1. Eggs Food for Today Chapter 35 Essential Question: What is the best way to select, store, and prepare eggs, and what scientific principles relate to egg cookery?

2. An egg has several parts: The hard shell is ____________ and lined with membranes. A pocket of ________, also known as the air cell, lies between these membranes at the wide, round end. As an egg ages, this air cell gets _______________. Albumen is the thick fluid commonly known as egg _________. Albumen gets thinner as an egg ___________. The round __________ portion of an egg is the yolk. The two, thick, twisted strands of albumen that _____________ the yolk in the center of an egg are called the chalazae.

3. Eggs are an excellent source of protein and Vitamin ______. Eggs also contain: Vitamin A Other B vitamins Vitamin D _________ Calcium Phosphorus Other trace minerals Eggs have only about ______ calories each. The yolk of an egg contains _______ vitamins and minerals than the white. Egg yolks also contain ______ and cholesterol. Brown or white eggs? The ________ of hen determines the shell color. B12 Iron 80 more fat breed

4. When buying eggs, open the ___________ to inspect them. The eggs should be _________ and whole, without cracks. Eggs are sold according to grade and size standards set by the __________. Grades The USDA grade shield on a package means the eggs have been federally inspected for ___________________. The grade is determined by the inner and outer ___________ of the egg at the time of packaging. Size Eggs are classified into sizes by the minimum __________ for a dozen. The sizes most commonly sold are medium, large, extra large, and ________. As a general rule, recipes assume that _________ eggs will be used. The three egg grades are AA, A, and B. All have the ________ nutritive value; however, appearances differ after _______________. AA and A have a thicker white, suitable when _____________ is important. Grade B eggs can be used in _________ goods, when appearance does not matter. carton clean USDA weight jumbo wholesomeness quality same cooking appearance baked large

5. Since eggs are highly perishable, take them home right away after shopping and ________________ them immediately. ________ wash eggs before storing them. Washing eggs at home removes the protective coating that prevents _____________ from getting inside the shell. Refrigerate eggs in the ___________ carton rather than the egg tray in the refrigerator door. Each time you open the door, the temperature ________, so eggs stored on the door may lose _________________. In addition, since egg shells are porous, they pick up _________ from other foods if stored uncovered. Raw eggs stay fresh in the refrigerator for up to _____ weeks. Refrigerate _____________ cooked eggs and egg mixtures immediately and use them within _____ days. Use hard-cooked eggs in the shell within a ________. Refrigerate leftover raw yolks (covered with water) for _____ days and whites for ____ days in a tightly covered container. A red spot in the egg means that one or more small blood vessels in the yolk ruptured, but the egg is safe to use. If an egg has an unpleasant odor when opened, it is _____________, so discard it. store Don’t bacteria spoiled original drops quality aromas 4 leftover 3 week 2 4

6. Freezing Eggs To freeze raw egg whites, place each white in a separate compartment of an _______ ________ tray. After freezing, put the cubes in a tightly sealed freezer container and store them in the _____________. Don’t freeze ___________ egg whites since they get tough and rubbery. Raw egg yolks need special treatment for freezing to keep them from getting thick and hard to mix after thawing. For every 4 yolks, beat in 1/8 teaspoon ______. If you plan to use the yolks for a dessert, beat in 1 ½ teaspoons of __________ instead. Mark your container well, and then freeze it.

7. Egg substitutes, which are available frozen and in refrigerated liquid form, are an alternative to whole eggs. You can use egg substitutes much the same as whole eggs. Most are made by combining egg _________ with such ingredients as vegetable ______, tofu, nonfat dried milk powder, and chemical additives including emulsifiers, stabilizers, antioxidants, and artificial colors. Since they contain no egg yolks, egg substitutes contain no cholesterol or _______ and are lower in ______________. Egg substitutes contain less __________ and phosphorus than whole eggs, however, and they may lack some _____ vitamins. whites oils fatcalories protein B

8. Coagulation The proteins in eggs are shaped like ________. When heated, the coils unwind and join loosely with other proteins. The new structures form ________ that hold water. When this happens, the egg coagulates, or becomes firm, changing from a liquid to a semisolid or solid state. High ______ and overcooking cause the protein structure to tighten and push the water out. As a result, the protein becomes ________ and watery. Emulsifiers Eggs are excellent emulsifiers, meaning they ______ together two liquids that normally won’t stay __________, such as water and oil. In yolk protein, one end of an amino acid ________ with water, but the other end bonds with _____. This gives egg yolk the power to hold together _____ ingredients. coils pockets heat tough hold mixed bonds oil two

9. Foams Egg whites have _________ protein molecules. As the whites are beaten, _____ enters the mixture. Beating breaks down the protein, which then supplies a structure that gives the foam its __________. Continued beating thickens the foam. An egg white foam adds _________ and lightness to such baked products as angel food cake and soufflés. A soufflé is made by folding __________ beaten egg whites into a sauce or pureed food. It is baked in a deep casserole until it puffs up. large air strength volume stiffly

