Culinary FoundationsSession Nine: Eggs CHRM 1030 Culinary Foundations Eggs.

Culinary FoundationsCulinary Foundations Session Nine: EggsSession Nine: Eggs

CHRM 1030CHRM 1030Culinary Culinary

FoundationsFoundationsEggsEggs

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What are Eggs?What are Eggs?

The reproductive element of female The reproductive element of female birdsbirds

Used around the world as a vital Used around the world as a vital source of nutrientssource of nutrients

Also an essential ingredient in Also an essential ingredient in cookerycookery


Components of an EggComponents of an Egg


Com

position D

escription


Grading - USDAGrading - USDA

Grade AAGrade AA Grade AGrade A Grade BGrade Bsmall areasmall area moderate areamoderate area wide areawide area

Ideal for any use, Ideal for any use, but are especially but are especially desirable for desirable for poaching, frying poaching, frying and cooking in and cooking in shell. shell.

Ideal for any use, Ideal for any use, but are especially but are especially desirable for desirable for poaching, frying poaching, frying and cooking in and cooking in shell. shell.

Good for Good for scrambling, baking, scrambling, baking, and as an and as an ingredient in other ingredient in other foods. foods.


Grading - DatingGrading - Dating

CARTON DATESCARTON DATESEgg cartons from USDA-inspected plants must display a Julian date--the date the eggs were packed. Although not required, they may also carry an expiration date beyond which the eggs should not be sold. In USDA-inspected plants, this date cannot exceed 30 days after the pack date. It may be less through choice of the packer or quantity purchaser such as your local supermarket chain. Plants not under USDA inspection are governed by laws of their states.

JULIAN DATESJULIAN DATESStarting with January 1 as number 1 and ending with December 31 as 365, these numbers represent the consecutive days of the year. This numbering system is sometimes used on egg cartons to denote the day the eggs are packed.


Grading - GradesGrading - Grades

GRADING GRADING Classification determined by interior and exterior quality and designated by letters — AA, A and B. In many egg packing plants, the USDA provides a grading service for shell eggs. Its official grade shield certifies that the eggs have been graded under federal supervision according to USDA standards and regulations. The grading service is not mandatory. Other eggs are packed under state regulations which must meet or exceed federal standards.

In the grading process, eggs are examined for both interior and exterior quality and are sorted according to weight (size). Grade quality and size are not related to one another. In descending order of quality, grades are AA, A and B.

There is no difference in nutritive value between the different grades.


SizeSize

JumboJumbo Extra largeExtra large LargeLarge MediumMedium Small Small PeeweePeewee

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StorageStorage

Fresh shell eggs Fresh shell eggs can be stored in can be stored in their cartons in their cartons in the refrigerator the refrigerator for 4 to 5 weeks for 4 to 5 weeks beyond this date beyond this date with insignificant with insignificant quality lossquality loss


FreshnessFreshness

Decreases rapidly at room Decreases rapidly at room temperaturetemperature

Fresher=better and more usesFresher=better and more uses


Market FormsMarket Forms

Fresh Fresh Whole eggs or shelly eggsWhole eggs or shelly eggs

Frozen EggsFrozen Eggs wholewhole whiteswhites yolksyolks sugared yolkssugared yolks whole with extra yolkswhole with extra yolks

Dried eggsDried eggs WholeWhole WhitesWhites YolksYolks

Pre cookedPre cooked slice and go for salad bars.slice and go for salad bars.

Eggs in a bag for banquet work-raw refrigerated and Eggs in a bag for banquet work-raw refrigerated and pasteurized.pasteurized.


Egg SubstitutesEgg Substitutes

egg whites only and no yolkegg whites only and no yolk albumen from plant sources albumen from plant sources

or soy, and a variety of or soy, and a variety of protein based chemicals to protein based chemicals to imitate the eggimitate the egg

They are used for fat They are used for fat restricted diets and can be restricted diets and can be useful for this reason.useful for this reason.


Egg CookeryEgg Cookery

Protein coagulates at Protein coagulates at approximately 140approximately 140 F. F. Whole eggs-156Whole eggs-156FF Whites- 140Whites- 140 to149 to149 F F Yolks- 144Yolks- 144-158-158FF Custard – 175Custard – 175 to 185 to 185 F Custard F Custard

contains liquid such as milk that contains liquid such as milk that contains additional moisture and contains additional moisture and fats to cushion the temperaturesfats to cushion the temperatures


DonenessDoneness

Do not overcook eggs!!Do not overcook eggs!! Coagulation shrinks the proteinCoagulation shrinks the protein If it shrinks too much, cellular If it shrinks too much, cellular

breakdown and moisture loss occurs. breakdown and moisture loss occurs. The proteins get tough and in edible. The proteins get tough and in edible.


Egg Cooking GuideEgg Cooking Guide

Hormel websiteHormel website


Boiling, simmering, Boiling, simmering, poachingpoaching

pg.597-598pg.597-598 Never boil, simmer Never boil, simmer

at 180 to 200 max. at 180 to 200 max. cold water start cold water start

3 to 4 minutes soft 3 to 4 minutes soft 12 to 15 minutes to 12 to 15 minutes to

hard cooked.hard cooked. Hot water start Hot water start

1 to 2 minutes to 1 to 2 minutes to soft soft

10 to 11 minutes to 10 to 11 minutes to hardhard


Fried EggsFried Eggspg. 596-597pg. 596-597

Flat grill or griddle Flat grill or griddle at 325 degrees, in at 325 degrees, in small amount of small amount of clarified butter clarified butter

Sunny side up, OE, Sunny side up, OE, OM, OH, basted, OM, OH, basted, steamed.steamed.

