The culinary functions of eggs November 20, 2014 Warm up: Last class your lab groups made a meringue. Describe three important principles to remember about making meringues. 2. What function of eggs do meringues represent? Objective: IWBAT describe six of the culinary functions of eggs.

Eggs

Eggs One of the most versatile and nutritious food sources Did you know…? Can’t remember if an egg is fresh or hard boiled? Just spin the egg. If it wobbles, it’s raw. If it spins easily, it’s hard boiled. A fresh egg will sink in water, a stale one will float. The color of the egg shell is not related to quality, nutrients, flavor, or cooking characteristics. China produces the most eggs, at about 160 billion per year. In the US, about 280 million hens produce more than 65 billion eggs per year. A hen can lay about 250 eggs per year.

Nutritional value of eggs Meat and beans group (Old Pyramid) Protein group (MyPlate) One egg equals one ounce of lean, cooked meat One of the best sources of complete protein Full of vitamins and minerals (14 essential) 70 calories! Yolk contains cholesterol and fat

Egg grades Egg grading is done by candling, moving eggs along rollers over bright lights to see if they meet standards Look for grade AA and A Grade B is used for manufacturing and foodservice

Egg size Range from jumbo to pee wee Size affects price but not quality

Storing eggs Buy eggs from refrigerated cases Not cracked – why? Store them in the refrigerator ASAP, out of the temperature danger zone Whole eggs can last in the refrigerator for up to five weeks If separated (eggs and whites), use up right away

Storing eggs

Egg Functions - emulsifiers An emulsion is a mixture that forms when you combine liquids that ordinarily don’t mix (like oil and water) Egg yolks are excellent emulsifying agents Ex: mayonnaise http://www.foodnetwork.com/videos/altons-mayonnaise-recipe/82410.html

Egg functions - foams Egg foams are used to add air to foods Ex: meringue Egg whites reach maximum volume when they are not cold Overbeaten egg whites break down into curds Underbeaten egg whites don’t hold air well Fat is the enemy for egg white foams or meringues

Egg foams, cont. http://www.foodnetwork.com/videos/how-to-make-meringue/85016.html Stages of egg foaming Foamy Soft peak Medium peak Stiff peak

Egg functions - thickeners Heat causes egg proteins to coagulate, or thicken Therefore eggs are used to thicken sauces, custards, and puddings http://www.foodnetwork.com/videos/trishas-banana-pudding-0223227.html

Egg functions – binding agents Eggs act as binding agents that hold together the ingredients in food http://www.foodnetwork.com/videos/the-contessas-meatloaf-recipe-0169142.html Meat loaf Meatballs Crabcakes

Egg functions - structure Eggs add structure to baked goods like muffins and cakes People watching their cholesterol and fat intake can substitute two egg whites for one whole egg Eggs also add color to the interior of baked goods like cake http://saramoulton.com/2012/09/eggs-what-do-eggs-do-in-baking/

Glazing/coating Egg wash – egg product plus water or dairy Makes baked goods look nice Adds color and sheen http://www.howcast.com/videos/262904-How-to-Make-an-Egg-Wash

Egg cookery Eggs coagulate when heated during cooking Temperature, time, and the addition of other ingredients affect coagulation Many ways to cook an egg Scramble Poach Fry Bake Hard-cooked Soft-cooked Microwaved (not in shell!!!) Meringues Custard

Egg cookery, cont. Frittatas http://www.foodnetwork.com/videos/hearty-frittata/224.html Omelets http://www.foodnetwork.com/videos/how-to-make-an-omel et/70418.html Souffles http://www.foodnetwork.com/videos/gianduja-souffle/45226.html

Summary/ Wrap-up 321 If time permits students can answer these as a written exit ticket to be turned in.