Egg basic

EGGSEGGS
 COMPOSITIONCOMPOSITION::
 A whole egg consists primarily of a yolk, aA whole egg consists primarily of a yolk, a
white, and a shell. In addition, it contains awhite, and a shell. In addition, it contains a
 membrane that lines the shell and formsmembrane that lines the shell and forms
an air cell at the large end, and two whitean air cell at the large end, and two white
 strands calledstrands called chalazae that hold the yolkchalazae that hold the yolk
centeredcentered

EGGSEGGS
 1.1. YYolkolk - is high in both fat and protein, and it contains- is high in both fat and protein, and it contains
iron and several vitamins. Its color ranges from light toiron and several vitamins. Its color ranges from light to
dark yellow, depending on the diet of the chicken.dark yellow, depending on the diet of the chicken.
 2.2. WWhitehite - is primarily albumin protein, which is clear- is primarily albumin protein, which is clear
and soluble when raw but white and firm whenand soluble when raw but white and firm when
coagulated. The white also contains sulfur.coagulated. The white also contains sulfur.
 The white has two parts: a thick portion that surroundsThe white has two parts: a thick portion that surrounds
the yolk, and a thinner, more liquid portion outside ofthe yolk, and a thinner, more liquid portion outside of
this.this.
 3.3. Shell -Shell - is not the perfect package ,in spite of what youis not the perfect package ,in spite of what you
may have heard. Not only is it fragile but it is alsomay have heard. Not only is it fragile but it is also
porous, allowing odors and flavors to be absorbed byporous, allowing odors and flavors to be absorbed by
the egg and allowing the egg to lose moisture even ifthe egg and allowing the egg to lose moisture even if
unbroken.unbroken.

EGGSEGGS
 Egg Grades & Quality: USDAEgg Grades & Quality: USDA::
Grades eggs to designate quality.Grades eggs to designate quality.
 Grades:Grades: Grade AA, Grade A, andGrade AA, Grade A, and
Grade BGrade B
 Size:Size: Determined by weight perDetermined by weight per
dozen; Jumbo, extra large, large,dozen; Jumbo, extra large, large,
medium, small, and peewee.medium, small, and peewee.

EGGSEGGS
Eggs are also graded by sizeEggs are also graded by size

GRADES & QUALITYGRADES & QUALITY

Grades and UseGrades and Use
 Grade AAGrade AA is the best to use for fried or poachedis the best to use for fried or poached
egg. Lower grades spread out too much toegg. Lower grades spread out too much to
produce a high-quality product.produce a high-quality product.
 Grade A eggs or Grade AAGrade A eggs or Grade AA that have been held athat have been held a
few days in the refrigerator, for hard-cookedfew days in the refrigerator, for hard-cooked
egg. Very fresh eggs are difficult to peel whenegg. Very fresh eggs are difficult to peel when
cooked in the shell.cooked in the shell.
 Grade BGrade B eggs are suitable for use in baking. Ifeggs are suitable for use in baking. If
you are certain they have developed no strongyou are certain they have developed no strong
flavors, they may be used for scrambled eggs,flavors, they may be used for scrambled eggs,
where the firmness of the whole egg is lesswhere the firmness of the whole egg is less
important.important.

STORING OF EGGSSTORING OF EGGS
Maintaining QualityMaintaining Quality
 Proper storage is essential forProper storage is essential for
maintaining quality. Eggs keep formaintaining quality. Eggs keep for
weeks if held at 36°F (2°C) but loseweeks if held at 36°F (2°C) but lose
quality quickly if held at roomquality quickly if held at room
temperature. In fact, they can lose a fulltemperature. In fact, they can lose a full
grade in one day at warm kitchengrade in one day at warm kitchen
temperatures.temperatures.
 Store eggs away from foods that mightStore eggs away from foods that might
pass on undesirable flavors or odors.pass on undesirable flavors or odors.

