Chapter 18: EggsNutrition and Food Science

Nutritional ValueEggs are in the meat and beans groupOne egg is equal to 1 ounce of lean, cooked meat.Most people should consume the equivalent of 5-7 ounces of lean, cooked meat per day.

Nutritional Value ContEggs are one of the best sources of complete protein.Egg yolks are high in cholesterol, many health experts recommend using egg yolks and whole eggs with moderation.Egg whites are cholesterol free.

Egg gradesEggs for retail sale are graded for quality. Candling. eggs move along rollers over bright lights. The lights illuminate the eggs structure. Skilled people can then look at the eggs carefully and remove any that do not meet standards.

Egg gradesLook for the grade shields on egg cartons or on the tape that seals the cartons. The two grades of eggs available in most supermarkets are U.S. Grade AA and U.S. Grade A.These grades are given to high-quality eggs that have clean, unbroken shells and small air cells.The egg whites are thick and clear, and the yolks are firm and stand high above the whites.

Storing EggsCheck to be sure eggs are clean and uncracked before you buy them.Cracked eggs contain harmful bacteria, which can cause foodborne illness.Store eggs in your refrigerator as soon as you bring them home from the store. You may safely store fresh eggs in the refrigerator for four-five weeks.To store leftover yolks,whitescover them with cold water and refrigerate in a tightly covered container. Use yolks within one or two days and Egg whites within four days.

As IngredientsEmulsifiersemulsion: mixture that forms when you combine liquids that ordinarily do not mixFoamsUsed to add air into foodsThickenersegg proteins coagulate (thicken). Whole eggs and egg yolks are used to thicken foodsBinding and Interfering AgentsEggs act as binding agents that hold ingredients together. Eggs act as interfering agents to inhibit the formation of ice crystals to keep ice cream and sherbet stay creamyStructureadd structure to baked products like muffinsNutrition, Flavor, Color

Principles of cooking EggsEggs coagulate when heated during cookingcoagulum: large soft clumps that form when cooking eggsModerate temperatures should be used when cooking eggsHigh Temperatures and Cooking too long cause eggs loose moisture, shrink and toughenAdding ingredients changes the coagulation temperature

Methods of cooking EggsSeveral different methodsLow to moderate cooking temperatures and accurate cooking times are importantSafely cooked eggscompletely set whites and firm yolksInternal temperature should be 160 degreesPan should be moderately hot before you place eggs in itAdd any cooking fat to the skillet before heating itAfter adding the eggs turn the heat down to low

10 Ways to Cook EggsScramblingPoachingFryingBakingCooking in the ShellMicrowavingOmeletsSoufflsMeringuesCustards