EGGS

INTRODUCTION

In cooking the term egg refers to the oval thin shelled ovum of a bird, used as a food. There are many types of eggs such as goose, duck, turkey, pigeon, guinea and fowls etc. But in cooking we use only hen or chicken eggs. Eggs can be pickled, hardboiled, scrambled, fried and refrigerated. 

COMPOSITION: A whole egg is made up of a yolk, (yellow part) Albumin (white part) and shell. Yolk is held center in the egg by the CHALAZAE these are two white strands which are present when egg is broken. The shell or outer covering of the egg may be white or brown; the colour of shell has no more effects on the quality of the egg. The colour is depend on the bread or feed of the chicken or hen.

Hens fed on alfalfa, grass and yellow corn laid eggs with lighter yolks than wheat-fed hens. The shell is composed by calcium carbonate there are small porous which allows to breathe the bird inside. The porous nature of the shell allows loss of moisture even if it is not break.

  ALBUMIN (EGG WHITE) The albumin contains 67% of the liquid weight of the egg. Egg white or albumin is made up of two parts a thick white surrounds the yolk; a thinner more liquid part is between the membrane and the thicker white. Albumin protein is the major component of the white and it contains sulpher also. The egg white is an excellent source of protein and riboflavin. An egg white (albumin) is fat free and contains only 10% calories. The white is clear and soluble when raw; it is white and firm when couglated. It has ability to hold the air when beaten; beaten egg white provides light fluffy texture, for soufflés, cakes, chiffon pies and meringues.

YOLK (YELLOW PART OF EGG) the yolk is unfertilized embryo in the egg. This is yellow in colour. Rich in cholesterol one large egg contain approximately 213 mg of cholesterol. The yolk is high in fat, protein and iron. A large yolk has approximately 59 calories. The yolk is valued for the richness. And texture which it provides in both cooking and baking. The colour of the yolk is depend on the feed of the hen.          

SELECTION OF EGGS GRADING OF EGGS

Selection of egg is both simple and complicated. There are three grades of eggs. AA; A and B age and handling of the egg are the primary determinants of the quality. As the eggs aged the white becomes thin and the air cell between the membrane and the shell enlarge. The yolk of the egg becomes thinner when it aged. The yolk will be spread more and break easily. The yolk would be more flat instead tall or rounded.  When the albumin becomes thin the ability to build and maintain the structure is less. The froth will not comes when beaten the volume of froth would be less comparative with the fresh laid eggs froth. This is good for the soufflés and cakes preparations. The thickening and emulsifying power of the yolk will be reduced when it aged.

Grade AA eggswhen broken have only small amount of spread and the yolk will be center in the white and would be firm, round, high and shiny. The white is very thick and stand high the chalazae is promionent in the white.  These eggs are the best for all kind of preparations poaching, fried eggs, semi-side up, bulls eye, and omalettes. This newly laid egg or grade AA can easily sink in the water because this is heavy.

Grads A eggs, when broken have a moderate amount of spread. The white is reasonably thick and stands fairly high. The chalazae are prominent in the white. The yolk is firm and high good for all kind of preparations.

Grade B eggs when broken spread greatly having only a small amount of thick white. The white in general appears weak and watery. The chalazae are small or absent. The yolk is flat and broad. These eggs are normally purchased and broken than stored. These are good for the scramble eggs or good for baking only. This can be used in substitute of fresh egg if we do not require the appearance of the egg.

SIZES OF EGGS the grade of the eggs does not relate with the sizes of the eggs.

Sizes of the eggs.	Minimum weight per dozen
Jumbo	30 oz,
Extra large	27 0z,
Large	24 oz
Medium	21
Small	18
Pee wee	15

TYPES OF EGG

1.      FROZEN EGGS

2.      DRIED EGGS AND FRESH EGGS.

1 FROZEN EGGS are of high quality and available in noumber of forms. These are pasteurized in processing, less bacterial growth factors. Can be used in all kind of preparations. These are very good for many types of baking.

