Eggs

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Competency 4 I understand egg cookery and can
demonstrate a variety of techniques FACS 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.

• Eggs

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Inside an egg
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.
Yolk contains all of the eggs fat and half of
its protein.
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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.

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Freshness of eggs
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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
Garnish Eggs can be used to add garnish
(decoration) to foods either poached or boiled
and sliced. Example salad
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 stable Example mayonnaise
Coagulation This is when the egg sets the
mixture once it has exceeded 160. Example
quiche filling
Binding The egg sets when cooked sticking other
ingredients together Example burgers
Uses/functions of eggs in cooking
Enriching Adding richness and extra nutrition to
foods Example rich shortcrust pastry
Glazing Before cooking foods can be brushed with
beaten egg. During baking the egg glaze goes
golden brown. Example pastries, pies
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
Leavening (Trapping air) The protein in the egg
white stretches when beaten and traps
air. Example cake making
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Emulsifier Mayonnaise Pasta salad Potato
salad Coleslaw Devilled eggs
Thickening Trifle Custards Lemon meringue
filling
Coagulation Quiche Baked cheesecake Fried
rice Devilled eggs
How the eggs are used
Enriching Sweet pastry products Flan, Cream
Pie Filling
Binding Burgers Meatloaf Meatballs
Leavening Angel Food Cake Éclairs Cakes Gateaux M
eringues Mousses Popovers Sponge flan.
Glazing Any pastry product Pies Meat pies
(Aussie pies)
Coating Fried Chicken Chicken Fried Steak Fried
Fish (fish and chips)
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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.
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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.

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Safe Egg Cookery

• If 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 kills
• bacteria.

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Storing Eggs Safely

• Do 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.

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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.

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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.

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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

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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

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Eggs are eggxellent!

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

• Dont 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!