Eggs

Let’s look inside an egg
 http://www.crackingeggs.co.uk/content/whats-egg

Selection and Storage
 Nutritional Value
 1. Contain essential amino acids as well as
….
 Iron, phosphorus, vitamins A, B and D
2. Egg yolks are high in …
Cholesterol

Egg Grades
 The four qualities that determine the egg grade are
 - shell condition
 - size of air cell
 - clearness and thickness of egg white
 - condition of yolk
 candling- an egg grading process where eggs are illuminated to see the structure

Candling http://shilala.homestead.com/candling.html

See Mrs. Anderson…

Emulsifiers a mixture that forms when you combine liquids that ordinarily don’t mix ( oil and water)

Emulsifying Agent the ingredient that holds other ingredients together

Foams the five factors that affect egg foams and how they affect them
 - Temperature- room temp. will create more volume
 Fat - does not allow the egg foam to form

 Acid- makes egg foam more stable
 Sugar- increases the stability
 Beating time

See Mrs. Anderson
 When working with egg foams- what part of the egg do you need to stay away from?
 If your eggs are cold, what should you expect?

Stages of Egg foams

 stages of egg foams a. foamy - bubbles and foam form around the edge

 b. soft peakc. Stiff peak

Thickeners
Coagulation- thickening of protein
 Binding and Interfering agents
 Function- hold food products together
 Structure
 F. Nutrition Flavor and color

Using Raw eggs can cause … salmonella
Egg substitutes these products are …made of real eggs without the yolk

Food Science principles
 Coagulation-
 What three things affect the coagulation?
 Temp, time and addition of other ingredients

Stop here!

How to make a meringue…

 Beat eggs until soft peak stage
 Add sugar slowly
 Continue beating until stiff peak stage

How to make custard
 http://www.youtube.com/watch?v=GX457DI85Mw

Meringue/custard pies… things to avoid
 Weeping- moisture that forms between the meringue and custard
 meringue
- caused by not properly sealing the

 Beading - golden droplets that form on the surface of the meringue
 Synerisi s- leakage of water from the custard if it is over cooked



Over cooked- custard is shiny and has large swiss cheese like holes
 Synerisis
Undercooked- custard will run all over the plate, it will not form a triangle
 Properly cooked – will form a triangle when cut


Meringue will stay on the pie
No weeping beading or synerisis