MARKET FORMSMARKET FORMS
 1.1. Fresh eggs or shell eggsFresh eggs or shell eggs - These are most- These are most
often used for breakfast cookery.often used for breakfast cookery.
 2.2. Frozen eggsFrozen eggs - Whole eggs, Whites, Yolks,- Whole eggs, Whites, Yolks,
Whole eggs with extra yolks.Whole eggs with extra yolks.
 Frozen eggs are usually made from high-qualityFrozen eggs are usually made from high-quality
fresh eggs and are excellent for use infresh eggs and are excellent for use in
scrambled eggs, omelets, French toast, and inscrambled eggs, omelets, French toast, and in
baking.baking.
 They are pasteurized and are usually purchasedThey are pasteurized and are usually purchased
in 30-pound (13.6-kg) cans. These take at leastin 30-pound (13.6-kg) cans. These take at least
two days to thaw at refrigerator temperatures.two days to thaw at refrigerator temperatures.

MARKET FORMSMARKET FORMS
 3.3. Dried eggsDried eggs -- Whole eggs, Yolks,Whole eggs, Yolks,
Whites, Dried eggs are used primarilyWhites, Dried eggs are used primarily
for baking. They are not suggested forfor baking. They are not suggested for
use in breakfast cookery.use in breakfast cookery.
 Unlike most dehydrated products, driedUnlike most dehydrated products, dried
eggs are not shelf-stable and must beeggs are not shelf-stable and must be
kept refrigerated or frozen, tightlykept refrigerated or frozen, tightly
sealed.sealed.

HANDLING EGGSHANDLING EGGS
Handling EggsHandling Eggs
 If fresh eggs are cracked and thenIf fresh eggs are cracked and then
prepared and served immediately, theyprepared and served immediately, they
should be cooked so that all parts ofshould be cooked so that all parts of
the food are heated to a temperature ofthe food are heated to a temperature of
145°F (63°C) or above for 15 seconds.145°F (63°C) or above for 15 seconds.
 Foods made with raw fresh eggs thatFoods made with raw fresh eggs that
are not cracked and then prepared andare not cracked and then prepared and
served immediately should be cookedserved immediately should be cooked
to heat all parts to 155°F (68°C) orto heat all parts to 155°F (68°C) or
above for 15 seconds.above for 15 seconds.

Crack the egg in half, andCrack the egg in half, and
allow the white to fall into aallow the white to fall into a
bowl.bowl.
Transfer the egg yolk backTransfer the egg yolk back
and forth between shellsand forth between shells
until all of the egg whiteuntil all of the egg white
has been collected in thehas been collected in the
bowl.bowl.

Alternatively, eggsAlternatively, eggs
may be separatedmay be separated
by cracking theby cracking the
eggs in half andeggs in half and
allowing the yolk toallowing the yolk to
remain cradledremain cradled
within your fingerswithin your fingers
as the white dropsas the white drops
into a bowl below.into a bowl below.

 After separating the eggs, beat the egg
whites in a clean metal bowl and use them
immediately.
Beat the egg whites slowly forBeat the egg whites slowly for
about 30 seconds toabout 30 seconds to
introduce air into the Whites.introduce air into the Whites.
Using your wrist or elbow, beat moreUsing your wrist or elbow, beat more
vigorously until the egg whites increasevigorously until the egg whites increase
about four to five times in volume. Atabout four to five times in volume. At
this point, the egg whites most likelythis point, the egg whites most likely
will be at the soft peak stage.will be at the soft peak stage.

Soft peaks are formed whenSoft peaks are formed when
the whisk is lifted and thethe whisk is lifted and the
peaks of the beaten eggpeaks of the beaten egg
whites barely hold their shapewhites barely hold their shape
and bend easily.and bend easily.
Stiff peaks are formed when theStiff peaks are formed when the
whisk is lifted and the peaks of thewhisk is lifted and the peaks of the
beaten egg whites hold their shapebeaten egg whites hold their shape
with just a slight bend. At this stage,with just a slight bend. At this stage,
egg whites may increase by up toegg whites may increase by up to
seven times their original volume.seven times their original volume.

 Folding is the process of gently adding light,
airy ingredients such as egg whites to
heavier ingredients by using a smooth,
circular movement.
Mix about one fourth of theMix about one fourth of the
foam mixture into the heavierfoam mixture into the heavier
mixture.mixture.
Put all the remaining foam mixturePut all the remaining foam mixture
on top, and use a spatula to cuton top, and use a spatula to cut
through the center of the mixture.through the center of the mixture.

