Post on 16-Jul-2015
EGGS
KUMARS RECIPE FILE
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©NSK NOTES
EGGS
Hens eggs are most popular, eggs of turkey, guinea
fowls, ducks and geese are also used.
The egg remains a favorite break fast food.
KUMARS RECIPE FILE ©NSK NOTES
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MARKET FORMS
• Whole eggs
• Yolks
• Whites
• Whole eggs
• Whites
• Yolks
• Whole eggs with extra yolks
Fresh eggs / shell eggs
Frozen eggs
Dried eggs
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COMPOSITION OF EGG
A good egg should weigh 55 to 60 gms.
It should have 80% moisture.
12% of clear shell.
30% of yolk.
58% of thin and thick white.
KUMARS RECIPE FILE ©NSK NOTES
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COMPOSITION OF EGG
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©NSK NOTES
COMPOSITION
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YOLK
It is high in both fat and protein, and it
contains iron and several vitamins.
Its color ranges from light to dark yellow
depending upon the diet of the chicken.
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EGG WHITE
Primarily albumin protein which is clear and
soluble when raw but white and firm when
coagulated.
The white also contains sulfur.
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THE SHELL
It is not a perfect package in spite of what
you may have heard, not only is it fragile but
it is also porous, allowing odors and flavors
to be absorbed by the egg and allowing the
egg to loose moisture even if unbroken.
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SELECTION FACTORS
Eggs should be clear and well shaped.
When broken it should have high proportion of thick white than thin white.
The yolks should be firm and evenly colored.
It should not have any blood stains.
Egg shell should be clean, well shaped and slightly rough.
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QUALITY POINTS FOR BUYING GOOD EGGS
If the egg is kept the thick white gradually
changes into thin white and water passes
from the white into the yolk.
The yolk looses strength and begins to
flatten, water evaporates from the egg and is
replaced by air and as water is heavier than
air fresh eggs are heavier than stale ones.
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It is possible to determine the freshness of
an egg by placing it in a 10 percent solution
of salt ( 60 gms of salt to ½ lit of water).
A 2 day old egg will float near the bottom of
the solution with its broad end up wards.
As the egg ages it becomes lighter and floats
closer to the surface of solution.
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A first quality egg
A poor quality egg
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USES
as a leavening agent.
as a binding in egg croquettes.
to improve flavor and color as in rich cakes.
to add to the nutritive value ( provides
proteins, vitamins like A and D.
to decorate and garnish dish.
to enrich the mixture as in rich cakes.
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As a thickening, as in custards and salad dressing.
For emulsification, as in mayonnaise sauce.
For coating, as in fried foods.
As the first semi solid food taken by the infants.
As a nourishing and easily digestible food for the invalids.
As a quick cooking and nourishing food for breakfast or main meal.
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STORAGE Should be stored at a temperature of 0
to 5°c.
Stored pointed end downwards.
Stored away from strong smelling foods.
Should be stored away from raw contaminants such as raw meat.
Should not be washed before storing as it would remove the natural protective coating.
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When egg is heated at higher temperature or
for a longer period the iron from the yolk and
the sulphur from the white forms a dark
green ring around the yolk.
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SULFUR
The familiar green ring is often seen in hard
cooked eggs is caused by cooking at high
temperature or cooking too long.
The same green color appears in the scrambled
eggs that are over cooked or held too long in
steam table.
This ring results when the sulfur in white and
iron in the yolk react to form iron sulphide a
compound that has green, strong odor and
flavor.
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BOILING EGGS Put enough water in a pan to cover the eggs and
bring it to boil, lower the egg into the water with a metal spoon.
Cook gently for 3 to 4 minutes for a lightly cooked egg, 4 to 5 minutes for a soft boil egg and 10 to 12 minutes for a hard boiled egg.
Put the hard boiled egg into cold water and allow it to cool to prevent the formation of dark rings round the yolk.
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EGGS COAGULATES AT THE FOLLOWING
TEMPERATURE
• About 156°F / 65°CWhole beaten eggs
• 140 to 149°F / 60 to 65 °CWhites
• 144 to 158°F / 60 to 70 °CYolks
• 175 to 185 °F / 79 to 85 °CCustards
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COOKING METHODS FOR EGG
Simmering
Poaching
Frying Sunny side up
BastedOver easy
Over mediumOver hard / well done
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