Extraordinary Eggs

Unit ObjectivesUnit Objectives• Discover how eggs fit into a healthful diet

• Analyze the factors which influence the quality, use, and cost of eggs

• Evaluate the nutritional contributions of eggs

• Apply preparation and serving skills in an egg lab

The Parts of an Egg

Bloom

• Shell- the breed of hen determines the color of the shell

• Albumen- the egg white

• Yolk- yellow portion- color depends on the diet of the hen– Contains emulsifying properties

• Binds ingredients together and prevents separation

Egg SizesEgg Sizes

Jumbo850 g.

(30 oz.)

X-Large765 g.

(27 oz.)

Large680 g.

(24 oz.)

Medium595 g.

(21 oz.)

Small510 g.

(18 oz.)

Egg sizes range from peewee to jumbo. Most operations use large eggs for all purposes because recipes are based on this size.

There are various market forms of eggs

• Fresh (shell) eggs- these are most often used for breakfast cooking.

• Frozen eggs (can be whole eggs; whites; yolks; whole eggs with extra yolks)

• Dried eggs (can be whole eggs; whites; or yolks)• Egg substitutes- these may be entirely egg-free

or made from egg whites, with dairy or vegetable products substituted for the yolk.

• Eggs should be received and stored according to proper sanitation procedures and should carefully inspected before purchase.

Buying GuidelinesBuying Guidelines

• Only buy eggs stored in refrigerator and original carton

• Open the carton to inspect the eggs. They should be clean and have no cracks

• Buy the grade and size suitable for your needs

• Look for the best price relative to the grade and size

Egg GradesEgg Grades• Refer to freshness and size of the Refer to freshness and size of the

eggseggs

• The grade appears on the label on The grade appears on the label on the egg cartonthe egg carton

• AA- Highest quality. Buy when appearance is important

• A- High quality. Give good appearance for poaching and frying

• B- Good quality. Choose for general use.

Fresh EggsFresh Eggs• High, round yolks that are centeredHigh, round yolks that are centered

• Thick whitesThick whites

• Small air spaceSmall air space

Old Eggs• Flat yolk

• Thin, runny white

Candling• Passing eggs over high intensity lights to grade

freshness• Eggs are examined for interior and exterior

qualities• Sorted by weight

– AA-highest quality, buy when appearance is most important

– A- high quality, good appearance for poaching and frying

– B- good quality, use for general cooking or baking

SizeSize• Weight per dozenWeight per dozen

– JumboJumbo– X-LargeX-Large– LargeLarge– MediumMedium– SmallSmall– peeweepeewee

• Most recipes use large eggsMost recipes use large eggs

Nutrition• Eggs contain:

– Protein– Vitamins– Minerals– Fat

• Yolk – Most nutritious part- protein– Contains all the fat

Eggs are useful in many preparations

• Eggs act as thickeners

• They add color to dishes

• They add moisture

• The can enrich other foods

Egg Basics• Purchase eggs from refrigerator case and

refrigerate them immediately

• Egg should be kept covered and stored in their carton to help prevent them from absorbing odors

• Bloom protects the egg from contamination

Egg Cookery techniques:

• Boiled eggs• Baked eggs• Poached eggs• Fried eggs• Scrambled eggs• Omelets• Quiche• Soufflés

Cooking EggsCooking Eggs

• Eggs can be used as an emulsifierEggs can be used as an emulsifier

• Cook at low temperatureCook at low temperature

• Cook until the desired firmnessCook until the desired firmness

Meringues• Beaten egg whites, act as a leavening

agent– Fat from the yolk interferes with whipping– Room temperature egg whites provide more

volume– Size of bowl will determine volume

• Deep, narrow bowl

– Over beaten egg whites will become dry and cracked