EGG
COOKERY
Certain
foods play a major role in cookery and the egg is one of them. It can be served
as a main dish, as an accompaniment to other dishes or as an ingredient in a
dish. Due to its versatility, the egg is considered a primary ingredient in
culinary preparation, providing moisture, structure, and richness to a dish. It
is also an emulsifier and an aerator when properly handled and used.
In cooking,
the term `EGG’ refers to the oval ovum of a bird (a cell from which a living
organism takes birth and grows), used as food. There are many types of eggs,
such as goose, duck and turkey. However, we are most concerned with the egg of
the domesticated fowl called chicken. A recipe calling for egg normally means
chicken egg unless otherwise specified.
STRUCTURE OF AN EGG
A whole egg is made up of yolk, white
and shell. A membrane lines the shell and forms an air cell at the large end of
the shell. The yolk is centered in the shell by the Chalazae .These are two white strands that are visible when the egg
is broken.
SHELL: The shell or the outer covering of the egg may be white or
brown. Shell color has no effect on the quality, cooking properties or
nutritive value of the egg. The breed of the bird determines color of the
shell. Composed primarily of Calcium Carbonate, the shell is extremely fragile.
It is porous, which allows it to breathe. The porous nature of the shell allows
loss of moisture even if the shell is unbroken. It consists of 12% of the total
weight of an egg.
EGG
WHITE: The egg white is the food and
moisture source for the embryo in a fertilized egg. It accounts for 58% of the
liquid weight of the egg. Egg white is made up of two parts. A thick white
surrounds the yolk. Thinner, more liquid white is between the membrane and the
thicker white. Albumin protein is the major component of the white. It also
contains sulfur. The white is clear and soluble when raw. It is white and firm
when coagulated. Albumin is the egg white valued by the cook and the baker for
its ability to hold air when beaten. Beaten egg whites provide light fluffy
texture for soufflés and light sponge cakes.
EGG
YOLK: The yolk is the unfertilized embryo in the egg. Although
normally yellow, the depth of color will vary with the feed of the hen. The
yolk is high in fat and protein, and contains iron. The yolk is valued for the
richness and texture it provides in both cooking and baking. It accounts for
30% of the liquid weight of the Egg. The colour of the yolk is dependent on the
feed (diet)of the hen.Feeding
yellower corn will yield yellow yolks as compared to feeding wheat and barley
.Sometimes Marigold flowers are also added to the feed to increase the colour
of the yolk.
VITELLINE
MEMBRANE:
it is a clear seal that holds the Egg yolk.
CHALAZAE: These are the twisted cord like
strands of the Egg white. They anchor the yolk in the centre of the Egg.
Prominent Chalazae indicate high quality.
SHELL
MEMBRANE:
This membrane surrounds the albumen. They form a protective barrier against bacteria.
An Air cell /Sac is formed between these membranes.
AIR
CELL/SAC:
It is the pocket formed at the large end of the Sac. It is formed by the
contractions of the contents on cooling after the egg is laid. The Air Cell
increases with Age of the Egg. The Eggs are stored with the larger side facing
upwards to keep the yolk in the center.
EGG SIZE
CLASSIFICATION
|
Jumbo
|
70 gms
|
850 gms/doz
|
|
Extra Large
|
60-65 gms
|
765 gms/doz
|
|
Large
|
55 gms
|
680 gms/doz
|
|
Medium
|
48 gms
|
595 gms/doz
|
|
Small
|
40 gms
|
510 gms/doz
|
SOURCES OF EGGS GRADES OF EGGS
Ostrich
AA
Goose
A
Duck
B
Turkey
C
Hen
Pheasant
Guinea
fowl
Quail
(PLEASE REFER “FOOD
PRODUCTION OPERATIONS” BY PARVINDER BALI FOR MORE DETAILS ON SOURCES OF EGGS
AND GRADES OF EGGS)
SELECTION OF EGGS
Eggs available in the market are graded according
to their freshness, cleanliness, size, cracks and colour. With the exception of
freshness these points can be told readily from the appearance of the eggs.
·
CANDLING
To determine whether the egg is fresh or not, it
is put through a process known as Candling
by which the interior condition of the egg can be ascertained. this method of
determining the freshness of an egg consists of placing a piece of cardboard
containing a hole , a little smaller than the egg between the eye and the light,
which maybe from a lamp or an electric light and holding the egg in front of the
light. The rays of the light passing through the Egg shows the condition of the
egg, the size of its air space, the growth of mould or the spoiling of the egg
by any ordinary means.
·
The Bloom:
When Eggs are freshly laid, the
shell is covered with a substance called as “BLOOM” that gives it a feeling
much like that of a thin lime coating deposited in a pan after the water boils.
This coating disappears gradually as
the egg is exposed to air, but as long as it remains, the egg may be considered
as fresh and germ-proof.
·
Water Testing:
A test for freshness which consists in
placing the eggs in water has been found effective. A perfectly fresh will sink
to the bottom, but if the eggs are 3 weeks old the broad end will rise slightly
from the bottom of the glass. An egg that is three months old will sink into
the water until only a slight portion of the shell remains exposed, if the egg
is older or stale it will rise to the water until nearly half of it is exposed.
Check for cracks in the shell which
could let the bacteria in and contaminate the eggs. They should be less than 21
days old .the yolk should be plump and there should be two layers of white .if the
egg is stale yolk becomes flat and the distinction between the two layers is
lost. The final test will be the smell bad eggs will have an unpleasant odour.
