Egg Cookery

EGG COOKERY
 Structure,
 composition,
 nutritive value,
 selection
 Storage
 Uses
 Methods of cooking eggs
 Structure of the Egg

 The egg is a biological structure intended by

nature for reproduction.
 It protects and provides a complete diet for the
developing embryo, and serves as the principal
source of food for the first few days of the
chick's life.
 The egg is also one of the most nutritious and
versatile of human foods.
Structure
 Quality and Freshness
 When the egg is freshly laid, the shell is
completely filled. The air cell is formed by
contraction of the contents during cooling and
by the loss of moisture. A high-quality egg has
only a small air cell.
 Quality and Freshness
 The yolk is well-centered in the albumen and is
surrounded by the vitelline membrane, which is
colorless. The germinal disc, where fertilization takes
place, is attached to the yolk. On opposite sides of the
yolk are two, twisted, whitish cord-like objects
known as chalazae. Their function is to support the
yolk in the center of the albumen. Chalazae may vary
in size and density, but do not affect either cooking
performance or nutritional value.
 Quality and Freshness
 A large portion of the albumen is thick.
Surrounding the albumen are two shell
membranes and the shell itself. The shell
contains several thousand pores that permit the
egg to "breathe."
 Composition

 An average-sized egg weighs approximately

57 grams .
 The shell constitutes 11 percent; the white, 58
percent; and the yolk, 31 percent. Normally,
The percentage composition of the edible
portions is:
 Composition

 Percent Water Protein Fat Ash

 Whole egg 74 13 11 1

 White 88 11

 Yolk 48 17 33 1
 Essential nutrients
 Eggs are especially valuable as a source of
protein. In fact, egg protein is used as the
standard against which the quality of other
food proteins is measured. One egg contains
about 6 to 7 grams of protein. People of all
ages need adequate protein for building and
repairing body tissues.
 Essential nutrients
 The fat in the yolk is so finely emulsified that it is
digested easily, even by infants.
 The ratio of unsaturated to saturated fats is about 2 to
1. This is considered very desirable. Eggs contain
vitamin A, B vitamins (thiamin, riboflavin, and
niacin), and vitamin D.
 Eggs also contain an abundant supply of minerals,
such as iron and phosphorus
 Eggs are low in calcium (it is in the shell), and
contain little or no vitamin C.
 freshness
 Eggs are perishable and it's easy to lose track
of their expiration dates as they all look the
same in there little white shells.
 Eggs will normally stay fresh for two weeks
after they are purchased if refrigerated
properly. Most refrigerators have egg holders,
Here are some ways to tell if your eggs are
fresh:
 Freshness
 Place eggs in a bowl of water. If the egg is
fresh, it will sink to the bottom and lie on its
side. An older egg will stand up on one end
and if the eggs are REALLY old, they may
even float.
 An egg white that appears cloudy is a sign of a
fresh egg and egg whites that are thick are also
very fresh. Egg whites thin out as they age.
 Freshness
 Blood spots are occasionally found on an egg
yolk. Contrary to popular opinion, these tiny
spots do not indicate a fertilized egg. Rather,
they are caused by the rupture of a blood vessel
on the yolk surface during formation of the
egg. These eggs are fit to eat. The spot can be
removed with the tip of a knife, if you wish.

The stringy strands of material in the egg are

called chalazae, which hold the yolk in place.
 Freshness Tests
 The Weight Test: In the supermarket, before you
purchase your eggs, put one in your hand and try to
see how heavy it is. The heavier the egg, the fresher it
is. 

 The Light Test: Hold your egg up to a light and look

for a little air pocket. The air pocket starts to grow as
the egg gets older. The fresher the egg the smaller the
little air pocket. 
 storage
 Eggs should be stored in an egg carton.
 The carton protects the eggs and prevents them from
absorbing strong odours and flavours of other foods
through the thousands of tiny pores in the shell.
 Store away from strong smelling foods
 Leftover raw egg whites and yolks should be put in airtight
containers and stored in the refrigerator immediately. To
prevent yolks from drying up, cover them with a little cold
water. Drain the water before using.


 Nutrition
 There are no nutritional differences between brown eggs and
white eggs.

 Eggs contain all nine essential amino acids, making them a

complete protein food.

 Eggs are one of the few foods that naturally contain vitamin D.

 The egg yolk is the major source of the egg's vitamins and
minerals.


