, a

  – Adds                          to baked products
  – Angel food cakes
  – Soufflé: folding stiffly beaten whites into
   Preparing Eggs for Cooking
• Separating eggs
  – Break into an
• Beating egg whites
  – No yolk – the fat can keep a foam from

  – Bowls – glass
    • Plastic and wooden
    • Aluminum darken the
  – Allow eggs to set at room temp for
 Preparing Eggs for Cooking cont.
• Beating egg whites cont.
  – Acidic –                         , vinegar,
    or lemon juice
    • Helps
  – Sugar – will help                   increases
    beating time – added at the end of beating
    process
  – Salt –                         – add to other
    ingredients rather than whites
 Preparing Eggs for Cooking cont.
• Beating egg whites cont.
  – Peaks – lift the beaters
     • Soft peak: gently bend




     • Stiff peak: stand
 Preparing Eggs for Cooking cont.
• Beating egg whites cont.
  – Overmixing – foam turns
    – making it fall apart
  – Folding – do gently –
    causes loss of air volume
        Cooking with Eggs
• White cooked
• Yolk should be thickened,
• Never eat raw or undercooked eggs,
  contain
         Egg Cooked in the Shell
•   Single layer of eggs on
•   Add water to 1 inch
•   Cover pan and bring
•   Turn heat off as soon
•   Let eggs stand
    –     min for medium
    –     min for large
    –     min for extra large
• Immediately pour off hot water and
  over them to stop the cooking process
• Cracks – because of
• Gray-green color – sulfur in white and iron in yolk react –
                Poached Egg
• Water/Milk/Broth in saucepan about

•   Heat to boil and then reduce to
•   Break egg into                   – one at a time
•   Slip the egg
•   Cook until white is set –     minutes
•   Remove with
•   Usually served
                  Scrambled egg
• Fluffy scrambled egg – beat eggs and
   –    tbsp of liquid per egg
• Heat pan with
• Pour egg mixture into heated skills – let stand for
  seconds
• Pull                                    – forms curds and
  allows uncooked egg to the bottom
• Continue until eggs are thickened and
   – Don’t stir constantly – can create
• Can scramble
               Baked Egg
• Shirred eggs:
• Break into
• Slip them into greased shallow baking dish
  or
  – Top with small amount of milk – to


• Bake at 325 for              minutes
                 Basic Omelet

• Omelet: egg mixture together to form a large,
  thick pancake,

• Mix 2 eggs, 2 tbsp water, dash of salt and
  pepper with a fork or
• Heat 1 tbsp butter/oil in omelet pan or skillets
  over medium heat until hot enough to sizzle a

   – Pour all egg in
   – Allow to flow to edge of pan –
            Basic Omelet cont.
• With turner – lift just a little around the firming
  edge so that
   – Tilt pan as
   – Be careful not to
   – Continue until top is thickened and

• Spread filling over
• Using turner, fold the
   – Tilting skills slightly away from you and folding toward
     the low side may help
• Slide omelet onto a
         Basic Omelet cont.
• Omelet filling – anything you
• Frittata: like an omelet, but the ingredients
  are
             Microwaving Eggs
•         egg – break egg into lightly greased dish – pierce
  yolk – cover & cook at 50% power for 2 to 3 minutes – let
  stand, covered, until white completely set for 30 sec to 1
  min
•            eggs – pour beaten egg into custard cup – cook
  on full power, stirring once or twice, until almost set,
  about 1 to 1½ minutes – may need to cover and let stand
  about 1 min
•           egg – pour hot water into custard cup – break
  and slip egg – pierce yolk – cook full power for 1½ to 3
  minutes – let stand, covered until white are thickened –
  lift egg with slotted spoon or pour water off
                   Custards
• Custards: thickened blend of

• Soft custard –
  – Pudding or sauce
  – Cook over low heat, stirring constantly, until
    thick                                     – cool
    quickly by setting pan in a bowl of cold water
                 Custards
• Baked custard –
  – Add water around the baking to help the


• Quiche: pie with custard filling, contain
  such food as chopped
             Meringues
• Meringue: foam made of beaten egg
  whites and sugar and used

  –           meringues