Transcript Functions of Eggs power point

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An “emulsion” is a mixture that
forms when liquids are combined
that do not normally mix.
For example, take oil and vinegar
salad dressing.
The vinegar and seasonings sink
to the bottom and the oil floats to
the top. BUT add an egg yolk in
the correct manner and the two
will combine to form a permanent
emulsion.
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Mayonnaise - ingredients include egg yolk,
vinegar, lemon juice, oil, and seasonings. The
lemon juice & vinegar typically separate from the
oil, but add eggs (the EMULSIFIER) and they
permanently combine.
Hollandaise Sauce (in Eggs Benedict) – the
ingredients are very similar to mayonnaise with the
exception of butter for the oil, and no vinegar. The
egg yolks slowly cook while being whipped,
preventing separation of the sauce.
By vigorously beating
egg whites and you
add air to create an
egg foam. This egg
foam acts as a
leavening agent to
help the product rise,
and the protein in the
egg white helps it
hold its structure.
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Angel Food Cake- the main ingredient is egg
whites (12 of them) which are beaten with cream of
tartar to stabilize the foam, and later sugar. Flour
is folded in to the egg foam and baked. The
proteins coagulate to hold the structure, but the air
is also suspended in the foam to assist in the rising
of the product.
Meringue – very similar to angel food cake,
however there is no flour, just egg white, cream of
tartar (or other acid) and sugar. This is baked for
either a soft meringue as in pie topping or a stiff
meringue shell as in pavlovas.
Heat causes egg proteins to coagulate.
Because of this they act as good thickeners.
Examples:
Hollandaise sauce, custards, lemon curd.
** Stirring constantly is
to prevent lumps.
necessary
Eggs act as a binding agent that hold
ingredients together.
An example of this is meatloaf. The egg
protein coagulates during the cooking and
keeps the meat, bread crumbs, and onions
together in a loaf.
Ingredients
The when the egg in this recipe
 1 1/2 pounds ground beef
cooks, its proteins bind with the
 1 egg
onion, bread crumbs, and meat
 1 onion, chopped
and helps to form the loaf.
 1 cup milk
 1 cup dried bread crumbs
 salt and pepper to taste
 2 tablespoons brown sugar
 2 tablespoons prepared mustard
 1/3 cup ketchup
Directions
 Preheat oven to 350 degrees F (175 degrees C).
 In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs.
Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf
pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
 In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix
well and pour over the meatloaf.
 Bake at 350 degrees F (175 degrees C) for 1 hour.
New York style ice cream includes eggs in the
recipe. Eggs act as an interfering agent in
frozen desserts by preventing the formation
of large ice crystals and keep ice cream
creamy.
The coagulation of the egg protein helps hold
the structure in baked products such as
muffins, creampuffs, and cakes.
Eggs are high in protein,
cholesterol, and certain
vitamins and minerals.
They can stand alone as a main
dish in things like omelets or
soufflés.
They also provide protein to
desserts such as custards.
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Eggs add important flavor to dishes,
especially egg-rich ones like custard & cream
puff shells.
The fat in eggs add a “richness” to baked
goods making them flavorful and tender.
The orange yolks give a yellow color to yellow
cakes, vanilla pudding, and many other light
colored foods that include eggs.
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Eggs are an important ingredient in a variety of recipes.
They act as an emulsifier to combine oils with other liquid
ingredients they would not normally combine with.
Whipping them adds air and structure to our light, fluffy
cakes.
Cooking the yolks with milk thickens our puddings, custards
and other creamy desserts.
Adding eggs to our ice cream interferes with ice crystal
formation to improve the texture.
The proteins in eggs bind with other ingredients to hold the
structure of a recipe together.
They add flavor, color, tenderness, and richness to a huge
variety of things we eat every day.
And finally, eggs are nutritious and provide and inexpensive
source of protein, fat, vitamins, and minerals.