Eggs and Egg Cookery Chapter 24
Mar 31, 2015
Eggs and Egg Cookery
Chapter 24
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2
Use of Eggs Emulsions (Lecithin in yolk) Foam Coagulation Clarifying agent Color Flavor
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3
Composition Whole Eggs
75% water 12% protein 10% fat 1% carbohydrate 1% minerals
Egg White 88% water 4g protein 0g fat Trace minerals
Egg Yolk 49% water 3g protein 5g fat
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4
Nutritive Value Protein
High protein efficiency ratio (PER)
Whites Ovalabumin
Yolks Lipoproteins
Lipids Triglycerides Phospholipids Cholesterol
Pigments Xanthophyll Vitamin A
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5
Shell
Thick White
Yolk
Thin white
Air cell
Chalazae
Vitelline Membrane
Basic parts of the egg
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6
Structure Egg Shell
Porous Allows exchange of gas and moisture
Shell color has no impact (flavor or nutrition)
Protective coating Cuticle or Bloom Replaced with oil after washing
Air Cells Become larger as egg ages
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7
Structure
Albumen Egg white Consists of thick and thin portions
Chalazae Thickened “rope-like” white that anchors yolk
Membranes Thin membrane that surrounds yolk Shell membranes
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8
Structure
Yolk Composed of protein granules and oil droplets
within spheres
Germinal disc No difference between fertile and infertile eggs
Blood spots Because of blood vessel rupture on surface of yolk
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9
Egg Quality
Fresh eggs Stand high when broken
onto a plate Yolk stands high and round Two “layers” of egg white
evident Small air cells Yolks are slightly acidic
Older egg Spreads out when broken
onto a plate Yolk does not stand high
and round One “layer” of white that
spreads out Large air cells Egg becomes more alkaline
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10
Egg Flavor and Odor Affected by
Feed Hen Storage
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11
Purchasing & Quality Purchasing
Pack date USDA grading
U.S. Grade AA, Grade A, or Grade B
Quality measurement Candling
Sizing Recipes standardized for large eggs Consider cost of eggs per dozen
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.12
Food Safety 1 out of 20,000 eggs contaminated with Salmonella
enteritidis
About 2.3 million eggs contaminated
Unbroken eggs may be contaminated
Raw or undercooked eggs implicated in about 80 percent of foodborne illness outbreaks
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13
Regulation & Processing Safe food handling instructions must be on
cartoons
Eggs must be held and displayed at or below 45°F (7°C)
Some eggs may be Pasteurized Irradiated
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14
Recommendations Avoid cross-contamination with raw eggs
Do not eat raw eggs
Cook over moderate heat
Use pasteurized eggs for high-risk populations
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.15
Preservation and Processing Processed egg products
Frozen Yolks frozen with salt or sugar for stabilization
Dried Liquid Other
Pasteurization required of all processed eggs
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.16
Egg Substitutes Provide a low-cholesterol egg product
Contain No or very little yolk High concentration of egg white
Additional ingredients may include Corn or soybean oil Nonfat dry milk Soy protein isolate Egg white solids Calcium caseinate
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.17
Heat Coagulation Heat denatures egg proteins
Proteins aggregate into a three dimensional gel network
Network stabilized by cross bonds Disulfide bonds Hydrogen bonds
Coagulation proceeds gradually
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.18
Heat Coagulation
Egg yolks vs. egg whites
Diluted eggs (i.e. diluted with milk)
High temperatures Promote toughness and shrinking
Rapid heating
Influence of the addition of Sugar, Salt, Acid
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.19
Coagulation by Beating
Beating causes part of the proteins to become coagulated
Egg whites Become foamy, then form soft and stiff peaks Over beaten – then dry and flocculated
Whole eggs Will beat stiffer
Egg yolks Increase slightly in volume
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.20
Egg White Foams Thin whites – more fluffy, less body Thick whites – more stable foam Room temperature – greater volume Fine beater wires – finer air cells Bowl type
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.21
Egg White Foams
Impact of added substances Fat
interferes
Salt decrease volume and stability
Acid (Cream of Tartar) increases stability Increases whipping time
Sugar increases beating time Increases stability
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.22
Egg Preparation Methods Poached Cooked in shell Fried eggs Scrambled eggs Shirred eggs Omelets
French Puffy
Crêpes Soufflés Custard
Baked Soft or Stirred
Meringues Microwave cooking
Introductory Foods, 13th ed.Bennion and Scheule
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.23
Why do eggs turn green!
Overcooking
Held hot – too long
Older (more alkaline eggs) are more susceptible
Green color caused by Reaction of iron in yolk with hydrogen sulfide
in white to produce ferrous sulfide