 Nutrition
 Protein is composed of 20 different amino
acids. There are 9 essential amino acids that
the body cannot make, and so they must come
from foods. Eggs are one of the few foods
considered to be a complete protein because
they provide all nine essential amino acids.
 Cooking

 Serve eggs and egg-rich foods immediately

after cooking

 If a recipe calls for eggs at room temperature,

immerse them in warm water for a few minutes.

 To prevent toughness, always use moderate

heat and controlled cooking times for eggs.
 Methods of cooking
 BASIC FRIED EGGS: Heat a non-stick
skillet until just hot enough to sizzle a drop of
water. Or use a regular skillet and add a small
amount of butter or oil. Break eggs into the
skillet. Immediately reduce heat to low.
Season as desired and cook slowly to preferred
firmness, covering with lid, or turn eggs gently
to cook both sides.
 Methods of cooking
 STEAM-FRIED EGGS: Reduce butter to just
enough to grease pan or use light coating of cooking
spary and/or nonstick pan. In a frying pan over
medium-high heat, heat butter until just hot enough to
sizzle a drop of water. Break and slip eggs into pan.
Immediately reduce heat to low. Cook until edges turn
white, about 1 minutes. Add 1 teaspoon water . Cover
pan tightly with lid to hold in steam. Cook until
whites are completely set and yolks begin to thicken
but are not hard. Remove from pan and season as
desired.
 Care while cooking
 Sometimes a large batch of scrambled eggs may turn
green. the colour change is harmless. It is due to a
chemical change brought on by heat and occurs when
eggs are cooked at too high a temperature, held for too
long or both.

 Using stainless steel equipment and low cooking

temperature, cooking in small batches and serving as
soon as possible after cooking will help to prevent
this.
 Care while cooking
 The egg yolk and white separate best
when they are cold.

 Egg whites will beat to a better volume if

they're allowed to stand at room temperature
for 20 to 30 minutes before beating.
 FUNCTIONAL PROPERTIES
OF EGGS
 The functional properties of eggs have been
utilized by cooks, chefs, and food
manufacturers.

 The role eggs play in food preparation are

numerous.
 FUNCTIONAL PROPERTIES
OF EGGS
 One of the most common functions of liquid
egg is
 its ability to coagulate or solidify when heated.
This ability is of importance in the preparation
of cakes, frostings, sauces, hard-cooked eggs,
quiche, scrambled eggs, and fried eggs.
 FUNCTIONAL PROPERTIES
OF EGGS

 Aeration and structural improvement of the

egg when whipped creates foam in products
resulting in lighter and airier products like
meringues, mousses, and cakes such as sponge
 FUNCTIONAL PROPERTIES
OF EGGS

 The emulsifying capacity of the egg yolk is

utilized
 in the preparation of salad dressings and
sauces.
 The phospholipids and lipoproteins serve as
surface active agents allowing emulsions such
as oil and water.
 FUNCTIONAL PROPERTIES
OF EGGS

 Adhesive properties used to stick

 ingredients such as seeds and grains to food
products such as health bars, variety breads,
and snacks.
 Keeping breads and frozen doughs from
turning soggy is another function
 FUNCTIONAL PROPERTIES
OF EGGS

 Eggs improve on the texture and acceptability

of products
 Binding by eggs holds food products together
as in snack foods and prepared entrees, and
eggs are often used in meat loaves. The
binding is really the result of
 the coagulation of the egg.
 Clarification of soups, wines and juices
 FUNCTIONAL PROPERTIES
OF EGGS

 Commercial application for the desired brown

color of baked products such as rolls, buns,
and variety breads is

 Eggs are used to contribute color to baked

goods, noodles, and custards.
 FUNCTIONAL PROPERTIES
OF EGGS

 Eggs are used as egg white wash, either

sprayed
 or brushed on sweet breads, cookies, and
frostings, to give the surface a shine after
baking.
 FUNCTIONAL PROPERTIES
OF EGGS

 Eggs improve and impart a desirable egg

flavor to custards and confections.

 The ability of eggs to lock in

 flavor and aroma by coating of baked goods
and snacks
 FUNCTIONAL PROPERTIES
OF EGGS

 Egg is often an ingredient in batters for deep

fat frying of chicken to get the same effect.

