Egg, Dairy and Sugar
Cookery
Modified and Presented by:
Harriette G. Santos
CHAPTER IX: EGG AND DAIRY COOKERY
EGGS
Eggs are poultry products from chicken, duck
and quail that are eaten as food.
Eggs of reptiles, bayawak, and turtle are also
consumed as food in some parts of the
Philippines.
Chicken eggs are still the most widely consumed
as food in some parts of the Philippines. Hence,
if the term egg is used unclassified, it refers to
the chicken egg.
Percentage Composition of Raw Chicken Eggs
White
Yolk
Moisture (%)
88.0
48.0
Protein (%)
11.0
17.5
Fat (%)
0.2
32.5
Ash (%)
0.8
2.0
PARTS OF AN EGG
• Yolk – the yellow or orange
portion found in the center of
the egg and constitutes
approximately 31% of the
weight of the egg. It contains a
small spot called latebra
extending from its center to
the germ where development
of the chick begins if the egg is
fertilized.
PARTS OF AN EGG
White – also called albumen
and it constitutes 58% of the
egg weight. The yolk is
suspended in it by two egg yolk
cords or chalazae.
PARTS OF AN EGG
Shell membrane – there are
two membranes, the inner and
outer which are readily seen
when peeling hard cooked
eggs. The membrane is an
important defense against
spoilage.
PARTS OF AN EGG
Shell – this is made up mainly of calcium
carbonate. It has many tiny pores which allow
allow gases to pass in and out of the eggs for
for the developing embryo. It constitutes 11%
of the whole egg. And it serves as a protective
protective covering that aids in the
maintenance of its freshness.
OTHER POINTS
The yolk is encased in a colorless
membrane called the vitelline membrane.
The germinal disc, where fertilization takes
place, is attached to the yolk.
On opposite sides of the yolk are two,
twisted, whitish cord-like objects known as
chalazae. Their function is to support the
yolk in the center of the albumen. Chalazae
may vary in size and density, but do not
affect either cooking performance or
nutritional value.
EGG ABNORMALITIES
1. Double – yolked
2. Yolkless
3. Egg within an egg
4. Blood spots
5. Meat spots
6. Thin-shelled
7. Glassy and chalky shell
8. Off-colored yolks
9. Off-flavored egg
10. Soft-shelled
GRADING OF CHICKEN EGGS
Grading is an important aspect in the marketing of eggs. It involves
sorting eggs into lots having similar characteristics as to quality and
weight. Eggs are graded according to:
1. Egg shell color (white, brown, mixed)
2. Weight classes:
•
•
•
•
•
XL 62 grams or more
L 55 – 61 grams
M 48 – 54 grams
S 41-47 grams
Pewee or very small less than 41 grams
GRADING OF CHICKEN EGGS
3. Quality. After the eggs have been classified according to color and weight, each group is
then sorted according to four major standards of quality A, B, C and D depending upon:
 Exterior quality: appearance of the shell
 Interior quality: air cell, white and yolk
PURCHASING EGGS
1. Know how to identify the different eggs.
2. Be familiar with specifications for good quality eggs and buy from tested
vendors and reputable dealers who sell them.
3. Know how to determine fresh eggs before and after buying.
• Methods used are:
a. Candling – eggs are held before a light source to show the position of
the yolk, size of air cell and blood spots.
b. Clinking together – good eggs have bell like tone. Cracked eggs have
flat tone.
c. Shaking – a fresh egg doesn’t rattle noticeably.
d. Water test – fresh eggs sink when put in a pan of water.
e. Breaking – fresh eggs have clear, thick, gelatinous and firm whites which hold the yolk
closely.
4. Be familiar with the size of
eggs
5. Eggs sold in the wet market
are usually large and cheaper
than those sold packaged by the
dozen in supermarket, and may
be selected per piece.
STORAGE OF EGGS IN THE HOME
Eggs deteriorate after they are laid, but since they are actually
constructed to protect a living organism, nature has so provided that
eggs may last for about seven days at room temperature.
For longer periods they should be stored in the refrigerator. Storage
in a closed container prevents loss of moisture and carbon dioxide.
During storage stand the egg on its broad end.
