Chapter 18 Eggs

Terms to Know Candling Emulsion Coagulum Omelet Soufflé Meringue Weeping Beading Custard

Objectives List factors affecting the selection of eggs Consider nutritional value, grade, and size when selecting eggs Describe the principals and methods for cooking eggs Demonstrate food science principles of cooking eggs while preparing eggs by various methods Cook eggs correctly for breakfast menus and use eggs as ingredients in other foods Evaluate eggs cooked for breakfast menus along with other foods that contain eggs as ingredients

Eggs One of the most versatile and nutritious food sources Prepare them in many ways Easy to digest

Selecting and Storing Eggs Eggs prices vary according to grade and size Large eggs are the size most shoppers buy

Nutritional Value of Eggs Meat and beans groups of the Food Guide Pyramid 1 eggs = 1 oz of lean, cooked meat 5 – 7 oz per day Complete protein Vitamins and minerals Egg yolks = high in cholesterol

Egg Grades Grading is done by a system called candling The eggs move along rollers over bright lights The lights illuminate the eggs’ structure Eggs are removed if they don’t meet the standards

Egg Grades, cont. U.S. Grade AA and U.S. Grade A Grade B Clean unbroken shells and small air cells Egg whites are thick and clear Yolks are firm and stand high above the whites Grade B Rarely see these in food stores Used in other food products

Egg Size Eggs are sized on the basis of a medium weight per dozen Extra large, large, and medium eggs are the most common sizes sold No relation to quality Affects price Most recipes are formulated to use medium or large eggs

Storing Eggs Buy eggs from only from refrigerated cases Clean and uncracked Cracked = harmful bacteria Store in refrigerator for 4 – 5 weeks Leftover yolks = cover them with cold water and refrigerate in a tightly covered container Use within 1 or 2 days Leftover egg whites = refrigerator in a tightly covered container Use within 4 days

Anatomy of an Egg

Eggs as Ingredients Eggs function as emulsifiers, foaming agents, thickeners, binding agents, and interfering agents. They also add structure, nutrients, flavor, and color to foods.

Emulsifiers Emulsion A mixture that forms when you combine liquids that ordinarily do not mix To keep the two liquids from separating, you need an emulsifying agent Egg yolk The yolk surrounds the oil droplets in an emulsion It keep the droplets suspended in the water-based liquid so the two liquids will not separate

Foams Used to add air to foods When you beat aid into egg whites, many air cells form A thin film of egg white protein surrounds each cell As beating continues, the cells become smaller and more numerous The protein film also becomes thinner

Factors Affecting Egg Foams Temperature Eggs separate most easily when they are cold Egg white each maximum volume at room temperature Beating Time Too little = underbeaten egg whites Lose volume quickly and do not hold their shape Too much = overbeaten egg whites Lose volume quickly and have little elasticity and will break down into curds

Factors Affecting Egg Foams, cont. Acid Makes egg white foams more stable Adds whiteness (cream of tartar) Sugar Increases the stability of egg white foam Increases beating time

Stages of Egg Foams Foamy Stiff peak Soft peak Bubbles and foam on the surface Soft peak Form peaks that bend at the tips when you lift the beater Stiff peak Form peaks that stand up straight when you lift the beater If you beat egg whites past the stiff peak stage, you have overbeaten them

Using Egg Foams To make soft and hard meringues Give structure to angel food and sponge cakes, soufflés, and puffy omelets Quickly but gently blend other ingredients into egg white foams = folding Wire whisks and rubber spatulas Cut down into the mixture, across the bottom, up the opposite side, and across the top

Thickeners Heat causes egg proteins to coagulate (thicken) Quickly fold a small amount of the hot mixture into the beaten eggs Then, you can add the warmed eggs to the rest of the hot mixture Warming the eggs slightly keeps them from coagulating into lumps

Binding and Interfering Agents Binding - hold together the ingredients in foods Meat loaf and croquettes Interfering agents Eggs slow down the formation of large ice crystals

Structure Eggs add structure to baked products 2 egg whites + 1 tsp. of oil and decrease liquid in the recipe by 1 1/3 tbs. = 1 whole egg

Nutrition, Flavor, and Color Contribute important nutrients to food products Add flavor and color Give an appealing color to the interior of baked goods like cakes

Using Raw Eggs Whole eggs = pasteurized egg product Been treated using the same heating process used to kill harmful bacteria in milk Separated eggs = cook the egg whites

Egg Substitutes Pasteurized Made from real egg whites Cholesterol-free, fat-free, and lower in calories Cost over three times as much Versatile

Food Science Principles of Cooking Eggs Eggs coagulate when heated during cooking Egg whites coagulate at a slightly lower temperature than egg yolk Use low to moderate temperatures for cooking eggs Cooking egg proteins too long can cause then to lose moisture and shrink Other ingredients changes the coagulation temperature of eggs Extra ingredients dilute the proteins found in eggs

Methods of Cooking Eggs Low to moderate temperatures and accurate cooking times are important Safely cooked eggs have completely set whites and thickened yolks

Scrambling Eggs Break egg into custard cup Slightly beat egg yolks and whites with a fork Pour beaten eggs into a greased skillet at medium- low heat Gently draw a spatula across the bottom, towards the center until eggs are firm. Coagulate Clumps of a protein food

Poaching Eggs Break egg into custard cup In a deep skillet, fill half full with water and bring to a simmer; med –low heat Slip egg into the skillet uncovered and cook until done 3-5 minutes, then covered for 1 minute Egg should have a white film over the yolk Remove with slotted spoon

Basted Eggs Break egg into custard cup 2nd custard cup measure 2Tbs. Water Add egg to greased skillet; cook until whites are firm Add water, cover and cook 3-4 minutes or white film covers yolk

Baking Eggs (shirred eggs) Grease custard cup Crack egg into custard cup Place on a cookie sheet; containing warm water Bake 325 degrees for 5-10 minutes or until firm.

Hard Cooked – Soft Cooked Eggs Keep egg in shell Place in small saucepan Fill with water just until the egg is submerged Bring to boil Once water is boiling turn off heat, cover and time for…. Hard-Cooked: Covered,15 minutes Soft–Cooked: Covered, 3-5 minutes Once timer goes off place in a bowl of ice cold water. Peel.

Over-Easy & Sunny Side Up Eggs Break into custard cup Grease small skillet Pour egg into the center of the skillet Cook until egg whites are firm Then ---- Sunny Side Up: DO NOT FLIP Cook until yolk is desired thickness. Over-Easy Turn over once Cook for 1 minute

Omlets Beaten egg mixtures that are cooked without stirring and served folded in half Beat together the eggs, liquid, and seasonings and pour into nonstick heated skillet Lift the cooked edges to allow the uncooked egg to run underneath

Microwaving Eggs Remove eggs from the shell, puncture yolks, microwave until almost done, and allow eggs to stand

Soufflés Fluffy baked preparations made with a starch- thickened sauce that is folded into stiffly beaten egg whites Add beaten egg yolks to a basic white sauce – fold

Meringues A fluffy, white mixture of beaten egg whites and sugar Soft Egg whites, cream of tartar, sugar, and flavoring Weeping – the layer of moisture that sometimes forms between a meringue and a pie filling Beading – appears as golden droplets on the surface of meringue Hard Contain a higher proportion of sugar, and you beat them to the stiff peak stage

Custards A mixture of milk, eggs, sugar, and a flavoring that is cooked until thickened Soft Dessert sauce Baked Bread pudding