The document discusses egg selection methods and cooking techniques. It describes 5 tests to select fresh eggs: candling, floating, egg white, sniff, and yolk tests. Methods of cooking eggs are also outlined, including soft/hard boiled, poached, scrambled, fried, custards, omelettes, souffles, crepes, and baked eggs. Specific preparation details are provided for each cooking method.

1. ADVANCED FOOD SCIENCE
TOPIC: SELECTION AND COOKING METHODS OF EGG
BY
G.RANJANI
I-M.Sc., FOODS AND NUTRITION

2. EGG
The egg is consumed all over the world .Although the eggs of all birds can be eaten the egg of chicken
is used more often than any other.
SELECTION OF EGG:
The egg must be selected before its usage. The can be selected by the following tests.

3.  Candling test
 Floating test
 The egg white test
 Sinff test
 Egg yolk test
CANDLING TEST
The quality of the egg in the shell is evaluated by candling. The egg is held against a source of strong light.
Candling reveals,
 A crack in the shell
 The size of the air cell
Where the candling of the egg is a non-destructive selecting method, which is used to abnormalities in the egg

4. FLOATING TEST
The eggs where plunged into the 12% solution of salt water. The fresh egg falls at once to the
bottom. An egg 2 days old floats midway. An egg 4 day old rises to the surface. A 2 week old egg
floats on the top.

5. EGG WHITE TEST
 In these the egg is cracked onto a plate or the other flat surface and look closely at consistency of the egg
white where it should be slightly opaque, not spread out too much, appear thick and somewhat sticky.
 If it is watery, clear, runny the egg lost its freshness. The egg yolk will be slightly flat on top instead of
rounded.

6. SNIFF TEST
 If there is suffer odour it is described as “rotten egg” it describes that egg have gone bad, emit a strong
sulphur smell this may smell through the shell.
EGG YOLK TEST
 It deteriorated egg the yolk takes up water from the white and yolk membrane from this deteriorated and
fresh can be selected.

7.  Physical appearance of the egg
 The physical of the egg should be selected on the basis of colour, shape and cleanliness. The egg
should be free from cracks, blood spots, dirts, etc..,
 Shape of the egg
 The shape of the should be “long” half of the prolate spheroid and “short” half of the slightly
oblate spheroid.

8.  METHODS OF COOKING EGG
 There are different methods of cooking egg, they are
 Soft and hared cooked eggs
 Poached egg
 Scrambled egg
 Fried egg
 Custards
 Omelettes
 Souffles
 Crepes
 Baked eggs

9.  SOFT AND HARD COOKED EGGS
 3 minutes boiled egg:
In this the yolk is completely runny and barely warm and the white still liquid
 5 minutes boiled egg:
Cooked but runny yolk with some soft white
 7 minutes boiled egg:
The white be fully cooked and almost solid, but some of the yolk may have hardened
 9 minutes boiled egg:
Frim but not quite dry yolk and white
 11 minutes boiled egg:
Still edible but a little chalky, best for chopping salads. The egg is over boiled there will be formation of green colour on the
surface of the yolk which is sulphur in the yolk.

10.  POACHED EGG:
 Poached egg is made by cooking the edible portion of the egg in hot water, milk, cream or other liquids.
Where the egg is directly cooked by breaking and putting egg in boiling water or the other. The egg is left
until the white is jelly like and uniformly coagulated and the yolk is semi liquid and covered by a thick
coating of white.
 The temperature of the egg can be cooked about 85ºc will maintain the desirable tender quality of the
coagulated egg white requiring less time. If 2tps of vinegar is used and ½ to 1tps of salt per pint of water
are more opaque white and less shiny than eggs poached in unsalted water.

11.  SCRAMBLED EGG:
 The white and yolk are mixed together in the preparation of scrambled egg. If they are thoroughly
mixed, the product has a uniform yellow colour 1tp of milk is added per egg. Then its poured into a
warm skimmer containing a small amount of melted butler or margarine. Where it forms large
custards.
 As the mixture beings to set, an inverted pancake tuner may be gently drawn across the bottom,
forming large soft curds. Cooking with moderate heat is desirable. The eggs may be removed from
the skimmer when they are slightly done, the heat that is retained in the eggs will complete the
cooking.

12.  FRIED EGGS
 For cooking fried egg the pan should be sufficiently hot to coagulate the egg white but not to toughen the fat. A
cover on the pan providers steam, which cooks the top surface of the egg. A small amount of water may added to
the pan before covering. It prevents hardening of the edges of the egg. If the undesired of a fried egg is brown and
edges crisp and frilled.
There are mainly 4 types in fried egg cooking
Sunny side-up
The egg is not turned. The white is cooked through,
yolk as yellow, still soft and runny.
Over-easy
The egg is turned or flipped, the white is cooked
through yolk is still flowing.
Over-medium
The egg is turned or flipped, yolk is slightly
thickened but still flowing
Over-heat
The egg is turned or flipped, yolk is completely set.

13. CUSTARDS:
 A custards consists of only eggs, milk, sugar and flavouring, no starchy agent is added. There are mainly
two types of custards
 Stirred or soft custard
 Baked custard
PROPORTIONS OF CUSTARD:
 Milk-237ml
 Egg-1-1 ½
 Sugar-25g
 Vanilla-1/4 tsp
BAKED CUSTARD:
 This is made at 350ºF. It is done when the tip of a knife inserted halfway between the centre and outside,
comes out clean .In over cooked custard, the egg proteins that form the mesh like gel structure apparently
shrink and squeeze out some liquid. Fruits, dry fruits and caramelised sugar can be added to give variety.

14. SOFT CUSTARD:
 Same ingredients are used as in baked custard. Custards are cooked more slowly coagulate more
completely at lower temperature. The total cooking time in a double boiler should be 12to 15 minutes,
heating more rapidly at first and then more slowly stirring separates the coagulated particles, resulting in
creamy consistency. The custard will be thicker when its cold . When the knife comes out coated , the end
point has come.

15. OMELETTES:
 Omelettes may be plain or foamy. The plain omelettes is made without separating the yolk from white. The
whole egg is beaten together with flavouring materials.
 The foamy omelettes is prepared by beating the white and yolks separately. The whites are beaten until stiff
and then folded into
the yolk mixture.
 Addition of onions, tomatoes, pepper,
greens
 Stuffed omelette
 Cheese omelette
 Addition of mutton and chicken gravy
 Bread omelette

16. SOUFFLES:
 These are similar to foamy omelettes, except that they have thick white- sauce base
and contain additional ingredients such as grated cheese, vegetable pulp or ground meats. Dessert soufflés are
sweet and may contain lemon, strawberry and chocolate.

17. CREPES:
 Crepes are thin, tender pan cakes containing relatively high proportion of egg. They can be
filled with a variety of items including fish, meat, poultry, cheese, vegetables or fruits. Crepes
may also be served with sweet, dessert type filling.
 The thin crepe batter is cooked on medium heat in a seasoned sloap sided omelette crepe pan.
Enough batter is poured to cover the bottom of the pan, then the pan is titiled to allow the
batter to move quickly over the bottom. Any excess batter is poured off. It is cooked until
lightly browned on the bottom and dry on the top .

18. BAKED EGGS:
 These include shirred eggs. Eggs surlaplate and en cocotte. Because the egg is baked in a container, it
can be combined with a number of vegetables , meats and sauces.
 In these butter helps to bake the egg generously, add any additional ingredients in an even layer.