EGGS The Cement that holds the castle of cuisine together

1. EGGSThe Cement that holds the castle of cuisine together Nutrition and Foods 2011

2. What’s Your Egg Score? Problem Solution Wet the inside of the carton and the eggs will loosen. Add salt or sugar to the yolks before freezing. Prick the large end with a pin or thumbtack before cooking. • How can eggs stuck inside an egg carton be removed? • How can frozen egg yolks be kept from becoming hard to mix after thawing? • What can be done to keep egg shells from cracking when cooking?

3. What’s Your Egg Score? Problem Solution Add small amount of vinegar to the cooking water. Immediately after cooking pour off hot water – cover with cold. Tap the shell all over. Roll egg between hands. Peel at large end under cold water. Break 1 egg at a time into a small bowl. Slip the egg from the bowl into the skillet. • How can the white leaking from a cracked egg be controlled during cooking? • How can the discoloration of the egg yolk be avoided? • What is the easy way to peel a cooked egg? • How can eggs to be fried be dropped into the pan without breaking the yolk?

4. What’s Your Egg Score? Problem Solution Break each cold egg so the white falls into a small bowl. Then put the yolk in other bowl. Use a folding motion to blend. When spreading the meringue over the filling, make sure it touches the crust all around. This prevents shrinking. • What is the safest way to separate egg whites from yolks? • What mixing method should be used when combining beaten egg whites and other ingredients? • How can meringue on a pie be kept from shrinking away from the crust as it bakes?

5. Eggstrordinary Facts • Most recipes, use large eggs. The grade most commonly sold to the consumer is AA. • Eggs can be used as a binding agent in place of water when preparing dough. • Eggs are an enrichment and thickening agent for cooked cream fillings and baked custards. • Eggs can entrap air for a meringue. Meringues are made with egg whites and sugar. • An Egg is bad if has red sports on the inside and flows out all over when cracked. • White and Brown eggs have the same nutritional value. The color of the shell is determined by the type of feed that the chickens are fed.

6. Eggstrordinary Facts • Eggs should be stored in the refrigerator, in the original container with pointed tip facing up. • Eggs are highly perishable and if not cared for they can transmit salmonella food poisoning. • Eggs are best used at room temperature when baking, because warmer eggs blend more readily with other ingredients and achieve more volume when beaten. • Eggs should usually be cooked at low temperatures until done. • Refrigerator trucks get most eggs to our supermarkets within 36 hours after being laid. • Specialty hens called “layers” live in cages. Their diet is carefully controlled for roper calcium and protein content to ensure strong shells and high quality eggs. Hens lay approximately 250 eggs per year and produce for about 18 months.

7. Eggstrordinary Facts A process called “candling” allows examiners to see any imperfections there might be in the shell and the interior of the egg and to check the size of the air cell. Eggs can also be used to coat things like breads and pastries to help them brown.

8. Egg Sizes

9. Grades of Eggs • The grading service by the USDA is voluntary with most egg producers. • Look for the USDA shield on a carton that will show you the grade and size of the egg.

10. Egg Grading • Grade AA: best for frying and poaching, but A is okay too • Whites are more firm giving better shapes when you break them out. They won’t spread as much in the pan. • Grade A: best for hard-cooking • Easier to peel because larger air pocket and yolks will be more centered than in Grade B or lower. • Any grade can be used for scrambled eggs, omelets, quiches and baked goods or any other recipe in which the shape of the egg isn’t important • Once the eggs are beat up all the different grades will work the same in a recipe.

11. Parts of an Egg • Shell: outer covering of egg, color does not effect egg quality, composed largely of calcium carbonate • Yolk: Major source of egg vitamins, minerals, and fat • Viteline Membrane: Holds yolk contents • Chalazae: cordlike strands of egg white, anchor yolk in center of egg • Air Cell: pocket of air, increases in size as egg ages • Shell Membranes: Two (inner & outer) provide against bacterial penetration • Thin Albumen: Spreads around thick white of high quality egg • Thick Albumen: Major source of egg riboflavin and protein, stands higher and spreads less in higher-grade eggs, thins and becomes indistinguishable from thin white in lower-grade eggs

12. Egg Substitutes • These are made almost entirely from egg whites with the addition of stabilizers and food coloring. • People who are watching their cholesterol will replace whole fresh eggs with an egg substitute.

13. When Separating Eggs… • When separating eggs, choose eggs that are closer to their expiration date. Aged eggs separate more easily, as do eggs that are still chilled. • Always use the “three bowl method” • One to crack the egg over • One to empty the whites into • One to hold the yolks

14. Beating Eggs • As a general rule, when eggs are to be added to other ingredients, gently whisk them in a bowl before combining them. • Do not over beat eggs as they can become “foamy.” • The primary functions of beaten eggs whites in cooking are to “lighten” fillings, to make soft meringue tops and to form baked meringue shells. • Many cookbooks refer to egg whites as beaten in three stages: • Frothy • Soft Peak • Firm Peak

15. Tempering Eggs • When eggs are to be added to hot mixtures, you must first raise the temperature of the eggs to make them compatible. • Whisk about ¼ of the hot mixture into the eggs, then return the warmed eggs to the base mixture. • This tempering prevents the eggs from curdling and/or forming lumps.

16. 4 Egg Properties • Thicken • Eggs are used to thicken a liquid mixture • Leavening Agent • Beaten eggs give a light airy quality • Bind • Eggs can be used to hold dry or heavy ingredients together • Emulsifier • Eggs can help allow butter and oil to combine with non-fatty liquids

17. Ways to Prepare Eggs Frying Eggs Boiled Eggs

18. Ways to Prepare Eggs Poached Eggs Preparing Omelets

19. Ways to Prepare Eggs Baking Eggs Scrambling Eggs