Transcript Chapter 16 Eggs

Chapter 16
Eggs
Eggs
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Selecting and storing
Eggs as an ingredient
Cooking with eggs
Methods for cooking with eggs
Nutritional Value
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Best source of protein
They contain all 8 of the essential amino
acids…but they are high in cholesterol
Due to the high cholesterol, you should
limit your intake of egg yolks
Egg Grades
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Eggs are graded through a process called
candling-
– in this process, the egg structure is illuminated and
“graded” by skilled individuals
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AA , A and B
– AA - clean, unbroken shell with a small air cell.
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They should have a thick clear white that covers a small
area.
The yolk is thick and stands high
– A - Clean, unbroken shell with a slightly larger air cell.
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When broken, the white will cover a larger area, but the yolk
will still be firm and stand high
– B -May have a stained shell, white and yolk will both
be thin
this grade of egg is used most commonly in other food
products
Egg Size and Color
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Sizes –
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Jumbo
extra large
large
medium
small
peewee
Shell - the color of the shell depends on the
bread of the chicken
Yolk - the color of the yolk depends on the food
that the chicken eats
Storing Eggs
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Eggs can be stored in the refrigerator
of 4-5 weeks if kept in their container
Check the Julienne Date on the
package for freshness
Eggs as an Ingredient
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Emulsifiers
Foams
– Stages of Egg Foam
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Thickeners
Binding and Interfering Agents
Structure
Nutrition, Flavor and Color
Using Raw Eggs
Egg Substitutes
Emulsifiers
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proteins within eggs can surround tiny
globules of oil and keep them from
separating.
Mayo is an example
Foams
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egg foam is used to add air to a product
– Temperature, beating time, fat, acid and sugar will affect
the amount of foam you get when beating an egg
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Eggs will reach their full volume when they are
beaten at room temperature
– The amount of time you beat an egg depends on what you
are trying to achieve with the foam
– Fats will inhibit the egg from foaming…if you want foamfats can not be present!
– Acid will make a foam more stable
– Sugar increases the stability of the foam and the beating
time, sugar is usually added when the eggs have reached
their full potential
Stages of Egg Foam
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Foamy- bubbles and transparent
Soft peak stage –
– have reached their full volume,
– they are white and shiny
– they will stand in peaks and bend at the top
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Stiff peak stage –
– they have reached their full volume
– they are white and shiny and they will stand up straight
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If you overbeat egg whites they will begin to break down
Egg foam is used in angle food cakes, sponge cakes,
soufflés and puffy omelets
Fold in egg foam to your dish- do not beat, stir or whip
– this should be a gentle rolling motion
Thickeners
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When the egg proteins coagulate, they
will thicken a food product
– Examples: custards and puddings
Binding and Interfering
Agents
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This coagulating also helps to hold
together food products
– Example: meat loaf
Structure
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Eggs add structure to baked products
– Example: muffins and cakes
Nutrition, Flavor and
Color
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Eggs add protein, flavor and a yellow
color to baked products
Using Raw Eggs
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A small percentage of
eggs carry salmonellae
bacteria
Cooking eggs is the only
way to ensure that the
bacteria has been killed
Egg Substitutes
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Recommended for people that
are on a low cholesterol diet
(300 mg a day or less)
– A whole egg contains 230 mg of
cholesterol
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Egg substitutes are largely
made of real egg whites
– Using ¼ cup of egg substitute will
replace 1 egg in your recipe
Cooking With Eggs
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Eggs can be :
– scrambled
– fried
– poached
– baked
– cooked in the shell
– microwaved
Methods of Cooking Eggs
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Scrambled
Poaching
Frying
Baking
Cooking in the shell
Microwaving
Omelets
Soufflés
Meringues
Custards
Scrambled
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break into a bowl and beat
with a fork or whisk
Add a liquid (milk, water,
tomato juice) to the egg not
exceeding 1 tablespoon
Pour mixture into a warm
skillet, let egg coagulate, add
any additional ingredients
and then “stir” to break up
the egg
Poaching
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Break and egg into a custard cup
Place the custard cup in a sauce pan
with 2-3 inches of boiling water
Cook the egg until the white is firm
and yolk is semi liquid
– usually 3-5 minutes
Frying
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Break egg and add egg to a medium
heated skillet containing a small
amount of oil or fat
Cook the egg until it is done to your
liking
Baking
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break egg into an individual baking
dish
Put the baking dish in a shallow
casserole pan filled with warm water
Bake on medium heat for 12-18
minutes depending on the desired
firmness
Cooking eggs in the shell
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can be soft cooked or hard cooked
– Time will determine the doneness
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Place eggs in a deep pan, cover with cold water
1 inch above the eggs
cover pan and quickly bring to a boil
– let eggs remain in water 4-5 minutes for soft cooked
eggs and 15-17 minutes for hard cooked eggs
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cool eggs immediately to stop the cooking
process
– This will stop the formation of the chemical reaction
that causes the green ring around the yolk (reaction
between iron and hydrogen sulfide)
Microwaving
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eggs cook quickly in the microwave
be careful not to over cook your eggs
Omelets
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begin the same as scrambled eggs
once eggs have coagulated, tilt the
skillet so the uncooked portion of the
egg can run to the side
the omelet is ready to fill when the top
is set but still moist
Soufflés
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fluffy baked preparation make with
starch thickened sauce and stiffly
beaten egg whites
Meringues
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fluffy white mixture of beaten egg
whites and sugar
– Meringues are used to top pies
– To prevent a pie from weeping
make sure that you seal all the edges
between the meringue and the crust
– Beading is the golden droplets that
appear as the meringue is baked
Custards
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-mixture of milk,
sugar, eggs and
flavoring that are
cooked until
thickened
Custards can be
soft or baked
The Incredible Edible Egg