1. 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.

2. Eggs

3. 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.

4. 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

5. 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

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

7. 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

8. Storing eggs

9. 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

10. 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

11. Egg foams, cont.
Stages of egg foaming
Foamy
Soft peak
Medium peak
Stiff peak

12. Egg functions - thickeners
Heat causes egg proteins to coagulate, or thicken
Therefore eggs are used to thicken sauces, custards, and puddings

13. Egg functions – binding agents
Eggs act as binding agents that hold together the ingredients in food
Meat loaf
Meatballs
Crabcakes

14. 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

15. Glazing/coating Egg wash – egg product plus water or dairy
Makes baked goods look nice
Adds color and sheen

16. 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

17. Egg cookery, cont. Frittatas
Omelets
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Souffles

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