Food and beverage assignment on eggs Methods of cooking and rest

1. CONTENTs
1.STRUCTURE OF EGG
2.EXPLAIN STRUCTURE OF EGG
3.SELECTION OF EGGS
4.EGGS RECIPIES
EGG

2. 1.Shell membranes
2.Albumen
3.Chalaza
4.Vittelline Membrane
5.Yolk
6.Germinal Disk
7.Eggshell
8.Chalaza
9.Air Cell
STRUCTURE OF EGG

3. Explain structure of egg
1.Shell membrane-Eggshell membrane or shell membrane is the clear film lining
eggshells, visible when one peels a boiled bird egg. Chicken eggshell membranes are
used as a dietary supplement. Eggshell membrane is derived commercially from the
eggshells of industrial processors.
2.Albumen- Egg Albumen is the clear liquid contained within an egg. In chickens it is
formed from the layers of secretions of the anterior section of the hen's oviduct during
the passage of the egg. It forms around fertilized or unfertilized egg yolks.
3.chalaza-The chalazae are two spiral bands of tissue that suspend the yolk in
the center of the white (the albumen). The function of the chalazae is to hold the
yolk in place.
4.Vittelline membrane-The vitelline membrane is the transparent casing that
encloses the yolk of the hen's egg and separates it from the albumen. It consists
of two major layers, the inner layer, which is laid down in the ovary, and the outer
layer, which is secreted in the oviduct. Bellairs et al.
5.Yolk-Among animals which produce eggs, the yolk is the nutrient-bearing portion of
the egg whose primary function is to supply food for the development of the embryo.

4. 6.Germinal disk-The germinal disc, also called the blastodisc, is a small, circular,
white spot (approximately 1.5-3 mm across) on the surface of the yellow yolk of
a bird's egg.
7.Eggshell-An eggshell is the outer covering of a hard-shelled egg and of some
forms of eggs with soft outer coats which means that air and moisture can pass
through its pores. The shell also has a thin outermost coating called the bloom or
cuticle that helps keep out bacteria and dust. The air cell grows larger as an egg
ages.
8.chalaza-The chalazae are two spiral bands of tissue that suspend the yolk in
the center of the white (the albumen). The function of the chalazae is to hold the
yolk in place.
9.Aircell-An air space forms when the contents of the egg cool and contract
after the egg is laid. The air cell usually rests between the outer and inner
membranes at the egg's larger end, and it accounts for the crater you often see at
the end of a hard-cooked egg. The air cell grows larger as an egg ages.

5. selection of eggs
Eggs you find on the shelves of grocery stores have been through a stringent USDA inspection process. Along with going through
inspection for quality, they’re transported under strict conditions as well as ensuring their safety.
Still, you should know how to pick a good egg. Here are some tips you can follow:
1.Consider refrigeration: Always buy your eggs from a refrigerated case. Eggs generally arrive at retailers in vehicles that maintain
retailers in vehicles that maintain an ambient temperature no higher than 45°F (7°C). This helps prevent foodborne illness such as
salmonella.
2.Check for cracks: Select eggs with uncracked, clean shells. Open the carton of eggs when in the grocery store and inspect them for
grocery store and inspect them for breakage or cracks. Don’t purchase eggs if you see any cracks since salmonella can get into the
interior of the egg if cracked.
3.Check the date: Don’t buy out-of-date eggs. As time passes, the yolk will begin its process of absorbing the egg white’s water,
absorbing the egg white’s water, making the egg white thinner and the yolk larger, flatter and more easily broken. After you bring eggs
home, you can keep the eggs in your fridge for three to five weeks, even if they’re past the “sell by” date.
4.Check the label for the USDA mark: Look on the label to see if the USDA mark is on it. A shield bearing the USDA grade of eggs
bearing the USDA grade of eggs ensures the eggs have been inspected and certified, so they meet strict quality standards.
5.Choose the right grade: Most stores stock their shelves with Grade A eggs. Grade A eggs are the same quality as the AA-grade
same quality as the AA-grade except the white is categorized as “reasonably” firm. Remember, anything lower than a Grade B is not a
good choice.
6.Choose the right type: Choose the type of eggs based on your preferences. Pasture-raised eggs are healthy, cage-free eggs are
are healthy, cage-free eggs are affordable, regular eggs are “standard” and so forth.
7.Choose the best size for your purpose: Choose the most economical and useful size. The egg size is determined not by their
is determined not by their dimensions, but rather their weight. A lot of recipes call for a certain size of an egg, especially in baking. For
most applications, large eggs are best.

