USES OF EGGS IN COOKING
The air bubbles are then surrounded by the egg white
EGGS BIND INGREDIENTS IN DISHES SUCH AS MEATLOAVES
OR CRAB CAKES, LEAVEN SUCH BAKED HIGH-RISES AS
SOUFFLES AND SPONGE CAKES AND THICKEN CUSTARDS
AND SAUCES.
THICKENING OF FOOD MIXTURE
FOR EXAMPLE, EGGS FUNCTION AS A THICKINENG AGENT IN
CUSTARD. THE THICKENING EFFECT IS DUE TO THE
COAGULATION OF THE PROTEINS DURING THE HEATING.
EMULSIFYING AGENTS
EGGS ARE USED TO FORM STABLE EMULSIONS, MAYONNAISE,
FOR EXAMPLE, OIL AND VINEGAR ARE SEPARATE OUT
UNLESS THE OIL DROPLETS
ARE COATED WITH THE SUBSTANCE THAT KEEPS THEM FROM
RUNNING TOGETHER.
FINDING AND COATING
EGG USED IN SUCH FOOD MIXTURES AS MEATLOAF OR
CROQUETTES IS DISTRIBUTED THROUGH THE MIXTURE.
UPON HEATING, THE PROTEINS COAGULATE, BINDING THE
FOOD INTO A COHESSIVE MASS OF THE DESIRED FORM.
INTERFERING SUBSTANCES
BEATEN EGG WHITES WILL ACT AS AN INTERFERING
SUBSTANCE IN MIXTURE TO BE FROZEN SUCH AS 'SHERBET'.
TINY BUBBLES OF AIR TRAPPED IN AIR PREVENT ICE
CRYSTALS FROM COMING TOGETHER AND CREATING OF
LARGE MASSES OF ICY MATERIAL.
CLARIFYING AGENTS
RAW EGGS MAY BE ADDED TO HOT BROTHS AND COFFEE.
WHEN THE PROTEINS IN THE EGG COAGULATE, THEY TRAP
THE LOOSE PARTICLES IN THE LIQUID AND CLARIFY IT.
EXAMPLES ARE CUSTARD, PUDDINGS AND PIE FILLINGS.
EGG WHITE FOAM
ARE USED IN MANY FOODS TO MAKE THEM LIGHT AND
POROUS.
protein (albumen), causing the egg white foam to become stiff
and stable. When an acid, such as cream of tartar, is added to an
egg white foam, the foam becomes even more stable.
ALTHOUGH EGGS ARE WIDELY KNOWN AS BREAKFAST
ENTREES, THEY ALSO SERVE IN MANY OTHER WAYS. IN
FACT, THE COOKING PROPERTIES OF EGGS ARE SO VARIED
THAT EGGS HAS BEEN CALLED. "THE CEMENT THAT HOLDS
TOGETHER THE CASTLE OF CUISINE."
LEAVENING
Beaten eggs are a leavening agent as they incorporate air into the
batter, which will expand in the oven and cause the cake to rise.
Some cakes use beaten eggs as their only source of leavening.
CONTRIBUTING COLOR AND FLAVOR
THE PRODUCTS WHICH EGGS ARE USED
CONTRIBUTED ITS FLAVOUR AND COLOUR,
EXAMPLES ARE CAKES AND CUSTARD.
SHELL
Eggshell is made almost entirely of calcium carbonate (CaCO3)
crystals. It is a semipermeable membrane, which means that air
and moisture can pass through its pores. The shell also has a thin
outermost coating called the bloom or cuticle that helps keep out
bacteria and dust.
AIR CELL
An air space forms when the contents of the egg cool and
contract after the egg is laid. The air cell usually rests between
the outer and inner membranes at the egg's larger end, and it
accounts for the crater you often see at the end of a hard-cooked
egg. The air cell grows larger as an egg ages. ALBUMEN.