Lift half of the heavy mixtureLift half of the heavy mixture
from the center of the bowl overfrom the center of the bowl over
the foam mixture, scraping alongthe foam mixture, scraping along
the sides of the bowl whilethe sides of the bowl while
folding.folding.
Continue until the foam mixtureContinue until the foam mixture
is completely combined.is completely combined.

 Tempering is the process of equalizing the
temperatures of two liquids before combining
them.
Slowly heat the egg yolks bySlowly heat the egg yolks by
gradually adding a small amount ofgradually adding a small amount of
hot liquid to the egg yolks, stirringhot liquid to the egg yolks, stirring
constantly.constantly.
Continue adding hot liquid in a slowContinue adding hot liquid in a slow
steady stream until the temperaturesteady stream until the temperature
of the yolk mixture is close to theof the yolk mixture is close to the
temperature of the hot liquid.temperature of the hot liquid.

Blend the yolkBlend the yolk
mixture into themixture into the
hot liquid, stirringhot liquid, stirring
constantly.constantly.
Do not allow theDo not allow the
combined mixture tocombined mixture to
boil.boil.

GENERAL COOKING PRINCIPLESGENERAL COOKING PRINCIPLES
 The most important rule of egg cookery isThe most important rule of egg cookery is
simple: Avoid high temperatures and longsimple: Avoid high temperatures and long
cooking times. do not overcook. This shouldcooking times. do not overcook. This should
be a familiar rule by now.be a familiar rule by now.
 Overcooking produces tough eggs, causesOvercooking produces tough eggs, causes
discoloration, and affects flavor.discoloration, and affects flavor.
 CoagulationCoagulation -- Eggs are largely protein, soEggs are largely protein, so
the principle of coagulation is important tothe principle of coagulation is important to
consider.consider.

GENERAL COOKINGGENERAL COOKING
PRINCIPLESPRINCIPLES
 Eggs coagulate at the followingEggs coagulate at the following
temperatures:temperatures:
 Whole eggs, beaten about 156°F (69°C)Whole eggs, beaten about 156°F (69°C)
 Whites 140° to 149°F (60° to 65°C)Whites 140° to 149°F (60° to 65°C)
 Yolks 144° to 158°F (62° to 70°C)Yolks 144° to 158°F (62° to 70°C)
 Custard (whole eggs plus liquid) 175°Custard (whole eggs plus liquid) 175°
to 185°F (79° to 85°C)to 185°F (79° to 85°C)

COOKING EGGSCOOKING EGGS
SIMMERING IN THE SHELLSIMMERING IN THE SHELL
Method 1Method 1
 1. Collect equipment and food1. Collect equipment and food
items.items.
 2. Bring eggs to room2. Bring eggs to room
temperature by (a) removingtemperature by (a) removing
them from cooler 1 hour beforethem from cooler 1 hour before
cooking, or (b) placing them incooking, or (b) placing them in
warm water for 5 minutes andwarm water for 5 minutes and
draining. Cold eggs are moredraining. Cold eggs are more
likely to crack when placed inlikely to crack when placed in
boiling water.boiling water.
 3. Place eggs in boiling water and3. Place eggs in boiling water and
return the water to a simmer.return the water to a simmer.

 4. Simmer, do not boil, for the required4. Simmer, do not boil, for the required
time:time:
 Soft-cooked 3 to 4 minutesSoft-cooked 3 to 4 minutes
 Medium-cooked 5 to 7 minutesMedium-cooked 5 to 7 minutes
 Hard-cooked 12 to 15 minutesHard-cooked 12 to 15 minutes
 Exact cooking time depends onExact cooking time depends on
temperature of eggs, size of eggs, andtemperature of eggs, size of eggs, and
amount of water used.amount of water used.