6. Scotcheggs
ingredients-
300 gm minced meat
100 gm breadcrumbs
100 gm flour
5 gm mixed herbs (parsley, sage, rosemary, thyme)
6 eggs
2 good sausages, ground in with meat
Salt
Oil for frying

7. preparation:
Boil a pan of water, lower four eggs into it, and turn down the heat.
Simmer for 7 minutes exactly.Remove the eggs and dunk in a bowl of
ice water. Let them cool completely.Once cool, peel and set aside.Mix
the ham/minced sausage meat in a bowl with salt and herbs.Divide
into four balls, place each between two sheets of cling film, and roll
out with a rolling pin. Each flattened ball should be at least twice the
size of an egg.Pull off the top layer of the film and place the egg on
the meat. With the help of the other film, wrap the meat over the
egg.Beat the remaining two eggs in a deep plate. Place the flour and
breadcrumbs in separate plates and line up all three.Coat the egg-
filled meatballs in flour, followed by egg and breadcrumbs.Fry in oil at
160°C for about 6-8 minutes till outside browns.

8. Salmonandegg breakfast wrap
Ingredients-
2 large British lion eggs beaten
1 tbsp chopped fresh dill or chives
A pinch of salt and freshly groundblack pepper
A drizzle of olive oil
2 tbsp fat free Greek yogurt
A little grated zest and a squeeze of lemon juice
40g smoked salmon, sliced into strips
A handful of watercress, spinach and
rocket leaf salad

9. Method:
Method In a jug beat the eggs, herb, salt and pepper. Heat a non-stick
frying pan, add the oil and then pour in the eggs and cook for one
minute or until the egg on the top has just set. Flip over and cook for a
further one minute until the base is golden. Transfer to a board to cool.
Mix the yogurt with the lemon zest and juice and plenty of ground black
pepper. Scatter the smoked salmon over the egg wrap, top with the
leaves and drizzle over the yogurt mix. Roll up the egg wrap and wrap in
paper to serve.

10. Pepper and courgette frittata
Ingredients:
1 medium courgette, trimmed
1 yellow pepper, deseeded
2 tsp vegetable oil
2.5ml/1/2 tsp mixed dried herbs
salt and freshly ground black pepper
4 large British Lion eggs
25g/1oz cheddar cheese, grated

11. Method:
Chop the courgette and pepper into small, even squares. Place in a micro-proof
dish and add the oil, herbs and seasoning. Cover with an upturned plate and
cook on HIGH for 3 mins.Beat the eggs together with 30ml/2tbsp water. Stir the
vegetables, then add the eggs, cover with an upturned micro-proof plate and
cook on HIGH for 1 min 30 secs. Stir well, pushing the cooked egg into the
middle of the dish, shake to level.Cover with the plate and cook on HIGH for a
further 2 mins. Leave to stand for 3 mins. Scatter over the cheese and
microwave on HIGH for 1 min until the cheese is melted or, if liked, brown
under a hot grill. Remove from the dish and cut into squares. Serve warm or
cold.

12. Million dollar deviled eggs
Ingredients:
▢12 large eggs
▢¼ cup mayo (55g)
▢1 Tablespoon butter softened to room temperature
▢2 teaspoons yellow mustard
▢2 teaspoons dijon mustard
▢2 teaspoons sweet gherkin pickle juice
▢1 teaspoon sugar
▢⅛ teaspoon salt
▢⅛ teaspoon pepper
▢dash Tabasco sauce optional
▢paprika for sprinkling
▢bacon pieces optional

13. Method:
How To Hard Boil EggsPlace eggs in a large saucepan and cover with water.
Transfer to stovetop over high heat until water begins to boil.Boil for one minute,
cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and
transfer to an ice bath. Peel eggs and set aside.
How To Make Deviled EggsSlice eggs in half lengthwise. Remove yolks and
transfer to a medium-sized bowl. Add mayo, butter, mustards, pickle juice, sugar,
salt, pepper, and Tabasco sauce. Use a fork to mash well.Spoon filling into each egg
white. Sprinkle with paprika and bacon (if using) and serve. If desired, top with a
small slice of sweet gherkin pickle, as seen in pictures

14. donal’s spicy migas eggs
Ingredients:
4 large flour tortillas
2 tbsp olive oil1 small onion,sliced
2 garlic cloves, sliced
2 tbsp chipotle chilli paste
350g cherry tomatoes or vine tomatoes
2 large handfuls of corn tortilla chips, roughly crushed
8 medium free-range eggs, beaten
75g Cheddar cheese, grated
25g butter
Sea salt and freshly ground black pepper

15. Method:
Wrap the flour tortillas in foil and warm in a low oven while you make the migas.
Alternatively, with tongs hold them over the open flame until you get nice char
marks.Heat the oil in a large non-stick frying pan (skillet) over a medium-high
heat. Add the onion and gently fry for 10 minutes until softened. Add the garlic
and the chipotle paste and cook for 30 seconds, then stir in the tomatoes and
season well.Cook for 10 minutes until the tomatoes have softened down slightly,
then stir in the tortilla chips and cook for a minute or two more until they absorb
some of the juices but are still a bit crunchy. Add the butter to the pan and allow
to melt.Season the beaten egg and then pour into the pan, stirring and folding
gently, until it scrambles to velvety…

16. THANK YOU
-- ZEON DMELLO