Types of Eggs we eat: We also can eat eggs from hens (chickens), turkeys, geese, guinea fowl and gulls. The most commonly used are hens’ eggs. Yes, we also eat fish eggs, but we only them to add flavour, texture and appearance to food. Apart from flavour, texture and appearance, why else do we use eggs in cooking?
Versatility of EggsEggs are extremely versatile and are used in many different dishes and in many different ways. Task – Make a list of dishes that you know of that contain egg. Make 2 columns.
Eggs in food preparationDifferent preparation methods, cooking methods, processes and equipment use theproperties of eggs to give a variety of results.Eggs play such an important role in food preparation due to 3 main properties – Coagulation - Aeration (foaming) - EmulsificationCoagulation - the conversion of the liquid egg into a solid by the addition of heat, whichbinds together other ingredients. e.g. Quiche, omelttes, custards, cup cakesAeration – the trapping of air into a batter e.g. merringue, swiss roll, gateauEmulsification - the stabilization of one liquid in another that wouldn’t naturally mixtogether (i.e. Oil and water will emulsify easier with the help of mustard in avinaigrette.) e.g. mayonaise, cake batter, hollandaise sauce Task: Make notes of the ways eggs can be used in preparation
Other uses of eggs in cooking • Binding Eggs are used as the ‘glue’ in a recipe to help stick other ingredients together. E.g. burgers, rissoles and croquettes • Coating Eggs are used to coat food to help stick flour or breadcrumbs to make a crispy coating to fried food • Glaze They are also used as a glaze. Beaten egg, sometimes mixed with milk is brushed over bread and pastries such as sausage rolls, before they are put in the oven, to produce a golden, shiny glaze during baking.Task: Add these uses ofeggs to your notesNow try to explain whateggs are used for in each ofthe dishes in your list.
How to determine the quality of eggs When purchasing and using produce, price and quality is always an important factor to consider. Eggs are graded in four sizes – small, medium, large and very large. The size of the egg only affects the price, not the quality. How can we assure quality? Look for – • Clean, well-shaped eggshells that are not cracked • A high proportion of thick egg white to thin egg white when the e.g is broken (a lot of thin egg white means the egg is old) • Yolks that are firm, round and an even colour.Which egg in the picture above is fresh? The one on the left.
Egg SafetyEggs are known as ‘high risk’ foods. This means it is a food that provides the perfectconditions for the growth and reproduction of micro-organisms that contaminate the foodand make it unsafe to eat. Eggs are often associated with the food poisoning bacteria‘Salmonella’.To avoid the risk:• Obtain eggs from a reliable source• Store eggsin correct conditions• Cook thoroughly• Do not give un-pasturised eggs or uncooked eggs to ‘at risk’ groups such as elderly, young children, convalescents, pregnant women.• Use pasturised eggs and egg products in catering for large numbersThe UK uses a Quality Assurance scheme called the British Lion Quality mark to ensuresafety. The red lion mark can be found on egg shells and egg boxes and it means that theeggs have been produced to the highest standards of food safety. Hens would have beenvaccinated against salmonella and a ‘best before’ date stamped on the shell to helpidentify freshness quality
Eggciting Facts• Eggs should be stored in a cool place. The shells are porous and will absorb strong flavours, so they should be kept away from strong-smelling food like onions.• Eggs are high in protein and they provide energy, fat, minerals and vitamins.• Eggs can be bought in liquid and powdered form, egg yolk only, egg white only. These products are often used in catering establishments as they will have been pasturised and therefore safe to consume
Egg IssuesFree Range Eggs Battery Eggs As a caterer which one would you choose?