EGGS Source: On cooking, page 658-659

EGGS FOR CULINARY USES

  Chicken   Duck   Quail   Ostrich   Guinea fowl

  Goose   Turkey   Turtle

  Fish eggs (roe)

Chicken eggs sold for culinary used are sold by grade and by weight. Often the egg shell itself is stamped with the correct classification and origin as well as on the egg carton itself. In most countries the label must also state the origin of the egg (local or import) and the raising method (free range, organic or stable raised)

EUROPEAN EGG LAWS AND STAMPING

 Shell Stamps By law, all EU produced eggs must be stamped on their shells with a code to indicate their provenance. Apart from other codes and logos, there must be a string of numbers and letters that look like this: 3UK123c

 The first number indicates the stocking conditions, based on the code shown below.

 0 = organic 1 = free range 2 = barn eggs 3 = cage eggs

 This initial code is followed by the country (UK) and the farm’s identity number (123c or 12345).

EUROPEAN EGG LAWS AND STAMPING

Dating Codes Dates on egg boxes are to indicate the age or how old the eggs are. The maximum ‘best before’ date is 28 days after laying. Eggs must be sold (‘delivered to the consumer’) no more than 21 days after laying.

 Good practice – operated by the better supermarkets – cuts both these dates by a week so that the best before date is 21 days after laying, and the ‘sell by’ or ‘display until’ date is 14 days after laying.

EUROPEAN EGG LAWS AND STAMPING  Class A, class B and industrial eggs

When buying eggs as a consumer you should only get Class A eggs, which must be naturally clean, fresh eggs with intact shells and an air sac not exceeding 6mm in depth.

 The yolk must not move away from the centre of the egg on rotation. Such eggs are usually sorted by machine.

 Those that fail to make the grade are designated as Grade B eggs which are ‘broken out’ and pasteurized for use by the food industry.

 In addition, there is another class of eggs called industrial eggs which are for non-food use only. These are largely used in cosmetic products such as shampoo and soap.

GRADING OF EGGS

A  Round, well centered yolk with small air cell (less than 5

mm deep). Clean, un-cracked shell with normal shape  Size Weight/Egg  Jumbo At least 70 grams  Extra Large At least 64 grams  Large At least 56 grams  Medium At least 49 grams  Small At least 42 grams  Pee Wee (Extra small) Less than 42 grams

GRADING OF EGGS

B  Used for commercial baking or in institutional

food factories. Very seldom sold at retail stores.  Yolk is slightly flattened; white is thinner. Shell is

un-cracked and may have a rough texture; and/or be slightly soiled and stained.

C  Lowest egg grade, used in production of

processed egg products only. They are not sold in grocery stores.

 Yolk is flattened and may be oblong in shape; white is thin and watery. Shell may be cracked and/or stained.

EGGS

EGGS

EGG PRODUCTS  Powdered (dehydrated) egg

  Produced from pasteurized eggs and available in full, white or yolks. Need to be regenerated before use.

 Pasteurized egg   Produced to ensure that harmful microorganism have

been killed. Full, whites or yolks only are available. Generally packed in Tetra packs chilled or frozen.

 Salted egg   Preserved eggs produced from duck eggs, which are

cured in brine and or by wrapping in salted charcoal paste. They may be sold raw or cooked (red dye)

 Century egg   Preserved eggs in Chinese cuisine made from

chicken, duck or quail egg which are cured in clay, lime, ash and rice straw for several weeks to months.

EGGS

 Versatile ingredient

 Can be used in every course in every meal

 Are crucial in the preparation of hollandaise and

mayonnaise

 Responsible for the structure of cakes, soufflés,

and meringues

 Essential for the clarification of Consommés

 Good source of protein

PRIMARY PARTS OF EGGS

3) Yolk- Protein, Fat and Lecithin/ for emulsifying and adding richness to food

2) Egg white or albumen- water and protein / for structure of cakes, soufflés, meringues and clarifying consommés

1) Shell – Porous protective covering. Might be of different colors and with freckles depending on the origin or breed.

