1. Chapter 18: EGGS Food and Fitness Mrs. Karen Swope Columbian High School Food and Fitness Mrs. Karen Swope Columbian High School

2. Nutritional Value of Eggs Part of the meat/beans group of MyPyramid 1 egg = 1 oz. equivalent of protein Best source of complete protein Good source of other vitamins / minerals Yolks are high in cholesterol. Whites are cholesterol free. Part of the meat/beans group of MyPyramid 1 egg = 1 oz. equivalent of protein Best source of complete protein Good source of other vitamins / minerals Yolks are high in cholesterol. Whites are cholesterol free.

3. Egg Grades Eggs are graded by a system called CANDLING. Eggs move along rollers over bright lights. Lights illuminate the egg structure. Eggs with defects are then removed. Grades: AA, A, and B Eggs are graded by a system called CANDLING. Eggs move along rollers over bright lights. Lights illuminate the egg structure. Eggs with defects are then removed. Grades: AA, A, and B

4. CANDLING

5. Candling: Fertilized Egg

6. Egg Grades cont. AA: highest quality egg, clean unbroken shells, small air cells, whites are thick and clear. Yolks stand high above the white. Most often used in restaurants. A: similar to above except the air cell is slightly larger, whites aren’t as thick. B: not found in food stores, used in processed foods. AA: highest quality egg, clean unbroken shells, small air cells, whites are thick and clear. Yolks stand high above the white. Most often used in restaurants. A: similar to above except the air cell is slightly larger, whites aren’t as thick. B: not found in food stores, used in processed foods.

7. Egg Size Egg size is based on a medium weight per dozen. Extra large, large, and medium are most common. Recipes are formulated using large eggs. Size has no relation to quality; size does affect price. Breed of chicken determines shell color; has no effect on flavor or nutritional value. Egg size is based on a medium weight per dozen. Extra large, large, and medium are most common. Recipes are formulated using large eggs. Size has no relation to quality; size does affect price. Breed of chicken determines shell color; has no effect on flavor or nutritional value.

8. Egg Size

9. Storing Eggs Buy only clean, uncracked eggs. Store in the coldest area of frig, in carton, for up to 4-5 weeks. Store leftover yolks covered with cold water in tightly sealed container; use within 1-2 days. Store leftover whites in tightly sealed container use within 4 days. Buy only clean, uncracked eggs. Store in the coldest area of frig, in carton, for up to 4-5 weeks. Store leftover yolks covered with cold water in tightly sealed container; use within 1-2 days. Store leftover whites in tightly sealed container use within 4 days.

10. The Role of Eggs as Ingredients: Emulsifiers Emulsion: a mixture that forms when you combine liquids that usually don’t mix. (oil and water) To keep the 2 liquids from separating you need an emulsifying agent: EGG Yolk. Egg yolk surrounds oil droplets, keeps them suspended in water-based liquids. Example: Mayonnaise Emulsion: a mixture that forms when you combine liquids that usually don’t mix. (oil and water) To keep the 2 liquids from separating you need an emulsifying agent: EGG Yolk. Egg yolk surrounds oil droplets, keeps them suspended in water-based liquids. Example: Mayonnaise

11. Eggs as Ingredients: FOAM Egg foams are made by beating air into egg whites. They add air to foods, give structure to foods like angel food and sponge cakes, souffles and puffy omelets. Beating changes the peptide bonds in the protein; denatures the protein. Egg foams are made by beating air into egg whites. They add air to foods, give structure to foods like angel food and sponge cakes, souffles and puffy omelets. Beating changes the peptide bonds in the protein; denatures the protein.

12. Souffle

13. Puffy Omelet

14. Egg Foams cont. Egg whites at room temp. will beat to a greater volume. Fats/oils stop egg whites from foaming Sugar increases beating time but increases the stability of the egg white foam. Acid (cream of tartar) increases whiteness and stability of egg white foam. Egg whites at room temp. will beat to a greater volume. Fats/oils stop egg whites from foaming Sugar increases beating time but increases the stability of the egg white foam. Acid (cream of tartar) increases whiteness and stability of egg white foam.