ALBUMEN
Egg white is the clear liquid (also called the albumen or the
glair/glaire) contained within an egg. In chickens it is formed
from the layers of secretions of the anterior section of the hen's
oviduct during the passage of the egg. ... Egg whites contain
about 56% of the protein in the egg.
CHALAZA
ropey strands of egg white at both sides of the egg, which anchor
the yolk in place in the center of the thick white.
GERMINAL DISC
the entrance of latebra, the channel leading to the center of egg
yolk.
MEMBRANES
Eggshell membrane or shell membrane is the clear film lining
eggshells, visible when one peels a boiled egg.
shell membrane
the tough membraneous covering of an egg immediately within
the shell.
Vitelline membrane
the covering that protects the egg yolk from breaking.
YOLK
the yellow spherical part of an egg that is surrounded by the
albumen.
SHELL QUALITY
also known as exterior quality that has direct influence
microbiological quality.
INTERIOR QUALITY
has direct bearing on the functional properties of eggs.
VARIETY OF EGGS
EGG DISHES
A food product produced from poultry that is used as both an
ingredient and a main dish for baked foods. Eggs can be cooked
by boiling, poaching, frying, microwaving, or baking and they are
one of the most common ingredients used for a variety of recipes.
BOILED EGG
This dish includes boiling long enough to be ("hard boiled") or
just long enough for the albumen (egg white) to solidify ("soft
boiled").
CODDLED EGG
In cooking, coddled eggs are gently or lightly cooked eggs.
FRIED EGG
Cooked in hot grease in a skillet: cooked lightly on one side only
("sunny side up"), cooked lightly on one side and turned over
briefly ("over easy"), cooked on both sides so the white is solid
but the yolk still soft and runny ("over medium") and thoroughly
cooked on both sides with the yolk solid ("over well"), and with
the yolk broken ("over hard").
OMELETTE
A dish made from beaten eggs quickly cooked with butter or oil,
but not further stirred while cooking, in a frying pan, sometimes
folded around a filling such as cheese, vegetables, meat (often
ham), or some combination of the above.
POACHED EGG
An egg that has been cooked by poaching, in simmering liquid. The term is also
applied to a method whereby the egg is placed in a cup, suspended over
simmering water, using a special pan called an "egg-poacher".
SCRAMBLED EGGS
A dish made from beaten egg whites and yolks of (usually chicken eggs). Beaten
eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming
curds as they coagulate.
SHIRRED EGGS
Also known as baked eggs, it is a dish in which eggs have been baked in a flat-
bottomed dish; the name originates from the type of dish in which it was
traditionally baked.
BALUT
A steamed fertilized duck egg containing a partially developed duck embryo, it is
commonly sold as street food in the Philippines.
DEVILED EGGS
Yolks of hard-boiled eggs are mashed with cream or mayonnaise, mustard, and
seasonings and then mounded or piped into the white of the boiled egg. Served
cold, often al fresco.
PICKLED EGG
Typically hard boiled eggs that are cured in vinegar or brine. This was originally
done like many foods as a way to preserve the food so that it could be eaten
months later.
SALTED DUCK EGG
Originated in China, it is a duck egg pickled in salt water brine. given it a unique
flavor and texture when cooked, with the whites becomes salty with a little
snappier texture and the yolk has a peanut-butter-like creamy texture.
SCOTCH EGG
A hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or
deep-fried.
FRESH EGGS
It Actually Means: "Organic“; actually means something very specific, and egg
producers who use it are subject to USDA regulation. Organic eggs must come
from chickens that are free-range,fed organic feed and receive no hormones or
antibiotics.
FROZEN EGGS
In a home freezer, you can freeze eggs for up to one year. When you're ready to
use frozen eggs, thaw them overnight in the refrigerator or under running cold
water. Use egg yolks or whole eggs as soon as they're thawed.
DRIED EGGS
Powdered eggs are fully dehydrated eggs. They are made using spray drying in
the same way that powdered milk is made. The major advantages of powdered
eggs over fresheggs are the reduced weight per volume of whole eggequivalent
and the shelf life.