Egg basic

EGGSEGGS

COMPOSITIONCOMPOSITION:: A whole egg consists primarily of a yolk, a A whole egg consists primarily of a yolk, a

white, and a shell. In addition, it contains awhite, and a shell. In addition, it contains a membrane that lines the shell and forms membrane that lines the shell and forms

an air cell at the large end, and two whitean air cell at the large end, and two white strands called strands called chalazae that hold the yolk chalazae that hold the yolk

centeredcentered

EGGSEGGS 1. 1. YYolkolk - is high in both fat and protein, and it contains - is high in both fat and protein, and it contains

iron and several vitamins. Its color ranges from light to iron and several vitamins. Its color ranges from light to dark yellow, depending on the diet of the chicken.dark yellow, depending on the diet of the chicken.

2. 2. WWhitehite - is primarily albumin protein, which is clear - is primarily albumin protein, which is clear and soluble when raw but white and firm when and soluble when raw but white and firm when coagulated. The white also contains sulfur. coagulated. The white also contains sulfur.

The white has two parts: a thick portion that surrounds The white has two parts: a thick portion that surrounds the yolk, and a thinner, more liquid portion outside of the yolk, and a thinner, more liquid portion outside of this.this.

3. 3. Shell - Shell - is not the perfect package ,in spite of what you is not the perfect package ,in spite of what you may have heard. Not only is it fragile but it is also may have heard. Not only is it fragile but it is also porous, allowing odors and flavors to be absorbed by porous, allowing odors and flavors to be absorbed by the egg and allowing the egg to lose moisture even if the egg and allowing the egg to lose moisture even if unbroken.unbroken.

EGGSEGGS

EGGSEGGS

Egg Grades & Quality: USDAEgg Grades & Quality: USDA:: Grades eggs to designate quality.Grades eggs to designate quality.

Grades:Grades: Grade AA, Grade A, and Grade AA, Grade A, and Grade B Grade B

Size:Size: Determined by weight per Determined by weight per dozen; Jumbo, extra large, large, dozen; Jumbo, extra large, large, medium, small, and peewee.medium, small, and peewee.

EGGSEGGS Eggs are also graded by sizeEggs are also graded by size

GRADES & QUALITYGRADES & QUALITY

Grades and UseGrades and Use Grade AA Grade AA is the best to use for fried or poached is the best to use for fried or poached

egg. Lower grades spread out too much to egg. Lower grades spread out too much to produce a high-quality product.produce a high-quality product.

Grade A eggs or Grade AA Grade A eggs or Grade AA that have been held a that have been held a few days in the refrigerator, for hard-cooked few days in the refrigerator, for hard-cooked egg. Very fresh eggs are difficult to peel when egg. Very fresh eggs are difficult to peel when cooked in the shell.cooked in the shell.

Grade B Grade B eggs are suitable for use in baking. If eggs are suitable for use in baking. If you are certain they have developed no strong you are certain they have developed no strong flavors, they may be used for scrambled eggs, flavors, they may be used for scrambled eggs, where the firmness of the whole egg is less where the firmness of the whole egg is less important.important.

STORING OF EGGSSTORING OF EGGSMaintaining QualityMaintaining Quality Proper storage is essential for Proper storage is essential for

maintaining quality. Eggs keep for maintaining quality. Eggs keep for weeks if held at 36°F (2°C) but lose weeks if held at 36°F (2°C) but lose quality quickly if held at room quality quickly if held at room temperature. In fact, they can lose a full temperature. In fact, they can lose a full grade in one day at warm kitchen grade in one day at warm kitchen temperatures. temperatures.

Store eggs away from foods that might Store eggs away from foods that might pass on undesirable flavors or odors.pass on undesirable flavors or odors.

