egg and breakfast

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Eggsand

Breakfast


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EGGS

Composition

Shell composed of calcium carbonate, is

the outermost covering of the egg.

Yolk is the yellow portion of the egg.

Albumen is the clear portion of the egg

and is often referred to as the egg white.


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GradingEggs are graded by the USDA or state

agency following USDA guidelines. The

guide AA, A or B is given to an egg based

on interior and exterior quality, not size.

Grade has no effect on nutritional values.

StorageImproper handling quickly diminishes egg

quality. Eggs should be stored attemperatures below 45F (7C) and at a

relative humidity of 70-80%.


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Sanitation

Eggs are a potentially hazardous food. Rich inprotein, they are an excellent breeding ground

for bacteria. Salmonella is of particular concern

with eggs and egg products because the

bacteria is commonly found in a chickensintestinal tract.

Inadequately cooking or improperly storing eggs

may lead to food-borne illnesses. USDA

guidelines indicate that pasteurization is

achieved when the whole egg stays at a

temperature of 140F (60C) for 3 minutes.


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Egg ProductsFood service operations often want the

convenience of buying eggs out of theshell in the exact form needed: whole

eggs, yolks only or whites only.

Egg SubstitutesThere are two general types of substitutes.

1.) complete substitute made from soy or

milk proteins 2.) contains real albumen,

but the egg yolk has been replaced with

vegetable or milk products.


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Applying Various Cooking

MethodsDry-heat Cooking Methods

Baking

Shirred Eggs

Baked eggs, also referred to as shirredeggs, are normally prepared in individual

ramekins or baking dishes.

QuicheQuiche is a classic breakfast and brunch

entre. It consists of an egg custard and

fillings baked in a crust.


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Sauting

Scrambled Eggs

Scrambled eggs are eggs whisked with

seasonings and then sauted. They are

stirred nearly constantly during cooking.

Omelets

Omelets are needlessly intimidating egg

creations that begin as scrambled eggs.

They are usually prepared as individualservings using two or three eggs.


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Fritatas

Fritatas are essentially open-faced

omelets of Spanish-Italian heritage. Theymay be cooked in small pans as individual

portions or in large pans, then cut into

wedges for service. Pan-frying

Pan-fried eggs are commonly referred to

as sunny side up or over easy, overmedium orover hard.


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Moist-heat Cooking Methods

In-shell Cooking (Simmering)

The difference between soft-cooked eggs

and hard-cooked eggs is time. Both styles

refer to eggs cooked in their shell in hot

water.

Poaching

Eggs that are to be poached should

always be very fresh. They should also be

kept very cold until used, as cold egg

whites stay together better when dropped

into hot water.


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Breakfast and BrunchBreakfast is often an on-the-go, rushed

experience; hence the popularity of

breakfast sandwiches, jumbo muffins and

disposable coffee cups. Brunch, on the

other hand, is a leisurely experience,combining breakfast and lunch into a

social occasion. Brunch menus include

traditional breakfast foods along withalmost anything else.


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Breakfast menus typically include the

following items:

Coffee, tea or other hot beverages Fruits or fruit juices

Eggs

Breads, including sweet breads Cereals and grains

Potatoes

Pancakes, waffles and French toast

Meats or fish

Dairy products including milk, cheese and

o urt


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Breakfast Meats

Most of the popular breakfast meats arebacon, ham and sausages. Bacon can be

cooked on a flat griddle or a heavy skillet or

baked on a sheet pan. Canadian-style

bacon is very lean and requires little

cooking, although slices are usually sauted

briefly before serving. A ham steak is

simply a thick slice ideal for breakfast. Themost popular breakfast sausages are

made from uncurred, uncooked meats.


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Griddlecakes

Pancake and waffles are types ofgriddlecakes or griddle breads. They are

usually leavened with baking soda or

baking powder and are quickly cooked on a

very hot griddle or waffle iron with very little

fat. Griddlecakes should be more than just

an excuse for eating butter and maple

syrup, however. They should have a richflavor and a light, tender, moist interior.


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CrpesCrpes are thin, delicate, unleavened

pancakes. They are made with a very liquidegg batter cooked in a small, very hot saut

pan or crpe pan. Crpe batter can be

flavored with buckwheat flour, cornmeal orother grains. Crpes are not eaten plain, but

are usually filled and garnished with

sauted fruits, scrambled eggs, cheese or

vegetables. Blintzes are crpes that are

cooked on only one side, then filled with

cheese, browned in butter and served with

sour cream, fruit compote or preserves.


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Cereals and Grains

Oats, rice, corn and wheat are perhaps themost widely eaten breakfast foods.

Processed breakfast cereals are ready-to-

eat products made from these grains. Most

consumers now think of breakfast cereal as

a cold food, but not so long ago only hot

grains were breakfast staples.


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BEVERAGES

Water, coffee and tea are the staples ofmost beverage menus. Despite their

relatively low price, bottled water or a good

cup of coffee or tea can be extremely

important to a customers impression of a

food service operation.


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WaterAt one time in the US, a glass of iced water

was more than likely the first thing placed infront of the customer as the menu was

presented. The origin of this practice is lost

to time; perhaps it was thought that sippingwater would ease the waiting time until the

food was served.

Bottled water is the fastest-growingsegment of the beverage industry, in part

because of increase consciousness, in part

because of a perception that bottled water

is safer.


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Types of Water

Spring water is obtained from anunderground source that flows naturally to

the earths surface. Mineral water can

come from a spring, a well, or an artesian

bore.

Bottled water is sold as either still or

sparkling, but within these two broad

definitions are a variety of subgroups.


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Coffee

Coffee begins as the fruit of a small treegrown in tropical and subtropical regions

throughout the world.

Only two species of coffee bean are

routinely used: arabica and robusta.


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Roasting Coffee

Roasting releases and enhances theflavors in coffee. It also darkens the beans

and brings natural oils to the surface.

City roast

Brazilian

Viennese

French roast Espresso roast


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Grinding Coffee

Unlike roasting, which is best


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