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Extraordinary Eggs

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  1. Extraordinary Eggs

  2. Unit Objectives • Discover how eggs fit into a healthful diet • Analyze the factors which influence the quality, use, and cost of eggs • Evaluate the nutritional contributions of eggs • Apply preparation and serving skills in an egg lab

  3. The Parts of an Egg Bloom

  4. Shell- the breed of hen determines the color of the shell • Albumen- the egg white • Yolk- yellow portion- color depends on the diet of the hen • Contains emulsifying properties • Binds ingredients together and prevents separation

  5. Egg Sizes Jumbo 850 g. (30 oz.) X-Large 765 g. (27 oz.) Large 680 g. (24 oz.) Medium 595 g. (21 oz.) Small 510 g. (18 oz.) Egg sizes range from peewee to jumbo. Most operations use large eggs for all purposes because recipes are based on this size.

  6. There are various market forms of eggs • Fresh (shell) eggs- these are most often used for breakfast cooking. • Frozen eggs (can be whole eggs; whites; yolks; whole eggs with extra yolks) • Dried eggs (can be whole eggs; whites; or yolks) • Egg substitutes- these may be entirely egg-free or made from egg whites, with dairy or vegetable products substituted for the yolk. • Eggs should be received and stored according to proper sanitation procedures and should carefully inspected before purchase.

  7. Buying Guidelines • Only buy eggs stored in refrigerator and original carton • Open the carton to inspect the eggs. They should be clean and have no cracks • Buy the grade and size suitable for your needs • Look for the best price relative to the grade and size

  8. Egg Grades • Refer to freshness and size of the eggs • The grade appears on the label on the egg carton

  9. AA- Highest quality. Buy when appearance is important • A- High quality. Give good appearance for poaching and frying • B- Good quality. Choose for general use.

  10. Fresh Eggs • High, round yolks that are centered • Thick whites • Small air space

  11. Old Eggs • Flat yolk • Thin, runny white

  12. Candling • Passing eggs over high intensity lights to grade freshness • Eggs are examined for interior and exterior qualities • Sorted by weight • AA-highest quality, buy when appearance is most important • A- high quality, good appearance for poaching and frying • B- good quality, use for general cooking or baking

  13. Size • Weight per dozen • Jumbo • X-Large • Large • Medium • Small • peewee • Most recipes use large eggs

  14. Nutrition • Eggs contain: • Protein • Vitamins • Minerals • Fat • Yolk • Most nutritious part- protein • Contains all the fat

  15. Eggs are useful in many preparations • Eggs act as thickeners • They add color to dishes • They add moisture • The can enrich other foods

  16. Egg Basics • Purchase eggs from refrigerator case and refrigerate them immediately • Egg should be kept covered and stored in their carton to help prevent them from absorbing odors • Bloom protects the egg from contamination

  17. Egg Cookery techniques: • Boiled eggs • Baked eggs • Poached eggs • Fried eggs • Scrambled eggs • Omelets • Quiche • Soufflés

  18. Cooking Eggs • Eggs can be used as an emulsifier • Cook at low temperature • Cook until the desired firmness

  19. Meringues • Beaten egg whites, act as a leavening agent • Fat from the yolk interferes with whipping • Room temperature egg whites provide more volume • Size of bowl will determine volume • Deep, narrow bowl • Over beaten egg whites will become dry and cracked