Market Forms of Egg

Three Market forms of eggs:

1. Fresh Eggs or shell eggs may be bought
individually, by dozen or in tray of 36.
2. Frozen Eggs- are made of high grade raw eggs.
They come in the form of whole eggs with extra yolks
and whites. Frozen eggs are pasteurized and defrost
before use.
3. Dried Eggs- This market form of egg is seldom
used. Their whites are used for preparing frosting. It
is used primarily as ingredients in food industry and
are not usually sold directly to consumers.
 Uses of Eggs in Culinary
1. Cooked and served “as is”
● In the shell – soft cooked (5 minutes simmering) or
hard cooked (15 minutes simmering).
● Poached – cooked in simmering water; addition of
salt and vinegar quickens coagulation.
● Fried – keep low to moderate temperature
● Scrambled – addition of sugar delays coagulation;
addition of liquids and acids reduces coagulation
point.
● Omelet
2. Eggs as emulsifier - Lecithin and lysolecithin are
responsible for exceptional ability of egg yolk to act
as emulsifying agent
3. Eggs as thickening agent and binder.
4. Eggs as leavening (expander) agent - Baked
products such as sponge cakes, chiffon cakes,
frosting, and soufflés make use of eggs as expander
resulting in a light, airy texture.

Effects of Heat on Eggs

1. Coagulation of proteins: white at 60-65°C, yolk at
65-70 °C.
Beyond this temperature, over coagulation takes
place and water is pressed out resulting in a decrease
and tougher product.
2. Formation of greenish marks at the interface of
the yolk and white when white when egg is
overcooked.
Reaction is favored by:
● High cooking temperature
● Prolonged cooking
● Reaction is stopped by instant cooling of the egg
(ex. by soaking it in cold water) after cooking.

Classification of Appetizers
1. Cocktail – this usually consists of shrimps, lobster, crab
meat, shell fish, fruits as well as fruit and vegetables
juices.
Some cocktail foods are as follows:
● Fruit cocktail
● Shrimp cocktail
● Sole fillet cocktail
● Grapefruit cocktail
● Lobster cocktail
● Tomato juice cocktail

● 2. Hors d’ oeuvres – this is a snack in addition to the

menu. While often served preceding a meal they are
sometimes served the food at cocktail parties involving
alcoholic beverages. This type of appetizer is usually
served in a buffet.
Example of hors d’ oeuvres:
1. Cheese bite-size cubes
2. Shrimp
3. Deviled eggs
 4. Cheese balls
5. Ham rolls
6. Antipasto (ann. tee pass’ toe)
7. Liver pate
3. Canapés – are tiny, open faced sandwiches, of bite size
and usually highly flavored or tangy. They are made of
combination or mixes of hors d’ oeuvres but are always
served in a base of bread, toast or crackers.
Parts of Canapés
a. Base - bread and toast cutouts are most widely most
used base for canapés. They offer the lowest food cost
though they require more labor. Untoasted bread for
canapés should be firm enough to allow the finished
product to be handled easily. It may be cut thick and
 flattened slightly with rolling pin and it gives a pleasing
texture and crispness to the product.
Suggestions for canape bases are:
Bread cutouts, Toast cutouts, Crackers, Melba toast, and
Tiny unsweetened pastry shells, Tortilla Chips, Cups
Biscuits, Tiny biscuits, Polenta cutouts, Miniature
pancakes
b. Spread – it may be a simple butter or softened cream
cheese, but it is better to use more highly flavored spread
because, sharp or spicy flavors are better for stimulating
the appetite.
● The spread should be thick enough so that it will cling
well to the base and that the garnish sticks to it without
falling off.
Spreads may be divided into three basic categories:
• Flavored butter
• Flavored cream cheese
• Meat or fish salad type spreads

Purposes of Spread
• To prevent the base from soaking up moisture from the
filling
• To add flavor
• To add moisture or “mouth feel”
c. Garnish – is any food item or combination of items
placed on top of the spread. It may be a major part of the
canapé such as a slice of ham or cheese. It may be a small
tidbit that is selected to add color.
Use a bright garnish to perk up a light colored food.
Accent a soft textured food with a crisp garnish. Consider
the size of the garnish.
Remember, garnishes should enhance, not
overshadow or hide the food’s beauty and flavor.
4. Relishes/Crudités – are pickled item which are raw, crisp
vegetables such as julienne carrots or celery sticks. Relishes
are generally placed before the guest in a slightly, deep,
boat shape dish.
5. Petite Salads – are small portions of salads and usually
display the characteristics found in most salads.
6. Chips and Dips – are popular accompaniments to potato
chips, crackers, and raw vegetables.
7. Fresh fruits and Vegetables – are the simplest
appetizers. Fruits are good appetizers because they give an
attractive appearance, fragrance, appealing taste and
delicious flavor.
8. Finger foods – are variety of appetizers wherein the only
requirement is that you keep everything small enough to
be picked up with the fingers and eaten with little mess.