week 2- PREPARE AND COOK EGG DISHES - Copy.pdf

Market forms of egg

1. Market
Forms of Egg

2. Fresh Eggs or Shell Eggs
Maybepurchasedindividually,
bydozenorintraysof36pieces.

3. Frozen Eggs
Thesearemadeof
highqualityfresheggs.
Theycomeintheformof
wholeeggswithextra
yolksandwhites.Frozen
eggsarepasteurizedand
mustbethawedbefore
use.

4. DriedEggs
These areseldom
used.Theirwhitesare
used forpreparing
meringue.Driedeggsare
used primarily as
ingredients in food
industry.

5. EffectofHeat
onEggs

6. 1. Coagulation ofProteins
Coagulation is
theprocessofa
liquidchangingtoa
solidorsemi-solid
state.
Eggwhiteat60-
65
0
C,yolkat65-
70
0
C.

7. 2.Formationofgreenish
discolorationatthe
interfaceoftheyolkand
whitewheneggis
overcooked.

8. Duetothereactionbetweenthe
ironintheyolkandthehydrogen
sulfideliberatedfromthesulfur
containingferroussulfide.
Reactionisfavoredbyhigh
cookingtemperature
Prolongedcooking
Reaction isprevented by
immediatecoolingoftheegg
(e.g.immersingincoldwater)
aftercooking.

10. Eggiscookedinmanyways.It
canbethemainproteindish;itcan
beamainoraccessoryingredientin
dishesfromappetizerstodesserts.It
canbecookedbydryheat,moist
heat,withorwithoutoil,assimplyor
aselaboratelyasone‘sinclination
forthemoment.Indeeditcanbe
eatenanywhere.

11. 1.Cookedandserved-asis.
•intheshell–softcooked(5minutes
simmering)orhardcooked(15
minutessimmering)
•poached–cookedinsimmering
water;additionofsaltandvinegar
hastenscoagulation.

12. •fried–keeplowtomoderate
temperature
•scrambled–additionofsugar
delayscoagulation;additionof
liquidsandacidsdecreases
coagulationpoint
•omelet

13. 2. Eggsas emulsifier
Lecithinandlysolecithin
areresponsibleforthe
remarkableabilityofegg
yolktoactasanemulsifying
agent.

14. 3.Asbinding,thickening
agent,andgellingagents
•Eggsareusefulas
binding,thickeningand
gellingagentsbecause
theycontainproteins
thatareeasilydenatured
byheat.

15. •Usingwholeeggsrequires
lower coagulation
temperaturesresultingina
stiffergel.
•Softergelisproducedwiththe
additionofscaldedmilkand
acid.

16. •Incookingcustards,Bain
Marie,doubleboileror
steamerisusedtoavoid
boilingwhichcanproducea
porouscustard.
•Softcustardsareproducedby
constantstirring

17. 4. As foam
•Wheneggisbeatenalbumenis
denatured,airisincorporatedas
whiteisstretchedintothinfilms
•Withcontinuedbeating,theair
cellsaresubdividedandvolumeis
increased
•Proteinnetworkdriesupand
stabilizesthegasorairfoams.

18. 5.Ascoloringandflavoring
agent