PRIMARY PARTS OF EGGS

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COMPOSITION OF AN EGG

28-30 grams Egg White 20-22 grams Eggyolk 10-15grams shell

Nutritional Value: water, protein, fats, minerals,vitamin A Thiamine B1, Riboflavin B2, Vitamin B and Niacin

75 Calories in an Egg

STORAGE AND PURCHASE OF EGGS

1) Check each egg carefully. Discard any eggs with cracked shells

2) Keep Eggs under refrigeration until you are ready to cook them

3) Storage time for Eggs in their shell is 5-7 days at 33-38F/ 1-3C

4) Salmonella Enteritidis is a bacteria in some egg yolks which is killed at a temperature of 140 F (60C) for a minimum of 3.5 minutes, and at 160 F (70C)

5) Purchase Only Fresh Eggs and the right size that you need

HOW TO TEST IF EGGS ARE FRESH  SALT WATER SOLUTION:

  Dilute 100grams of salt in 1 Liter of Cold Water

  Fresh Eggs will sink to the bottom and Older Eggs will swim to the top due to the larger air cell.

 LIGHT TEST:   Hold s strong flash light behind the egg.

The darker the egg yolk the older the egg.

 CRACKING TEST:   Crack the egg open onto a flat plate. If

the egg yolk is round and “stands” high is still fresh. The egg white will be compact and firm together. If the egg is not so fresh the egg white will be watery and runny and the egg yolk flat and depleted.

FISH EGGS & ROE  Caviar   Salted sturgeon eggs from various species   Malassol – mildly salted   Sevruga, Oscietra Beluga   From Iran, Russia, China, Kazakhstan & US.

Sturgeon can be farmed these days for caviar production

 Tarama   Salted and preserved carp eggs from Greece. Used

as main ingredient to make Taramosalata, a spread served with crusty bread

 Salmon or Keta Caviar / Roe   Salted salmon roe. Keta is produced from

Canadian and Alaskan salmons

 Avruga   Pasteurized roe of the golden herring. Used as

Caviar substitute

FISH EGGS & ROE  Botarga

  Dried and pressed mullet roe. Often shaven over salad, pasta and risotto.

  Used in Mediterranean cuisines   Often also made with tuna, flathead or

swordfish roe

 Aligue   Preserved crab eggs (roe) mostly from mud crabs

 Tobiko   Flying fish roe used in the production of Maki

and California. Can be flavored with wasabi (green), squid ink (black) or ginger

 Sea Urchin Roe   Roe of the sea urchin. Can be poached and used

in sauces but also used in Japanese cuisine (Uni)

SUNNY SIDE UP

Eggs can be served:

Over Easy Over Hard

COOKING EGGS

 Hard Cooked Eggs 1)  Place enough water in a pan to To cover the eggs by 2 inches

2) Bring the water to a boil and then reduce the heat to a simmer. Add the eggs. Start Counting at this point , 10-12 minutes for Smaller eggs , 12-15 minutes for larger eggs

3) Cool the eggs quickly in cooled water to avoid the “green ring”

NOTE: Overcooked eggs will have cracked shells And a green iron sulfide ring

SOFT COOKED EGGS

1)  Bring the Water to a boil first and then reduce the heat to a simmer. 2)  Slowly lower the eggs gently into the pot so they don’t crack 3)  The water temperature will go up again, so do not start counting until the

water has reached a simmer again

• Coddled Eggs - Simmer for 30 seconds • Soft Cooked Eggs- Simmer for 3-4 minutes • Medium Cooked Eggs- Simmer for 5-7 minutes

POACHED EGGS

1)  Choose a Pot deep enough for the eggs To remain completely submerged. In that Pot, bring water , vinegar and salt to a simmer (2 Tbsps Vinegar and 1 Tablespoon salt for every Gallon or 3.5 liters of water)

2) Add shelled eggs into the simmering water. Work in small batches

3) Remove the egg when done. It should take About 3-4 minutes. Trim the ragged white edges If you need to.

NOTE: Poached Eggs can be prepared in advance and chilled and heated Again in simmering water for 30-60 seconds

OTHER EGG DISHES

 Omelets  Eggs en Cocotte  Omelets soufflé  Quiches  Soufflés

OMELETTE

EGGS EN COCOTTE

QUICHE

SOUFFLES

OMELETTE SOUFFLES

 The yolks and whites are separated and the whites are whipped to soft peaks and folded back into the Omelette and baked in the oven