The Incredible Edible EGG!

Did you know that the edible part of a chicken's egg is approximately 74 percent water, 12 percent protein, and 11 percent fat?

The yolk is about one third of the weight of the egg, but accounts for 80% of its 75 calories and nutrients.

The egg white contains high quality protein and a small amount of essential vitamins and minerals.

Therefore eggs are naturally a pure protein dense food.

The whole egg is one of few foods naturally containing vitamin D.

The egg yolk is a good source of vitamin A, vitamin B6, vitamin B12, riboflavin, choline, iron, calcium, phosphorus and potassium.

EGG SIZE

Oz. Per

Dozen

Jumbo 30Extra Large

27

Large 24

Medium 21

Small 18

Peewee 15

COOKING FUNCTIONS

While eggs are widely known as breakfast entrees, they also perform in many other ways for the knowledgeable cook. Their cooking properties are so varied, in fact, that they have been called "the cement that holds the castle of cuisine together."

Eggs can bind ingredients as in meatloaves or croquettes.

They can also leaven (lightens and softens the finished

product )such as baked high rises as souffles and sponge cakes.

Their thickening talent is seen in custards and sauces.

They emulsify (combining two liquids together which normally don't

mix easily) mayonnaise, salad dressings and Hollandaise sauce.

Frequently used to coat or glaze breads and cookies.

They clarify soups and coffee, in boiled candies and frostings, they retard crystallization.

As a finishing touch, they can be hard cooked and used as a garnish.

Eggs as Binders:

Whole raw egg adds moisture to a mixture and holds the ingredients together.

As the food is heated, egg protein coagulates, thus binding ingredients together.

This is a very useful property for binding in products such as meat loaves, formed meat, fish and poultry products

Eggs as Leaveners: Eggs serve as leaveners in their ability to foam. Egg whites or egg yolks can each foam separately or together as a whole egg.

If eggs are left out of a recipe, breads and other foods will not rise properly.

Eggs as Thickeners: A sauce or custard can be thickened, called coagulation, by adding egg and heating, critical to many recipes.

Coagulation: When eggs are heated, the protein in the white and yolk starts to coagulate. This means that the liquid egg becomes firmer. As heating continues the egg eventually becomes solid.

Eggs as Emulsifiers:

Egg yolk contains lecithin which acts a an emulsifier. Adding egg yolk to a mixture of oil and water prevents the two liquids from separating.

Eggs as Glazes: Egg whites, egg yolks, whole eggs, and egg washes brushed on breads and other baked products add a rich, shiny glaze.

Eggs as Clarifiers: Eggs and egg whites have been used as a clarifier. The process is as it sounds, the clearing of a liquid.

As a Garnish eggs add Color and Flavor :

Boiled eggs can be used to garnish food items. Serving them as a garnish does not prevent them from also being eaten.

Over a hundred volatile components contribute to the flavor of eggs. Egg flavor provides a rich, rounded, neutral background against which other flavors can be highlighted. The flavor is delicate enough that it blends well with most ingredients.

Sunny Side Up – Thin, runny yolk: not flipped Over Easy – Flipped with runny yolk

Over Medium – Flipped with very little runny yolk Over Hard – Flipped with yolk hard

FoamyThe egg whites are just lightly whipped to a frothy but still fluid consistency. They will consist of large bubbles on the surface that readily pop. The foam will not hold any peaks when the whisk is lifted from it. Soft Peaks

This means that the foam is moist, shiny and bright white. When the whisk or beaters are lifted, the foam will form a dull peak, then pile softly or gently curl over. It will also flow when the bowl is tilted.

Stiff PeaksAt this stage, the foam maintains its glossy sheen and holds an upright peak when the whisk or beaters are lifted. it will not flow, or will just barely flow, when the bowl is tilted. At this point, the foam has reached its maximum volume

Egg Candling

Eggs are candled to determine the condition of the air cell, yolk, and white. Candling detects bloody whites, blood spots, or meat spots, and enables observation of germ development.