The Incredible EdibleEgg
The parts of the egg……
A.Air Pocket
B.Thin Albumin
C.Thick Albumin
*Contains all the protein
D.Yolk: High in fat and cholesterol, alsocontains Vitamin A & D, iron and riboflavin
E.Chalaza: anchors the yolk in the center
Air Pocket
Thin Albumin
Thick Albumin
Chalaza
Yolk
Types of Eggs
Vary in color and size:
Depends on feed, breed, and care
Sizes – jumbo, Extra Large, large,medium and peewee determined by weight per dozen
Grade – AA, A, B
Storage
Eggs should be stored in their ORIGINALCARTON. The cardboard helps blockunwanted odors and flavors from seepinginto the egg. And light from breaking downthe shell.
How long can eggs be stored?
2 -3 weeks for best quality
What are the three stages ofbeating egg whites?
Foam
Soft Peaks peaks curl
Stiff Peaks peaks stand straight
Egg Foam
Even the smallest amount of FAT from the eggyolks or bowl will prevent the formation ofbeaten egg whites.
•Even if you get a small amount of the yolk in with thewhite mixture, it will not foam.
•For best results use a metal bowl.
Cooking of Eggs
Eggs should be cooked at medium heatunless making omelet's or hard cookedeggs
Functions of eggs
Eggs perform various functions inrecipes and foods
FUNCTIONFOOD PRODUCT
Emulsifier -Mayo
Foam/Leaven - Angel Foods Cake
Thickener- Pudding
FUNCTIONFOOD PRODUCT
Binder- Meat Loaf
Interfering Agent- Ice Cream
Structure- Muffins
Flavor- Eggnog
Color - Yellow Cake
