Get Crackin’: Eggs! Anatomy Nutrition Science Functions Safety

The Shell’s Game Defends against bacteria Can be brown or white provides calcium & minerals to the growing embryo. small pores (holes) in the shell – allow the transfer of gases into and out of the egg – Oxygen in CO2 Out

Albumin: Egg white Function: – cushion the yolk and embryo –stop the entry of bacteria into the yolk and embryo area made of water, high quality protein and some minerals No Fat

Yolk primary food source for the growing embryo  source of vitamins and minerals, protein and essential fatty acids  1/3 of the egg's weight (without shell)  yolk colour ranges from light yellow to deep orange, -depends on the hen's food 70-80% Fat

Air Cell  forms at the wide end of the egg as it cools after being laid  the fresher the egg the smaller the air cell

Cell Membrane  two membranes on the inside of the shell  one membrane sticks to the shell  one membrane surrounds the white (albumen)  the second line of defense against bacteria  Made of thin layers of protein fibers

Yolk Membrane surrounds and holds the yolk fresher the egg the stronger the membrane

Chalaza a pair of spiral bands anchor the yolk in the center of albumin (white) the fresher the egg the more prominent the chalazas unnoticeable when the egg is cooked

Whole Egg Nutrition excellent source of high quality protein. Complete Protein: –contains all nine essential amino acids Egg used as a standard to measure the protein quality of other foods One egg = 71 calories.

Science and Cooking Eggs are made up of: –Protein – fat –water Proteins are coils

Heat and Eggs Heat + Protein = breakdown of coils Protein uncoils and becomes tangled –Bonds with other protein strands Coagulation: Proteins forms a Tangled web (Cooked Egg)

Coagulation and Eggs Coagulation begins at 140 F – egg proteins begin to form web and begin to scramble – good when you want scrambled eggs – bad when you’re using eggs to thicken a sauce or custard

Functions of Eggs in Cooking Main Ingredient Thickening Agent Leavening Agent Emulsifying Agent Binding Agent Coating Agent

Main Ingredient How prepared: Usually done on stove, sometimes in oven Examples: Omelets, Scrambled Eggs, Poached Eggs

Thickening Agent: Ice Cream, Crème Brulee, Flan (Custards) Eggs are heated in liquid Coagulation of eggs cause liquid mixture to thicken or set –Must be cooked gently or Else Scrambled Eggs

Foods that use eggs to thicken their liquid Flan Crème Brulee Pumpkin Pie Pudding Custard Ice cream

Eggs Function as Leavening Agent How? High Protein traps steam and creates rise Did you know? Eggs whites can be whipped up to 8 times their original volume Examples: Soufflés Angel Food Cake Popovers German Pancakes

Eggs function as Emulsifying Agent Emulsify Helps to combine 2 liquids that normally will not combine and stay combined –Example: Vinegar & Oil –Lemon Juice & Oil Examples Mayonnaise salad dressing hollandaise sauce

Note about emulsifications Emulsions must be blended slowly or emulsion will “break” –Break: Fats separate from non-fats Emulsified Hollandaise Broken Hollandaise

Eggs Act as Binding Agent What this means: Helps a mixture stick (BIND) together Examples Meatballs Meatloaf Ricotta cheese in lasagna

EGGS as Coating Agent What? Food is dipped in egg and other coating stick to it –Breadcrumbs –Panko –Cornflakes Examples Chicken fingers Fish sticks Tonkatsu (Japanese breaded pork chop)

Safety and Sanitation Eggs can carry Salmonella Most dangerous part of egg is the outer egg shell Toss –cracked or broken eggs Pregnant women, elderly, children, etc should not eat –Eggs sunny side up –Hollandaise sauce Undercooked= less than 160F

Where you might be undercooked/ raw eggs Caesar Salad Sunny side up eggs Hollandaise Sauce (for Eggs Benedict) Home made mayonnaise Lemon Meringue Pie COOKIE DOUGH!

How to avoid safety problems Buy Pasteurized Eggs Coddle your eggs –Dip eggs in boiling water –submerge for 20 seconds –rinse in cold water to stop cooking