Level 2 Chapter 3 Part 3

EGGS

• Outer shell, white (albumen), and yolk
• White—protein and water
• Yolk—protein, fat, lecithin (natural emulsifier/thickener)
• Chalazae—membranes that hold yolk in place

EGGS

• USDA grades eggs AA, A, B
• Buy Grade AA and Grade A where appearance is important
• Grade AA

oYolk is high

oWhite won’t spread

• Grade A

oSimilar to Grade AA

oClean, unbroken shells

• Grade B

oUsually refrigerated or frozen

oUsed where appearance doesn’t matter

EGG SIZE

• Eggs come in different sizes
• Most recipes based on large eggs
• Size and grade determine cost
• Egg size

oJumbo

oExtra large

oLarge

oMedium

oSmall

oPeewee

Multiple Choice

What is the name of the part of the egg that holds the yolk in its place?

• Albumen

• Yolk

• Shell

• Chalazae

MARKET FORMS OF EGGS

• Fresh (shell) eggs

oBreakfast cooking or when whole shell egg is needed

oUse pasteurized—high-risk population or uncooked dishes

• Frozen eggs

oMade from high-quality fresh eggs

oScrambled eggs, omelets, French toast, baking

oPasteurized and sold in 30-pound cans or cartons

oTwo days to thaw

oWhole eggs, whites, yolks, whole eggs with extra yolks

MARKET FORMS OF EGGS

• Dried eggs

oBaking

oNot good for breakfast cooking

oWhole eggs, yolks, whites

• Egg substitutes

oMay be egg-free

oEgg whites, dairy/vegetable products instead of yolks

oLow in cholesterol

• Organic/other alternatives

oHumanely-raised chickens

oMay be certified by USDA

oVegetarian eggs, Omega-3 eggs

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RECEIVING AND STORING EGGS

• Receive at 45°F (7°C) or lower
• Store at 41°F (5°C) or lower
• Frozen eggs should stay frozen
• Shell egg criteria

oNo odor

oClean and unbroken shells

• Pasteurized and USDA inspected

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Multiple Choice

True or False: Eggs that are served in a commercial restaurant setting should be pasteurized.

• True

• False

COOKING EGGS

Hard-cooked eggs:
• Simmer and shock the eggs
• Don’t boil
• Breakfast, cold hors d’oeuvres, canapés, salads, garnishes

Shirred eggs:
• Baked in ramekin or flat-bottomed dish
• Combine with other ingredients
• Baking dish affects texture of egg

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COOKING EGGS

Poached eggs:
• Remove shells, simmer in water
• Tender and well-shaped
• Eggs Benedict, eggs Florentine, toppings

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COOKING EGGS

Scrambled eggs:
• Light, creamy texture
• Best served hot
• Combine yolks and whites before cooking

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COOKING EGGS

Fried eggs:
• Use fresh eggs
• Cook at 145°F (63°C) for at least 15 seconds

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COOKING EGGS

• Sunny-side up eggs

oEggs fried only on the bottom

• Over easy eggs

oFried on bottom and lightly on top

• Basted eggs

oFried and then steamed in covered pan

• Omelets

oEggs beaten and cooked in a skillet with filling

• Frittatas

oFlat omelets

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COOKING EGGS

• Quiche

oSavory baked egg custard

oBlended with milk or cream

oBaked with crust

• Soufflés

oSavory or sweet

oLabor intensive

oMade with sauce, egg yolk, egg whites, flavoring

• Pooled eggs

oCracked open and combined in container

oCook immediately after mixing

oStore at 41°F (5°C) or lower

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Multiple Choice

Which of these eggs should be cook immediately after prepping or held below 41 F if not being used right away.

• Shirred

• Pooled

• Poached

• Overeasy