MARKET FORMSMARKET FORMS 1. 1. Fresh eggs or shell eggs Fresh eggs or shell eggs - These are most - These are most

often used for breakfast cookery.often used for breakfast cookery. 2. 2. Frozen eggs Frozen eggs - Whole eggs, Whites, Yolks, - Whole eggs, Whites, Yolks,

Whole eggs with extra yolks.Whole eggs with extra yolks. Frozen eggs are usually made from high-quality Frozen eggs are usually made from high-quality

fresh eggs and are excellent for use in fresh eggs and are excellent for use in scrambled eggs, omelets, French toast, and in scrambled eggs, omelets, French toast, and in baking. baking.

They are pasteurized and are usually purchased They are pasteurized and are usually purchased in 30-pound (13.6-kg) cans. These take at least in 30-pound (13.6-kg) cans. These take at least two days to thaw at refrigerator temperatures.two days to thaw at refrigerator temperatures.

MARKET FORMSMARKET FORMS

3. 3. Dried eggs Dried eggs - - Whole eggs, Yolks, Whole eggs, Yolks, Whites, Dried eggs are used primarily Whites, Dried eggs are used primarily for baking. They are not suggested for for baking. They are not suggested for use in breakfast cookery.use in breakfast cookery.

Unlike most dehydrated products, dried Unlike most dehydrated products, dried eggs are not shelf-stable and must be eggs are not shelf-stable and must be kept refrigerated or frozen, tightly kept refrigerated or frozen, tightly sealed.sealed.

HANDLING EGGSHANDLING EGGSHandling EggsHandling Eggs If fresh eggs are cracked and then If fresh eggs are cracked and then

prepared and served immediately, they prepared and served immediately, they should be cooked so that all parts of should be cooked so that all parts of the food are heated to a temperature of the food are heated to a temperature of 145°F (63°C) or above for 15 seconds.145°F (63°C) or above for 15 seconds.

Foods made with raw fresh eggs that Foods made with raw fresh eggs that are not cracked and then prepared and are not cracked and then prepared and served immediately should be cooked served immediately should be cooked to heat all parts to 155°F (68°C) or to heat all parts to 155°F (68°C) or above for 15 seconds. above for 15 seconds.

HANDLING EGGSHANDLING EGGS

Crack the egg in half, and Crack the egg in half, and allow the white to fall into a allow the white to fall into a bowl.bowl.

Transfer the egg yolk Transfer the egg yolk back and forth between back and forth between shells until all of the egg shells until all of the egg white has been collected white has been collected in the bowl.in the bowl.


Alternatively, eggs Alternatively, eggs may be separated may be separated by cracking the by cracking the eggs in half and eggs in half and allowing the yolk to allowing the yolk to remain cradled remain cradled within your fingers within your fingers as the white drops as the white drops into a bowl below.into a bowl below.

HANDLING EGGSHANDLING EGGS After separating the eggs, beat the egg whites

in a clean metal bowl and use them immediately.

Beat the egg whites slowly for Beat the egg whites slowly for about 30 seconds to about 30 seconds to introduce air into the Whites.introduce air into the Whites.

Using your wrist or elbow, beat more Using your wrist or elbow, beat more vigorously until the egg whites increase vigorously until the egg whites increase about four to five times in volume. At about four to five times in volume. At this point, the egg whites most likely this point, the egg whites most likely will be at the soft peak stage.will be at the soft peak stage.


Soft peaks are formed when Soft peaks are formed when the whisk is lifted and the the whisk is lifted and the peaks of the beaten egg peaks of the beaten egg whites barely hold their shape whites barely hold their shape and bend easily.and bend easily.

Stiff peaks are formed when the Stiff peaks are formed when the whisk is lifted and the peaks of the whisk is lifted and the peaks of the beaten egg whites hold their shape beaten egg whites hold their shape with just a slight bend. At this stage, with just a slight bend. At this stage, egg whites may increase by up to egg whites may increase by up to seven times their original volume.seven times their original volume.

HANDLING EGGSHANDLING EGGS Folding is the process of gently adding light,

airy ingredients such as egg whites to heavier ingredients by using a smooth, circular movement.

Mix about one fourth of theMix about one fourth of thefoam mixture into the heavierfoam mixture into the heaviermixture.mixture.

