Eggs
Foods I
Objective 2.05
Eggs
Structure

Shell



Yolk



Function: to protect the
vulnerable inside
Hen’s breed determines
color of shell
Round yellow portion
Function: non fertilized
portion of egg
White


Also known as albumen
Less cholesterol and
lower in fat
Eggs
Size



Eggs are classified
into sizes by the
minimum weight for
a dozen
Generally sold in
medium, large, extra
large, and jumbo
Most recipes require
large eggs
Weight for dozen



Jumbo= 30 oz
Extra large= 27 oz
Large= 24 oz
Eggs
Candling


Process used to
grade eggs
Done by hand at one
time—now use
automated mass
scanners
Eggs
Eggs with blood
spots

Can you eat them?

Yes. Just remove the
spot with a spoon.
Eggs and Nutrition
Nutritional Contribution

Considered a nutrient
dense food



Lots of nutrients in
proportion to their
calories
Approx. 80 calories each
Excellent source of
protein, vitamins, and
minerals
Yolk vs. whites

Both contain protein
Yolk

Contains more vitamins
and minerals than the
white



Ex: Vitamin A
One of the few foods that
contain Vitamin D
naturally
Contain large amounts of
fat and cholesterol
Eggs
Storage

Highly perishable

Take home right away and store immediately



Can be stored in a refrigerator for up to 4 weeks
Salmonella is generally found in raw eggs
Handle gently to prevent cracking

Discard any dirty, cracked, or leaking eggs
Egg substitute

Made by combining
egg whites with
such ingredients as
veggie oil, tofu,
nonfat dry milk
powder, and
chemical additives



Available in liquid or
frozen form
Have no cholesterol
or fat
More expensive than
whole eggs
Eggs
Preparation
Principles

Emulsifier

To hold together two
liquids that normally
wouldn’t stay mixed—
water and oil

Mayonnaise
Eggs
Preparation
Principles

Egg Separation


Use an egg separator
to separate egg yolk
from egg white
Interesting Ways to
Seperate an Egg
Eggs
Preparation
Principles

Tempering

Adding a small
amount of hot mixture
to the eggs then
adding back to the
mixture so the eggs
won’t lump or curdle


Eggs in pudding
Tempering Eggs
Eggs
Preparation Principles

Binder and Thickener

Allows eggs to bind to
meatloaf, thicken
custards and puddings
Eggs
Preparation Principle

Foam (meringue)

Occurs when room
temperature egg whites
are beaten



Happens due to egg
whites having air
entering the mixture
• Use cream of
tartar to stabilize
the egg whites
• Yolks can keep a
meringue from
forming
Adds volume and
lightness to baked
products
Meringue cookies
Eggs
Methods of Cooking

General rule for
cooking eggs

Cook with a low
temperature….slowly!
Eggs
Methods of Cooking

Frying



Can be fried in oil,
margarine, butter
Different methods of
frying—over easy,
sunny side up, over
medium, etc.
Other variations
include—chicken in a
basket,
Eggs
Methods of Cooking

Poached

Cooks eggs in
simmering water





Poaching Eggs
Adds no fat
Usually served on toast,
English muffins
May have a flavorful
sauce on top—cheese
sauce
Good Eats--Eggs
Benedict
Eggs
Methods of Cooking

Scrambled



Beat egg with 1 tbsp
per egg of water or
milk for lighter, fluffy
eggs
Don’t over stir eggs—
will break down
moisture and cause
tough, small curds
Good Eats-Scrambled Eggs
Eggs
Methods of Cooking

Baked




Also known as shirred
eggs
Usually cooked in a
custard or shallow
baking dish
Baked in the oven at
325°F for 12-18 minutes
Can also be cooked in
nests of cooked
veggies, cooked grains,
hollowed-out rolls
Eggs
Methods of Cooking

Hard cooked/ soft cooked






Cool eggs in cool water


Place eggs in pan
Add water to 1 inch above
the eggs
Cover and bring to a boil
Turn heat off as soon as
boiling begins
Remove from heat and let
stand 12-15 minutes
Makes it easier to peel later
If left out for display (Easter
Eggs), make sure they are
refrigerated within 2 hours.
Eggs
Methods of Cooking

Microwaving


Stir eggs periodically
throughout the
cooking process
Do not cook in their
shell.