NO BROWN!!!!!!!!!NO BROWN!!!!!!!!!


Shirred EggsShirred Eggspg 591pg 591

Oven baked at 350 Oven baked at 350 till set, hot fat in till set, hot fat in casserolecasserole


Scrambled EggsScrambled Eggspg 593pg 593

Salt the eggs after coagulation or eggs Salt the eggs after coagulation or eggs will be too relaxed and soft. will be too relaxed and soft.

Do not overbeatDo not overbeat Add milk or cream to stablize the sulfer, Add milk or cream to stablize the sulfer,

keeping the eggs from turning green. keeping the eggs from turning green. 8 oz. per quart of eggs or 1 to 2 tbls per egg.8 oz. per quart of eggs or 1 to 2 tbls per egg.

Shake and stir gently to set eggs Shake and stir gently to set eggs uniformly.uniformly.


OmeletsOmelets

American Style- American Style- The ingredients are pre-cooked and to the eggs The ingredients are pre-cooked and to the eggs

just before they set, this will bind the just before they set, this will bind the ingredients.ingredients.

French Style- French Style- Similar to American but the eggs are cooked Similar to American but the eggs are cooked

entirely without the filling, rolled onto the plate, entirely without the filling, rolled onto the plate, split down the middle and the filling is added.split down the middle and the filling is added.

Frittata-Frittata- Open-faced omelets of Spanish-Italian origin.Open-faced omelets of Spanish-Italian origin.


Soufflé & CustardsSoufflé & Custards Soufflé Soufflé

Made with a custard base lightened with whipped egg whites and then Made with a custard base lightened with whipped egg whites and then baked. Soufflés are very unstable and collapse quickly after baking.baked. Soufflés are very unstable and collapse quickly after baking.

Custard-Custard- Any liquid thickened by the coagulation og egg protiens. The Any liquid thickened by the coagulation og egg protiens. The

consistency depends upon the ratio of egg to liquid.consistency depends upon the ratio of egg to liquid. Stirred Custard Stirred Custard

Cooked on top of the stove, sets lightly enough to remain pourable when Cooked on top of the stove, sets lightly enough to remain pourable when cooled.cooled.

Baked CustardBaked Custard Cooked in an oven sets firmly enough to hold and edge when cut.Cooked in an oven sets firmly enough to hold and edge when cut. 185 Degrees is coagulation time for custards. Solids incorporated should 185 Degrees is coagulation time for custards. Solids incorporated should

be precooked because they would interfere with the binding of the be precooked because they would interfere with the binding of the custard.custard.


General Formulas for General Formulas for custardscustards

1 cup milk plus 2 eggs = light 1 cup milk plus 2 eggs = light custardcustard

1 cup cream plus 4 yolks and 1 egg 1 cup cream plus 4 yolks and 1 egg = rich custard= rich custard

FoamsFoams Egg foams or meringues are generally used Egg foams or meringues are generally used

with sugar to produce a stiff mixture used with sugar to produce a stiff mixture used to lighten cakes and other baked goods.to lighten cakes and other baked goods.


What are the unique features What are the unique features of professional breakfast of professional breakfast

service?service? Quick ServiceQuick Service Several items cooked to order-ie. Several items cooked to order-ie.

Eggs and egg dishesEggs and egg dishes Hot beverage to stimulate-coffee or Hot beverage to stimulate-coffee or

teatea Starch items play a bigger roll than Starch items play a bigger roll than

any other meal of the day-cereal any other meal of the day-cereal products, both hot and cold.products, both hot and cold.


What is a Continental What is a Continental breakfast?breakfast?

Roll or Croissant or Danish or BagelRoll or Croissant or Danish or Bagel Juice Juice Coffee or teaCoffee or tea


Self Research ProjectSelf Research Project

Research the following egg dishes in Research the following egg dishes in the book and give a short (3-5 the book and give a short (3-5 minute) discussion on eachminute) discussion on each Omelet GroupOmelet Group Soufflé GroupSoufflé Group Custard GroupCustard Group


Lab BriefingLab Briefing

Each student will prepare 5 egg Each student will prepare 5 egg dishes for practical evaluationdishes for practical evaluation Hard boiledHard boiled PoachedPoached Over-easyOver-easy ScrambledScrambled ShirredShirred


Lab BriefingLab Briefing

In Addition, each group will research and In Addition, each group will research and prepare one of the following types of prepare one of the following types of recipes:recipes: Quiche Quiche Devilled eggsDevilled eggs Strawberry omelet souffléStrawberry omelet soufflé Huevos rancherosHuevos rancheros French toastFrench toast Fritatta Fritatta


Homework NineHomework Nine

Prepare for the finalPrepare for the final No HomeworkNo Homework No Egg QuizNo Egg Quiz Due TODAY:Due TODAY:

Final Shopping ListsFinal Shopping Lists

Culinary FoundationsSession Nine: Eggs CHRM 1030 Culinary Foundations Eggs.

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Transcript of Culinary FoundationsSession Nine: Eggs CHRM 1030 Culinary Foundations Eggs.