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Egg Notes

Egg Notes. Chapter 33. The Basics of Eggs Eggs are one of the nature’s most versatile, nutritious and economical foods. Anatomy of an egg 1. air cell- pocket of air, lies between the shell and inner membrane 2. albumen- thick fluid known as the egg white a. gets thinner as the egg ages

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Egg Notes

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  1. Egg Notes Chapter 33

  2. The Basics of Eggs • Eggs are one of the nature’s most versatile, nutritious and economical foods. • Anatomy of an egg 1. air cell- pocket of air, lies between the shell and inner membrane 2. albumen- thick fluid known as the egg white a. gets thinner as the egg ages 3. yolk- round yellow portion 4. chalaze- twisted strands of albumen that anchor the yolk

  3. C. Egg Nutrition 1. excellent source of protein and Vitamin B 2. large eggs have about 80 calories each 3. the yolk is more nutrient dense than the egg white 4. the egg shell color does not impact nutritional value • Selection and Storage • Care 1. are highly breakable and perishable- handle carefully! 2. should always be refrigerated 3. do not use cracked, leaking or eggs with a strong odor 4. do not wash eggs before storing- this removes the protective bacteria that prevents bacteria from getting inside the shell.

  4. B. Quality Grades 1. all eggs are inspected for wholesomeness 2. candling- process used to evaluate egg quality a. workers examine egg interiors with a bright light in order to sort out the poor quality eggs. 3. AA- Best; A- Good Quality; B- poor quality 4. Size- most recipes assume large eggs will be used a. size is actually measured by the weight per dozen • Egg Functions in Cooking • Function of Eggs 1. Binding- heating eggs causes the proteins to coagulate, or thicken, therefore binding ingredients together.

  5. 2. Emulsifier- substance that holds together two liquids that normally don’t mix a. eggs have the chemical ability to combine oil and water 3. Leavening Agent- when you beat egg whites, air enters the mixture and a foam forms. a. adds volume and height to baked goods • Cooking Eggs • Eggs are highly versatile- may be boiled, fried, baked • Separating Eggs- many recipes call for only part of the egg 1. to separate- crack the egg then sieve it between the shells C. Beating Egg Whites 1. as egg whites are beaten, their texture & color change to fluffy, white and opaque.

  6. 2. Foam Stages a. foamy- soft, bubbly airy mass b. soft- peaks- gently bend like waves when lifting the beaters form the mixture (DQ ice cream cone) c. stiff peaks- stand straight when the beaters are lifted from the mixture. * avoid over mixing or the texture will fall apart 3. Folding-in- process of gently adding egg whites to a mixture a. cut down thru the whites w/ a rubber spatula to the bottom of the bowl - drag some of the bottom mixture up the side & flip onto the top.

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