HRM 212B: CULINARY ARTS AND SCIENCE OUR LADY OF FATIMA UNIVERSITY HRM 212B: CULINARY ARTS AND SCIENCE Week 16 – Eggs COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

FOOD AND CULINARY OUR LADY OF FATIMA UNIVERSITY COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

EGGS OUR LADY OF FATIMA UNIVERSITY Eggs – poultry products that are eaten as food COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY Composition of Egg Shell – outer covering of egg, composed largely of calcium carbonate; may be white or brown depending on breed of chicken; color does not affect egg quality, flavor, cooking characteristics, nutritive value or shell thickness Yolk – yellow portion of egg; color vary with the feed of the hen but doesn’t indicate nutritive content; major source of egg vitamins, minerals and about half of the protein; germinal disc COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY Vitelline (yolk) membrane – clear seal which hold egg yolk Chalazae – twisted, cord-like strands of egg white; anchor yolk in center of egg; prominence indicate freshness Air cell – pocket of air formed at large end of egg; caused by contraction of the contents during cooling after laying; increases in size as egg ages Shell Membranes – Two membranes, inner and outer shell membranes, surround the albumen; provide protective barrier against bacterial penetration; air cells forms between these two membranes COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY 7. Thin Albumen (white) – nearest to the shell; spreads around thick white of high quality egg 8. Thick Albumen (white)- major source of egg riboflavin and protein; stands higher and spreads less than thin white in higher-grade eggs; thins and become indistinguishable from thin white in lower-grade eggs COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY Functions of Egg in Food Preparation Giving a foam structure to cakes and meringues Thickening custards and puddings Adding color to lemon meringue pie and eggnog Emulsifying agent for mayonnaise and hollandaise Leavening soufflés and popovers Binding ingredients in meatloaf and casseroles Coating foods prior to breading Glazing pastries and breads Clarifying liquid for soups castrated COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY Inspection and Grading Wholesomeness Unadulterated Truthfully labeled Eggs Failing Inspection – Restricted Eggs With cracked shells Broken membrane – leakers Have at least ¼ of their shell covered wit dirt on stain Have greenish egg whites or arc Fertilized, rotten, moldy or bloody - inedible COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY Grades and Uses 1. AA – has firm yolk and white that stand up high when broken onto flat surface and do not spread over a large area for frying and poaching 2. A – for frying and poaching B – has thinner whites and somewhat flattened yolks, for scramble or baking or as ingredients in other food products COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY SIZE MINIMUM WEIGHT Jumbo 70g Extra Large 63g Large 56g Medium 50g Small 42g Peewee 35g COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY Grading Methods Candling – a method of determining quality based on observing eggs against the light Haugh (how) units – the freshness of an egg can be detected by cracking it open onto a flat surface and looking at the height of its thick albumen Broiling seems to be contacti COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY Cooking Eggs: Dry Heat Preparation Fried Egg – an especially popular breakfast preparation a. Sunny side up – cook slowly without flipping until white is completely set and yolk is still soft and yellow b. Basted – do not flip; add a few drops of water to pan and cover so steam cooks the top; sometimes called “country-style” c. Over Easy – fry and flip over; cook just until the white is just set and yolk is still liquid COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY Cont. Fried Egg d. Over Medium – fry and flip; cook until the yolk is partially set e. Over hard – fry and flip; cook until yolk is completely cook 2. Scrambled Egg – are beaten while raw until well blended and may be seasoned with salt and pepper or other seasonings COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY Omelets – eggs are beaten, cooked and rolled into a cigar shape or folded into a flat half circle Four Basic Differences of French and American Omelet French omelet are never allowed to brown, while American omelet may have some color French omelets never have texture lines, while an American omelet may have a few Folding a French omelet occurs in 3’s (left over center) or complete rolling (like a rug) while American omelets are simply folded in half The center of French omelets is “soft’ while American omelet centers are fully cooked COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

OUR LADY OF FATIMA UNIVERSITY Cont. Cooking Egg – Dry Heat… Shirred Egg – whole eggs that are baked and served in individual dishes; the egg is cracked, gently place into a cup from which it can be rolled into a container coated with butter or margarine and then baked in an oven at 35F (177C) until cooked to order Meringue – an egg-white foam used in dessert dishes as a pie topping, a cake layer or as frosting COLLEGE OF HOSPITALITY AND INSTITUTIONAL MANAGEMENT

6. Souffle – a modified omelet A Standard entrée consist of Three Element a. Base – usually a heavy béchamel sauce b. Flavor ingredients – cheese, vegetables, seafood, etc. c. Egg whites, beaten

Cooking Egg – Moist Heat Preparation Hard or Soft Boiled Eggs: 2 Methods a. Hot Start – the water is heated to boiling and then the eggs are completely immersed in the boiling water Soft – 3 to 4 minutes Medium – 5 to 7 minutes Hard – 12 to 15 minutes

b. Cold Start – eggs are placed in a saucepan with enough cold water to cover them by at least an inch then the water is brought to a boil, immediately lowered to a simmer Soft – 1 minute Medium - 3 to 5 mins. Hard – 10 mins. 2. Poached eggs – are cracked and simmered in enough water. Fresh USDA Grade AA eggs are best to use for poaching because the whites are firmer and less likely to spread out in the water. Poached eggs are cooked for 3- 5 minutes.

Custards – mixtures of milk and /or cream, sweeteners (sugar, honey), flavorings (vanilla, nutmeg, etc.) and eggs or egg yolks Two Basic Kinds of Custards a. Stirred Custards – is stirred as it cooks and remain pourable when cooked b. Baked Custards – not stirred and which sets firm

Two Basic Classifications of Custard a. Sweet custards – are served as desserts in the form of pudding or as fillings for éclairs and pies b. Savory Custard – used for dishes such as quiches. Quiche (keesh-a custard baked in pastry shell)

Eggs Around the World Quail Eggs – are the smallest eggs Balut or Duck Egg – are popular in the Philippines; it is slightly larger than chicken eggs Century Egg – popular in China, are chicken, duck or goose eggs preserved in quicklime, ashes and salt for a hundred days Ostrich Egg – largest egg