10. Separating Eggs Sometimes recipes call for only part of an egg. Yolks are used in custards, sauces, mayonnaise, and ___________. Because beaten egg whites are _______, they add lightness to many baked items. To separate an egg, carefully _______ it into an egg separator. This small device allows the __________ to flow through, while leaving the yolk in the separator. https://www.youtube.com/watch?v=iAp8pEa WB1Y

11. Beating Egg Whites 1.Make sure no trace of _____ is in the white. Even a drop of the yolk’s _____ can keep a foam from reaching full volume. 2.Be sure beaters and ________ are clean and free of fat. Use only glass or _________ bowls. 3.It is helpful to allow egg whites to stand at _______ temperature for up to ______ minutes before beating. This helps the foam reach full volume. 4.You can also add one or more substances to egg whites before or during beating to aid foam ____________. ● An acidic ingredient, such as cream of _________ may be added before beating. Some recipes call for vinegar or lemon juice, which adds ___________. ● _________ may be used along with cream of tartar for stabilization. Add it near the _____ of the beating process. ● _______ decreases foam stability, so add it to other ingredients rather than the whites.

12. Beating Egg Whites (continued) As you beat egg whites, their texture and ________ change from thick, colorless, and transparent, to fluffy, ________, and opaque. Whites can be beaten to form ________ or _________ peaks. When you lift the beaters from the mixture and the whites gently bend over like _______, these are soft peaks. Stiff peaks stand up _____________ when the beaters are lifted from the mixture. Stop beating egg whites as soon as they reach the stage called for in the recipe. _____________ turns a foam dry, hard, and lumpy, making it fall apart. When you fold beaten egg whites into another mixture, do so ___________. Stirring and beating cause loss of ______ and volume. 1.Place the beaten whites on ____ of the mixture. 2.Cut down through the whites with a rubber spatula to the bottom of the bow. 3.Drag some of the bottom mixture up the side, folding it lightly into the whites in the middle. 4.Turn the bowl and repeat just until the whites are incorporated.

14. Eggs should be cooked until the whites are ______. Egg whites cook ________ than yolks. Yolks should be thickened, not ___________. Egg dishes should be cooked to _____◦F in the center. Never eat ______ or undercooked eggs and foods that contain them. Some eggs have been found to carry Salmonella bacteria. faster firm runny raw 160

15. Eggs Cooked in the Shell To make hard-cooked eggs: 1.Place a single layer of eggs in a saucepan. 2.Add water to a level at least 1 inch above the eggs. 3.Cover the pan and bring the water to a boil. 4.Turn off the heat as soon as the boiling begins, and remove the pan from the heating element to prevent further boiling. 5.Let the eggs stand, covered, in the hot water. Allow 12 minutes for medium size eggs, 15 minutes for large, and 18 minutes for extra large. 6.When the eggs are done, immediately pour off the hot water and run cold water over them or place them in ice water to stop the cooking process and cool them. 7.Refrigerate them in their shells until needed.

16. Eggs Cooked in the Shell Eggs sometimes crack as they cook because the _____ inside the egg expands as it heats. Cooking eggs in more than one _________ can also cause cracks when the eggs bump together. To peel a hard-cooked egg, gently ____ the egg all over to crack the shell. Then _______ the egg lightly between your hands to loosen the shell. Peel the shell away, starting at the _______ end where the air cell is located. air layer tap roll wide

17. Have you ever seen a hard-cooked egg yolk that has a gray-green surface? The color is a reaction between sulfur in the white and iron in the yolk. Cook eggs no longer than necessary to prevent this color change.

18. Poached Eggs Poaching eggs means to cook them in ___________ water. To poach eggs: 1. Put water, milk, or broth in a saucepan to a depth of about _____ to _____ inches. 2.Heat to ___________ and then reduce to a gentle simmer. 3.Break one egg at a time into a small _______. 4.Hold the dish ________ to the surface of the liquid and slip in the egg. 5.Cook until the _________ is completely set, about 3 to 5 minutes. The yolk should be thickened. 6.Remove cooked eggs, one at a time, with a slotted spoon and drain for a few seconds. simmering 23 boiling bowl close white

19. Fried Eggs Eggs can be fried in oil, margarine, or _______ or in a nonstick skillet coated with vegetable oil cooking spray. Heat a small amount of fat in a skillet over medium-high heat until hot enough to ________ a drop of water. Break the egg into a small bowl then slip it into the heated skillet. Cook until whites completely set and yolks thicken. To cook the tops, baste them with the hot fat, turn the egg over carefully, or cover the skillet with a lid for the last minute or two of cooking. butter sizzle

20. Scrambled Eggs To make fluffy scrambled eggs: 1.Beat eggs together with water or ______ in a bowl. Use 1 tablespoon of liquid for each egg. 2.Heat a small amount of ______ on low in a skillet, or use vegetable cooking spray. 3.Pour the egg mixture into the heated skillet. 4.Let it stand for ____ to ____ seconds. 5.As the mixture starts to ___________, draw an inverted turner gently through the eggs. 6.Continue this process until the eggs are thickened and no visible __________ remains. Don’t stir the eggs constantly. This beats out the air and moisture to produce small, tough curds. milk fat 3060 thicken liquid

