1. Eggs

2. Eggs One of the most versatile & nutritious food sources
One of the best sources of complete proteins
Contain many vitamins & minerals
Egg yolks are high in cholesterol

3. Egg Grades 4 factors determine grades:
Condition of shell
Size of air cell
Clearness & thickness of egg white
Condition of yolk
Graded by candling (bright lights used to see eggs’ structure)
3 grades
AA, A & B

4. Egg Grades Grade AA Clean, unbroken shell Small air cell
When broken, has thick, clear white that covers little area
Yolk is thick & stands above the white
Best quality you can buy

5. Egg Grades Grade A Clean, unbroken shell Slightly larger air cell
When broken, white covers wider area but still fairly thick
Yolk is firm & high

6. Egg Grades
Grade B
Shell is unbroken but can be clean or slightly stained
Air cell is larger & may be bubbly
When broken, white is thin
Yolk is also thin
Rarely seen in food stores

7. Size & Color Eggs are also graded by size.
Sizes are (By minimum net weight per dozen):
Jumbo 30 ounces
Extra large 27 ounces
Large 24 ounces
Medium 21 ounces
Small 18 ounces
Peewee 15 ounces
Most recipes are formulated to use large eggs
Color is determined by breed of chicken
Shell color does not affect quality, flavor, or nutritional value of the eggs
Can be white-shelled or brown-shelled

8. Forms of Eggs Fresh Frozen Dried Substitutes
Most often used
Frozen
Made from high quality eggs.
They are pasteurized & can be used for scrambling, omelets, baking
Dried
Used primarily for baking
Substitutes
Made from real egg whites
Cholesterol-free, fat-free, & lower in calories
All need to be kept in refrigerator or freezer

9. Storing Eggs Make sure eggs are clean & uncracked
Store fresh or dried in refrigerator
Fresh eggs can be store in refrigerator for 4-5 weeks
Store eggs yolks in refrigerator, tightly covered. Use within 1-2 days.
Store whites in refrigerator, tightly covered. Use within 4 days.

10. Eggs as Ingredients Emulsifier
Emulsion-mixture that forms by combining liquids that usually do not mix
2 types:
Temporary-when agitated, emulsion forms but when at rest, emulsion breaks
Permanent- keeps emulsion suspended

11. Eggs as Ingredients Foams Gives lightness to cakes, soufflés, omelets
Also makes hard & soft meringues
Blended by folding- quickly but gently blending using whisks or rubber spatulas

12. Eggs as Ingredients Foams cont. Stages Foamy Soft peak Stiff peak
Fairly transparent
Bubbly & will flow
Soft peak
White & shiny
When beaters are lifted, peak will bend at tips
Stiff peak
When beaters are lifted, peak will stand straight

13. Eggs as Ingredients Foams cont. Principles to remember:
Fat inhibits foaming
Make sure no egg yolk gets in with egg whites
Mild acid help foaming
Can use cream of tartar or lemon juice
Do not overbeat
Will look dry
Sugar makes foams more stable
Add after foam has reached full volume

14. Eggs as Ingredients Thickeners
Since eggs are largely proteins, coagulation causes thickening
Can be only thickener or used with another thickener
Be cautious not to over cook
Can become tough & rubbery or curdle

15. Eggs as Ingredients Binding & Interfering agents
Hold foods together, such as meatloaf
Keep foods creamy such as ice creams

16. Eggs as Ingredients Structure, Flavor, Color
Gives structure to baked goods
Also gives color and flavor to foods