Transcript Eggs - Chef Nick Boland

Eggs
Composition of Eggs
Composition of Eggs

Yolk- high in protein and fat, iron, vitamins
 White- albumin protein, clear and soluble
when raw, firm when coagulated
 Shell- fragile and porous, allowing odors
and flavors to be absorbed
 Chalazae- two white strands that hold the
yolk centered
Grades and Qualities

AA- firm yolk and white that stands up high
when broken, yolk is well centered, air sack
is small
 As eggs age, they looses density, the egg
loses moisture through the shell
Maintaining Quality

Eggs keep for weeks at 36 degrees
 May loose a grade a day if not held at
proper temperatures
 Store eggs away from other foods that
might pass on undesirable odors
Grades and uses

Grade AA is best used for fried or poached.
 For hard boiled eggs, use A
– Very fresh eggs are hard to peel

Grade B, suitable for baking or scrambled
Sizes of Eggs

Minimum weight per dozen
– Jumbo- 30 oz
– XL- 27 oz
– Large- 24 oz
– Medium- 21 oz
– Small- 18 oz
– Peewee- 15 oz
Market forms

Fresh or shell eggs
 Frozen
–
–
–
–

Whole
Yolks
Whites
Whole with extra yolks
Dried (baking)
– Whole, yolks, whites
Cooking Eggs

Avoid high temperatures and long cooking
times
 Coagulation
– Whole eggs- 156
– Whites- 140
– Yolks- 160
Green Eggs?

This occurs when sulfur in the whites reacts
with iron in the yolks.
 Caused by cooking too long, too high of a
temperature, or holding too long.
Foams

Beaten egg whites are used to give lightness
and rising powers to souffles, puffy omelets,
cakes, etc.
 Note- Fat inhibits foaming
– When separating eggs, make sure not to get any
yolk in your whites
Foaming

Mild acid- aids foaming, lemon juice or
cream of tartar
 Egg whites foam better at room temperature
 Do no overbeat (dry and curdled)
 Sugar helps stabilize
– Will take longer to whip
Cooking

Simmering in the shell
– “hard boiled”

How to cook an Egg
– 1. Start in cold salted water
– 2. Bring to a boil, reduce to simmer
– 3. Cook for 9-10 minutes
– 4. Shock in ice to stop cooking
Equinox

It can be done, by
the way, but the
trick takes lots of
patience, eggs of
just the right shape,
a pinch of salt if all
else fails... and,
frankly, it doesn't
matter what day of
the year you attempt
it.