21. Baked Eggs Baked eggs, also known as shirred eggs, are easy to prepare: 1.Break the eggs into a small bowl. 2.Slip them into a greased, shallow baking dish or large _____________ cup. 3.Preheat the oven to _____◦F 4.Bake the eggs until the whites are completely set and the yolks thicken, about ____ to ____ minutes. custard 325 12 18 Baked Eggs in Hash Brown Cups Mexican Baked Eggs

22. Basic Omelet Unlike scrambled eggs, the eggs in an omelet are not __________. An omelet holds the egg mixture together to form a large, thick ___________, which is filled and then folded over before serving. A basic omelet, also called a French omelet, is made as follows: 1.Mix 2 eggs, 2 T. water, and a dash each of salt and pepper with a fork or whisk until just ____________. 2.Heat 1 T. of butter or oil in an omelet pan or a skillet over ________ heat until hot enough to sizzle a drop of water. Pour in the egg mixture all at once. Allow it to flow to the _______ of the pan, but don’t stir. The edge should begin to set right away. 3.With a turner, lift just a little around the firming edge so the uncooked portions flow beneath to the pan surface. Tilt the pan as needed. Be careful not to break the mixture that has already begun to set. Continue until the top is thickened and no visible liquid egg remains. 4.Spread filling over _______ of the omelet. 5.Using the turner, fold the omelet in half or nearly so. 6.Slide the omelet onto a plate and serve. stirred pancake blended medium edge half

23. A frittata is like an omelet, but the ingredients are stirred into the egg mixture, which is _____ folded over. not

24. Puffy Omelet You can also _____ an omelet in the oven: 1.Separate the eggs and beat the whites and yolks separately. 2.______ the stiffly beaten whites into the yolks. 3.Pour the mixture into a skillet with an ovenproof handle. 4.Cook the mixture on _____ of the range, without disturbing, until it is puffed and lightly browned on the bottom, about ____ minutes. 5.Then bake in a preheated oven at 350◦ for 10 to 12 minutes or until a knife inserted in the center comes out clean. 6.You can serve the omelet _______ or open-face. bake Fold top 5 folded

25. ________ microwave eggs that are still in the shell. Heat and steam build up inside an egg, causing it to __________. Start with the __________ time suggested and check them frequently. The yolk must be _________before cooking to break the membrane and allow heat and steam to escape. Remove eggs from the microwave while still moist and ________. Standing time completes the cooking. Microwaving Eggs NEVER explode minimum pierced soft See Next Slide

26. Never microwave eggs that are still in the shell. Heat and steam build up inside an egg, causing it to explode.

27. Custards ● A custard is a thickened blend of milk, eggs, and _________. ● Custards are soft or baked. Soft Custard Soft custard, also known as stirred custard, is creamy and ____________. Soft custard is made by beating together eggs, sugar, and ______, if desired, then stirring in nonfat or low- fat milk. The amount of each ingredient determines the custard’s thickness. To make a soft custard: 1. Cook the mixture over _____ heat, stirring constantly, until just thick enough to coat a metal spoon with a thin film. 2. Remove from the heat to prevent _____________. If soft custard is overcooked, it curdles. If undercooked, it is thin and watery. 3. Cool quickly by setting the pan in a bowl of _______ water. 4. Stir for a few minutes, and then stir in vanilla.

28. Baked Custard Baked custard, which has a firm, delicate texture, is cooked in the __________. An example of a baked custard is ______________. Quiche Quiche is a ______ with custard filling, containing such foods as chopped vegetables, cheese, and chopped, cooked meat. To make baked custard: 1. Beat ingredients as you do for soft custard. 2. Instead of stirring the mixture over the stove, pour it into lightly greased custard cups or a casserole dish. 3. Set the cups or dish in a large baking _____. 4. Add hot _______ to the pan up to ½ inch below the top of the custard. If soft custard is overcooked, it curdles. If undercooked, it is thin and watery. 5. Bake the custard until a knife inserted near the center comes out _________.

29. Meringues To make meringue, beat the whites along with cream of __________ until the mixture is foamy. Then, ____________ beat in sugar, one tablespoon at a time. Continue beating until the sugar dissolves. Soft Meringue Use 2 T. of sugar to _____ egg white. Beat the egg whites and sugar only until _____ peaks form. Spread soft meringue over hot, ___________ pie filling. On a pie, the meringue should touch the _________ all around the edge. Otherwise, the meringue may ________ during baking. When liquid accumulates between the meringue and the pie filling, the meringue is said to _______. This occurs because the meringue was spread on a cool filling. Beading, brown droplets on the surface of the meringue, may occur if the meringue is _____________.

30. Hard Meringue Use 4 T. of sugar to _____ egg white. Beat the egg whites and sugar until _____ peaks form. The characteristic crispness of a hard meringue is achieved by baking at a _____ temperature for a _____ time. This allows the water to evaporate slowly, leaving the meringue light and crisp. To shape meringue cookies, you can either drop the meringue onto a lightly _________ or lined baking sheet with a spoon or pipe it from a _________ bag. Soft Meringue Hard Meringue Weeping Meringue

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