CHANGES OF EGG DURING STORAGE
• Most of the physical and chemical changes seem to evolve partly or
wholly, directly or indirectly, from the reaction of the mixture of
carbonic acid and bicarbonate present as a buffer in the egg.
EFFECT OF HEAT ON EGGS
1. Coagulation of proteins: white at 60-65⁰C; yolk at 65-70⁰C.
2. Formation of greenish discoloration at the interface of the yolk
and the white.
 Due to the formation of iron sulfide during cooking. Iron comes
from the yolk while the sulfide comes from the white.
 The reaction is favored by high temperature and prolonged
cooking.
 Reaction is prevented by immediate cooling of the egg.
USES OF EGG IN COOKERY
1. Cooked and served “as is”,
a. Eggs cooked in the shell- soft cooked or hard-cooked
b. Eggs cooked out of the shell
 Sunny side up
 Over easy
 Poached
 Scrambled
 Omelet
USES OF EGG IN COOKERY
2. Eggs are used as thickening or binding agents,
leaveners and emulsifiers.
3. Uses that are dependent on the coagulation of egg
protein
As thickening agent (e.g., in custards and pudding)
• Molecules of egg protein, when denatured by heat,
unite to from a network which enmeshes the fluid
milk that results to a fragile gel.
USES OF EGG IN COOKERY
4. Uses as foam
• When egg is beaten, air is incorporated. With continued
beating, the air cells are subdivided and volume is
increased.
• Overbeating incorporates too much air thus stretching
the albumen so that it becomes too thin and possible
collapse of the foam may take place.
USES OF EGG IN COOKERY
5. Egg as emulsifier
• The lecithin in egg yolk has the ability to prevent oil
droplets in suspension from coalescing.
• Application: Mayonnaise which is a liquid in liquid
emulsion
MARKET FORMS OF EGGS
1. Fresh
2. Fertilized egg (balut) – 18day fertilized egg and eaten
as hardboiled egg.
3. Preserved egg
a. Salted egg
b. Century egg
MILK AND MILK PRODUCTS
Milk is the normal lacteal secretion
of the mammary glands of all
animals whose natural purpose is
to nourish the young of the
particular species.
It is termed as “man’s most nearly
complete food” and it’s the only
natural source of nourishment of
mammals in the early stages of life.
It is rich in the important nutrients
needed by the young for growth
and development.
COMPOSITION OF MILK
The chief constituents of milk are
water, sugar as lactose, fat, protein
and ash.
The composition of milk varies
according to species, breed and the
diet of animal
Various dairy products have different
amounts of constituents also,
depending on the process, the milk
components involved, added
ingredients, and other factors.
MARKET FORMS OF MILK IN THE PHILIPPINES
A. Whole milk
 The composition has not been altered from the time it was collected from the milk animal.
1. Raw Milk
 Fresh whole milk that has not undergone any heat treatment.
 Availability of this milk form is generally limited to families who own milking animals
such as carabaos, goats, or dairy cattle.
2. Pasteurized Milk
 A fresh whole milk which has been heated to temperatures high enough to kill
pathogenic microorganisms and to prolong its storage life; but not high enough to
significantly alter the organoleptic qualities of the milk
 It inactivates the lipase and other natural milk enzymes that would otherwise cause
development of hydrolytic rancidity.
MARKET FORMS OF MILK IN THE PHILIPPINES
3. Sterilized Whole Milk
 Whole milk that has undergone heating at temperatures much higher
than 100 degree Celsius for a few seconds.
 The product treated in this manner is shelf-stable at ambient
temperature if the container is unopened.
 It retains most of the desirable qualities of fresh whole milk, having
less chemical change to important nutrients and functional
ingredients due to the short time of heating.
B. Skim Milk
 Skim milk has most of the fat removed thus reducing the fat content to about
1% of the whole milk.
MARKET FORMS OF MILK IN THE PHILIPPINES
C. Concentrated Milk
1. Evaporated Milk- Whole milk from which 50-60 percent of the water has been removed.
2. Recombined Evaporated Milk
 Made from imported dried skim milk and butterfat, reconstituted with water with the addition
of stabilizer, usually carrageenan, to stimulate the composition of evaporated whole milk.
