T.L.E.
Eggs - are poultry or fowl products.
- is considered as convenient food for any
meal in or out of the house.
☆Structure or Composition of an Egg☆
Shell – the egg’s outer covering which is a
defense
Air Cell – the empty space between the
white and shell
Albumen/Egg white – it is about 67% of an
egg's liquid weight
- Outer thin white is a narrow fluid layer
next to the shell membrane.
- Outer thick white is a gel that forms the
center of the albumen.
- Inner thin white is a fluid layer located
next to the yolk.
- Inner thick white (chalasiferous layer) is
a dense, matted, fibrous capsule terminates
on each end in the chalazae.
Chalaza – the ropey strand of egg white at
both sides of the egg, which anchor the
yolk in place in the center of the thick white.
Germinal Disc – a small white spot about 2
mm in diameter at the center of the yolk.
Membranes
- Shell membrane is composed of two
shell membranes, inner and outer. The
outer membrane sticks to the shell while
inner membrane sticks to the
albumen.
- Vitelline membrane is the weakest at the
germinal disc and tends to become more
fragile as the egg ages.
Yolk – the yellow to yellow-orange portion
makes out about 33% of the liquid weight
of the egg.
Nutritive Value of Egg - one of nature‘s
complete foods.
- contains high quality protein with all the
essential amino acids, all of the vitamins
except vitamin C, and many minerals.
- are particularly good for fortifying food
low in protein quality.
- provide the best protein naturally
available.
☆Variety of Egg Dishes☆
Cooking Eggs on the Shell
- Coddled eggs - simmer for 30 seconds
- Soft boiled - simmer for 3-4 minutes
- Medium boiled - simmer for 5-7 minutes
- Hard boiled - simmer for 15-20 minutes
Poached Eggs
- slipping shelled eggs into barely
simmering water and gently cooking until
the egg holds its shape
Fried Eggs
- Sunny side up - cook without flipping
until white is set
- Basted - Do not flip. Add a few drops of
water to pan and cover to steam cook the
top.
- Over-medium - fry and flipped over, yolk
is partially set.
- Over - hard - fry and flipped over, yolk is
fully cooked.
Scrambled
Omelet
Baked
☆Market Forms of Eggs☆
Fresh Eggs - can be purchased
individually, by dozens or in trays of 36
pieces
Frozen Eggs - are pasteurized and must be
thawed before use
- for baking
- pasteurized used for salad dressing,
eggnogs and desserts
Dried Eggs - seldom used, not commonly
sold directly to consumers, maybe powder
- used in food industry
Uses of Egg in Culinary - is cooked in
many ways
- can be the main protein dish, be main or
accessory ingredients
☆Egg in Culinary☆
Cooked and served “as is” - in the shell,
poached, fried, scrambled, omelet, baked
Emulsifier - small globules of one liquid to
be inter-dispersed in another liquid
Leavening Agent - eggs helps to make a
cooked product rise
Binding and Gelling Agent - eggs helps
other ingredients bind together
Coating - eggs help hold the crumb mixture
to the food when heated during the cooking
process
Thickening - eggs will thicken when heated
and become firm
Clarifying - eggs is used to make a broth
clear
Aerating (As a Foam) - whipped egg
whites contain tiny air bubbles
- frothy - large air bubbles that flow easily
- soft foam - air cells are smaller and
more numerous; foam becomes whiter; soft
peaks are formed when beater is lifted
- stiff foam - peaks hold their shape;
when bowl is tipped, it holds, moist and
glossy
- dry - moistness and glossiness
disappear; specks of egg white are seen
Glazing - used for glazing pastry or bread
to give it a shine
