Eggs

Foods I Objective 2.05

EggsStructure Shell

Function: to protect the vulnerable inside

Hen’s breed determines color of shell

Yolk Round yellow portion Function: non fertilized

portion of egg White

Also known as albumen Less cholesterol and

lower in fat

EggsWeight for dozen Jumbo= 30 oz Extra large= 27 oz Large= 24 oz

Size Eggs are classified

into sizes by the minimum weight for a dozen

Generally sold in medium, large, extra large, and jumbo

Most recipes require large eggs

Eggs

Candling Process used to

grade eggs Done by hand at one

time—now use automated mass scanners

Eggs

Eggs with blood spots Can you eat them?

Yes. Just remove the spot with a spoon.

Eggs and NutritionNutritional Contribution Considered a nutrient

dense food Lots of nutrients in

proportion to their calories

Approx. 80 calories each Excellent source of

protein, vitamins, and minerals

Yolk vs. whites Both contain protein

Yolk Contains more vitamins

and minerals than the white

Ex: Vitamin A One of the few foods that

contain Vitamin D naturally

Contain large amounts of fat and cholesterol

Eggs

StorageHighly perishable

Take home right away and store immediately Can be stored in a refrigerator for up to 4 weeks Salmonella is generally found in raw eggs

Handle gently to prevent crackingDiscard any dirty, cracked, or leaking eggs

Egg substitute Made by combining egg

whites with such ingredients as veggie oil, tofu, nonfat dry milk powder, and chemical additives

Available in liquid or frozen form

Have no cholesterol or fat More expensive than

whole eggs

Eggs

Preparation Principles Emulsifier

To hold together two liquids that normally wouldn’t stay mixed—water and oil

Mayonnaise

Eggs

Preparation Principles Egg Separation

Use an egg separator to separate egg yolk from egg white

Interesting Ways to Seperate an Egg

Eggs

Preparation Principles Tempering

Adding a small amount of hot mixture to the eggs then adding back to the mixture so the eggs won’t lump or curdle

Eggs in pudding Tempering Eggs

EggsPreparation Principles Binder and Thickener

Allows eggs to bind to meatloaf, thicken custards and puddings

EggsPreparation Principle Foam (meringue)

Occurs when room temperature egg whites are beaten

Happens due to egg whites having air entering the mixture

• Use cream of tartar to stabilize the egg whites

• Yolks can keep a meringue from forming

Adds volume and lightness to baked products

Meringue cookies

Eggs

Methods of Cooking General rule for

cooking eggs Cook with a low

temperature….slowly!

Eggs

Methods of Cooking Frying

Can be fried in oil, margarine, butter

Different methods of frying—over easy, sunny side up, over medium, etc.

Other variations include—chicken in a basket,

EggsMethods of Cooking Poached

Cooks eggs in simmering water

Poaching Eggs Adds no fat Usually served on toast,

English muffins May have a flavorful

sauce on top—cheese sauce

Good Eats--Eggs Benedict

Eggs

Methods of Cooking Scrambled

Beat egg with 1 tbsp per egg of water or milk for lighter, fluffy eggs

Don’t over stir eggs—will break down moisture and cause tough, small curds

Good Eats--Scrambled Eggs

Eggs

Methods of Cooking Baked

Also known as shirred eggs

Usually cooked in a custard or shallow baking dish

Baked in the oven at 325°F for 12-18 minutes

Can also be cooked in nests of cooked veggies, cooked grains, hollowed-out rolls

EggsMethods of Cooking Hard cooked/ soft cooked

Place eggs in pan Add water to 1 inch above

the eggs Cover and bring to a boil Turn heat off as soon as

boiling begins Remove from heat and let

stand 12-15 minutes Cool eggs in cool water

Makes it easier to peel later If left out for display (Easter

Eggs), make sure they are refrigerated within 2 hours.

Eggs

Methods of Cooking Microwaving

Stir eggs periodically throughout the cooking process

Do not cook in their shell.