Put all the remaining foam mixture Put all the remaining foam mixture on top, and use a spatula to cut on top, and use a spatula to cut through the center of the mixture.through the center of the mixture.


Lift half of the heavy mixtureLift half of the heavy mixturefrom the center of the bowl over from the center of the bowl over the foam mixture, scraping along the foam mixture, scraping along the sides of the bowl while the sides of the bowl while folding.folding.

Continue until the foam mixtureContinue until the foam mixtureis completely combined.is completely combined.

HANDLING EGGSHANDLING EGGS Tempering is the process of equalizing the

temperatures of two liquids before combining them.

Slowly heat the egg yolks bySlowly heat the egg yolks bygradually adding a small amount ofgradually adding a small amount ofhot liquid to the egg yolks, stirringhot liquid to the egg yolks, stirringconstantly.constantly.

Continue adding hot liquid in a slow Continue adding hot liquid in a slow steady stream until the temperature steady stream until the temperature of the yolk mixture is close to the of the yolk mixture is close to the temperature of the hot liquid.temperature of the hot liquid.


Blend the yolk Blend the yolk mixture into themixture into thehot liquid, stirring hot liquid, stirring constantly.constantly.Do not allow the Do not allow the combined mixture to combined mixture to boil.boil.

GENERAL COOKING PRINCIPLESGENERAL COOKING PRINCIPLES The most important rule of egg cookery is The most important rule of egg cookery is

simple: Avoid high temperatures and long simple: Avoid high temperatures and long cooking times. do not overcook. This should cooking times. do not overcook. This should be a familiar rule by now.be a familiar rule by now.

Overcooking produces tough eggs, causes Overcooking produces tough eggs, causes discoloration, and affects flavor.discoloration, and affects flavor.

CoagulationCoagulation - - Eggs are largely protein, so the Eggs are largely protein, so the principle of coagulation is important to principle of coagulation is important to consider.consider.

GENERAL COOKING GENERAL COOKING PRINCIPLESPRINCIPLES

Eggs coagulate at the following Eggs coagulate at the following temperatures:temperatures:

Whole eggs, beaten about 156°F (69°C)Whole eggs, beaten about 156°F (69°C) Whites 140° to 149°F (60° to 65°C)Whites 140° to 149°F (60° to 65°C) Yolks 144° to 158°F (62° to 70°C)Yolks 144° to 158°F (62° to 70°C) Custard (whole eggs plus liquid) 175° Custard (whole eggs plus liquid) 175°

to 185°F (79° to 85°C)to 185°F (79° to 85°C)

COOKING EGGS COOKING EGGS SIMMERING IN THE SHELLSIMMERING IN THE SHELL

Method 1Method 1 1. Collect equipment and food 1. Collect equipment and food

items.items. 2. Bring eggs to room 2. Bring eggs to room

temperature by (a) removing temperature by (a) removing them from cooler 1 hour before them from cooler 1 hour before cooking, or (b) placing them in cooking, or (b) placing them in warm water for 5 minutes and warm water for 5 minutes and draining. Cold eggs are more draining. Cold eggs are more likely to crack when placed in likely to crack when placed in boiling water.boiling water.

3. Place eggs in boiling water and 3. Place eggs in boiling water and return the water to a simmer.return the water to a simmer.

COOKING EGGS COOKING EGGS

4. Simmer, do not boil, for the required 4. Simmer, do not boil, for the required time:time:

Soft-cooked 3 to 4 minutesSoft-cooked 3 to 4 minutes Medium-cooked 5 to 7 minutesMedium-cooked 5 to 7 minutes Hard-cooked 12 to 15 minutesHard-cooked 12 to 15 minutes Exact cooking time depends on Exact cooking time depends on

temperature of eggs, size of eggs, and temperature of eggs, size of eggs, and amount of water used.amount of water used.