2 DRIED EGGS are comes separately in egg white or egg yolks. These are good for bakery only not good for the breakfast preparations.

STORAGE & HANDLING OF EGGS

Salmonella contamination of shell eggs has become a major food safety hazard. To minimize the risk of salmonella food poisoning from uncooked dishes, the followings Precautions must be taken:

1 Deliveries of shell eggs must be checked and any cracked eggs discarded.

2 Fresh eggs should be properly packed in snug- fitting treys. Than boxed in fiberboard boxes. This will be reducing the breakage of the eggs.

3 Shell eggs must be stored on the lowest shelves of the chill room; separate chill room from the other products; and strictly segregated from the preparation of cooked and uncooked products.

4 Eggs lose quality quickly at room temperature. Eggs contain a salmonella bacterium that’s why it should always be stored at minimum 36 degree to 40 degree F temperature. Eggs lose more quality in 1 day than in a week in the refrigerator.

5 Eggs have porous shell, which allow air to enter the shell. Eggs should be stored away from the foods that may pass on undesirable odors.

6 Tightly covered egg whites can be refrigerated up to 4 days. They can be frozen as is up to six months. An easy way to freeze whites is to place one in each section of an ice cube tray.

7 Hard-cooked eggs should be refrigerated no more than a week. Eggs are available in other forms including powdered and frozen (whole or separated). Commercially frozen egg products are generally pasteurized and some contain stabilizing ingredients.

8 Leftover yolks can be covered with cold water and refrigerated, tightly covered, for up to 3 days. They can be frozen only with the addition of 1/8 teaspoon salt or 1 ½ teaspoons sugar or corn syrup per 1/4 cup egg yolks.

9 Always buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them.

10 Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid water texture in egg, and cook thoroughly the pastas dishes which contain eggs.

11 Hands must be washed after handling shell eggs or pasteurized eggs.

NUTRITION TIPS

Eggs contain vitamin A, D, E, K and B complex. Eggs are high in iron and yolk is very high in cholesterol. That’s why people prefer to have only egg whites omalattes.  Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except vitamin C) and minerals essential for good health. Eggs can be an important part of an active person's diet. Eggs have been considered the standard against which all other protein foods are measured because their protein composition is so ideal. Eggs are considered a complete protein because they contain all eight essential amino acids, or the "building block of proteins.

Egg Cookery

The basic principle of egg cooking is to use a medium to low temperature and time carefully. When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and become tough and rubbery texture which is not good for the consuming; yolks become tough and their surface may turn gray-green. Because iron in the yolk reacting with the sulpher in the white and becomes iron sulphide so that’s the colour becomes green gray. Eggs, other than hard-cooked, should be cooked until the whites are completely coagulated and the yolks begin to thicken. The following are the basic methods for cooking eggs baked (also known as shirred) - For each serving, break and slip 2 eggs into a greased ramekin, shallow baking dish or 10-ounce custard cup. Spoon 1 tablespoon half and half, light cream or milk over eggs. Bake in preheated 325 degrees F. oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18 minutes, depending on number of servings being baked.

 COOKED IN THE SHELL - Place eggs in single layer in a saucepan and add enough water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove the pan from the burner to prevent further boiling. Let the eggs stand, covered, in the hot water, the proper amount of time.

1) HARD-COOKED or HARD BOILED EGG – Boil the eggs in water for about 15 minutes (for large eggs). Adjust the time up or down by about 3 minutes for each size larger or smaller. To help prevent a dark surface on the yolks, immediately run cold water over the eggs or place them in ice water until completely cooled.

2) SOFT-COOKED – Boil the eggs for about 4 to 5 minutes depending on desired doneness. Immediately run cold water over the eggs or place them in ice water until cool enough to handle. To serve out of the shell, break the shell through the middle with a knife. With a teaspoon, scoop the egg out of each shell half into a serving dish.

