Objectives:
List factors affecting the selection of eggs.
Describe the principles and methods for cooking
eggs.
Cook eggs correctly for breakfast menus and use
eggs as ingredients in other foods.
 Candling
 Emulsion
 Coagulum
 Omelet
 Soufflé
 Meringue
 Weeping
 Beading
 Custard
Tempering
Coagulate
1. Prices vary according to grade and size.
2. Most shoppers buy large eggs.
3. Eggs are in the protein food group of MyPlate and 1 egg
counts as a 1 ounce serving.
4. Most teens and adults should consume 5 to 7 ounces per day.
 EGG
GRADE
Candling is the process by
which eggs are qualitygraded.
 Eggs move along rollers over
bright lights
 U.S. Grade A and AA are
those with clean, unbroken
shells and small air cells
 Grade B eggs are usually
used in processed food
products
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 EGG
SIZE
Extra large, large, and
medium eggs are the most
common sizes sold
 Quality is not affected by
size but it does affect the
price
 Extra large cost the most
 Most recipes are
formulated for use of large
eggs
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http://www.youtube.com
/watch?v=gmRBQj-3QRE
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Buy eggs only from the
refrigerator section
Cracked eggs can contain bacteria
which can cause foodborne illness
Throw away any eggs cracked
after purchasing
Store eggs in refrigerator, large
end up.
Eggs can be stored for 3 – 5 weeks
Egg yolks can be covered with cold
water and stored in refrigerator
for 2 days
Egg whites can be stored in
refrigerator for 4 days
 Functions
of Eggs as an Ingredient
 Add nutrients
 Add flavor
 Give a golden color to light colored foods
 Add structure to baked products
 Thickeners
 Binding and Interfering Agents
 Foaming Agents
 Emulsifiers
 Thickeners
 Heat
causes egg proteins to coagulate and so
this makes eggs good thickening agents.
 Gives puddings and sauces a smooth texture
 Tempering – to add eggs to a hot liquid,
quickly blend a small amount of hot liquid
with the egg and then add the warmed egg
to the rest of the hot mixture. This keeps
the egg from coagulating and forming lumps
 Binding
and Interfering
Heat changes eggs from a solid to a liquid
making eggs good for binding (holding)
ingredients together
 Eggs in meatloaf, meatballs, and
hamburgers, help to hold all the
ingredients together when they are cooked
 Eggs in ice cream act as interfering agents
and inhibit the formation of large ice
crystals
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 Foaming
Agents
Foams are made by beating air into egg
whites which causes air cells to form
 Foams are used to make meringues, and
are also used in sponge cake, soufflés and
puffy omelet
 Foamy, soft peak, stiff peak – each stage
requires increased beating time
 Egg foams in recipes usually require other
ingredients to be beaten into the foam, this
should be done gently (folding) to avoid
loss of air

 Emulsifiers
 Emulsion
is a mixture that forms when
liquids are combined that ordinarily do not
mix (oil and water or a water-based liquid)
 An emulsifying agent keeps two liquids from
separating , an egg yolk is a good emulsifier
 The yolk surrounds the oil droplets and keeps
the droplets suspended in the water-based
liquid so the two liquids will not separate.
 Mayonnaise is an example of this type of
emulsion

Frying
Add egg to moderately hot skillet containing oil, oil spray, or
fat
 Cover skillet and cook egg until the white is completely set
and the yolk begins to thicken
 The steam that forms will cook the upper surface of the egg or
you can gently turn it over


Scrambling Eggs
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Break egg into a bowl and beat with a fork or whisk until
blended
Add about 1 T milk per egg
Pour mixture into a lightly greased heated skillet
When the egg begins to set, draw a bent-edge spatula across
the bottom of the skillet
Continue drawing the spatula across the skillet until all the
egg has set
 Poaching
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Eggs
Eggs can be poached in water, milk, broth, or
other liquid
If using water a small amount of salt or acid may
be added to help proteins coagulate
Break egg into a custard cup and then slip the
egg into a saucepan with about 3 inches of
simmering liquid
Cook until the white is firm and the yolk is
thickened (about 3-5 minutes)
Remove with a slotted spoon

Baking Eggs
Also called shirred eggs
 Break egg into a greased custard cup
 Put custard cup in a shallow casserole filled with 1 inch of water
 Bake at 350 for 12-18 minutes
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
Eggs in the Shell (soft-cooked)
Place in a deep pan and add enough water to cover 1 inch above
the egg
 Cover the pan and bring to a boil
 Immediately remove from heat and allow egg to remain in water
for 5 minutes
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
Eggs in the Shell (hard-cooked)

Same method as soft-cooked but leave egg in water 12-15 minutes

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Immediately cool soft- and hard-cooked eggs under cold running
water to stop eggs from cooking and prevent the formation of
greenish rings around yolks
A chemical reaction between iron in the yolk and hydrogen sulfide
in white causes this discoloration
 Soufflés
– can be served as a main dish or as a
dessert
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Beat egg whites to stiff peaks
Beat egg yolks until thick
Add beaten egg yolks to a basic white sauce (may
contain chocolate, fruit, cheese, pureed vegetables)
Gently fold the white sauce mixture into the beaten
egg whites
Bake at 350 for 30-40 minutes, serve immediately

Meringues (soft or hard)
For Soft, beat egg whites and cream of tarter to the
foamy stage
 Add sugar gradually as egg whites are beaten to the
upper limit of the soft peak stage
 When no undissolved sugar is felt when a small
amount of meringue is rubbed between the thumb
and forefinger, beat in the flavoring
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
Hard meringues
Made from same ingredients but contain higher
proportion of sugar and are beaten to the stiff peak
stage
 Bake hard meringues at 225 for 1 – 1 ½ hours
 Turn oven off and allow meringues to stand in oven
for another hour
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