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The EGG and I

The EGG and I. Presented by: Kentucky Egg Council & US Poultry & Egg Association. LEARNING TARGET -identify the parts and functions of an egg -describe the principles and methods for cooking eggs BELLRINGER List ways an egg can be used in cooking. Time to Leave the Nest .

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The EGG and I

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  1. The EGG and I Presented by: Kentucky Egg Council & US Poultry & Egg Association

  2. LEARNING TARGET • -identify the parts and functions of an egg • -describe the principles and methods for cooking eggs • BELLRINGER • List ways an egg can be used in cooking.

  3. Time to Leave the Nest • The average hen lays 257 eggs a year • It requires 24 to 26 hours to make and lay one egg

  4. Nutritional Value • Protein • Vitamins A& D • Minerals: iron, phosphorus, calcium, thiamine, and riboflavin • Yolk – high in cholesterol • 1 egg = 1 oz of lean, cooked meat

  5. ALBUMEN • The egg white is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water.

  6. YOLK • less water and more protein than the white, some fat, and most of the vitamins and minerals of the egg. Contain cholesterol • The yolk is emulsifier binding agent • Yolk color ranges from just a hint of yellow to a magnificent deep orange, according to the feed and breed of the hen.

  7. CHALAZAE • Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg. • Like little anchors, they attach the yolk’s casing to the membrane lining the eggshell. The more prominent they are, the fresher the egg.

  8. Egg Freshness Test As eggs age, the air pocket within them grows bigger. This makes the egg more buoyant(floats) the more buoyant, the less fresh.

  9. Why Freshness Matters???

  10. Egg Grades • Standards are set by they USDA-United States Department of Agriculture • Grading is done by Candling • Eggs move along rollers over bright lights to see eggs structure

  11. Egg Quality Grade AA Grade A Grade B

  12. GRADE AA • Egg will stand up tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white to thin white.

  13. GRADE A • Egg covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the egg.

  14. GRADE B • Eggs spreads out more. The yolk is flattened and there is about as much (or more) thin white as thick white.

  15. Egg Size • Minimum Weight Per Dozen • Large is the most commonly used size in recipes. Jumbo Extra Large Large Medium Small Pee Wee 30 oz. 27 oz. 24 oz. 21 oz. 18 oz. 16 oz.

  16. STORAGE • Store in original container • Keep refrigerated- prevents salmonella

  17. Eggs May Be Used To . . . Thicken Sauces, Puddings, Cream Fillings, Soft and Baked Custards Leavening Sponge Cakes, Butter Cakes, Quick Breads, Soufflés, Puffy Omelets Coating (dredge) Breaded Meats, Vegetables, Croquettes, Breads, Rolls, Cakes and Cookies Binding Croquettes, Meat Fish and Egg Loaves, Vegetable Casseroles Emulsifying Cream Puffs, Mayonnaise, & Salad Dressing Foam Meringues & Angel food cakes

  18. Eggs Add Flavor and Color • Eggs contain fats which carry and melt flavors in food products • Eggs add flavor and enhance other flavors • Egg yolks impart rich color and are used to fortify whole egg blends for a deeper color in baked products • The pleasing color of eggs is a sign of excellent quality in baked products

  19. Basic Principle of Egg Cooking WHAT Use a moderate to low temperature with exact timing. WHY When eggs are cooked at too high a temperature or for too long at a low temperature, egg whites shrink and become tough or rubbery - - yolks toughen and their surface may turn gray-green.

  20. Major Methods of Egg Preparation • Fried • Scrambled • Hard Cooked • Poached • Omelets • Meringues • Souffles • Quiche

  21. Fried Egg • Fried egg • Over Easy- only bottom white is done • Over Medium-white done on top & bottom; yolk runny • Hard cooked- both white and yolk are fully cooked

  22. Scrambled Egg • Scrambled-Eggs • Cook in pan with small amount of fat; • As egg coagulates scrap egg from bottom in sides

  23. Hard Boiled • Place eggs in large stock pot covered in cold water. • Bring water to a boil. • Remove from heat. Cover with lid • Let stand for 12 minutes. Older the egg; easier to peel. Because the air separates membrane from shell.

  24. POACHED Drop egg into simmering water Cook until white is done; Remove with slotted spoon. Common method for Eggs Benedict

  25. Omelet

  26. Souffle Baked egg

  27. MERINGUE Whipping Egg whites only until thick and foamy. Meringue is ready when hard peaks form.

  28. Quiche A pie made with eggs, milk, cheese, and vegetables or meat; unsweetened custard pie usually having a savory filling (as spinach, mushrooms, or ham)

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