 Similar to evaporated because its water content is similar to the evaporated milk but it has
not actually been evaporated.
3. Evaporated Filled Milk- This is similar to recombined evaporated milk with butterfat substituted by
coconut, corn oil, or other vegetable oils.
4. Sweetened Condensed Milk
 Pasteurized milk that is concentrated by evaporation and supplemented with sucrose.
 Concentration and sugar addition is regulated and adjusted to give a sugar concentration of
about 63% in the final product.
MARKET FORMS OF MILK IN THE PHILIPPINES
5. Dried Whole Milk
 Also called powdered whole milk
 Whole milk is dehydrated to about 97% solids by vacuum
concentration and subsequently spraying the milk into a chamber of
heated air (spray process) or on the surface of heated metal cylinders
(roller process).
6. Dried Skim Milk/Non-fat Dry Milk
 Pasteurized, vacuum concentrated, and spray dried skim milk.
 It entails the removal of fat and water from the milk but its lactose, milk
protein, and mineral content remains in the same relative proportions
as that of fresh milk.
MARKET FORMS OF MILK IN THE PHILIPPINES
D. Toned Milk
 Toning is the process of altering the composition of natural milk to a standard
composition of 3% fat and 9% non-fat solids or other standard proportion preferred.
E. Bacteria Supplemented Milk
1. Probiotics
 Live cultures in food that has beneficial health effects.
 It helps in the maintenance of healthy intestinal microflora, improvement of lactose
tolerance and digestibility of milk products, anti-tumorigenic activity reduction of serum
cholesterol level and stimulation of immune response.
2. Acidophilus Milk
 Made by adding concentrated cells of lactobacillus acidophilus to cold, freshly
pasteurized milk to yield about 1 billion cells per 8 oz. of milk.
 Lactobacillus casei – supplemented milk. Marketed under the Yakult brand.
MILK COOKERY
1.
When a recipe calls for milk, unqualified, it normally means whole cow’s milk.
Hence, if evaporated milk is used, it needs to be diluted with an equal volume of
water to consider it as equivalent to whole cow’s milk unless the recipe calls
specifically for evaporated milk.
2.
In desserts such as leche flan, pudding and butter cakes, milk is mixed with the
other ingredients before baking or steaming
3.
In cream puff filling and in dishes such as chicken a la king and beef stroganoff,
where milk is a major ingredient, heating should be carefully regulated and stirring
is done constantly to prevent scorching. A double boiler may be used to ensure
even heating without scorching.
4.
When cooking milk, particularly evaporated milk, coagulated material may form on
the surface especially if the cooking pan is covered. Scum formation may be
prevented by constant stirring.
MILK PRODUCTS
Cream
• The portion of milk that contains most of its fat so it goes to the upper
layer.
Types of Cream:
1. Light cream. A fluid product which contains about 18% milk fat. Used
in coffee, tea or breakfast cereals.
2. Medium cream. It contains 30-36% milk fat and is suitable for
whipping.
3. Heavy cream. It contains 36-40% fat that is thick and viscous. It is
used as salad dressing.
MILK PRODUCTS
• B. Cheese
 When the milk casein is coagulated with an enzyme and an acid, a curd is
formed. A product made from this curd with or without further treatment of the
curd by heat, pressure, salt, and ripening (usually with selected
microorganisms), is called cheese.
 Some cheeses are made from milk whey solids that remain after removal of
coagulated casein. Vegetable fats and vegetable proteins are increasingly
being used in cheese-like products.
1. Kesong puti. A cottage cheese made from carabao or goat milk coagulated by
rennet or vinegar. It is wrapped with banana leaves or polyethylene.
• Mozzarella. A soft, melting cheese much favored in pizza pie made form water
buffalo
MILK PRODUCTS
C. Yoghurt
One of the oldest fermented milk known. It may be made from
whole, low-fat or skim milk. A mixed bacterial culture is added to
the milk which is then incubated at about 45 degree Celsius until
the desired acidity flavor is achieved.
D. Ice Cream
A frozen milk product made with milk fat (butterfat), and flavoring
materials with the incorporation of water and air.