eggs and egg cookery
TRANSCRIPT
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DAY 3
Eggs
Egg cookery
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Come from…..?
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The Noble Bird
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There are many Varieties of Egg laying Chickens
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Egg Details…..
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Market Forms of Eggs Fresh
Dozen Flat (2.5 dozen) Case or half case
Frozen (pasteurized) Whole Yolk (Sugar added 5%)
Pasteurized Dry (Powdered) Whole Yolk White
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Composition & Color
Composition
ShellYolkWhiteChalazaeAir Cell
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EGG COMPOSITION
Shell is porous – allows flavor in & moisture out.
Yolk color varies with chicken’s diet. White is thicker around the yolk & thinner as
it move away from the center. Chalazae connects yolk to shell; the more
prominent, the fresher the egg. Air cell increases as eggs age and loses
moisture; this makes boiled eggs easier to peel.
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EGG COMPOSITION Inner shell membrane is a barrier to
micro-organisms.
Eggs out of the shell are highly perishable: Leftover whites – good for 10 days (covered &
refrigerated) Leftover yolks – good for 3 days (cover with
thin layer of water, milk or oil; refrigerate)
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EGG COMPOSITION Use eggs with cracked shells only for
dishes which bring the egg to 145°F.
The white is mostly water with albumin.
The yolk is approximately 1/3 protein & 2/3 water with fat, vitamins, minerals & cholesterol.
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EGG SIZE
Sizing is determined by a minimum weight per dozen
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Egg Quality
FIRMNESS OF WHITE AND YOLK
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EGG GRADING
The quality of an egg is determined by the grade of the egg and is not related to size.
All Eggs are classified according to the U.S. Standards for interior and exterior quality factors.
USDA grading is a voluntary service offered to processing plants that meet minimum USDA equipment, facility, sanitary, and processing requirements.
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What is Candling??
Why???
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EGG COOKING PRINCIPLES
CoagulationWhole, beaten 145°F
Whites 140°F - 149°F
Yolks 144° - 158°F
Whole with liquid 160°F
Sweetened 175°F - 185°F
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Eggs many uses
Leavening-- souffléClarifying-- consomméEmulsify-- hollandaiseBinding-- meatloafThickening-- liaison Adhesive-- breadingGarnish-- saladsMain Course-- omelets
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Main Course EGG COOKING METHODS
Frying – Sunny Over easy, medium,
hard
Coddled Scrambled Steamed Omelet
Pancake, roll, fold
Baked – Shirred, en cocotte Soufflé Quiche, FrittataPoached – Soft, medium, hard
Boiled – Soft = 3 minutes Med. = 5-6 minutes Hard = 8-10 minutes
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OMELETS American or single fold French, Rolled or double folded Open or Frittata
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Poached eggs…
Don’t forget to acidulate
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The Classic Eggs Benedict
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Or a more contemporary version of Eggs Benedict
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Goose egg yolk raviolo with cinnamon cap mushrooms, sliced bacon, broccoli florettes and monterey jack cheese
even avant garde...
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smoked egg in truffle bouillon with chives, bacon bits, shaved truffle and smoked salt under glass to capture aroma
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Boiled eggs…
…an English tradition
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..…or just breakfast
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EGGS