Eggs

Parts of the Egg

Parts of the egg & their functions• Shell• Protects the egg during handling• Prevents moisture from escaping• The breed of egg determines color- no effect on quality, flavor or

nutrition

• Yolk• Yellow part of egg• 3/4s of the calories- most vitamins, minerals and fat• Contains lecithin- responsible for emulsification• (the process where unmixable liquids such as water and oil are

forced to mix.)

• Albumen(egg white)• Clear portion of egg• Contains more than half of the protein and riboflavin

Parts of the egg cont’d.• Chalazae• Keeps the yolk centered

• Air Space• Protects contents of egg• Air space grows as the egg ages

Size & Grade• The freshest eggs are AA followed by Grade A &

Grade B.• The largest size is jumbo.• In decreasing size, the remaining classes are,

extra large, large, medium, small and pee wee.• The egg carton shows the following information:• quality, size, and inspection stamp

Storing Eggs

* Eggs are very porous. They should be stored in their original carton. The cardboard helps block unwanted odors from seeping into the eggs.

* Eggs have an expiration date printed on the carton. They usually last several weeks.

Storing Eggs• Eggs should be stored below 40 degrees F.• Do not use eggs with damaged shells- may

contain bacteria• As eggs age, the white becomes thinner and yolk

flatter• Uncooked can keep for 4-5 weeks• Hard cooked left in shell and refrigerated should

be used within a week

Cooking Eggs

Methods of cooking eggs include: a. Hard Cooked

b. Soft Cookedc. Scrambledd. Friede. Poached

When eggs are cooked, they coagulate. This means that the liquid transforms into a solid.

Hard Cooked or Hard Boiled Eggs• In a sauce pan bring water to a boil• Add eggs and time for 9 minutes• Drain boiling water. Add cold water. Drain.• Peel shell and serve!

• http://www.foodnetwork.com/videos/hard-cooked-heaven-0133016.html

Scrambled Eggs• Crack eggs into separate bowl whisk, add

water/milk, salt & pepper to taste• Heat a frying pan, 1 T butter on medium low heat• Add eggs to heated pan and move/scramble with

a spatula• Cook until eggs are not runny. Do not over cook.• http://

www.foodnetwork.com/videos/eggs-101-scrambled-0154974.html

Fried Eggs• Add 1 T butter to frying pan to coat the bottom• Heat on medium low• Crack egg into pan • Cook until egg whites are cooked• Flip.• Breaking the yolk is optional

• http://www.foodnetwork.com/videos/eggs-101-fried-0154975.html

Poaching Eggs• Simmering water 190 degrees F in non stick frying

pan• Water 1 1/2” • Crack eggs into custard cups (don’t break yolk)• Gently pour eggs into water by dipping custard cu

p into water• 4 ½ minutes on timer• http://

www.foodnetwork.com/videos/how-to-poach-an-egg-0129417.html

Functions of Eggs

Eggs perform different jobs in different foods. These include:

a. Binding Example: Meat Loaf

b. Thickener Example: Pudding

c. Coating Example: Breaded Chicken

d. Leavening Agent Example: Angel Food Cake

e. Emulsifier Example: Mayonnaise*Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)