15. Stages of Egg White Foams Foamy: fairly transparent, lots of bubbles. Soft peak: white, shiny, foam stands in peaks that bend over. Stiff peak: white, shiny, peaks stand straight. Foamy: fairly transparent, lots of bubbles. Soft peak: white, shiny, foam stands in peaks that bend over. Stiff peak: white, shiny, peaks stand straight.

16. Eggs as Ingredients: Thickening Agent Heat causes egg protein to coagulate.(thicken) Gives foods like sauces and puddings a smooth, thicker texture. Heat causes egg protein to coagulate.(thicken) Gives foods like sauces and puddings a smooth, thicker texture.

17. Binding and Interfering agent Eggs hold ingredients together as in meatballs, meatloaf, and bind crumb coatings to foods like breaded shrimp, fish, chicken. Eggs inhibit large ice crystal formation in ice cream. (interferes with ice formation) Eggs hold ingredients together as in meatballs, meatloaf, and bind crumb coatings to foods like breaded shrimp, fish, chicken. Eggs inhibit large ice crystal formation in ice cream. (interferes with ice formation)

18. Eggs add Structure Eggs add structure to baked goods such as muffins, cakes. Heat coagulates the egg protein creating a framework around air cells as the baked goods rise. Eggs add structure to baked goods such as muffins, cakes. Heat coagulates the egg protein creating a framework around air cells as the baked goods rise.

19. Egg Substitutes Are made largely from egg whites, are cholesterol and fat free. Egg substitutes are pasteurized and may be used in place of raw eggs in recipes that will not be cooked. (eggnog) Are made largely from egg whites, are cholesterol and fat free. Egg substitutes are pasteurized and may be used in place of raw eggs in recipes that will not be cooked. (eggnog)

20. Principles of Cooking Eggs Coagulum; soft, smooth mass of cooked egg. Use low to moderate temperatures, careful timing when cooking eggs. Over cooking can cause eggs to be tough or to shrink. Egg whites will coagulate at a lower temp. than yolks. Diluting the egg protein requires a higher coagulation temperature. Salt and acid lowers the coagulation temp. Coagulum; soft, smooth mass of cooked egg. Use low to moderate temperatures, careful timing when cooking eggs. Over cooking can cause eggs to be tough or to shrink. Egg whites will coagulate at a lower temp. than yolks. Diluting the egg protein requires a higher coagulation temperature. Salt and acid lowers the coagulation temp.

21. Methods of Cooking Eggs Scrambled Poaching: cooking out of shell in water Frying Baking Omelets Souffles Custards- syneresis is the leakage of liquid from the baked custard. Scrambled Poaching: cooking out of shell in water Frying Baking Omelets Souffles Custards- syneresis is the leakage of liquid from the baked custard.

22. Methods cont. IN SHELL: soft cooked, boil in water 4- 5 minutes. Hard cooked, boil in water 15-17 minutes. Cool rapidly to prevent grayish ring from forming around yolk. A harmless reaction occurs between the iron in the yolk and the hydrogen sulfide in the white when egg is over cooked.

23. Methods cont. MERINGUES: fluffy egg white and sugar mixture. Soft meringues top pies and Baked Alaska; have a lower sugar content. Hard meringues have a higher sugar content, are used for meringue shells and meringue cookies. Weeping: layer of moisture between the meringue and the pie filling. Beading: golden droplets on the surface of meringue. MERINGUES: fluffy egg white and sugar mixture. Soft meringues top pies and Baked Alaska; have a lower sugar content. Hard meringues have a higher sugar content, are used for meringue shells and meringue cookies. Weeping: layer of moisture between the meringue and the pie filling. Beading: golden droplets on the surface of meringue.

24. Baked Alaska

25. Beading

26. Summary Eggs are nutritious, inexpensive, and versatile. Common egg grades are AA and A and range in size from extra large, large, medium. Eggs are perishable and require careful handling and storage. Eggs serve many functions in recipes. There are many methods for cooking eggs. Eggs are nutritious, inexpensive, and versatile. Common egg grades are AA and A and range in size from extra large, large, medium. Eggs are perishable and require careful handling and storage. Eggs serve many functions in recipes. There are many methods for cooking eggs.

27. Credits http://lancaster.unl.edu/4h/Embry ology/candling.shtml