DAY 3

Eggs

Egg cookery

Come from…..?

The Noble Bird

There are many Varieties of Egg laying Chickens

Egg Details…..

Market Forms of Eggs Fresh

Dozen Flat (2.5 dozen) Case or half case

Frozen (pasteurized) Whole Yolk (Sugar added 5%)

Pasteurized Dry (Powdered) Whole Yolk White

Composition & Color

                                                                                                                   

                                                        

Composition

ShellYolkWhiteChalazaeAir Cell

EGG COMPOSITION

Shell is porous – allows flavor in & moisture out.

Yolk color varies with chicken’s diet. White is thicker around the yolk & thinner as

it move away from the center. Chalazae connects yolk to shell; the more

prominent, the fresher the egg. Air cell increases as eggs age and loses

moisture; this makes boiled eggs easier to peel.

EGG COMPOSITION Inner shell membrane is a barrier to

micro-organisms.

Eggs out of the shell are highly perishable: Leftover whites – good for 10 days (covered &

refrigerated) Leftover yolks – good for 3 days (cover with

thin layer of water, milk or oil; refrigerate)

EGG COMPOSITION Use eggs with cracked shells only for

dishes which bring the egg to 145°F.

The white is mostly water with albumin.

The yolk is approximately 1/3 protein & 2/3 water with fat, vitamins, minerals & cholesterol.

EGG SIZE

                                                                                  

Sizing is determined by a minimum weight per dozen

Egg Quality

                                                   

                        

FIRMNESS OF WHITE AND YOLK

EGG GRADING

The quality of an egg is determined by the grade of the egg and is not related to size.

All Eggs are classified according to the U.S. Standards for interior and exterior quality factors.

USDA grading is a voluntary service offered to processing plants that meet minimum USDA equipment, facility, sanitary, and processing requirements.

What is Candling??

Why???

EGG COOKING PRINCIPLES

CoagulationWhole, beaten 145°F

Whites 140°F - 149°F

Yolks 144° - 158°F

Whole with liquid 160°F

Sweetened 175°F - 185°F

Eggs many uses

Leavening-- souffléClarifying-- consomméEmulsify-- hollandaiseBinding-- meatloafThickening-- liaison Adhesive-- breadingGarnish-- saladsMain Course-- omelets

Main Course EGG COOKING METHODS

Frying – Sunny Over easy, medium,

hard

Coddled Scrambled Steamed Omelet

Pancake, roll, fold

Baked – Shirred, en cocotte Soufflé Quiche, FrittataPoached – Soft, medium, hard

Boiled – Soft = 3 minutes Med. = 5-6 minutes Hard = 8-10 minutes

OMELETS American or single fold French, Rolled or double folded Open or Frittata

Poached eggs…

Don’t forget to acidulate

The Classic Eggs Benedict

Or a more contemporary version of Eggs Benedict

Goose egg yolk raviolo with cinnamon cap mushrooms, sliced bacon, broccoli florettes and monterey jack cheese

even avant garde...

smoked egg in truffle bouillon with chives, bacon bits, shaved truffle and smoked salt under glass to capture aroma

Boiled eggs…

…an English tradition

..…or just breakfast

EGGS