1. Objectives Observe factors which influence the thickening ability of egg proteins Become familiar with a variety of foods which employ egg protein thickeners Become familiar with the use of egg substitutes Functional Properties of Eggs

2. Functional Properties of Eggs • Functions of Eggs in Foods • Emulsification • Color • Structure • Thickening • Binding • Focus in lab will be on thickening and binding

3. Tests for Doneness Coated Spoon Test—for liquid foods Insert metal spoon into liquid and draw back out Done when coats spoon like chocolate syrup Inserted Knife Test—for solid foods Insert between center and edge Done when knife comes out clean Standing time allows center to cook through Functional Properties of Eggs

4. Demonstrations for Lab Double Boiler—prevents scalding Add water but leave room for steam to develop Temp. in top pan is always less than 100°C Water Baths—insulates egg proteins Use 9”x13”x2” pans Fill pan to 2/3 height of custard cups Functional Properties of Eggs

5. Egg Candling Measures quality or freshness without breaking Characteristics of older, low quality eggs: Larger air cell Yolk off center Speckled appearance Functional Properties of Eggs

6. Functional Properties of Eggs • Aging of egg results in: • Thinner whites • Inner membrane separation from shell • All saturated fat, cholesterol, and sodium resides in yolk