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Prepare and Cook Egg Dishes.pptx

This document provides information on different types of eggs including fresh, frozen, and dried eggs. It discusses various egg forms like bulk eggs, egg whites, and egg yolks. It also covers how eggs can be used in cooking like as emulsifiers, thickeners, foams, and for coloring and flavoring. Specific egg dishes are outlined like poached eggs, fried eggs, and eggs cooked in their shells. The effects of heat on eggs during cooking are also summarized.

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Prepare and Cook Egg Dishes
Market Forms of Eggs • There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg yolks), and frozen (whole, egg whites/egg yolks). 1. 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.
• Eggs are also sold in several processed forms: bulk or fluid whole eggs (which sometimes includes a percentage of extra yolks to obtain a specific blend), egg whites, and egg yolks. • Pasteurized eggs are used in preparations such as salad dressings, eggnog, or desserts, where the traditional recipe may have indicated that the eggs should be raw.
• These products generally are available in liquid or frozen form. Frozen egg products on the other hand are used as ingredients by food processors. Products containing egg yolk usually have salt, sugar or corn syrup added to prevent gelation or increased viscosity during freezing. They are packed in 30- lB.containers and in 4-, 5-, 8-, and 10-lB.pouches or waxed or plastic cartons.
• Dried powdered eggs are also sold and may be useful for some baked goods or in certain circumstances. For food service use, they are generally sold in 6-oz. pouches, and 3-lB.and 25- lB.poly packs. • • Egg substitutes may be entirely egg-free or may be produced from egg whites, with dairy or vegetable products substituted by yolks. These substitutes are important for people with reduced-cholesterol diet requirement.
Uses of Eggs in culinary • Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with or without oil, as simply or as elaborately as one‘s inclination for the moment. Indeed it can be eaten anywhere.
Effect of Heat on Eggs – 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. – 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 ―as is‖, e.g. – 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 – scrambled – addition of sugar delays coagulation; addition of liquids and acids 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, prevent oil droplets in suspension from coalescing. Emulsifier- a surface-active agent promoting the formation and stabilization of an emulsion Uses of Egg
3. 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. Uses of Egg
4. As foam • When egg is beaten albumen is denatured, 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 – If only egg whites are used, the color turns white and soft peaks are formed. The egg proteins collect at the air/liquid interface of the air bubble and undergo surface denaturation. – If whole eggs or only egg yolks are used, the color becomes pale yellow with continued beating; volume is increased (but not as much as when only whites are used); no surface denaturation occurs. – With further beating of egg whites, liquid drains out, air bubbles coalesce and foam breaks. – The same changes occur when the foam is allowed to stand too long. – Maximum stability is reached at soft stage while maximum volume attained is at stiff stage – Stages in foam formation Uses of Egg
• frothy – large air bubbles that flow easily • soft foam – air cells are smaller and more numerous; foam becomes whiter; 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 Uses of Egg
5. As coloring and flavoring agent • Egg Products • Balut from duck eggs • Pidan eggs • Century eggs • Pickled eggs
Egg Dishes 1. Eggs cooked in a shell • Hard and soft-cooked eggs are cooked this way. Eggs should only be simmered and not boiled to prevent overcoagulation which would cause the eggs to be tough. The optimum cooking time for eggs in shells is 20 to 25 minutes. To avoid cracking of the eggs during cooking, refrigerated eggs should be warmed at ambient temperature before cooking. Before boiling, water at room temperature should be used. • Sometimes yolks of eggs may become greenish during cooking. • This color is due to the formation of iron sulfide. Darkening often occurs in eggs wherein the pH of the albumen is high. It may also be a result of cooking too long at very high temperature. • To avoid this, fresh eggs should always be used. Eggs should be cooked within a minimum period and cooled immediately in running water after cooking.
2. Eggs prepared out of the shell • This method involves breaking the egg and using both the yolk and white during cooking. Poaching, frying, and the process of making scrambled eggs or omelet are some of the common methods done. Egg Dishes
Why do you need to eat eggs? • Eggs may be considered as "functional foods". Functional foods are foods that may have health benefits beyond their traditional nutritional value. Eggs as functional foods contain lutein and zeaxanthin that reduce the risk of cataracts and macular degeneration.
• Eggs may also belong to "designer foods". Designer foods are foods that have been modified through biotechnology to enhance their quality or nutritional value. • Eggs as designer foods contain omega-3- polyunsaturated fatty acids and vitamin E. So learn now and explore the various egg dishes below. Why do you need to eat eggs?
Variety of Egg Dishes Cooking Eggs in the Shell • Although the term boiled may appear in the name, eggs prepared in the shell should actually be cooked at a bare simmer for best results. Eggs are cooked in the shell to make hard- and soft-cooked and coddled eggs. They may be served directly in the shell or they may be shelled and used to make another preparation, such as deviled eggs, or as a garnish for salads or vegetable dishes. • Select a pot deep enough for the eggs to be submerged in water. Have on hand a slotted spoon, skimmer, or spider to remove eggs from the water once they are cooked.