3) FRIED – SEMI SIDE UP OR BULL’S EYES Egg cooked in a small amount of fat in a pan. In a 7- to 8-inch omelet pan or skillet over medium-high heat, heat 1 to 2 tablespoons butter until just hot enough to sizzle a drop of water. Break and slip 2 eggs into the pan. Immediately reduce the heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, covering with lid, spooning butter over the eggs to baste them, or turning the eggs to cook both sides.

4) STEAM-BASTED VARIATION (a lower-fat version of fried eggs) Use just enough butter to grease a 7" to 8" omelet pan or skillet or substitute a light coating of vegetable pan spray and/or a nonstick pan. Over medium-high heat, heat the butter or the coated pan until just hot enough to sizzle a drop of water. Break and slip the eggs into the pan. Immediately reduce the heat to low. Cook until the edges turn white, about 1 minute. Add about 1 teaspoon water for each 2 eggs. (Decrease the proportion slightly for each additional egg being fried.) Cover the pan tightly to hold in steam. Cook until the whites are completely set and the yolks begin to thicken but are not hard.

5) POACHED(eggs cooked out of the shell in hot water, milk, broth or other liquid)  In a saucepan or deep omelet pan, bring 1 to 3 inches of water or other liquid to boiling. Reduce the heat to keep the water gently simmering. Break cold eggs, one at a time, into a custard cup or saucer or break several into a bowl. Holding the dish

  Close to the water's surface, slip the eggs, 1 by 1, into the water. Cook until the  whites are completely set and the yolks begin to thicken but are not hard, about 3 to 5 minutes. With a slotted spoon, lift out the eggs. Drain them in a spoon or on paper towels and trim any rough edges, if desired.

6) SCRAMBLED (yolks and whites beaten together before cooking in a greased pan). For each serving, beat together 2 eggs, 2 tablespoons milk and salt and pepper to taste until blended. In a 7" to 8" omelet pan or skillet over medium heat, heat 2 teaspoons butter until just hot enough to sizzle a drop of water. Pour in the egg mixture. As the mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of the pan, forming large soft curds. Continue until the eggs are thickened and no visible liquid egg remains. Do not stir constantly. We can add the fresh cream also to prepare the scrambled eggs. If the scrambled egg is expose to the air and heat for long time can becomes green in colour so that we should add the cream to avoid the formation of iron sulphide. 

EGG BENEDICTS, EGG MORIS AND MANY MORE COLD EGG SALADES.

Uses of Eggs The eggs are used in various forms while preparing food.

1 Binding - A binder helps other ingredients bind together. Eggs are used to help bind together meatballs, meatloaf and flour mixtures. When eggs are heated they coagulate, this helps stick together the ingredients they are mixed with.

2 Coating - The eggs or egg batter help to give a coat to the food items and prevent them from disintegrating and gives them a protective coating. Many of the food items, such as fish fillets, cutlets etc, are dipped into the batter before crumbing and then fried. Eggs are also used for

Preparing pancake batters (eggs, flour and milk). 3) Leavening - By beating the egg whites foam is made up of air bubbles, surrounded by a thin elastic film of egg white. This mixture, when added to products such as sponge cakes, meringues, soufflés etc increases the volume and the egg white film hardens. 4) Emulsifying – Eggs are the emulsifiers that give a smooth mayonnaise sauce. It is also used as an emulsifier in icecreams, cakes, cream puffs etc.

5 Thickening – Eggs help to improve the consistency of gravies, curries, sauces and soups. Egg liaisons used in soups and sauces help to thicken and improve the consistency. When used in custards, the heat coagulated the eggs and makes the custard firm. 

6 Decoration and Garnishing – Slices, sieved or quarters of boiled eggs are used to decorate or garnish dishes such as: salads, briyanis, curries, vienna steaks etc.

7) Clarifying – Consommés are clarified with egg whites.