5. Drain immediately and cool under cold5. Drain immediately and cool under cold
running water to stop the cooking. Cool just arunning water to stop the cooking. Cool just a
few seconds if eggs are to be served hot. Coolfew seconds if eggs are to be served hot. Cool
further if they are to be held for later use.further if they are to be held for later use.
6. To peel, crack the shell and pull it away,6. To peel, crack the shell and pull it away,
starting at the large end (where the air sac isstarting at the large end (where the air sac is
located). For easier peeling, peel while stilllocated). For easier peeling, peel while still
warm,warm,
and hold under running water to help loosenand hold under running water to help loosen
shell. Very fresh eggs are hard to peel. Eggs forshell. Very fresh eggs are hard to peel. Eggs for
cooking in the shell should be several days old.cooking in the shell should be several days old.

Method 2Method 2
 1. Collect equipment and food items.1. Collect equipment and food items.
 2. Place eggs in saucepan and cover with cold water.2. Place eggs in saucepan and cover with cold water.
 3. Bring water to a boil.3. Bring water to a boil.
 4. Reduce heat and simmer for the required time:4. Reduce heat and simmer for the required time:
 Soft-cooked 1 minuteSoft-cooked 1 minute
 Medium-cooked 3 to 5 minutesMedium-cooked 3 to 5 minutes
 Hard-cooked 9 to 10 minutesHard-cooked 9 to 10 minutes
MethoMethod 3d 3 for Hard-Cooked Eggs Onlyfor Hard-Cooked Eggs Only
 Proceed as in Method 2, but remove pan from heatProceed as in Method 2, but remove pan from heat
and cover as soon as it comes to a boil. Let stand offand cover as soon as it comes to a boil. Let stand off
heat for 20 minutes.heat for 20 minutes.

 POACHINGPOACHING
 Poached eggs cook with moist heat. The best poachedPoached eggs cook with moist heat. The best poached
eggs are well-rounded and free of ragged edges, with aeggs are well-rounded and free of ragged edges, with a
firm but tender white and a warm, runny yolk. Use veryfirm but tender white and a warm, runny yolk. Use very
fresh, cold eggs to create perfectly poachedfresh, cold eggs to create perfectly poached
 eggs. Adding about 2 tablespoons (30 milliliters) ofeggs. Adding about 2 tablespoons (30 milliliters) of
vinegar for every quart (liter) of cooking water causesvinegar for every quart (liter) of cooking water causes
the protein to coagulate more quickly, which helps holdthe protein to coagulate more quickly, which helps hold
the egg white together.the egg white together.
 Eggs can be poached in advance and held in ice waterEggs can be poached in advance and held in ice water
under refrigeration for up to one day. Just beforeunder refrigeration for up to one day. Just before
serving, reheat the eggs to 165°F (74°C) in simmeringserving, reheat the eggs to 165°F (74°C) in simmering
water.water.

Standards of Quality for PoachedStandards of Quality for Poached
EggsEggs
 1. Bright, shiny appearance.1. Bright, shiny appearance.
 2. Compact, round shape, not spread or2. Compact, round shape, not spread or
flattened.flattened.
 3. Firm but tender whites; warm, liquid3. Firm but tender whites; warm, liquid
yolks.yolks.

Procedure for PoachingProcedure for Poaching
heat a pot with a few inches of water in it. Put a splash of vinegar in the waterheat a pot with a few inches of water in it. Put a splash of vinegar in the water
Once its boiling, turn the temperature down a bit so it doesn’t bubbleOnce its boiling, turn the temperature down a bit so it doesn’t bubble..
Make a whirlpool with your spoon, spatulaMake a whirlpool with your spoon, spatulaBreak an egg into a small dish
11 22
33 44

Procedure for PoachingProcedure for Poaching
1 22
33 44

 FRYING - Fried eggs are an especiallyFRYING - Fried eggs are an especially
popular breakfast preparation. They shouldpopular breakfast preparation. They should
always be cooked to order and servedalways be cooked to order and served
immediately.immediately.
 Sunny side upSunny side up
 Over easyOver easy
 Omelette – french, americanOmelette – french, american
 ScrambleScramble
 FrittataFrittata
 Shirred or bakedShirred or baked

SCRAMBLED EGGSSCRAMBLED EGGS
 Scrambled Eggs, usually madeScrambled Eggs, usually made
with whole eggs, scrambled eggswith whole eggs, scrambled eggs
are fluffy and moist. Adding aare fluffy and moist. Adding a
small amount of milk or creamsmall amount of milk or cream
makes scrambled eggs puffier andmakes scrambled eggs puffier and
enriches the flavor.enriches the flavor.

