Parts of the Egg

					            Parts of the Egg
•   thick albumen
•   thin albumen
•   shell
•   air cell
•   yolk
•   chalaza
             Sizes of eggs
•    jumbo 30 oz. per doz.
•   medium 21 oz. per doz.
•   extra large 27 oz. per doz.
•   small     18 oz. per doz.
•   large     24 oz. per doz.
•   peewee 15 oz. per doz.
                Storage
• Eggs should be refrigerated large end up
  in the egg carton.
             Egg Cookery
• Cook at low temperature
• Cook until desired firmness
           Nutritional Value
• Protein, fat, vitamin A, vitamin D,
  riboflavin, iron, phosphorus
    Eggs Function in Cooking
• Binder, Add nutrients, Color, texture,
  flavor, Thickener, Leavening agent,
• Emulsifier
            Egg Characteristics
          White Yolk         Shell   Use in
                                     Recipe
Grade AA Thick High,Yellow Perfect Fried,
                                     poached
Grade A Thick High,Yellow Perfect Fried,
                                     poached
                           May have
Grade B Thin Yellow        abnormal  Baking in
                           Character Recipes
Grade C Thin Pale in       Cracked Baking in
               color                 Recipes
             True or False
The color of the egg shell has no influence
   on nutritional values or
   eating quality.

Most recipes are developed to use extra
  large eggs.
                Egg whites
• Foamy
• soft peaks
• stiff peaks
                    Vocabulary
•   candling -    Process of grading eggs with light.
•   albumen -     White part of an egg.
•   yolk -       Yellow part of an egg.
•   air cell -   Separation between membranes.
•   shell -      Outer covering of egg, brittle and porous.
•   chalaza -     Anchors and supports yolk from breaking
    in shell.
•   bloom -      Another name for outer covering of an egg.
•   USDA -       United States Department of Agriculture.

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:7
posted:11/12/2012
language:Unknown
pages:10