Eggs - Catercare
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Transcript of Eggs - Catercare
How do you cook eggs at home?
What are all the ways that eggs can be cooked?
Where does eggs belong on the food pyramid?
• belong to the meat group
• contain nutrients
• protein
• fat
• vitamins A, B, D, K
• iron
EGGS
What is the egg made up of?
Shell
Membrane
Egg White
Egg Yolk
White Chords
Air Cell
Eggs are composed of several distinct parts …
(Chalaza)
• Shell is porous – allows flavor in & moisture out.
• Egg is protected from bacterial contamination because of its shell and its inner membranes
• The colour of the shell varies according to the breed of the bird
Egg Shell……
Egg White ……
• The white of the egg called albumen forms 50 – 60 % of the whole egg
• The white is thicker around the yolk & thinner as it move away from the center.
• The egg white tends to thin out as the egg ages
Egg Yolk ……• The yolk is covered with a membrane to separate it from
the white and support it.
• Chalazae connects yolk to shell; the more prominent, the fresher the egg.
• The yolk colour depends on the diet of the chicken
The six sizes of eggs are based on weight per dozen.
Egg Size ……
Egg Storage• Store in the refrigerator
• Store in the original carton
• Don’t store near strong smelling good such as onions or fish as the eggs will absorb strong odours.
• Remove eggs an hour before being using in baking as it needs to come to room temperature for best results.
Egg Freshness Test
• Check date on the carton
•Fresh eggs sink in a dish of cold water
•When cracked open, if the egg white is runny, this will indicate the egg is old.
An egg fried on one side only ……
Sunny Side Up
An egg fried on one side with hot grease spooned over the top ……
Basted Egg
Eggs fried on both sides with a runny yolk ……
Easy over
Over Hard
An egg fried on both sides with a hard yolk ……
Raw egg cooked in hot water or in an egg poacher ……
Poached Eggs
Shirred Eggs
Raw egg baked in the oven ……
Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks ……
Scrambled Eggs
Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve ……
Omelet
Whole egg cooked in SIMMERING water for three to five minutes ……
Soft Boiled Egg
Whole egg cooked in SIMMERING water for twenty minutes ……
Hard Boiled Egg
Egg and cheese mixture baked in a pastry shell ……
Quiche
Egg and white sauce mixture placed in a dish and baked ……
Soufflé
Egg and milk mixture baked in custard cups ……
Custard
Poached egg on an English muffin topped with sauce ……
Eggs Benedict
Coating Agent
French Toast
Fried Chicken
Thickening Agent
Pudding Custard
Binding Agent
Chicken Croquettes Meatloaf
Leavening Agent
Angel food Cake Soufflé
Emulsifier
Mayonnaise
Other uses for eggs ……
Shampoo Meringue