5. Drain immediately and cool under cold 5. Drain immediately and cool under cold running water to stop the cooking. Cool just a running water to stop the cooking. Cool just a few seconds if eggs are to be served hot. Cool few seconds if eggs are to be served hot. Cool further if they are to be held for later use.further if they are to be held for later use.6. To peel, crack the shell and pull it away, 6. To peel, crack the shell and pull it away, starting at the large end (where the air sac is starting at the large end (where the air sac is located). For easier peeling, peel while still located). For easier peeling, peel while still warm,warm,and hold under running water to help loosen and hold under running water to help loosen shell. Very fresh eggs are hard to peel. Eggs for shell. Very fresh eggs are hard to peel. Eggs for cooking in the shell should be several days old.cooking in the shell should be several days old.

COOKING EGGS COOKING EGGS Method 2Method 2 1. Collect equipment and food items.1. Collect equipment and food items. 2. Place eggs in saucepan and cover with cold water.2. Place eggs in saucepan and cover with cold water. 3. Bring water to a boil.3. Bring water to a boil. 4. Reduce heat and simmer for the required time:4. Reduce heat and simmer for the required time: Soft-cooked 1 minuteSoft-cooked 1 minute Medium-cooked 3 to 5 minutesMedium-cooked 3 to 5 minutes Hard-cooked 9 to 10 minutesHard-cooked 9 to 10 minutes

MethoMethod 3d 3 for Hard-Cooked Eggs Only for Hard-Cooked Eggs Only Proceed as in Method 2, but remove pan from heat Proceed as in Method 2, but remove pan from heat

and cover as soon as it comes to a boil. Let stand off and cover as soon as it comes to a boil. Let stand off heat for 20 minutes.heat for 20 minutes.

COOKING EGGS COOKING EGGS POACHINGPOACHING Poached eggs cook with moist heat. The best poached Poached eggs cook with moist heat. The best poached

eggs are well-rounded and free of ragged edges, with a eggs are well-rounded and free of ragged edges, with a firm but tender white and a warm, runny yolk. Use very firm but tender white and a warm, runny yolk. Use very fresh, cold eggs to create perfectly poachedfresh, cold eggs to create perfectly poached

eggs. Adding about 2 tablespoons (30 milliliters) of eggs. Adding about 2 tablespoons (30 milliliters) of vinegar for every quart (liter) of cooking water causes vinegar for every quart (liter) of cooking water causes the protein to coagulate more quickly, which helps hold the protein to coagulate more quickly, which helps hold the egg white together.the egg white together.

Eggs can be poached in advance and held in ice water Eggs can be poached in advance and held in ice water under refrigeration for up to one day. Just before under refrigeration for up to one day. Just before serving, reheat the eggs to 165°F (74°C) in simmering serving, reheat the eggs to 165°F (74°C) in simmering water.water.


Standards of Quality for Poached Standards of Quality for Poached EggsEggs

1. Bright, shiny appearance.1. Bright, shiny appearance. 2. Compact, round shape, not spread or 2. Compact, round shape, not spread or

flattened.flattened. 3. Firm but tender whites; warm, liquid 3. Firm but tender whites; warm, liquid

yolks.yolks.

Procedure for PoachingProcedure for Poachingheat a pot with a few inches of water in it. Put a splash of vinegar in the water heat a pot with a few inches of water in it. Put a splash of vinegar in the water Once its boiling, turn the temperature down a bit so it doesn’t bubbleOnce its boiling, turn the temperature down a bit so it doesn’t bubble..

Make a whirlpool with your spoon, spatulaMake a whirlpool with your spoon, spatulaBreak an egg into a small dish

11 22

33 44

Procedure for PoachingProcedure for Poaching1 22

33 44

COOKING EGGS COOKING EGGS FRYING - Fried eggs are an especially FRYING - Fried eggs are an especially

popular breakfast preparation. They should popular breakfast preparation. They should always be cooked to order and served always be cooked to order and served immediately.immediately.

