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Eggs!
Chapter 16
Draw and label the parts of the egg in your notes. Air Cell
Shell
Membrane
Yolk
White
Chalazae
Nutritional Value
• One of the best sources of complete proteins
• Many vitamins and minerals
• Yolks are high in cholesterol
• Egg whites are cholesterol free
Egg Grades
• For retail sell they must be graded.
• 4 factors determine grade– Condition of the shell– Size of air cell– Clearness and thickness of white– Condition of yolk
Egg Grades
• Graded for quality by a system called candling. (looking for the 4 factors)– Eggs move along rollers over bright lights.– Lights illuminate the eggs’ structure.– Skilled people can then look at the eggs
carefully and remove any that do not meet standards.
– Called candling because candles were used originally - no electricity.
Egg Grades
• 2 main grades available in supermarkets• Look for grades listed on egg cartons• Grade AA
– Clean, unbroken shell with small air cell, when egg is broken yolk stands tall, white is thick, clear and covers a small area.
• Grade A– Clean, unbroken shell with slightly larger air
cell, when broken white covers a larger area.
Egg Size and Color
• Eggs are sized on the basis of a medium weight per dozen.
• Extra large, large and medium eggs are the most common sizes sold.
• Most recipes use medium or large eggs• Extra large cost the most, medium the least.• Size has no relation to quality• Breed of chicken determines egg color. • Shell color does not affect quality, flavor or
nutritional value.
Storing Eggs
• Buy eggs only from refrigerated cases if at a store!
• Check to make sure no eggs are dirty or broken before buying.
• Cracked eggs may contain dangerous bacteria.• Eggs should go immediately in the refrigerator • Store fresh eggs may remain in the refrigerator
for 4-5 weeks.
Storing Eggs
• Some recipes call only for egg yolks or egg whites
• To store leftover yolks cover them with cold water and refrigerate in a tightly covered container
• To store egg whites, refrigerate them in a tightly covered container.
• Use yolks within one or two days• Use whites within four days.
Eggs as Ingredients! : Emulsifiers
• An emulsion is the mixture that forms when you combine liquids that ordinarily do not mix. (oil, vinegar, water and water based liquids)
• Temporary – Shake them and ingredients combine, leave alone
and they separate (Italian Dressing)
• Permanent– Will not separate because an emulsifying agent has
been added – most commonly egg yolks (Mayonnaise)
Eggs as Ingredients! : Foams
• Used to add air to foods (Angel food cake)• Factors that affect foams
– Temperature, beating time, fat, acid and sugar.• Temperature
– Eggs separate best when cold– Egg whites reach max. volume when at room
temperature.• Beating time
– Under beating causes them to fall after a short time because they won’t hold their shape.
– Over beating makes the foam break down into curds.
Eggs as Ingredients!: Foams
• Fat– Inhibit the formation of foam.– Very important to not have ANY yolk in bowl (yolks
contain fat …cholesterol specifically)– Clean beaters – dirty beaters may have fat on them
(think butter from cookies)
• Acid– Makes foams more stable (cream of tartar)
• Sugar– Increases stability and beating time also.
Eggs as Ingredients!: Foams
• 3 stages: Foamy, soft peak, hard peak• Foamy
– Transparent, bubbles and foam on surface, will run out of bowl if you try to pour it.
• Soft Peak– White and shiny, when you lift the beater foam stands
in peaks that bend at the tips
• Hard Peak– White and shiny, when you lift the beater foam stands
in strait peaks.
Eggs as Ingredients!: Thickeners
• Heat causes egg proteins to coagulate (thicken)
• When adding eggs to a hot mixture to thicken you need to first add a small amount of the hot to the beaten eggs, stir then add warmed egg mixture to the hot.
• This keeps eggs from curdling or cooking into lumps.
Eggs as Ingredients!: Binding and Interfering Agents, Structure
• Binding– Hold things together like and meatloaf.
• Interfering– Inhibit the formation of ice crystals in frozen
foods like custard and ice cream.
• Structure– Add structure to baked products like cookies
and cake
Food Science Principles
• Eggs coagulate when heated during cooking.
• Egg white coagulates at a slightly lower temperature than the yolk. –below boiling for both.
• Use low to moderate temps for cooking so eggs do not dry out or get tough.
Methods of Cooking
• Safely cooked eggs have completely set whites and thickened yolks.
• Yolks do not need to be hard but should not be runny.
• Dishes with eggs like breakfast casseroles, quiches, soufflés should reach 160
• When cooking eggs in a skillet pre-heat the skillet and any fat you may be using.
Homework
• On a piece of notebook paper simplify the directions in the book for each of the following: – Due tomorrow (pg 308-9)
• Microwaving eggs• Omelets• Soufflés• Meringues• Custards
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