Breakfast Foods

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Breakfast Foods

• Eggs
• Dairy
• Breakfast Foods Drinks

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Eggs

• Staple of our diet for long time
• Eat eggs from chickens, ducks, geese, quail,
  swans, ostriches
• Eggs are very versatile
• Can be used as an ingredient in many different
  types of dishes

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Egg parts

• Shell - hard outer casing
• Eggshells are porous
• Color is determined by type of chicken it comes
  from
• White (albumen)
• Clear, liquid made of protein and water
• Runny, nearly flat outer ring
• More round, contained inner ring
• Yolk
• Yellow center of egg containing protein, fat
  lecithin (natural emulsifier)

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Inspecting and Grading

• Eggs are inspected by the USDA
• Grade AA - freshest and best appearance
• White is compact and yolk sits high
• Yolk is less likely to break when egg is
  separated or turned
• Grade A - slightly runny white, lower yolk
• Used when blended or whisked, or when prepared in
  shell
• Grade B - runny white, flat, off-centered yolk
• Used in baking commercial egg products

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Egg sizes

• Name of size indicated the weight of the egg
• White is 2/3 of weight, yolk - 1/3
• Sizes Peewee to Jumbo
• Most recipes call for large eggs even if it is
  not stated.
• Large egg weighs 2 oz. or 24 oz. per doz.

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Buying and Storing Eggs

• Shell Eggs packed in carton of 6, 12, or 18
• Also in cases of 360 eggs
• Store in original container and away from foods
  with strong odors
• Bulk Eggs out of shell in carton or tub
• Can be whole egg, yolk only, white only
• Pasteurized heated to kill bacteria
• Store in frig or freezer

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• Dried Eggs - powdered eggs where water has been
  removed
• Store in dry storage area until opened and then
  in the frig.
• Follow label instructions to use
• Egg Substitutes made from egg whites or
  soy-based products
• Used for dietary restrictions
• Store according to label directions

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Ways to Cook Eggs

• In their shells
• Poached
• Fried
• Scrambled
• Omelets
• Shirred
• Quiches
• soufflés

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Types of eggs in their shells

• Coddled have warm, thick white and runny yolk
• Soft-cooked whites are barely set, yolk is hot,
  but still liquid
• Served in egg cup
• Medium-cooked white set, yolk thickened
• Hard-cooked white set firm, yolk fully cooked
  will break apart easily
• Served by self or in deviled eggs, egg salad,
  as garnish

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• Shell eggs are cooked in simmering water
• A rapid boil shakes egg and can break the shell
• White will overcook, yolk can turn grainy
• Water should cover eggs by an inch
• Cooking time is from when the water returns to a
  simmer
• Coddled - 30 seconds
• Soft - 3-4 min.
• Medium - 5-7 min.
• Hard - 14-15 min.
• Green ring around yolk is a chemical reaction
  caused by sulfur when eggs are overcooked.
  Peeling as quickly as possible will help.

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Poached Eggs

• Egg is removed from the shell and then cooked in
  hot water
• the white is set, but tender
• the yolk is slightly thickened
• Temperature too high - rubbery whites
• Vinegar can be added to keep whites neat and
  compact
• Use Grade AA eggs

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How to poach an egg

• Crack eggs into cups (one per cup)
• Slide eggs into heated water
• Cook to desired doneness
• Remove from water with slotted spoon
• Blot on paper towel
• Serve immediately

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Fried Eggs

• Fresh egg cooked quickly in hot oil or butter
• White tender fully cooked
• Yolk should not break until burst with fork
• Types of fried eggs include
• Sunny-side-up egg cooked not flipped
• Over egg (over easy) egg flipped part way
  through the cooking process
• Doneness
• Easy yolk is warm, runny, totally unset
• Medium yolk is partially set, but slightly
  runny
• Hard yolk is totally set and cooked through

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Scrambled Eggs

• Whites and yolks are mixed and stirred as they
  cook
• Adding water or milk makes them fluffier and
  moister
• Eggs can be scrambled and kept in frig until
  needed but not longer than a day

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Omelets

• Blended eggs that are filed or topped with other
  ingredients
• Rolled omelet stir eggs as they cook to keep
  them tender and then roll or fold
• 2 types French and American
• Flat omelet eggs are not stirred but cook
  slowly for a firmer texture
• Frittata round, open-face omelet
• Once eggs are set along bottom and sides of pan,
  finish cooking in hot oven and cut in wedges

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• French Omelet
• Swirl the egg mixture by moving the pan while
  also stirring the mixture with a fork until small
  soft moist curds form.
• Spread the curds in an even layer.
• Cook until smooth skin forms on bottom.
• Roll out of pan.
• American Omelet
• Eggs are pushed away from the bottom and sides
  instead of stirring.
• Makes larger curds, deep wrinkles some browning
• Fold in half

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Shirred Eggs

• Eggs are cracked into a cup and baked in the oven
• Typically covered with small amount of cream and
  topped with breadcrumbs
• Have firm white and soft yolk
• Ceramic dishes cook eggs evenly and gently
• For best texture use a hot water bath

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Quiches

• Made from a custard - eggs blended with cream or
  milk
• The custard is poured into a crust
• Bake in oven until fully cooked
• Most recipes include a filling
• To check for doneness insert the tip of a paring
  knife into the center - done when the knife comes
  away clean