Sunny side upSunny side up Over easyOver easy Omelette – french, americanOmelette – french, american ScrambleScramble FrittataFrittata Shirred or bakedShirred or baked

FRYINGFRYING

SCRAMBLED EGGSSCRAMBLED EGGS

Scrambled Eggs, usually made Scrambled Eggs, usually made with whole eggs, scrambled eggs with whole eggs, scrambled eggs are fluffy and moist. Adding a are fluffy and moist. Adding a small amount of milk or cream small amount of milk or cream makes scrambled eggs puffier and makes scrambled eggs puffier and enriches the flavor.enriches the flavor.

PROCEDURE FOR SCRAMBLED PROCEDURE FOR SCRAMBLED EGGSEGGS

AMERICAN OMELLETEAMERICAN OMELLETE

FRENCH OMELLETTEFRENCH OMELLETTE

FRITTATA & FLAT OMELLETEFRITTATA & FLAT OMELLETE

Frittata is a flat omelet that Frittata is a flat omelet that originated in Italy. originated in Italy.

Flat omelets are made by Flat omelets are made by mixing beaten eggs with a mixing beaten eggs with a variety of ingredients, such variety of ingredients, such as vegetables, meats, or as vegetables, meats, or cheese, and cooking the cheese, and cooking the mixture over low heat without mixture over low heat without stirring. stirring.

To finish, it is either flipped To finish, it is either flipped over or run under the broiler over or run under the broiler or into the oven until the top or into the oven until the top is set.is set.

CUSTARDSCUSTARDS

CUSTARDS CUSTARDS is a liquid that is thickened or set by the is a liquid that is thickened or set by the coagulation of egg protein.coagulation of egg protein.

Baked or ShirredBaked or Shirred - - bake in individual ramekins or casserole bake in individual ramekins or casserole dishes. is often lined with ham, bread, or vegetables and the dishes. is often lined with ham, bread, or vegetables and the egg topped with cheese, cream, or herbs.egg topped with cheese, cream, or herbs.

Quiche - Quiche - is an open tart filled with a baked egg custard to is an open tart filled with a baked egg custard to which other fillings have been added. which other fillings have been added.

The filling may contain one or more types of cheese, along The filling may contain one or more types of cheese, along with complementary meat, seafood, and/or vegetables. Use with complementary meat, seafood, and/or vegetables. Use either puff pastry or pie dough for the quiche shell.either puff pastry or pie dough for the quiche shell.

As a quiche bakes, egg proteins in the custard coagulate, As a quiche bakes, egg proteins in the custard coagulate, causing the filling to thicken.causing the filling to thicken.

Overbaking causes the egg proteins to curdle, resulting in Overbaking causes the egg proteins to curdle, resulting in watery quiche.watery quiche.

SHIRRED OR BAKEDSHIRRED OR BAKEDTo prepare shirred eggs:1. Coat the ramekins with butter.2. Line the ramekins, if desired, with flavoring ingredients. A small amountof cream may be added, if desired.3. Crack one or more eggs into a cup, takingcare to avoid breaking the yolk. Slide the eggs into the ramekins.4. Sprinkle with salt and pepper.5. Place the ramekins in a bain marie. Bake at 350°F (175°C) for 10–15 minutes or until the eggs fully set.

SOUFFLÉSSOUFFLÉSSoufflés Soufflés are not normally are not normally

featured on breakfast menus. featured on breakfast menus. However, they are important However, they are important basic egg preparations with basic egg preparations with which you should be familiar.which you should be familiar.

Soufflé consists of three elements:Soufflé consists of three elements: 1. Base—usually a heavy 1. Base—usually a heavy

béchamel sauce.béchamel sauce. 2. Flavor ingredient—cheese, 2. Flavor ingredient—cheese,

vegetables, seafood, etc.vegetables, seafood, etc. 3. Egg whites, beaten3. Egg whites, beaten

The End!The End!

Disclaimer: I do not own the rights nor Disclaimer: I do not own the rights nor property of this powerpoint presentation. property of this powerpoint presentation. All rights reserved to the owner.All rights reserved to the owner.

Don't forget to follow me on twitter Don't forget to follow me on twitter @joviinthecity@joviinthecity

Thank You!Thank You!

Egg basic

Education

Transcript of Egg basic