Eggs

Egg Diagram

Is there a quality difference between large and jumbo eggs?

• Eggs are sized by their weight

• Medium, Large, and Ex Large are standard sizes

• The quality is not dictated by its size

• Standard recipes use large eggs

Jumbo 30 oz

Ex Large 27 oz

Large 24 oz

Medium 21

Small 18 oz

Peewee 15 oz

Grade• The grade is based

on USDA standards for the interior and exterior quality.

• There is no difference in the nutrition between grades

Shell Yolk Use in

AA Perfect Yellow Fried, Poached

A Perfect Yellow Fried, Poached

B May have abnormalities

Yellow Baking

C Cracked Pale Baking

Buying Eggs

• You can typically substitute sizes of eggs, so you can save money by buying smaller sizes

• Frozen Eggs can be purchased – have a longer shelf life

• Dried eggs – long shelf life, just add water, should only be used in baking and cooking

• Egg substitutes – resemble eggs in flavor and can be used to prepare some food products

Storage• Keep eggs cold on a shelf in the refrigerator,

wide end up in the carton • Can last 4-5 weeks after you bring them home• Can freeze eggs whole, but not in their shell• Can freeze egg whites and yolks separate, but

salt or sugar should be added to the yolks• Whites and yolks can be stored in the

refrigerator for up to three days in a air tight container. Yolks should be covered in water.

• Any type of egg product should be kept cold!

Nutritional Value

• Large amount of complete protein

• One of the few sources of Vitamin D

• Only 77 calories

• Egg yolks are high in cholesterol

• Egg whites are fat free

• Brown egg shells have the same nutrition as white egg shells

Functions of Eggs

• Binding – Cakes, Breads• Leavening – Angel Food Cake• Thickening – Soups• Emulsifying – Mayonnaise• Coating, Glazing – Scones• Clarifying – Coffee• Retarding Crystallization – Ice Cream • Garnish – Hard boiled eggs

Preparing Eggs

• Microwaving – – have a larger volume and fluffier than those

cooked in a conventional oven– Yolk cooks faster than white, scrambled

cooks more evenly– Never cook eggs in shell– Use 50-70% power– Slightly undercook the egg, it will continue to

cook during standing time.

• Cooking eggs alone.– Proteins coagulate (set) so use low

temperatures– Overcooking eggs causes syneresis

(separation of liquid from the gel)– To prevent the greenish ring around boiled

eggs, cook eggs for proper time and cool immediately

• Cooking Eggs in the Shell– Water should be kept at a simmer for both

soft and hard cooked eggs– To prevent a greenish ring

• Cool immediately after cooking• Don’t over cook

• Poached Eggs– Break eggs open, then slip into simmering

liquid, cook until done

• Frying Eggs– Cook in a small amount of fat at low heat until

done– To cook the top faster

• Cover the pan with a lid• Pass the egg with some of the fat

• Bake or Shirr– Place in a baking cup and bake at a moderate

heat until done– Coddling – baking in a covered baking cup

• Scramble - – Beat the egg, add 1 tablespoon of milk per

egg (Too much liquid will cause syneresis)– Cook over low heat, stirring until finished– The more you beat the egg, the fluffier it will

be– Scrambled eggs should not be brown– Overcooking can also cause syneresis

Cooking Techniques

• Eggs to Thicken liquids– Beat the egg slightly so it will blend with the

mixture– Cook with a low temperature so the product

doesn’t curdle (develop a rough texture)

• Omelets – Plain (French) – Beat the egg, cook in a pan

until fully cooked, fold and serve– Puffy – beat the egg whites stiff, fold in beaten

egg yolk, cook in a pan until the bottom is lightly brown, then finish in the oven

• Using eggs to thicken– Beat egg slightly so it will combine with the liquid– Don’t over cook the mixture or it will curdle (develop a

rough texture)

• As a leavening agent – Beat the egg until it is foamy, then add sugar– Separate eggs when cold – Beat eggs at room temperature, they will have greater

volume– If you get a small amount of the yolk in the egg white

it will not whip

•Cook at low temperatures