1. Eggs!
Chapter 16

2. Draw and label the parts of the egg in your notes.
Air Cell
Shell
Membrane
Yolk
White
Chalazae

3. Nutritional Value One of the best sources of complete proteins
Many vitamins and minerals
Yolks are high in cholesterol
Egg whites are cholesterol free

4. Egg Grades For retail sell they must be graded.
4 factors determine grade
Condition of the shell
Size of air cell
Clearness and thickness of white
Condition of yolk

5. Egg Grades
Graded for quality by a system called candling. (looking for the 4 factors)
Eggs move along rollers over bright lights.
Lights illuminate the eggs’ structure.
Skilled people can then look at the eggs carefully and remove any that do not meet standards.
Called candling because candles were used originally - no electricity.

6. Egg Grades 2 main grades available in supermarkets
Look for grades listed on egg cartons
Grade AA
Clean, unbroken shell with small air cell, when egg is broken yolk stands tall, white is thick, clear and covers a small area.
Grade A
Clean, unbroken shell with slightly larger air cell, when broken white covers a larger area.

7. Egg Size and Color
Eggs are sized on the basis of a medium weight per dozen.
Extra large, large and medium eggs are the most common sizes sold.
Most recipes use medium or large eggs
Extra large cost the most, medium the least.
Size has no relation to quality
Breed of chicken determines egg color.
Shell color does not affect quality, flavor or nutritional value.

8. Storing Eggs Buy eggs only from refrigerated cases if at a store!
Check to make sure no eggs are dirty or broken before buying.
Cracked eggs may contain dangerous bacteria.
Eggs should go immediately in the refrigerator
Store fresh eggs may remain in the refrigerator for 4-5 weeks.

9. Storing Eggs Some recipes call only for egg yolks or egg whites
To store leftover yolks cover them with cold water and refrigerate in a tightly covered container
To store egg whites, refrigerate them in a tightly covered container.
Use yolks within one or two days
Use whites within four days.

10. Eggs as Ingredients! : Emulsifiers
An emulsion is the mixture that forms when you combine liquids that ordinarily do not mix. (oil, vinegar, water and water based liquids)
Temporary
Shake them and ingredients combine, leave alone and they separate (Italian Dressing)
Permanent
Will not separate because an emulsifying agent has been added – most commonly egg yolks (Mayonnaise)

11. Eggs as Ingredients! : Foams
Used to add air to foods (Angel food cake)
Factors that affect foams
Temperature, beating time, fat, acid and sugar.
Temperature
Eggs separate best when cold
Egg whites reach max. volume when at room temperature.
Beating time
Under beating causes them to fall after a short time because they won’t hold their shape.
Over beating makes the foam break down into curds.

12. Eggs as Ingredients!: Foams
Fat
Inhibit the formation of foam.
Very important to not have ANY yolk in bowl (yolks contain fat …cholesterol specifically)
Clean beaters – dirty beaters may have fat on them (think butter from cookies)
Acid
Makes foams more stable (cream of tartar)
Sugar
Increases stability and beating time also.

13. Eggs as Ingredients!: Foams
3 stages: Foamy, soft peak, hard peak
Foamy
Transparent, bubbles and foam on surface, will run out of bowl if you try to pour it.
Soft Peak
White and shiny, when you lift the beater foam stands in peaks that bend at the tips
Hard Peak
White and shiny, when you lift the beater foam stands in strait peaks.

14. Eggs as Ingredients!: Thickeners
Heat causes egg proteins to coagulate (thicken)
When adding eggs to a hot mixture to thicken you need to first add a small amount of the hot to the beaten eggs, stir then add warmed egg mixture to the hot.
This keeps eggs from curdling or cooking into lumps.

15. Eggs as Ingredients!: Binding and Interfering Agents, Structure
Hold things together like and meatloaf.
Interfering
Inhibit the formation of ice crystals in frozen foods like custard and ice cream.
Structure
Add structure to baked products like cookies and cake

16. Food Science Principles
Eggs coagulate when heated during cooking.
Egg white coagulates at a slightly lower temperature than the yolk. –below boiling for both.
Use low to moderate temps for cooking so eggs do not dry out or get tough.

17. Methods of Cooking
Safely cooked eggs have completely set whites and thickened yolks.
Yolks do not need to be hard but should not be runny.
Dishes with eggs like breakfast casseroles, quiches, soufflés should reach 160
When cooking eggs in a skillet pre-heat the skillet and any fat you may be using.

18. Homework
On a piece of notebook paper simplify the directions in the book for each of the following:
Due tomorrow (pg 308-9)
Microwaving eggs
Omelets
Soufflés
Meringues
Custards