Egg trivia:

http://www.incredibleegg.org/egg-facts/trivia
Egg Basics
Chap. 18-3
Why eat Eggs?
70 calories & loaded with Nutrition




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Helps with weight
management
muscle strength
healthy pregnancy
(choline nutrient)
brain function
eye health
How eggs are processed:


http://www.youtube.co
m/watch?v=aYhEbjhh
cAg&feature=related
Discovery Channel’s
“How it’s made”
Draw an Egg:

Label each part:
 Yolk
 Albumen
(egg white)
 Chalazae
 Air
pocket
 Shell
Why eat egg yolks…

http://www.eggnutritioncenter.org/wpcontent/uploads/2012/04/Egg-YolkBrochure-f.pdf
Before You Eat That Breakfast
Sandwich, Read This… ex:
What is in McDonald’s eggs?

Pasteurized whole eggs with sodium
phosphate (preservative), citric acid and
monosodium phosphate (added to
preserve color), nisin preparation
(preservative). Prepared with liquid
margarine: Liquid soybean oil and
hydrogenated cottonseed and soybean
oils, water, partially hydrogenated
soybean oil, salt, soy lecithin, mono-and
diglycerides, sodium benzoate and
potassium sorbate (preservatives),
artificial flavor, citric acid, vitamin A
palmitate, beta carotene (color).

Yolk: Fats, Protein &
Cholesterol vitamin A, D, E,K
and iron, calcium, and
phosphorus.

White (albumen):Protein

Healthy adults can enjoy an
egg a day without increasing
their risk for heart disease,
Dietary Guidelines for
Americans and the American
Heart Association recommend
that individuals consume, on
average, less than 300 mg of
cholesterol per day. A single
large egg contains 185 mg
cholesterol.
Egg Sizes:
Recipes use size Large eggs
2 eggs whites = 1 large egg.
1 egg = 1 oz of meat serving.
How can you tell if eggs are fresh?
Fresh eggs:



Have small air pocket
Sink to bottom of bowl of water. Lay on side.
Whites are cloudy.
Older eggs: Have larger air pockets. Will float
upright.
****If they float to top of bowl of water, discard.

Fresh eggs are best for:

Frying & poaching
Older eggs are best for:
Baked goods
 Hard boiled eggs- easier to peel.

Egg Grades

Grades are given to
high-quality eggs that
have:
 Clean,
unbroken shells
 Small air cells
 Egg whites are thick
and clear
 Egg yolks are firm and
stand high above the
whites.
Egg Grades

Three Grades:
 U.S.
Grade AA
 U.S. Grade A
 U.S. Grade B
What were grade B
eggs used for?
Egg Color and Type


The breed determines
color
Types of eggs:
 Chicken
 Guinea
 Duck
 Geese
Are brown-shelled eggs more
nutritious than white-shelled eggs?
Buy Right



Store eggs in their
original carton and use
them within 3 weeks for
best quality.

Buy eggs only if sold
from a refrigerator or
refrigerated case.
Open the carton and
make sure that the
eggs are clean and
the shells are not
cracked.
Refrigerate
promptly.
Playing It Safe With Eggs

Salmonella Prevention:
Safe Handling Instructions:
To prevent illness from bacteria:
keep eggs refrigerated, cook
eggs until yolks are firm, and
cook foods containing eggs
thoroughly.
Keep Everything Clean

Wash hands, utensils,
equipment, and work
surfaces with hot,
soapy water before
and after they come
in contact with eggs
and egg-containing
foods
Chill Properly


Cooked eggs, including
hard-boiled eggs, and
egg-containing foods
should not sit out for more
than 2 hours. Within 2
hours either reheat or
refrigerate.
Use hard-cooked eggs (in
the shell or peeled) within
1 week after cooking
Preparing Eggs:

Coagulate: Eggs become firm during
cooking.

Use Medium to Low heat when cooking
eggs.
Over cooked eggs:
Tough and rubbery
texture
 turn gray green

How do you like your eggs?
Write directions for each type of
egg cookery:
 Page 478 in text.
Eggs cooked in shell: hard cooked
 Fried Eggs- no broken yolk.
 Poached eggs
 Scrambled eggs
***Indicate heat settings, equipment, steps
This will be your directions/recipe for Tomorrow’s
Lab.

Functions of Eggs as Ingredients

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Emulsifiers
Structure
Thickeners
Binding Agents
Nutrition, Flavor,
Color
Foams
Emulsifiers

Emulsion: A mixture that forms when you
combine liquids that ordinarily do not mix.
 Egg
yolk: excellent emulsifying agent
Yolk surrounds the oil droplets in an emulsion
Keeps the droplets suspended in the waterbased liquid so the 2 liquids do not separate.
 Example: mayonnaise
Binding and Interfering Agents


Act as binding ingredients
that hold together the
ingredients in foods such
meatloaf.
Act a interfering agent in
foods such as ice cream
and sherbet
 Eggs
inhibit formation of
large ice crystals which
would ruin the texture of
frozen desserts.
Thickeners

Heat causes egg proteins
to coagulate (thicken).
http://www.youtube.com/watch?v=ezencQbQrvc
Tempering Eggs: when a
hot liquid (usually milk)
is carefully streamed
into them, bringing the
eggs up to a very high
temperature without
cooking them.
When properly
incorporated, eggs have
thickening properties
that will help bring a
custard to the
appropriate consistency.
Structure



CREAM PUFFS:
Eggs are a leavening agent (makes it puff )
and the yolks add fat for a tender and light
texture. Egg proteins add to the structure of
the cream puff.
http://www.youtube.com/watch?v=XVElHU245no
Nutrition, Flavor, and Color
Foams

