This document provides information about eggs including their composition, varieties, market forms, grading, cooking principles, and cooking methods. Eggs come from chickens and their shells can be various colors depending on the chicken's diet. There are many forms eggs are sold in including fresh, dozen, flat, case, frozen, liquid, powdered. The key parts of an egg are the shell, yolk, white, chalazae, and air cell. Eggs must be cooked to at least 145°F for safety. Common cooking methods include frying, poaching, scrambling, baking, and boiling.

1. DAY 3
Eggs
Egg cookery

2. Come from…..?

3. The Noble Bird

4. There are many
Varieties of Egg
laying Chickens

6. Egg Details…..

7. Market Forms of Eggs
 Fresh
 Dozen
 Flat (2.5 dozen)
 Case or half case
 Frozen (pasteurized)
 Whole
 Yolk (Sugar added 5%)
 Pasteurized Dry (Powdered)
 Whole
 Yolk
 White

8. Composition & Color
Composition
Shell
Yolk
White
Chalazae
Air Cell

9. EGG COMPOSITION
 Shell is porous – allows flavor in & moisture
out.
 Yolk color varies with chicken’s diet.
 White is thicker around the yolk & thinner as
it move away from the center.
 Chalazae connects yolk to shell; the more
prominent, the fresher the egg.
 Air cell increases as eggs age and loses
moisture; this makes boiled eggs easier to
peel.

10. EGG COMPOSITION
 Inner shell membrane is a barrier to
micro-organisms.
 Eggs out of the shell are highly
perishable:
 Leftover whites – good for 10 days (covered &
refrigerated)
 Leftover yolks – good for 3 days (cover with
thin layer of water, milk or oil; refrigerate)

11. EGG COMPOSITION
 Use eggs with cracked shells only for
dishes which bring the egg to 145°F.
 The white is mostly water with albumin.
 The yolk is approximately 1/3 protein & 2/3
water with fat, vitamins, minerals &
cholesterol.

12. EGG SIZE
Sizing is determined by a
minimum weight per dozen

13. Egg Quality
FIRMNESS OF WHITE AND YOLK

14. EGG GRADING
 The quality of an egg is determined by the grade
of the egg and is not related to size.
 All Eggs are classified according to the U.S.
Standards for interior and exterior quality
factors.
 USDA grading is a voluntary service offered to
processing plants that meet minimum USDA
equipment, facility, sanitary, and processing
requirements.

15. What is Candling??
Why???

16. EGG COOKING PRINCIPLES
 Coagulation
Whole, beaten 145°F
Whites 140°F - 149°F
Yolks 144° - 158°F
Whole with liquid 160°F
Sweetened 175°F - 185°F

17. Eggs many uses
Leavening-- soufflé
Clarifying-- consommé
Emulsify-- hollandaise
Binding-- meatloaf
Thickening-- liaison
Adhesive-- breading
Garnish-- salads
Main Course-- omelets

18. Main Course
EGG COOKING METHODS
 Frying –
 Sunny
 Over easy, medium,
hard
 Coddled
 Scrambled
 Steamed
 Omelet
 Pancake, roll, fold
 Baked –
 Shirred, en cocotte
 Soufflé
 Quiche, Frittata
Poached –
 Soft, medium, hard
 Boiled –
 Soft = 3 minutes
 Med. = 5-6 minutes
 Hard = 8-10 minutes

20. OMELETS
 American or single fold
 French, Rolled or double folded
 Open or Frittata

21. Poached eggs…
Don’t forget to
acidulate

22. The Classic Eggs Benedict

23. Or a more contemporary version of Eggs Benedict

24. Goose egg yolk raviolo with cinnamon cap
mushrooms, sliced bacon, broccoli florettes and
monterey jack cheese
even avant garde...

25. smoked egg in truffle bouillon with chives, bacon bits, shaved
truffle and smoked salt under glass to capture aroma

26. Boiled eggs…
…an English tradition

27. ..…or just breakfast

28. EGGS