Eggs

EGGS AND DAIRY

Most versatile and common ingredients in the kitchen

SHELL

Shells are porous, moisture and aromas can travel through them

EGG WHITES

Contain large amounts of water and protein

Binding agent

EGG YOLK

Nutrients and fat Distinctive flavor (Shade of yellow reflects hen’s diet)

PREPARING EGGS

Basic methods are: Simmered Poached Scrambled Omelets Fried

SIMMERED

Also called “boiled eggs” Eggs at a full boil are tough and may have a green ring around the yolk

CAKES AND COOKIES Main source of leavening (rising)

Egg proteins coagulate as the batter cooks, the proteins slowly set and give structure needed to keep food from falling as it cools. (The starch and proteins in flour lend structure also.)

Hold fat and sugar together

SAUCES

Hollandaise: Egg yolks and warm butter

DRESSING

Eggs are emulsifier: bonding agent

(Oil and water want to separate. An emulsifier is a that brings opposing molecules, such as oil and water, together.)

ICE CREAM

Eggs carry flavor and make it creamy and mouth-filling.

CUSTARD

Proteins coagulate as the egg is heated and thickens the liquid.

With many eggs, like in a custard pie, the liquid will set and become firm.

ANGEL FOOD CAKE

Beaten egg whites have more volume and therefore leavenate ,more than yolks.

It traps air in the foam.

PRETZELS

Attractive washes for pastries and breads.

Whites creates a clear luster.

Yolk creates an attractive bronze finish.

HTTP://WWW.PREPAREDPANTRY.COM/HOW-EGGS-WORK.HTM

Eggs provide moisture and fat in baked goods. The fat in eggs can be a shortening, reducing the gluten strands in flour and making for a more tender baked good. The fat also contributes mouth feel.

Eggs inhibit the forming of sugar crystals in some syrups, frostings, and candies.Egg whites are used in royal icings to set the icings and give them harder shells.