1. Culinary FoundationsSession Nine: Eggs CHRM 1030 Culinary Foundations Eggs

2. Culinary FoundationsSession Nine: Eggs What are Eggs? The reproductive element of female birds The reproductive element of female birds Used around the world as a vital source of nutrients Used around the world as a vital source of nutrients Also an essential ingredient in cookery Also an essential ingredient in cookery

3. Culinary FoundationsSession Nine: Eggs

4. Culinary FoundationsSession Nine: Eggs Components of an Egg

5. Culinary FoundationsSession Nine: Eggs Composition Description

6. Culinary FoundationsSession Nine: Eggs Grading - USDA Grade AA Grade A Grade B small area moderate area wide area Ideal for any use, but are especially desirable for poaching, frying and cooking in shell. Good for scrambling, baking, and as an ingredient in other foods.

7. Culinary FoundationsSession Nine: Eggs Grading - Dating CARTON DATES CARTON DATES Egg cartons from USDA-inspected plants must display a Julian date- -the date the eggs were packed. Although not required, they may also carry an expiration date beyond which the eggs should not be sold. In USDA-inspected plants, this date cannot exceed 30 days after the pack date. It may be less through choice of the packer or quantity purchaser such as your local supermarket chain. Plants not under USDA inspection are governed by laws of their states. JULIAN DATES JULIAN DATES Starting with January 1 as number 1 and ending with December 31 as 365, these numbers represent the consecutive days of the year. This numbering system is sometimes used on egg cartons to denote the day the eggs are packed.

8. Culinary FoundationsSession Nine: Eggs Grading - Grades GRADING GRADING Classification determined by interior and exterior quality and designated by letters AA, A and B. In many egg packing plants, the USDA provides a grading service for shell eggs. Its official grade shield certifies that the eggs have been graded under federal supervision according to USDA standards and regulations. The grading service is not mandatory. Other eggs are packed under state regulations which must meet or exceed federal standards. In the grading process, eggs are examined for both interior and exterior quality and are sorted according to weight (size). Grade quality and size are not related to one another. In descending order of quality, grades are AA, A and B. There is no difference in nutritive value between the different grades.

9. Culinary FoundationsSession Nine: Eggs Size Jumbo Jumbo Extra large Extra large Large Large Medium Medium Small Small Peewee Peewee

10. Culinary FoundationsSession Nine: Eggs Storage Fresh shell eggs can be stored in their cartons in the refrigerator for 4 to 5 weeks beyond this date with insignificant quality loss Fresh shell eggs can be stored in their cartons in the refrigerator for 4 to 5 weeks beyond this date with insignificant quality loss

11. Culinary FoundationsSession Nine: Eggs Freshness Decreases rapidly at room temperature Decreases rapidly at room temperature Fresher=better and more uses Fresher=better and more uses

12. Culinary FoundationsSession Nine: Eggs Market Forms Fresh Fresh Whole eggs or shelly eggs Whole eggs or shelly eggs Frozen Eggs Frozen Eggs whole whole whites whites yolks yolks sugared yolks sugared yolks whole with extra yolks whole with extra yolks Dried eggs Dried eggs Whole Whole Whites Whites Yolks Yolks Pre cooked Pre cooked slice and go for salad bars. slice and go for salad bars. Eggs in a bag for banquet work-raw refrigerated and pasteurized. Eggs in a bag for banquet work-raw refrigerated and pasteurized.

13. Culinary FoundationsSession Nine: Eggs Egg Substitutes egg whites only and no yolk egg whites only and no yolk albumen from plant sources or soy, and a variety of protein based chemicals to imitate the egg albumen from plant sources or soy, and a variety of protein based chemicals to imitate the egg They are used for fat restricted diets and can be useful for this reason. They are used for fat restricted diets and can be useful for this reason.

14. Culinary FoundationsSession Nine: Eggs Egg Cookery Protein coagulates at approximately 140 F. Protein coagulates at approximately 140 F. Whole eggs-156 F Whole eggs-156 F Whites- 140 to149 F Whites- 140 to149 F Yolks- 144 -158 F Yolks- 144 -158 F Custard – 175 to 185 F Custard contains liquid such as milk that contains additional moisture and fats to cushion the temperatures Custard – 175 to 185 F Custard contains liquid such as milk that contains additional moisture and fats to cushion the temperatures

15. Culinary FoundationsSession Nine: Eggs Doneness Do not overcook eggs!! Do not overcook eggs!! Coagulation shrinks the protein Coagulation shrinks the protein If it shrinks too much, cellular breakdown and moisture loss occurs. If it shrinks too much, cellular breakdown and moisture loss occurs. The proteins get tough and in edible. The proteins get tough and in edible.

16. Culinary FoundationsSession Nine: Eggs Egg Cooking Guide Hormel website Hormel website Hormel website Hormel website

17. Culinary FoundationsSession Nine: Eggs Boiling, simmering, poaching pg.597-598 Never boil, simmer at 180 to 200 max. Never boil, simmer at 180 to 200 max. cold water start cold water start 3 to 4 minutes soft 3 to 4 minutes soft 12 to 15 minutes to hard cooked. 12 to 15 minutes to hard cooked. Hot water start Hot water start 1 to 2 minutes to soft 1 to 2 minutes to soft 10 to 11 minutes to hard 10 to 11 minutes to hard

18. Culinary FoundationsSession Nine: Eggs Fried Eggs pg. 596-597 Flat grill or griddle at 325 degrees, in small amount of clarified butter Flat grill or griddle at 325 degrees, in small amount of clarified butter Sunny side up, OE, OM, OH, basted, steamed. Sunny side up, OE, OM, OH, basted, steamed. NO BROWN!!!!!!!!! NO BROWN!!!!!!!!!

