9 Eggs - Resource Sites
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CHRM 1030 Culinary Foundations Eggs Culinary Foundations Session Nine: Eggs What are Eggs? The reproductive element of female birds Used around the world as a vital source of nutrients Also an essential ingredient in cookery Culinary Foundations Session Nine: Eggs Culinary Foundations Session Nine: Eggs Components of an Egg Culinary Foundations Session Nine: Eggs Composition Description Culinary Foundations Session Nine: Eggs Grading - USDA Grade AA Grade A Grade B small area moderate area wide area Ideal for any use, but are especially desirable for poaching, frying and cooking in shell. Ideal for any use, but are especially desirable for poaching, frying and cooking in shell. Good for scrambling, baking, and as an ingredient in other foods. Culinary Foundations Session Nine: Eggs Grading - Dating CARTON DATES Egg cartons from USDA-inspected plants must display a Julian date-the date the eggs were packed. Although not required, they may also carry an expiration date beyond which the eggs should not be sold. In USDA-inspected plants, this date cannot exceed 30 days after the pack date. It may be less through choice of the packer or quantity purchaser such as your local supermarket chain. Plants not under USDA inspection are governed by laws of their states. JULIAN DATES Starting with January 1 as number 1 and ending with December 31 as 365, these numbers represent the consecutive days of the year. This numbering system is sometimes used on egg cartons to denote the day the eggs are packed. Culinary Foundations Session Nine: Eggs Grading - Grades GRADING Classification determined by interior and exterior quality and designated by letters — AA, A and B. In many egg packing plants, the USDA provides a grading service for shell eggs. Its official grade shield certifies that the eggs have been graded under federal supervision according to USDA standards and regulations. The grading service is not mandatory. Other eggs are packed under state regulations which must meet or exceed federal standards. In the grading process, eggs are examined for both interior and exterior quality and are sorted according to weight (size). Grade quality and size are not related to one another. In descending order of quality, grades are AA, A and B. There is no difference in nutritive value between the different grades. Culinary Foundations Session Nine: Eggs Size Jumbo Extra large Large Medium Small Peewee Culinary Foundations Session Nine: Eggs Storage Fresh shell eggs can be stored in their cartons in the refrigerator for 4 to 5 weeks beyond this date with insignificant quality loss Culinary Foundations Session Nine: Eggs Freshness Decreases rapidly at room temperature Fresher=better and more uses Culinary Foundations Session Nine: Eggs Market Forms Fresh Frozen Eggs Whole Whites Yolks slice and go for salad bars. whole whites yolks sugared yolks whole with extra yolks Dried eggs Whole eggs or shelly eggs Pre cooked Eggs in a bag for banquet work-raw refrigerated and pasteurized. Culinary Foundations Session Nine: Eggs Egg Substitutes egg whites only and no yolk albumen from plant sources or soy, and a variety of protein based chemicals to imitate the egg They are used for fat restricted diets and can be useful for this reason. Culinary Foundations Session Nine: Eggs Egg Cookery Protein coagulates at approximately 140 F. Whole eggs-156F Whites- 140 to149 F Yolks- 144-158F Custard – 175 to 185 F Custard contains liquid such as milk that contains additional moisture and fats to cushion the temperatures Culinary Foundations Session Nine: Eggs Doneness Do not overcook eggs!! Coagulation shrinks the protein If it shrinks too much, cellular breakdown and moisture loss occurs. The proteins get tough and in edible. Culinary Foundations Session Nine: Eggs Egg Cooking Guide Hormel website Culinary Foundations Session Nine: Eggs Boiling, simmering, poaching pg.597-598 Never boil, simmer at 180 to 200 max. cold water start 3 to 4 minutes soft 12 to 15 minutes to hard cooked. Hot water start 1 to 2 minutes to soft 10 to 11 minutes to hard Culinary Foundations Session Nine: Eggs Fried Eggs pg. 596-597 Flat grill or griddle at 325 degrees, in small amount of clarified butter Sunny side up, OE, OM, OH, basted, steamed. NO BROWN!!!!!!!!! Culinary Foundations Session Nine: Eggs Shirred Eggs pg 591 Oven baked at 350 till set, hot fat in casserole Culinary Foundations Session Nine: Eggs Scrambled Eggs pg 593 Salt the eggs after coagulation or eggs will be too relaxed and soft. Do not overbeat Add milk or cream to stablize the sulfer, keeping the eggs from turning green. 8 oz. per quart of eggs or 1 to 2 tbls per egg. Shake and stir gently to set eggs uniformly. Culinary Foundations Session Nine: Eggs Omelets American Style French Style The ingredients are pre-cooked and to the eggs just before they set, this will bind the ingredients. Similar to American but the eggs are cooked entirely without the filling, rolled onto the plate, split down the middle and the filling is added. Frittata Open-faced omelets of Spanish-Italian origin. Culinary Foundations Session Nine: Eggs Soufflé & Custards Soufflé Custard Any liquid thickened by the coagulation og egg protiens. The consistency depends upon the ratio of egg to liquid. Stirred Custard Made with a custard base lightened with whipped egg whites and then baked. Soufflés are very unstable and collapse quickly after baking. Cooked on top of the stove, sets lightly enough to remain pourable when cooled. Baked Custard Cooked in an oven sets firmly enough to hold and edge when cut. 185 Degrees is coagulation time for custards. Solids incorporated should be precooked because they would interfere with the binding of the custard. Culinary Foundations Session Nine: Eggs General Formulas for custards 1 cup milk plus 2 eggs = light custard 1 cup cream plus 4 yolks and 1 egg = rich custard Foams Egg foams or meringues are generally used with sugar to produce a stiff mixture used to lighten cakes and other baked goods. Culinary Foundations Session Nine: Eggs What are the unique features of professional breakfast service? Quick Service Several items cooked to order-ie. Eggs and egg dishes Hot beverage to stimulate-coffee or tea Starch items play a bigger roll than any other meal of the day-cereal products, both hot and cold. Culinary Foundations Session Nine: Eggs What is a Continental breakfast? Roll or Croissant or Danish or Bagel Juice Coffee or tea Culinary Foundations Session Nine: Eggs Self Research Project Research the following egg dishes in the book and give a short (3-5 minute) discussion on each Omelet Group Soufflé Group Custard Group Culinary Foundations Session Nine: Eggs Lab Briefing Each student will prepare 5 egg dishes for practical evaluation Hard boiled Poached Over-easy Scrambled Shirred Culinary Foundations Session Nine: Eggs Lab Briefing In Addition, each group will research and prepare one of the following types of recipes: Quiche Devilled eggs Strawberry omelet soufflé Huevos rancheros French toast Fritatta Culinary Foundations Session Nine: Eggs Homework Nine Prepare for the final No Homework No Egg Quiz Due TODAY: Final Shopping Lists Culinary Foundations Session Nine: Eggs
