Eggs

EGGS

KUMARS RECIPE FILE

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©NSK NOTES

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EGGS

Hens eggs are most popular, eggs of turkey, guinea

fowls, ducks and geese are also used.

The egg remains a favorite break fast food.

KUMARS RECIPE FILE ©NSK NOTES

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MARKET FORMS

• Whole eggs

• Yolks

• Whites

• Whole eggs

• Whites

• Yolks

• Whole eggs with extra yolks

Fresh eggs / shell eggs

Frozen eggs

Dried eggs


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COMPOSITION OF EGG

A good egg should weigh 55 to 60 gms.

It should have 80% moisture.

12% of clear shell.

30% of yolk.

58% of thin and thick white.


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http://www.google.co.in/url?url=http://www.healthyfoodhouse.com/7-magic-uses-of-eggs/&rct=j&frm=1&q=&esrc=s&sa=U&ei=dD0-VIv8EIfmuQSI1ICIAw&ved=0CCEQ9QEwBg&usg=AFQjCNEhiHcIeueD5v76f-e8FCIGkGYnHA


COMPOSITION OF EGG

KUMARS RECIPE FILE

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©NSK NOTES





COMPOSITION


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http://www.enchantedlearning.com/subjects/birds/label/chickenegg2/

http://www.enchantedlearning.com/subjects/birds/label/chickenegg2/

YOLK

It is high in both fat and protein, and it

contains iron and several vitamins.

Its color ranges from light to dark yellow

depending upon the diet of the chicken.


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EGG WHITE

Primarily albumin protein which is clear and

soluble when raw but white and firm when

coagulated.

The white also contains sulfur.


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THE SHELL

It is not a perfect package in spite of what

you may have heard, not only is it fragile but

it is also porous, allowing odors and flavors

to be absorbed by the egg and allowing the

egg to loose moisture even if unbroken.


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SELECTION FACTORS

Eggs should be clear and well shaped.

When broken it should have high proportion of thick white than thin white.

The yolks should be firm and evenly colored.

It should not have any blood stains.

Egg shell should be clean, well shaped and slightly rough.


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QUALITY POINTS FOR BUYING GOOD EGGS

If the egg is kept the thick white gradually

changes into thin white and water passes

from the white into the yolk.

The yolk looses strength and begins to

flatten, water evaporates from the egg and is

replaced by air and as water is heavier than

air fresh eggs are heavier than stale ones.


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It is possible to determine the freshness of

an egg by placing it in a 10 percent solution

of salt ( 60 gms of salt to ½ lit of water).

A 2 day old egg will float near the bottom of

the solution with its broad end up wards.

As the egg ages it becomes lighter and floats

closer to the surface of solution.


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A first quality egg

A poor quality egg


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USES

as a leavening agent.

as a binding in egg croquettes.

to improve flavor and color as in rich cakes.

to add to the nutritive value ( provides

proteins, vitamins like A and D.

to decorate and garnish dish.

to enrich the mixture as in rich cakes.


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As a thickening, as in custards and salad dressing.

For emulsification, as in mayonnaise sauce.

For coating, as in fried foods.

As the first semi solid food taken by the infants.

As a nourishing and easily digestible food for the invalids.

As a quick cooking and nourishing food for breakfast or main meal.


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STORAGE Should be stored at a temperature of 0

to 5°c.

Stored pointed end downwards.

Stored away from strong smelling foods.

Should be stored away from raw contaminants such as raw meat.

Should not be washed before storing as it would remove the natural protective coating.


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When egg is heated at higher temperature or

for a longer period the iron from the yolk and

the sulphur from the white forms a dark

green ring around the yolk.


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SULFUR

The familiar green ring is often seen in hard

cooked eggs is caused by cooking at high

temperature or cooking too long.

The same green color appears in the scrambled

eggs that are over cooked or held too long in

steam table.

This ring results when the sulfur in white and

iron in the yolk react to form iron sulphide a

compound that has green, strong odor and

flavor.


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BOILING EGGS Put enough water in a pan to cover the eggs and

bring it to boil, lower the egg into the water with a metal spoon.

Cook gently for 3 to 4 minutes for a lightly cooked egg, 4 to 5 minutes for a soft boil egg and 10 to 12 minutes for a hard boiled egg.

Put the hard boiled egg into cold water and allow it to cool to prevent the formation of dark rings round the yolk.


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EGGS COAGULATES AT THE FOLLOWING

TEMPERATURE

• About 156°F / 65°CWhole beaten eggs

• 140 to 149°F / 60 to 65 °CWhites

• 144 to 158°F / 60 to 70 °CYolks

• 175 to 185 °F / 79 to 85 °CCustards


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COOKING METHODS FOR EGG

Simmering

Poaching

Frying Sunny side up

BastedOver easy

Over mediumOver hard / well done


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Eggs

Food

Transcript of Eggs