Eggs

Buying Eggs

Grades• Grade AA• Grade A• Grade B

Grades are based on:• Condition of the shell• Clearness & thickness

of the egg white• Thickness of the egg

yolk

Fresh eggs

Cooking Eggs

Omelets - beaten egg mixture that is cooked without stirring and served folded in half.

Soufflé Baked Light and fluffy Main dish or

dessert 2 things in every

soufflé: Flavored cream

sauce base Beaten egg whites

on top

Frittata Type of Italian

omelette Cooked in a skillet Not folded Finished under

broiler Served open faced

Quiche Baked in a pastry

crust Eggs and milk or

cream Meat, vegetables,

and cheese often added

Soft and Stiff Peaks

Soft PeaksEgg whites beaten until

peaks soften or curl when beaters lifted from bowl

Stiff PeaksEgg whites beaten until

peaks stand up straight when beaters are lifted from bowl

The Role of Eggs

Emulsifier Keeps oils and other liquids mixed

together. Examples:

Foam Used to add air to foods.

Thickener Add thickness and body to food

Binding Agent Holds things together.

Egg Substitutes

Created for people concerned about cholesterol

Made from real egg whites but no egg yolks

Used in baked goods or as a scrambled egg.