 scrambled – addition of sugar delays
coagulation; addition of liquids and acids
Lesson 3: Market Forms of Egg,
Uses of Eggs in Culinary Arts,
and Varieties of Egg
Dishes
MARKET FORMS OF EGG
Fresh eggs or shell eggs may be purchased
individually, by dozen or in trays of 36 pieces.
( chicken, duck, quail )
Frozen eggs are made of high quality fresh eggs.
They come in the form of whole eggs with extra
yolks and whites. Frozen eggs are pasteurized and
must be thawed before use.
Dried eggs are seldom used. Their whites are
used for preparing meringue. Dried eggs are used
primarily as ingredients in food industry. They
are not commonly sold directly to consumers.
USES OF EGGS IN CULINARY
Effects of Heat on Eggs
1. Coagulation of proteins.
- white at 60-65 0C, yolk at 65-700C
- Beyond this temperature, over coagulation
occurs and water is squeezed out causing
shrinkage resulting in a tough product.
2. Formation of greenish discoloration.
- Formation of greenish discoloration at the
interface of the yolk and white when egg is
overcooked
- Due to the reaction between the iron in the yolk
and the hydrogen sulfide liberated from the sulfur
containing ferrous sulfide.
- Reaction is favored by:
(High cooking temperature, prolonged cooking)
- Reaction is prevented by immediate cooling of
the egg (e.g. immersing in cold water) after
cooking.
Uses of Egg
1. Cooked and served
 in the shell – soft cooked ( 5 minutes
simmering) or hard cooked (15 minutes
simmering)
 Poached – cooked in simmering water;
addition of salt and vinegar hastens
coagulation
 fried – keep low to moderate temperature
decreases coagulation point
 Omelet
2. Eggs as emulsifier
 Lecithin and lysolecithin are responsible
for the remarkable ability of egg yolk to act
as an emulsifying agent; both are
phosphoproteins containing polar and non-
polar ends such that the polar end holds
water while the non-polar end holds the fat,
thus, prevents oil droplets in suspension
from coalescing.
3. As binding, thickening agent, and gelling
agents
 Eggs are useful as binding, thickening and
gelling agents because they contain proteins
that are easily denatured by heat.
 Using whole egg requires lower coagulation
temperatures resulting in a stiffer gel.
 Addition of sugar, raises coagulation
temperature producing softer, weaker gel.
 Softer gel is produced with the addition of
scalded milk and acid.
 In cooking custards, Bain Marie, double
boiler or steamer is used to avoid boiling
which can produce a porous custard.
 Soft custards are produced by constant
stirring.
4. As foam
 When egg is beaten albumen is denatured,
and air is incorporated as white is stretched
into thin films.
 With continued beating, the air cells are
subdivided and volume is Increased
 Protein network dries up and stabilizes the
gas or air foams
Stages in foam formation
A. frothy – large air bubbles that flow easily
B. soft foam – air cells are smaller and more
numerous; foam becomes whiter; and soft peaks
are formed when beater is lifted
C. stiff foam – peaks hold their shape; when
bowl is tipped, it holds, and becomes moist and
glossy
D. dry – moistness and glossiness disappear;
specks of egg white are seen
Factors to be considered in foam formation
A. Beating time : as the time of beating
increases, both volume and stability of the foam
increase initially, then, decrease; white can be
beaten/whipped more readily at room temperature
than at refrigerator temperature
B. Eggs beaten at room temperature whip
better resulting in bigger volume and finer
texture.
C. Whole eggs or egg yolk require more beating
to produce a good foam
D. Stored eggs foam faster but produce smaller
volume than fresh eggs.
E. Acids (e.g. cream of tartar, 1 t per cup)
increase the stability of foams, but when added
too early, delay foam formation (reduced volume)
thus, increases the time necessary for beating .
F. Sugar also increases the stability of foams but
delays foams formation (reduced volume), thus, it
should be added after foaming has started and soft
peaks are formed; sugar retards the denaturation
of egg white
G. Addition of soda increases stability and
volume.
H. Addition of salt lowers quality of the foam.
I. Type of egg: duck eggs do not foam well
because they lack ovomucin
J. Dilution of egg white by water produces bigger
volume but lesser foam; this produces more
tender cakes, but in meringues, syneresis occurs.
K. Applications of foam in cookery

As leavening
(angel cake, sponge cake, chiffon cakes)

as meringue: soft meringue

- for topping of cream, chocolate, or lemon pie,
requires a proportion of two tablespoons sugar
per egg white

hard meringue
- for confections, base of fruit pies or Sans Rival
Cake, requires a proportion of 1⁄4 cup sugar per
egg white

as structural and textural agent

-tenderness and fluffiness to products fluffy or
foamy
(Soufflé, divinity, foam cakes, popovers)

5. As coloring and flavoring agent

- balut from duck eggs
- century eggs
- pidan eggs
- pickled eggs