 Eggs improve on texture and acceptability

 Eggs holds moisture in variety of breads and

rolls
 FUNCTIONAL PROPERTIES
OF EGGS

 Eggs provide substantial body to a variety of

breads, sweet goods, and puddings
 A consumer wants a soft bread that is attained
in breads and rolls by including eggs in the
formulation
 FUNCTIONAL PROPERTIES
OF EGGS

 Eggs act as a pH buffer and to maintain a

stable pH
 so that food product formulations won’t be
disrupted.
 Shelf life extension is an important factor in all
food distribution. In commercial bread
formulations, eggs keep starch molecules
moist and fresh
 FUNCTIONAL PROPERTIES
OF EGGS

 Texture: improvement in rolls and light foods

is possible by using eggs in the product
formulation.
 Eggs tend to firm up the texture of food
products and provide crumb improvement.
 The final roles attributed to eggs are the
thickening of sauces and gravies
 FUNCTIONAL PROPERTIES
OF EGGS

 The adding of body to achieve product

improvement in sauces, toppings, and some
prepared foods.
 Methods of cooking

 In France, this basic methods of baked eggs is called

"oeufs en cocotte." For individual servings of baked
eggs, in ramekins, custard cups, individual soufflé
dishes, or small oval bakers .
 Bake in a preheated 325° F oven approximately 12 to 14
minutes,

 Check the eggs after about 10 minutes baking time. When done,
the whites should be completely set and the yolks beginning to
thicken but not hard.
 Methods of cooking: Meringues
 Meringue recipes work better with eggs that are at least 3 or 4 days old.
Cold eggs separate more easily than those at room temperature because
the whites hold together better.
 
 To separate an egg:  Crack the egg and hold the shell halves over a bowl.
Transfer the yolk back and forth between the halves, letting the white drop
into the bowl. Do not cut the yolk (whites containing any yolk will not
beat properly). Transfer the yolk to another bowl.
 
 The tiniest bit of fat or egg yolk will wreck a meringue.
When separating eggs, if a speck of egg yolk falls into the egg
whites, lift it out with an empty eggshell half. Do not try to
fish it out with your fingers; the oil on your skin will prevent
the egg whites from expanding.
 Meringues
 After separating, bring egg whites to room temperature to
ensure volume when beating, as warmer eggs whip faster than
cold eggs. Usually 30 minutes is adequate to obtain room
temperature.
 
 Copper, stainless-steel, or glass bowls work best for making
meringues. Avoid using plastic bowls for whipping egg whites
as they can often harbor traces of grease, which prevents the
whites from getting stiff.
 
 Make sure that all your utensils are immaculately clean,
completely grease-free, and completely dry. Avoid letting
your fingers touch the areas that will come in contact with
the egg whites.
 Meringues
 Place the egg whites into a large, tall bowl and set
your mixer to its highest speed and start making
bubbles!
 Beating or whisking causes the protein in the egg
whites to unfold, forming films that trap the air
bubbles, and the sugar stiffens the foam. As the
mixing time increases, the bubbles become smaller
and more numerous; this increases the volume and
makes a more-stable structure. (A beaten egg white
can increase six to eight times its original volume
 Methods of cooking: Poaching
 The best eggs for poaching are the freshest eggs you
can find. If eggs are more than a week old, the whites
thin out. Whites of fresh eggs will gather compactly
around the yolk, making a rounder, neater shape. Use
cold eggs right out of the refrigerator.
 Use a pan that is at least 3 inches deep so there is
enough water to cover the eggs and they do not stick
to the bottom of the pan.  To prevent sticking, grease
the pan with a little oil before filling with water.
Bring the poaching liquid to a boil and then reduce to
a simmer before adding the eggs (bubbles should not
break the surface).
 Poached Eggs
 Break each egg onto a saucer or into small cups or
bowls. Slip eggs carefully into simmering water by
lowering the lip of each egg cup 1/2-inch below the
surface of the water. Let the eggs flow out.
Immediately cover with a lid and turn off the heat.
 Cook 3 to 5 minutes, depending on firmness desired.
 Remove from water with slotted spoon. Lift each
perfectly poached egg from the water with a slotted
spoon, but hold it over the skillet briefly to let any
water clinging to the egg drain off.
 Drain well before serving.
 Methods of cooking
 The secret to successfully scrambling eggs is
slow cooking. A rubber spatula does a good
job of moving the eggs. Don't worry about
melting the rubber - the heat is (or should be)
too low to damage it.
 Scrambled eggs
 Always remove scrambled eggs from the heat
when they are almost set but still appear shiny
and a bit underdone. If it is necessary to hold
scrambled eggs for a short time before serving,
it helps to avoid direct heat. Place a pan of hot
water between the pan of eggs and the heat
source.
 Scrambled eggs
 Tip:  After removing the pan with the
scrambled eggs from the heat, add a teaspoon
of cold light cream of milk for each four eggs
and stir fast for a second. This is to stop the
cooking, which would otherwise continue for a
few minutes by the internal heat retained by
the eggs. Without this last step, the eggs would
be overcooked and dry.
 Scrambled eggs
 Microwave:  In a custard cup, beat together
eggs, milk, and salt and pepper (if desired).
Cook on full power, stirring one or twice, 1 to
1 1/2 minutes or until almost set.
 Scrambled Eggs Turning Green

