Eggs

Competency #4: I understand egg cookery and can demonstrate a variety of techniquesFACS National Standard #8.5.2: Demonstrate a variety of cooking method including roasting and baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, steaming, poaching, woking, convection, microwave and other emerging technologies.#8.5.10: Prepare baked goods and desserts.

Inside an egg

Yolk: contains all of the egg’s fat and half of its protein.

The white (albumen): is made of 87% water and has no fat. The Chalazae: acts as an anchor for the yolk.

Air Cell: the pocket of air at the wide end of the shell.

More Egg Facts

• Egg Sizes: From extra jumbo to peewee. The most common size is large.

• Grading of Eggs: (AA,A, and B by USDA)• Determined by age, shape, and

appearance of shell, yolk, albumen, and air cell.

Freshness of eggs

Uses/functions of eggs in

cooking

Emulsification:Oil and water mixed together form an emulsion, but this will only last a short while then separate. The lecithin in egg yolks keeps the emulsion stableExample: mayonnaise

Leavening (Trapping air):The protein in the egg white stretches when beaten and traps air.Example: cake making

Binding:The egg sets when cooked sticking other ingredients togetherExample: burgers

Thickening:Egg white coagulates (sets) at 140°, the yolk sets at 160°, so when these temperatures are reached they begin to set and thicken the mixture. Do not allow to exceed these temperatures of the mixture will set fully and curdle (scramble)Example: custard

Coagulation:This is when the egg sets the mixture once it has exceeded 160°.Example: quiche filling

Coating:Foods can be brushed with egg then dipped in breadcrumbs. During cooking the egg coagulates(sets) and hols the product together.Example: fish cakes

Glazing:Before cooking foods can be brushed with beaten egg. During baking the egg glaze goes golden brown.Example: pastries, pies

Garnish:Eggs can be used to add garnish (decoration) to foods either poached or boiled and sliced.Example: salad

Enriching:Adding richness and extra nutrition to foodsExample: rich shortcrust pastry

How the eggs are used

Emulsifier:MayonnaisePasta saladPotato saladColeslawDevilled eggs

Emulsifier:MayonnaisePasta saladPotato saladColeslawDevilled eggs

Thickening:TrifleCustardsLemon meringue filling

Thickening:TrifleCustardsLemon meringue filling

Coagulation:QuicheBaked cheesecakeFried riceDevilled eggs

Coagulation:QuicheBaked cheesecakeFried riceDevilled eggs

Binding:BurgersMeatloafMeatballs

Binding:BurgersMeatloafMeatballs

Glazing:Any pastry product – PiesMeat pies (Aussie pies)

Glazing:Any pastry product – PiesMeat pies (Aussie pies)

Coating:Fried ChickenChicken Fried SteakFried Fish (fish and chips)

Coating:Fried ChickenChicken Fried SteakFried Fish (fish and chips)

Leavening:Angel Food CakeÉclairsCakesGateauxMeringuesMoussesPopoversSponge flan.

Leavening:Angel Food CakeÉclairsCakesGateauxMeringuesMoussesPopoversSponge flan.

Enriching:Sweet pastry products – Flan, Cream Pie Filling

Enriching:Sweet pastry products – Flan, Cream Pie Filling

“Weeping”: A term referring to the moisture that forms between the meringue and the pie filling. Cream of Tartar: Stabilizes egg whites. Used in pie meringue.

Eggs are Good for You!

• 80 Calories• Relatively low in Saturated Fat• Highest Biological Value Protein• High in Vitamins A, D, E, most B vitamins and C• Minerals –

– Iodine (necessary to make the thyroid homorone)– Phosphorus (bone health)– Zinc (heals wounds, helps growth and fights

infections)– Selenium – Calcium– Iron.

• Cholesterol – must have some to process fat.

Safe Egg CookeryIf you cook eggs until both the white and yolk are

solid this will kill any bacteria.

Foods that are made with raw eggs and then not cooked, or only lightly cooked, can cause food poisoning. This is because any bacteria in the eggs won't be killed.

All the following might contain raw eggs:• Home-made mayonnaise • Béarnaise and hollandaise sauces • Some salad dressings • Home-made ice cream • Icing • Mousse • Tiramisu and other desserts

Use pasteurized eggs in undercooked egg dishes - pasteurization killsbacteria.

Storing Eggs SafelyDo store eggs in their original carton, not the

egg tray provided in some refrigerators.

Do eat dishes containing eggs as soon as possible after you've prepared them.

Cool egg dishes quickly and refrigerate them.

Don't use eggs after their 'best before' date for the safest choice.

Don't use eggs with damaged shells, because dirt or bacteria might have got inside them.

Avoid Food Poisoning

Eating raw eggs, or eggs with runny yolks, or any food containing these, can cause food poisoning especially for anyone who is:

very young (babies to toddlers)

elderly

pregnant

already unwell

Eggs may contain salmonella bacteria. Pasteurized eggs are the safest option for these vulnerable groups.

Avoiding the Spread of Bacteria

Keep eggs away from other foods, when they are still in the shell and after you have cracked them.

Be careful not to splash egg onto other foods, worktops or dishes.

Always wash and dry your hands thoroughly after touching eggs or working with them.

Clean surfaces, dishes and utensils thoroughly, using warm soapy water, after working with eggs.

Eggs for caterers

Why?

•Save money

•Save time

•Less storage space

•Lower transportation costs

•No more broken eggs

•Longer shelf life

•Less wastage

•Consistent product

•Less risk of salmonella

Assignment

Write a newspaper article about eggs. Include information on:

• Quick and healthy breakfast ideas using eggs

• The health benefits of eggs• How to store and handle eggs safely

MAXIUMUM 1 SIDE OF size A paper

Eggs are eggxellent!Researchers have

found that eating eggs for breakfast can help you feel fuller during the morning.

Don’t forget to be safe when handling your eggs! Follow these safety tips:

• Store at a temp below 40 degrees F

• Etc• Etc• Etc

The health benefits of eggs include:

• Excellent Source of Protein • Vitamins......• Etc• etc

Try the following recipes for breakfast:

• Omelets

• Etc

• Etc

Eggjoy Eggs!