• Coddled Eggs. Put cold eggs into already simmering water and simmer for 30 seconds. • Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer for 3 to 4 minutes. • Medium-Cooked Eggs. Put cold eggs into already simmering water and simmer for 5 to 7 minutes. Variety of Egg Dishes Cooking Eggs in the Shell
Poached Eggs • Poached eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape. The fresher the egg, the more centered the yolk, the less likely the white is spread and become ragged. • Poached eggs can be prepared in advance and held safely throughout a typical service period to make the workload easier during service. Slightly under poach the eggs, shock them in ice water to arrest the cooking process, trim them, and hold them in cold water. At the time of service, reheat the eggs in simmering water. • Eggs are most often poached in water, though other liquids, such as red wine, stock, or cream, can also be used. Add vinegar and salt to the water to encourage the egg protein to set faster. Otherwise, the egg whites can spread too much before they coagulate. Variety of Egg Dishes Cooking Eggs in the Shell
Standard Qualities of Poached Eggs and Cooked Eggs in the Shell – Bright, shiny appearance – Compact, round shore, not spread or flattened – Firm but tender whites – Warm, liquid yolks •
Poached Eggs Makes 10 servings Tools/Equipment Needed: Saucepan Skimmer Ingredients Needed: 1 gal/3.84L water 1tbsp/15g salt 1 floz. /30ml distilled white vinegar 20 eggs Procedure: 1. Prepare tools, equipment and food items. Be sure that eggs are chilled until ready to poach. 2. Combine the water, salt and vinegar, in a deep pan and bring it to a bare simmer. 3. Break each egg into a clean cup, and then slide the egg carefully into the poaching water. 4. Cook for 3 to 5 minutes, or until the whites are set and opaque. 5. Remove the eggs from the water with a slotted spoon, blot them on absorbent toweling, and trim the edges if desired. 6. Serve or chill and refrigerate for later use. A good-cooked poached egg has a compact, glossy, tender white, and unbroken, thickened yolk • Critical factors: • quality of the egg • temperature • amount of liquid • the way the egg is put in the pan
Fried Eggs • Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a deft hand. Fried eggs may be served sunny side up (not turned) or over (turned once). Fried eggs may be basted with fat as they fry. Using very fresh eggs is the only way to ensure a rich flavor and good appearance of the finished dish.
Standard Qualities of Fried Eggs 1. White should be shiny, uniformly set, and tender, not browned, blistered or crisp at edges. 2. Yolk should be set properly according to desired doneness. Sunny side- up yolks should be yellow and well rounded. In other styles, the yolk is covered with a thin layer of coagulated white. 3. Relatively compact, standing high. Not spread out and thin. A fried egg should have a yolk covered with a thin film of coagulated egg white and still remain slightly fluid. 4. The egg white should be opaque, firm and tender, not chewy, crisp or brown. 5. A perfectly fried egg is a glory to behold – crispy edges and a wobbly, pinkish yolk. 6. It will provide a fried egg with a slightly crispy, frilly edge; the white will be set and the yolk soft and runny
Types of Fried Eggs 1. SUNNY SIDE UP Cook slowly without flipping until white is completely set but yolk is still soft and yellow. Heat must be low or bottom will toughen or burn before top is completely set.
Types of Fried Eggs 2. Basted Do not flip. Add a few drops of water to pan and cover to steam cook the top. A thin film of coagulated white will cover the yolk which should remain liquid. Coagulate- to gather together or form into a mass or group
Types of Fried Eggs 3. Over easy. Fry and flip over. Cook just until the white is just set but the yolk is still liquid.
Types of Fried Eggs 4. Over Medium Fry and flip over. Cook until the yolk is partially set.
5. Over hard Fry and flip over. Cook until the yolk is completely set. Types of Fried Eggs
6. Scrambled Eggs • Scrambled eggs can be made in two ways: the eggs can be stirred constantly over low heat for a soft delicate curd and a creamy texture, or stirred less frequently as they cook for a larger curd and a firm texture. • Whether prepared to order or to serve on a buffet line, scrambled eggs must be served hot, fresh and moist. Types of Fried Eggs
7. Omelets • The rolled, or French-style, omelets start out like scrambled eggs, but when the eggs start to set, they are rolled over. A folded or American style, omelet is prepared in much the same manner, though it is often cooked on a griddle rather than in a pan, and instead of being rolled, the American omelet is folded in half. There are two other styles of omelets, both based upon a beaten mixture of eggs, cooked either over direct heat or in an oven. Types of Fried Eggs
Two Factors for Making Quality Omelets 1. High Heat. This is an opposite to the basic principle of low temperature egg cookery. The omelet cooks so fast that its internal temperature never has time to get too high. 2. A conditioned omelet pan. The pan must have sloping sides and be of the right size so the omelet can be shaped properly. It must be well seasoned or conditioned to avoid sticking.
Prepare and Cook Egg Dishes.pptx