19. Culinary FoundationsSession Nine: Eggs Shirred Eggs pg 591 Oven baked at 350 till set, hot fat in casserole Oven baked at 350 till set, hot fat in casserole

20. Culinary FoundationsSession Nine: Eggs Scrambled Eggs pg 593 Salt the eggs after coagulation or eggs will be too relaxed and soft. Salt the eggs after coagulation or eggs will be too relaxed and soft. Do not overbeat Do not overbeat Add milk or cream to stablize the sulfer, keeping the eggs from turning green. Add milk or cream to stablize the sulfer, keeping the eggs from turning green. 8 oz. per quart of eggs or 1 to 2 tbls per egg. 8 oz. per quart of eggs or 1 to 2 tbls per egg. Shake and stir gently to set eggs uniformly. Shake and stir gently to set eggs uniformly.

21. Culinary FoundationsSession Nine: Eggs Omelets American Style- American Style- The ingredients are pre-cooked and to the eggs just before they set, this will bind the ingredients. The ingredients are pre-cooked and to the eggs just before they set, this will bind the ingredients. French Style- French Style- Similar to American but the eggs are cooked entirely without the filling, rolled onto the plate, split down the middle and the filling is added. Similar to American but the eggs are cooked entirely without the filling, rolled onto the plate, split down the middle and the filling is added. Frittata- Frittata- Open-faced omelets of Spanish-Italian origin. Open-faced omelets of Spanish-Italian origin.

22. Culinary FoundationsSession Nine: Eggs Soufflé & Custards Soufflé Soufflé Made with a custard base lightened with whipped egg whites and then baked. Soufflés are very unstable and collapse quickly after baking. Made with a custard base lightened with whipped egg whites and then baked. Soufflés are very unstable and collapse quickly after baking. Custard- Custard- Any liquid thickened by the coagulation og egg protiens. The consistency depends upon the ratio of egg to liquid. Any liquid thickened by the coagulation og egg protiens. The consistency depends upon the ratio of egg to liquid. Stirred Custard Stirred Custard Cooked on top of the stove, sets lightly enough to remain pourable when cooled. Cooked on top of the stove, sets lightly enough to remain pourable when cooled. Baked Custard Baked Custard Cooked in an oven sets firmly enough to hold and edge when cut. Cooked in an oven sets firmly enough to hold and edge when cut. 185 Degrees is coagulation time for custards. Solids incorporated should be precooked because they would interfere with the binding of the custard. 185 Degrees is coagulation time for custards. Solids incorporated should be precooked because they would interfere with the binding of the custard.

23. Culinary FoundationsSession Nine: Eggs General Formulas for custards 1 cup milk plus 2 eggs = light custard 1 cup milk plus 2 eggs = light custard 1 cup cream plus 4 yolks and 1 egg = rich custard 1 cup cream plus 4 yolks and 1 egg = rich custard Foams Foams Egg foams or meringues are generally used with sugar to produce a stiff mixture used to lighten cakes and other baked goods. Egg foams or meringues are generally used with sugar to produce a stiff mixture used to lighten cakes and other baked goods.

24. Culinary FoundationsSession Nine: Eggs What are the unique features of professional breakfast service? Quick Service Quick Service Several items cooked to order-ie. Eggs and egg dishes Several items cooked to order-ie. Eggs and egg dishes Hot beverage to stimulate-coffee or tea Hot beverage to stimulate-coffee or tea Starch items play a bigger roll than any other meal of the day-cereal products, both hot and cold. Starch items play a bigger roll than any other meal of the day-cereal products, both hot and cold.

25. Culinary FoundationsSession Nine: Eggs What is a Continental breakfast? Roll or Croissant or Danish or Bagel Roll or Croissant or Danish or Bagel Juice Juice Coffee or tea Coffee or tea

26. Culinary FoundationsSession Nine: Eggs Self Research Project Research the following egg dishes in the book and give a short (3-5 minute) discussion on each Research the following egg dishes in the book and give a short (3-5 minute) discussion on each Omelet Group Omelet Group Soufflé Group Soufflé Group Custard Group Custard Group

27. Culinary FoundationsSession Nine: Eggs Lab Briefing Each student will prepare 5 egg dishes for practical evaluation Each student will prepare 5 egg dishes for practical evaluation Hard boiled Hard boiled Poached Poached Over-easy Over-easy Scrambled Scrambled Shirred Shirred

28. Culinary FoundationsSession Nine: Eggs Lab Briefing In Addition, each group will research and prepare one of the following types of recipes: In Addition, each group will research and prepare one of the following types of recipes: Quiche Quiche Devilled eggs Devilled eggs Strawberry omelet soufflé Strawberry omelet soufflé Huevos rancheros Huevos rancheros French toast French toast Fritatta Fritatta

29. Culinary FoundationsSession Nine: Eggs Homework Nine Prepare for the final Prepare for the final No Homework No Homework No Egg Quiz No Egg Quiz Due TODAY: Due TODAY: Final Shopping Lists Final Shopping Lists