eggs!!! an “eggstroidinary” powerpoint. nutrient content good source of complete protein all...
Post on 16-Dec-2015
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Nutrient Content
• Good source of complete protein
• All essential amino acids
• Thiamin, Riboflavin, iron, phosphorous
• Vitamins A&D
Anatomy of an Egg
• Shell Membranes: 2 membranes (inner and outer) surround the albumen
• Albumen: a.k.a. egg white, contains 67% of the egg’s protein
• Yolk: yellow portion of egg - contains all the fat and half the protein
• Chalaza: thick, ropey strands that anchor the yolk in place in the center of the egg white
Egg Grades
• Eggs are graded for quality by candeling.– Eggs move along rollers over bright lights.– The lights illuminate the eggs’ structure.– Eggs that do not meet the standard are
removed
Egg Grades
• Condition of shell• Size of air cell• Clearness and thickness of egg white• Condition of yolk• 3 grades:
– AA, A, and B: grade A has slightly larger air cell– Most B’s you do not find at the grocery! (their
appearance is low – but they are still nutritious)
The word FRESH on the carton refers to the quality not the age!!!
Storing Eggs• Buy only from refrigerated cases• Check that they are clean and un-
cracked before you buy– Cracked eggs can contain harmful
bactria that can cause food borne illness– Throw away cracked or broken eggs
Emulsifier/Emulsion
• mixture that forms when liquids that normally do not mix are combined– Temporary: oil and
water or vinegar (Italian Dressing)
– Permanent: Mayonnaise
–Soft peak: peaks bend at tip–Stiff peak: peaks stand up straight•*used to make meringue for pies and other baked goods!!
•*cream of tarter added to increase volume
Things to Know when working with Foams
• Avoid under or over beating• Acid (cream of tarter) acts as stabilizer• Sugar also stabilizes – and increases
beating time• Avoid ANY contact with fat
– Both will cause the whites to lose volume quickly
THICKENERS
• heat causes protein to coagulate and mixture “thickens”– Used in
sauces, custards, and puddings
STRUCTURE• eggs add
structure to baked products such as cakes, brownies, and muffins
• With out eggs there would be no shape!!!
How to store eggs
•In the fridge!!•Large end up•In closed carton•Do not wash•May be stored up to 3-5 weeks!! (after due date expires!)
Cooking with Eggs
• Use low or moderate temperature- too high can cause protein to lose moisture and shrink/toughen
• To avoid “green ring” in boiled eggs–time carefully and cool immediately
METHODS OF COOKING
• Scramble-beaten with milk and cooked in a skillet while stirring occasionally– Coagulum: Soft solids that form when eggs
cook
• Poach-cooked in simmering water out of shell
• Fry-cook in a hot skillet with a small amount of fat
Methods of Cooking
• Bake/shirred- in oven about 350*, use individual dishes
• Hard boil -boiling eggs in sauce pan in boiling water
• Microwave-egg cooked in microwave
Terms to Know
• Meringue: fluffy mixture of beaten egg whites and sugar that may be soft or hard
• Foam: beating air into egg whites
• Omelet: beaten egg mixture - cooked without stirring and served folded in half
• Souffle’: fluffy baked dish made with a starch thickened sauce into which egg whites are folded
Were You Listening?
• What is the chalaza? What does it do?
• Extra Credit:– How often does a hen produce an egg?
Were You Listening?
• Name some ways that eggs are used in recipes.
Extra credit:
Give an example of each
Were You Listening?
• At what temperature should eggs be cooked?
• What happens if they are not cooked properly?
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