Eggs and egg cookery

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Eggs and egg cookery

  1. 1. DAY 3 Eggs Egg cookery
  2. 2. Come from…..?
  3. 3. The Noble Bird
  4. 4. There are many Varieties of Egg laying Chickens
  5. 6. Egg Details…..
  6. 7. Market Forms of Eggs <ul><li>Fresh </li></ul><ul><ul><li>Dozen </li></ul></ul><ul><ul><li>Flat (2.5 dozen) </li></ul></ul><ul><ul><li>Case or half case </li></ul></ul><ul><li>Frozen (pasteurized) </li></ul><ul><ul><li>Whole </li></ul></ul><ul><ul><li>Yolk (Sugar added 5%) </li></ul></ul><ul><li>Pasteurized Dry (Powdered) </li></ul><ul><ul><li>Whole </li></ul></ul><ul><ul><li>Yolk </li></ul></ul><ul><ul><li>White </li></ul></ul>
  7. 8. <ul><li>Composition </li></ul><ul><ul><li>Shell </li></ul></ul><ul><ul><li>Yolk </li></ul></ul><ul><ul><li>White </li></ul></ul><ul><ul><li>Chalazae </li></ul></ul><ul><ul><li>Air Cell </li></ul></ul>Composition & Color                                                                                                                                                                             
  8. 9. EGG COMPOSITION <ul><li>Shell is porous – allows flavor in & moisture out. </li></ul><ul><li>Yolk color varies with chicken’s diet. </li></ul><ul><li>White is thicker around the yolk & thinner as it move away from the center. </li></ul><ul><li>Chalazae connects yolk to shell; the more prominent, the fresher the egg. </li></ul><ul><li>Air cell increases as eggs age and loses moisture; this makes boiled eggs easier to peel. </li></ul>
  9. 10. EGG COMPOSITION <ul><li>Inner shell membrane is a barrier to micro-organisms . </li></ul><ul><li>Eggs out of the shell are highly perishable: </li></ul><ul><ul><li>Leftover whites – good for 10 days (covered & refrigerated) </li></ul></ul><ul><ul><li>Leftover yolks – good for 3 days (cover with thin layer of water, milk or oil; refrigerate) </li></ul></ul>
  10. 11. EGG COMPOSITION <ul><li>Use eggs with cracked shells only for dishes which bring the egg to 145 °F. </li></ul><ul><li>The white is mostly water with albumin. </li></ul><ul><li>The yolk is approximately 1/3 protein & 2/3 water with fat, vitamins, minerals & cholesterol. </li></ul>
  11. 12. Sizing is determined by a minimum weight per dozen EGG SIZE                                                                                    
  12. 13. Egg Quality                                                                                 FIRMNESS OF WHITE AND YOLK
  13. 14. EGG GRADING <ul><li>The quality of an egg is determined by the grade of the egg and is not related to size. </li></ul><ul><li>All Eggs are classified according to the U.S. Standards for interior and exterior quality factors. </li></ul><ul><li>USDA grading is a voluntary service offered to processing plants that meet minimum USDA equipment, facility, sanitary, and processing requirements. </li></ul>
  14. 15. What is Candling?? <ul><li>Why??? </li></ul>
  15. 16. EGG COOKING PRINCIPLES <ul><li>Coagulation </li></ul><ul><ul><ul><li>Whole, beaten 145 °F </li></ul></ul></ul><ul><ul><ul><li>Whites 140°F - 149°F </li></ul></ul></ul><ul><ul><ul><li>Yolks 144° - 158°F </li></ul></ul></ul><ul><ul><ul><li>Whole with liquid 160°F </li></ul></ul></ul><ul><ul><ul><li>Sweetened 175°F - 185°F </li></ul></ul></ul>
  16. 17. Eggs many uses <ul><li>Leavening-- soufflé </li></ul><ul><li>Clarifying-- consommé </li></ul><ul><li>Emulsify-- hollandaise </li></ul><ul><li>Binding-- meatloaf </li></ul><ul><li>Thickening-- liaison </li></ul><ul><li>Adhesive-- breading </li></ul><ul><li>Garnish-- salads </li></ul><ul><li>Main Course-- omelets </li></ul>
  17. 18. Main Course EGG COOKING METHODS <ul><li>Frying – </li></ul><ul><ul><li>Sunny </li></ul></ul><ul><ul><li>Over easy, medium, hard </li></ul></ul><ul><li>Coddled </li></ul><ul><li>Scrambled </li></ul><ul><li>Steamed </li></ul><ul><li>Omelet </li></ul><ul><ul><li>Pancake, roll, fold </li></ul></ul><ul><li>Baked – </li></ul><ul><ul><li>Shirred, en cocotte </li></ul></ul><ul><ul><li>Souffl é </li></ul></ul><ul><ul><li>Quiche, Frittata </li></ul></ul><ul><ul><li>Poached – </li></ul></ul><ul><ul><li>Soft, medium, hard </li></ul></ul><ul><li>Boiled – </li></ul><ul><ul><li>Soft = 3 minutes </li></ul></ul><ul><ul><li>Med. = 5-6 minutes </li></ul></ul><ul><ul><li>Hard = 8-10 minutes </li></ul></ul>
  18. 20. OMELETS <ul><li>American or single fold </li></ul><ul><li>French, Rolled or double folded </li></ul><ul><li>Open or Frittata </li></ul>
  19. 21. Poached eggs… Don’t forget to acidulate
  20. 22. The Classic Eggs Benedict
  21. 23. Or a more contemporary version of Eggs Benedict
  22. 24. Goose egg yolk raviolo with cinnamon cap mushrooms, sliced bacon, broccoli florettes and monterey jack cheese even avant garde...
  23. 25. <ul><li>smoked egg in truffle bouillon with chives, bacon bits, shaved truffle and smoked salt under glass to capture aroma </li></ul>
  24. 26. Boiled eggs… … an English tradition
  25. 27. ..…or just breakfast
  26. 28. EGGS

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