Market

Forms of
Eggs
1. Fresh Eggs
Fresh eggs or shell eggs
may be purchased
individually, by dozen or in
trays of 36 pieces.
2. 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.
3. 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.
 Effect Of Heat On Eggs
1. Coagulation of proteins: white at
60-65 degree C, yolk at 65-70 degree
C.
Beyond this temperature, over
coagulation occurs and water is
squeezed out causing shrinkage
resulting in a tough product.
2. Formation of greenish
discoloration at the interface
of the yolk and white when
egg is over cooked
Uses Of Eggs
A.Cooked and served “as is”
B.Egg as emulsifier
C.As binding, thickening
agent, and gelling agents
D.As foam
Stages in Foam
Formation
 Froth
y
Large air bubbles
that flow easily.
 Soft Foam
Air cells are smaller and
more numerous; foam
becomes whitener; soft peaks
are formed when beater is
lifted.
Stiff Foam
Peaks hold their shape;
when bowl is tipped, it
holds, moist and glossy.
Dry
Moistness and
glossiness disappear;
specks of egg white are
seen
Factors to be considered
in foam formation
(leavening agent).
1.Beating time and temperature; as the
time of beating increases, both volume
and stability of the foam increases initially,
then, decreases; white can be
beaten/whipped more readily at room
temperature than at refrigerator
temperature- refrigerated eggs are more
viscous, thus, hard to beat/whip.
2. Eggs beaten at room
temperature whip better
resulting in bigger volume and
finer texture.
3. Whole eggs or egg yolk
require more beating to produce
a good foam.
4.Stored eggs foam faster but produce
smaller volume than fresh eggs.
5. 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.
6. Sugar also increases the stability
of foams but delay foams formation
(reduce volume) thus, it should be
added after foaming has started and
soft peaks are formed; sugar retards
the denaturation of egg whites.
7. Addition of soda increases of
stability and volume.
8. Addition of salt lowers
quality of the foam.
9. Type of egg: duck eggs
do not foam well because
that lack ovumucin.
10. Dilution of egg white by
water produces bigger volume
but lesser foam; this produces
more tender cakes, but in
meringues, syneresis occurs.
•11. Application of foam in cookery
as leavening
as meringue,
Structural and textural agent-
tenderness and fluffiness to
products, e.g., fluffy or foamy,
soufflé, divinity, foam cakes,
popovers.
Egg Dishes
1. Hard- Cooked Eggs
 Coddled egg- 30 seconds
Soft cooked- 3-4 minutes
Medium cooked- 5-
minutes
Hard cooked- 10 minutes
2.Poached Eggs
 prepared by slipping
shelled eggs into barely
simmering water and gently
cooking until the egg holds
its shape.
3. Fried Eggs
 Cooking in oil/fat.
TYPES OF FRIED EGGS
a. Sunny side up- cook slowly
without flipping until white is
completely set but yolks is
still soft and yellow.
b. Basted- do not flip. Add
a few drops of water to
pan and cover to steam
cook the top
c. Over easy- fry and flip
over. Cook just until the
white is just set but the
yolk is still liquid.
d. Over medium- fry
and flip over. Cook until
the yolk is partially set.
e. Over hard- fry and
flip over. Cook until the
yolk is completely set.
4.Scrambled Eggs
 Eggs can be stirred
constantly over low heat for a
soft delicate curd and creamy
texture
 Stirred less frequently as they
cook for a larger curd and a
firm texture
5. Omelets
 The rolled, or French –style,
omelets start out like
scrambled eggs, but when the
eggs start to set, they are
rolled over.
 American style- Folded
 Two factors in making
quality Omelets
 High heat
 A conditioned omelet
pan
5. Baked Eggs
 Baked eggs are also
quick and easy to
prepare.
 Cook in a oven.