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Using Eggs in Recipes

Using Eggs in Recipes. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today . McGraw Hill-Glencoe. 2004. Custard. A tender blend of milk thickened with eggs Base for many dishes 2 types of custards – stirred and baked.

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Using Eggs in Recipes

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  1. Using Eggs in Recipes FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

  2. Custard • A tender blend of milk thickened with eggs • Base for many dishes • 2 types of custards – stirred and baked

  3. Stirred – cook on stove top and stirred constantly until thicken enough to coat a spoon – also known as a soft custard – serve as pudding or sauce over cake or fruit • Baked – firm, delicate consistency – individual cups set in pan of hot water while baking to keep mixture from overcooking; bake until knife inserted comes out clean; if overbaked, it will curdle; if underbaked, it won’t set

  4. Separating Eggs • Eggs separate more easily when cold • Easy way is to use shells as holding place for yolk and pour back and forth until all white has flowed into a container

  5. A more sanitary way is to use an egg separator; crack egg and slip yolk into middle section and white will fall between the slots of the tool

  6. Beating Egg Whites • Used to add volume and lightness to a baked product – soufflé, Angel Food Cake

  7. Guidelines: • Be sure no yolk enters the white • Eggs should set at room temperature 2o minutes so they reach full volume when beaten • Use beaters and bowls clean and free from fat; plastic bowls absorb fat, so only use glass or metal

  8. Forming Peaks • 2 stages of peaks – soft-peak and stiff-peak • Soft-peak – peaks bend slightly • Stiff-peak – glossy and hold their shape • Stop beating when you reach desired peak • Overbeating will dry, dull, and eventually whites will break apart

  9. Whites should be gently folded into other ingredients so you don’t lose the volume

  10. Puffy Omelet • Made with beaten egg whites • Beat egg whites in one bowl; beat yolks in another bowl; gently combine the two and pour into skillet; cook for 5 minutes on stove top until puffed and lightly browned; put in 350o F oven for 10-12 minutes or until knife inserted comes out clean • Serve open-faced or folded with fillings

  11. Meringues • Foam of beaten egg white and sugar used for dessert • 2 types – soft and hard • Soft – top precooked pies and puddings • Hard – baked meringue shells that can be filled like a pie

  12. Soft meringue – beat egg whites and cream of tartar until foamy; gradually beat in sugar, 1 Tbsp. at a time; beat until soft peaks form; spread over hot, precooked pie filling or pudding; on pie, should touch crust all the way around; otherwise will shrink during baking; Bake in preheated oven until peaks are lightly browned • Weeping occurs when sugar was not completely dissolved or egg whites not beaten long enough

  13. Hard meringue – Beat egg whites as for soft peaks, but continue beating until stiff peaks form; bake on parchment lined baking sheet; bake until crispy; bake low enough temperature according to recipe; turn off oven and leave meringues in oven for at least an hour so meringues can dry out completely

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