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Soufflés

• Light, puffed egg dish baked in a ceramic dish
  with straight sides that help the soufflé rise
  while baking
• Grease dish and scatter with breadcrumbs or
  grated cheese
• Stir yolks into base (sauce made with milk)
• Beat whites into thick foam
• Combine base with whites by folding
• Spoon into dish and bake

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Egg Safety

• Low risk of getting Salmonella
• Dont use broken or cracked eggs
• Dont keep out of frig longer than 2 hrs.
• Defrost frozen egg products in the frig.
• Bake egg dishes to 160 F
• Use hard-cooked eggs within 1 wk., yolk/whites -
  3 days, cooked dishes - 3 days
• Dont eat foods with raw eggs

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Separating eggs

• Ways to separate the yolk from the white
• Egg separator
• Funnel
• Passing the yolk between the 2 shell halves (
  risk of bacteria)
• Also crack eggs into another bowl and not
  directly into what you are cooking

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Dairy Products

• Available in a variety of ways
• Made up of water, solid particles, fat
• Fat referred to as milkfat or butterfat
• Labeled according to of milkfat
• Milk and cream are pasteurized homogenized
  (evenly distributes and emulsifies the fat
  particles

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Milk comes from cows, goats, and sheep
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Cream Cultured Dairy Products

• Cream thick, rich with higher milkfat
• Cultured adding a specific bacteria to milk or
  cream that causes it to thicken as the bacteria
  grows
• Includes yogurt, buttermilk, sour cream
• Crème fraiche has a high butterfat content so it
  will not curdle in hot sops and sauces the way
  sour cream and yogurt can

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Butter

• Made by churning cream until the fat clumps
  together, squeezing out the water.
• Grade AA A has creamy flavor
• Salt can be added as a preservative
• Lower grades may smell like cheese

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Ways to use butter

• Spread on bread products
• Topping for pancakes waffles
• As an ingredient in recipes
• To add flavor
• To add color to foods

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Types of butter

• Whole butter - mostly butterfat with milk solids
  and some water
• Milk solids will burn when hot and butter will
  start to smoke
• Clarified butter butter in which the milk
  solids and water have been removed in order to
  use the butter at high temps.
• Margarine butter substitute made from vegetable
  oils, not as flavorful as butter

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Storage of Dairy Products
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Pancakes and Waffle

• Popular breakfast foods
• Pancake and waffles made from batter
• Batter very wet form of dough made from flour,
  oil, eggs, liquid, salt baking powder
• Waffles are fluffy, pancakes are cakey due to
  varying proportions of ingredients
• Served with variety of toppings

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French Toast

• Piece of bread dipped in a mixture of milk and
  eggs and then fried until golden brown on both
  sides
• Mixture can be flavored with sugar, cinnamon,
  nutmeg
• Can use different types of bread
• Served with syrup, fruit, powdered sugar

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Crepe

• Type of French pancake that is paper-thin and
  wrapper-like
• Made from thin batter that contains no baking
  powder
• Cooked in a special pan over moderate heat
• Often spread with jam or fruit mixture and then
  folded or rolled

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Breakfast Breads Cereals

• Served as part of a hearty breakfast
• Continental breakfast bread, cereal, drink
• Breads include toast, English muffins, bagels,
  croissants, pastries, donuts, muffins, loaf-style
  breads (quick breads), biscuits

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• Croissants buttery, rich, crescent-shaped yeast
  rolls
• Scone rich biscuit that sometimes contains
  raisins and is served with butter, jam, or thick
  cream

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Cereal

• A breakfast staple
• Hot cereal made from oats or wheat
• Cold cereal in many varieties
• Eaten with milk
• Topped with fresh fruit
• Granola eaten with yogurt
• Muesli mixture of cereal, dried fruit, nuts,
  bran, sugar, eaten with milk or yogurt

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Breakfast meats

• Bacon salted, smoked meat from the belly of a
  pig
• Sliced thin or thick, or as a slab
• Highly fatty
• Shrinks during cooking
• Canadian bacon made from leaner portion of pig
  in slices or chunks
• Sausages combination of ground meat, fat, water
  salt with variety of flavorings
• In patties or links(wrapped in a casing)

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• Ham available in many forms
• Smoked, precooked, pre-sliced
• Heat in broiler or on griddle to serve
• Chicken-fried steak thin steak dipped into a
  mixture of egg, milk, and seasonings and then
  fried like chicken until crisp
• Popular in the South and Midwest
• Topped with gravy and served with eggs and
  biscuits

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Breakfast Potatoes

• Hash combination of chopped meat, potatoes, and
  seasonings
• Pan-fried
• Often served with eggs
• Hash Browns finely chopped or grated potatoes
• Press potatoes down and brown on both sides
• Home fries sliced potatoes that are pan-fried
• Often with chopped peppers and onions

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Breakfast Beverages

• Provide additional nutrients or caffeine
• Coffee dark brown liquid produced from running
  water through roasted, ground coffee beans
• Many flavors and varieties
• Longer a bean is roaster, the darker the flavor
  and less acidity and caffeine
• Coffee best if kept for only 20 min.

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• Tea lighter in color than coffee, contains less
  caffeine and less acidity
• Made by allowing leaves to steep in hot water,
  where they release their essential oil slowly to
  flavor the liquid
• Tea can be composed of fruit zest, spices,
  flowers, bark
• Juice the liquid from fruit or vegetables
• Available in many forms and flavor
• Good nutritive value
• Smoothie made by mixing fresh fruit, juice and
  ice and blending until thick smooth
• Good nutritive value