Eggs

Let’s look inside an egghttp://www.crackingeggs.co.uk/content/wha

ts-egg

Selection and StorageNutritional Value1. Contain essential amino acids as well as ….

Iron, phosphorus, vitamins A, B and D2. Egg yolks are high in …

Cholesterol

Egg Grades The four qualities that determine the egg grade are

- shell condition- size of air cell- clearness and thickness of egg white

- condition of yolkcandling- an egg grading process where eggs are illuminated to see the structure

Candling

http://shilala.homestead.com/candling.html

See Mrs. Anderson…

Emulsifiers

a mixture that forms when you combine liquids that ordinarily don’t mix ( oil and water)

Emulsifying Agentthe ingredient that holds other ingredients together

Foams

the five factors that affect egg foams and how they affect them- Temperature- room temp. will create more volume

Fat - does not allow the egg foam to form 

Acid- makes egg foam more stable

Sugar- increases the stability

Beating time

See Mrs. AndersonWhen working with egg foams- what part of the egg do you need to stay away from?

If your eggs are cold, what should you expect?

Stages of Egg foams stages of egg foamsa. foamy - bubbles and foam form around the edge

b. soft peak- c. Stiff peak

ThickenersCoagulation- thickening of protein Binding and Interfering agents

Function- hold food products together

Structure F. Nutrition Flavor and color

Using Raw eggscan cause … salmonella Egg substitutesthese products are …made of real eggs without the yolk

Food Science principles Coagulation- What three things affect the coagulation?

Temp, time and addition of other ingredients

Stop here!

How to make a meringue…

Beat eggs until soft peak stage

Add sugar slowlyContinue beating until stiff peak stage

 

How to make custardhttp://www.youtube.com/watch?v=

GX457DI85Mw

Meringue/custard pies…things to avoid

Weeping- moisture that forms between the meringue and custard

- caused by not properly sealing the meringue

Beading- golden droplets that form on the surface of the meringue

Synerisis- leakage of water from the custard if it is over cooked

Over cooked- custard is shiny and has large swiss cheese like holes

Synerisis

Undercooked- custard will run all over the plate, it will not form a triangle

Properly cooked – will form a triangle when cutMeringue will stay on the pieNo weeping beading or synerisis