Egg foams are used to add air to foods:
 Beat
air into egg whites
 Many air cells form
 A thin film of egg white protein surrounds
each cell.
 As beating continues, cells become smaller
and more numerous
 Protein film becomes thinner
 Result: the foam thickens
Temperature on foams
Two temperatures needed:
 Separate eggs when they are cold:

 Use
egg separator
 Store egg yolks

Egg whites reach maximum volume when
they are room temperature:
 Let
sit 20 minutes before beating
Factors Affecting Egg Foams

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
Temperature
Beating time
Fat
Acid
Sugar

All affect the formation of
egg white foams.
Factors Affecting Egg Foams

Beating:


Fat and fat-containing ingredients:


Inhibit formation of egg white foam
Acid:



Too little or too much beating causes foam to lose volume and
not hold shape
Makes foam more stable and adds whiteness
Example: Cream of Tarter
Sugar:


Increases the stability of egg white foam
Increases beating time: usually added after foam has reached
most of the volume.
*Cook Thoroughly*



Cook eggs until both the yolk and the white are firm.
Scrambled eggs should not be runny.
Casseroles and other dishes containing eggs should
be cooked to 160°F (72°C). Use a food thermometer
to be sure.
For recipes that call for eggs that are raw or
undercooked when the dish is served—Caesar salad
dressing and homemade ice cream are two examples—
use either shell eggs that have been treated to destroy
Salmonella, by pasteurization or another approved
method, or pasteurized egg products.
Serve Safely



Serve cooked eggs and egg-containing foods
immediately after cooking.
For buffet-style serving, hot egg dishes should
be kept hot, and cold egg dishes kept cold.
Eggs and egg dishes, such as quiches or
soufflés, may be refrigerated for serving later but
should be thoroughly reheated to 165°F (74°C)
before serving.
Chill Properly

Use frozen eggs within one year. Eggs should not be
frozen in their shells. To freeze whole eggs, beat yolks
and whites together. Egg whites can also be frozen by
themselves.

Refrigerate leftover cooked egg dishes and use within 34 days. When refrigerating a large amount of a hot eggcontaining leftover, divide it into several shallow
containers so it will cool quickly.
Nutritional Value of Eggs

MyPyramid:

5-7 ounces equivalent/day of protein
 one egg counts as 1 ounce

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Complete Protein
Iron, vitamin A, vitamin D, phosphorus,
calcium, thiamine, and riboflavin
Cholesterol: eggs whites are cholesterol
free
What could have gone wrong?

Did your water boil too long?
 Lose
 Did
moisture needed for steam to raise.
you let batter cool slightly before adding
eggs?
 Did you add eggs one at a time?
 Beat quickly until shiny?
What did you learn about making
cream puffs? Pudding?
3 tips for making the recipe turn out
correctly.
 http://www.youtube.com/watch?v=vMT_S
mS7ik4&feature=related

Complete Cream Puffs
Cut in half
horizontally.
 Fill with pudding.
 Sift powdered sugar
over top.
 Serve on plate.

3 Stages of Egg Foams
http://www.youtube.com/watch?v=LVcNDhwwFB8

Foamy
 Have

bubbles and foam on the surface
Soft Peak
 Form
peaks that bend at the tips when you lift the
beater

Stiff Peak
 Form
peaks that stand straight when you lift the
beater
Using Egg Foams

Soft meringues
pie toppings
Hard Meringues
Kiss cookies

http://www.youtube.com/watch?v=UyMFm_j_h0&feature=fvsr angelfoodcake

http://www.foodnetwork.com/videos/altonslemon-meringue-pie-video/83198.html

Use text complete lime meringue pie recipe.
Using Raw Eggs

Pasteurized shell
eggs:
 Whole
eggs that have
been treated using the
same heating process
used to kill harmful
bacteria in milk.
 Process does not
affect taste or cooking
performance of eggs

Use pasteurized egg
product
Egg Substitutes






Option for people who want to limit cholesterol and
saturated fat in diets.
Egg substitutes are pasteurized
Made largely from real egg whites, contain no egg yolks
Cholesterol-free, fat-free, lower in calories than whole
eggs.
Cost factor: often 3 times more than eggs
Use ¼ c. of egg substitute for 1 whole egg or egg yolk
Food Science Principles of Cooking
Eggs

Coagulate:

To thicken or form a congealed mass.

Proteins are coagulated by heat and can cause a food to thicken

Temperature


Use low-moderate temp. when cooking eggs
High temps and cooking too long cause egg proteins to lose moisture, shrink, and
toughen.

Time

Addition of other ingredients

Changes coagulation temperature because they dilute the proteins found in eggs.
 Adding milk allows eggs to coagulate at higher temp.
 Acid and salt lower coagulation temperature of eggs
Methods of Cooking Eggs


Safety cooked eggs
have completely set
whites and thickened
yolks
Internal temperature
160°F for casseroles,
soufflés, and other
egg dishes
When Cooking In a Skillet



Pan should be
moderately hot before
adding the egg
Fat should be added
to skillet before
heating
Add the eggs and turn
heat down to low to
cook eggs
Methods of Cooking Eggs

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Scrambling
Poached
Frying
Baking
Cooking in the shell
Microwaving
Omelets
Soufflés
Meringues
Custards
References
Playing It Safe With Eggs: Direct from:
http://www.cfsan.fda.gov/~dms/fs-eggs.html
http://www.mypetchicken.com/Different_X13.aspx