 :  Sometimes a large batch of scrambled eggs may

turn green. Although not pretty, the color change is
harmless. It is due to a chemical change, the
formation of ferrous sulfide from iron in the yolks
and sulfur in the whites, brought on by heat and
occurs when eggs are cooked in an iron skillet,
cooked at too high a temperature, or held for too long.
Using stainless steel equipment, using a low cooking
temperature, cooking in small batches, and serving as
soon as possible after cooking will help to prevent
this.
 Methods of cooking
 Making Omelets
 The proper pan is important for successful
omelet making. For a 2 or 3 egg omelet, an 8-
inch (20 cm) skillet is the best size. It should
be shallow with slopping sides to make it easy
to slide the finished omelet out. If too large a
pan is used, the high heat necessary cannot be
maintained and cooking will be prolonged,
resulting in a tough omelet.
 Omelettes
 Individual omelet’s can be quickly made in
succession and held on serving plates in a warm oven.
A good quality non-stick coating on the pan
simplifies omelet making. Give an uncoated pan an
almost stick free surface by treating with salt: Heat
pan, and then remove from heat. Add 1 tsp (5 ml) or
more of salt and dry-scrub thoroughly with paper
towel. Empty salt from pan and repeat until salt
remains white. The salt acts as an abrasive, leaving a
satiny smooth surface Wipe pan clean
 Omelettes
 The pan is hot enough when a drop of water will roll
around instead of bursting into steam immediately.
 Water, not milk, is recommended for omelet egg
mixtures.
 The water turns to steam, producing a light, airy
omelet. Milk is great for creamy scrambled eggs but
omelets require water to give them their lightness.
Omelets, like scrambled eggs, cook very quickly.
Always have your filling ingredients chopped,
cooked, and ready before you begin cooking the eggs.
 Coddled eggs
 Coddled eggs are made by very briefly
immersing an egg in the shell in boiling water
(to cook in water just below the boiling point)
to slightly cook or coddle them.
 The best eggs for coddling are the freshest
eggs you can find. If eggs are more than a
week old, the whites thin out. whites of fresh
eggs will gather compactly around the yolk,
making a rounder, neater shape.
 Micro wave cooking
 EGGS MICRO-COOKED IN THEIR
SHELLS WILL EXPLODE!
 Even out of the shell eggs may explode in the
microwave because rapid heating causes a
buildup of steam. Always use a wooden pick
or tip of a knife to break the yolk membrane of
an unbeaten egg before micro-cooking to
allow the steam to escape.
 Methods of cooking
 Egg Custard
 It is a baked sweet or dessert made by pouring
sweetened hot milk over beaten egg and
cooked over a double boiler till it attains a
coating consistency
 Temp: 160 degrees C
 Other products
 Eggnog: It is a nourishing drink made by
mixing beaten eggs with sugar, hot milk and
rum or brandy
 Egg Sauce: Boiled, diced egg mixed with
butter , bechamel and lemon juice
 Egg threads: Beaten eggs mixed with water
dropped in boiling water through a strainer.
Cooked, drained and used as a garnish
 Cooking Eggs
 Why does the yolk turn green in boiled eggs? The
green-gray color (and the whiff of sulfur smell that
often accompanies it) comes from the reaction of iron
in the egg yolk and sulfur in the egg white. When
heated, the two can combine to make green-gray
ferrous sulfide and hydrogen sulfide gas. To avoid
getting a green yolk, cook eggs just long enough to
reach the desired doneness—no more. And quickly
plunge the boiled cooked eggs into cold water to stop
the cooking process and minimize the iron-sulfur
reaction.