Transcript Eggs - Enumclaw

Eggs
Chapter 18
Terms to Know
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Candling
Emulsion
Coagulum
Omelet
Soufflé
Meringue
Weeping
Beading
Custard
Egg Nutrition
 Complete protein
 One egg = 1 oz. cooked meat
 Yolks are high in fat, fat soluble vitamins
and cholesterol.
 Egg whites and Egg Beaters are cholesterol
free
 Vitamins and minerals
 No difference between brown and white
eggs nutritionally
Egg Grades and Sizes
 Eggs are candled to look for…
– Shell condition
– Small air cells
– Firm egg yolks
– Thick and clear egg whites
Grade A and AA sold to consumers
– Most recipes formulated for medium or large
eggs
– One large egg weighs 2 oz.
Functions of Eggs
 Emulsifying agent – egg yolks create
emulsions so mixtures that do not normally
mix will stay combined (mayonnaise, coffee cakeemulsified milk and oil)
 3 Stages of Foam – beaten egg whites are
used to add air to foods (meringue cookies, crème
puffs)
– Factors affecting egg white foams
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Temperature of egg whites
Beating time
Fat inhibits foam formation
Acid stabilizes and adds whiteness (cream of tartar)
Sugar increases stability and increases beating time
 Thickening agent – heat causes eggs to
coagulate or thicken (Crème Brule)
 Structure – to baked goods like cakes and
cookies (banana bread lab, iced cupcakes, pumpkin
cookie lab, sugar cookie lab)
 Flavor and color (soft pretzels)
 Binding & Interfering agents –
– To bind or hold ingredients together (Potato
Crusted Quiche Lab)
– To interfere with ice crystal formation in frozen
desserts (soft serve ice cream )
 Nutrition or Protein Equivalent in a Meal – 2
eggs are equivalent to a full serving of meat
or 2 ounces of beef, pork, chicken, fish
(Baked Egg Lab, Quiche Lab, Poached Egg Lab, Deviled
Egg Lab or Hard Cooked Egg Lab, Scrambled Egg and
Egg Beater Lab)
 Coating – eggs help to adhere a breading
onto another food (Oatmeal Coated French Toast
with homemade syrup)
Cooking Principles
 Low to moderate temperatures so eggs
don’t shrink and get tough
 Correct cooking time – don’t overcook
 Additional ingredients affect coagulation
temperature
Cooking Methods
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Scrambling
Poaching
Frying
Baking
Cook in the shell
Microwaving
More egg methods
 Omelets-beaten eggs cooked w/out stirring and
folded in half
 Soufflés-add starch thickened sauce to stiffly
beaten egg whites. Desserts or main dish
 Custards – mix of eggs, milk, sugar and flavoring
– Syneresis – leakage of liquid from a gel
 Meringues – fluffy beaten egg whites and sugar
often served over soft pies
– Weeping – moisture forms between filling and meringue
– Beading – golden droplets on surface of meringue
Warning
 Raw eggs pose a risk of food borne illness
due to contamination
 If recipe calls for raw eggs use a
pasteurized egg product
 Store eggs in original carton in refrigerator.