PROCEDURE FOR SCRAMBLEDPROCEDURE FOR SCRAMBLED
EGGSEGGS

AMERICAN OMELLETEAMERICAN OMELLETE

FRENCH OMELLETTEFRENCH OMELLETTE

FRITTATA & FLAT OMELLETEFRITTATA & FLAT OMELLETE
Frittata is a flat omelet thatFrittata is a flat omelet that
originated in Italy.originated in Italy.
 Flat omelets are made byFlat omelets are made by
mixing beaten eggs with amixing beaten eggs with a
variety of ingredients, suchvariety of ingredients, such
as vegetables, meats, oras vegetables, meats, or
cheese, and cooking thecheese, and cooking the
mixture over low heat withoutmixture over low heat without
stirring.stirring.
 To finish, it is either flippedTo finish, it is either flipped
over or run under the broilerover or run under the broiler
or into the oven until the topor into the oven until the top
is set.is set.

CUSTARDSCUSTARDS
CUSTARDSCUSTARDS is a liquid that is thickened or set by theis a liquid that is thickened or set by the
coagulation of egg protein.coagulation of egg protein.
 Baked or ShirredBaked or Shirred -- bake in individual ramekins or casserolebake in individual ramekins or casserole
dishes. is often lined with ham, bread, or vegetables and thedishes. is often lined with ham, bread, or vegetables and the
egg topped with cheese, cream, or herbs.egg topped with cheese, cream, or herbs.
 Quiche -Quiche - is an open tart filled with a baked egg custard tois an open tart filled with a baked egg custard to
which other fillings have been added.which other fillings have been added.
 The filling may contain one or more types of cheese, alongThe filling may contain one or more types of cheese, along
with complementary meat, seafood, and/or vegetables. Usewith complementary meat, seafood, and/or vegetables. Use
either puff pastry or pie dough for the quiche shell.either puff pastry or pie dough for the quiche shell.
 As a quiche bakes, egg proteins in the custard coagulate,As a quiche bakes, egg proteins in the custard coagulate,
causing the filling to thicken.causing the filling to thicken.
 Overbaking causes the egg proteins to curdle, resulting inOverbaking causes the egg proteins to curdle, resulting in
watery quiche.watery quiche.

SHIRRED OR BAKEDSHIRRED OR BAKED
To prepare shirred eggs:
1. Coat the ramekins with butter.
2. Line the ramekins, if desired, with
flavoring ingredients. A small amount
of cream may be added, if desired.
3. Crack one or more eggs into a cup,
taking
care to avoid breaking the yolk. Slide
the eggs into the ramekins.
4. Sprinkle with salt and pepper.
5. Place the ramekins in a bain marie.
Bake at 350°F (175°C) for 10–15
minutes or until the eggs fully set.

SOUFFLÉSSOUFFLÉS
SoufflésSoufflés are not normallyare not normally
featured on breakfast menus.featured on breakfast menus.
However, they are importantHowever, they are important
basic egg preparations withbasic egg preparations with
which you should be familiar.which you should be familiar.
Soufflé consists of three elements:Soufflé consists of three elements:
 1. Base—usually a heavy1. Base—usually a heavy
béchamel sauce.béchamel sauce.
 2. Flavor ingredient—cheese,2. Flavor ingredient—cheese,
vegetables, seafood, etc.vegetables, seafood, etc.
 3. Egg whites, beaten3. Egg whites, beaten

The End!The End!
 Disclaimer: I do not own the rights norDisclaimer: I do not own the rights nor
property of this powerpoint presentation.property of this powerpoint presentation.
All rights reserved to the owner.All rights reserved to the owner.
 Don't forget to follow me on twitterDon't forget to follow me on twitter
@joviinthecity@joviinthecity
 Thank You!Thank You!

Egg basic

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