STORAGE
AND HANDLING:
Protection of eggs is of great
importance. When improperly handled, its properties as an ingredient and
independent food item are greatly impaired.
-
Eggs lose their qualities rapidly at room temperature. They should always be
stored at 36-40°F (2C-5C).
-
Eggs should be used within a month and stored unwashed, with the air sac on the
top in the cold part of the refrigerator. Eggs have porous shells which allow
air to enter the shells. They should be stored away from food, which are strong
smelling and which may pass on their odors such as blue cheese, fish, onion.
-An
hardboiled Egg will keep for 4 days if unshelled and 2 days if shelled.
-Once
broken, an egg yolk will keep for 24hrs and an egg white for six to twelve
hours in a refrigerator.
-One
must also receive eggs in plastic crate rather than card board box as paper
breeds germs and invites pests.
MARKET FORMS
-Fresh eggs or shell
eggs
-Frozen eggs (Whole eggs, Egg whites,
Egg yolks)
-Dried eggs (whole, whites, yolks)
NUTRITIVE
VALUE:
Nutritionally,
eggs are important. They contain vitamins A, D, E and K. They also contain some
of the B-complex vitamins. They are high in Iron and provide 15% of the protein
requirement of the body. Eggs are low in saturated fats and one egg provides
approx. 80 calories. The major concern with egg is cholesterol. One large egg
averages 213 mg of cholesterol. This is fairly high for people who have
restricted diets. Using the egg white only is part of the solution as most of
the cholesterol is concentrated in the yolk.
The egg is unquestionably one of the best sources of food.
SULFUR: The familiar blue ring formation that you have often seen in a boiled egg is caused by
cooking for extended periods at a high temperature. This is caused by the
sulfur in the egg white, which combines with the iron in the egg yolk to form
Ferrous Sulfide, a strong smelling compound that is deposited around the yolk.
The best way to avoid this is to cook at low temperatures for the correct
cooking time.
EGG
FOAMS: Beaten Egg Whites are used to give
lightness and rising power to soufflés, fluffy omelets, cakes and some
pancakes. The following guidelines will help you handle beaten egg whites
properly.
1. Fat
inhibits foaming: When separating eggs, take care not
to allow any yolk to be mixed with the white. Yolks contain fat and this will
inhibit the foaming. Always use very clean equipment to beat egg whites.
2. Mild
acids help foaming: A small amount of lemon juice or
cream of tartar gives more volume and stability to beaten egg.
3. Egg
Whites foam better at Room Temperature: Remove the eggs
from the cooler or refrigerator about an hour before beating.
4. Do
not over beat:
Beaten egg whites should look moist and shiny. Over beaten eggs look dry and
curdled. They have now lost their capacity as aerators.
5. Sugars
make foams more stable: Adding some sugar to partially beaten
egg whites will make the foam more stable. It will retain shape for a much
longer period of time.
Coagulation
The most important rule of egg cookery
is a very simple one: avoid high temperature and long cooking times. In other words, do not
overcook. Eggs are largely proteins, so the principle of coagulation is
important to consider. Eggs coagulate at the following temperatures.
Egg Whites: 140-149°F
or 60-65°C
Egg Yolks: 144-158°F
or 62-70°C
Note that the egg white coagulates
before the yolk. That is why it is possible to cook the egg with a firm white
but a runny yolk. As the temperature of coagulation is reached, the eggs change
from semi liquid to solid, and they become opaque. If the temperature continues
to rise, they become firmer. An overcooked egg is tough and rubbery. Low
temperatures produce the best-cooked eggs.
USES OF EGGS IN COOKERY
-It
Thickens custard and sauces.
-Coagulated
egg proteins help support cakes and breads. It binds together foods as in meat
loaves and burgers. It also coats foods in form of egg based batters.
-To
clarify consommé the egg white is beaten into the clear meat, when the white
coagulates impurities are trapped and float in the form of a raft.
-It are
used to make baked goods such as sponges, cakes.etc
-The egg
yolk used as an emulsifier (lecithin –pigment) to make sauces such as
mayonnaise and hollandaise.
-The
yolk gives a crumbly quality to a rich cake.
COOKING EGGS FOR BREAKFAST
BOILED EGGS
-The
term hard boiled is not a good one to use since eggs should be simmered instead
of boiled.
-The
eggs should be preferable at room temperature prevent the shell from cracking.
-Eggs
may be simmered in water to soft, medium or hard boiled eggs.
Soft
boiled: 3-4 mins
Medium:
5-7 mins
Hard:
12-15 mins
FRIED EGGS
-They
should be always cooked to order and served immediately
-Always
break eggs into a bowl so if there are any blood spots or broken yolks you can
use it for another preparation.
-Use
a well seasoned pan, heat it over low fire till warm, and then slide the eggs
in.
-white
should be shiny, uniformly set and tender not browned or blistered or crisp at
the edges.
-yolk
should be set properly according to desired doneness. Sunny side up yellow
should be yellow and well rounded. In other styles the yolk is covered with a
layer of coagulated white.
-it
should be relatively compact and not spread out and thin.
Sunny
side up (Cooked without flipping)
Over
easy (flipped until the white is just set but the yolk still liquid)
Over
medium (Flipped until the yolk is partially set)
Over
well (flipped until the yolk is completely set)
SCRAMBLED EGGS
These
are best cooked to order. Whites and yolks are mixed together along with
sometimes milk/cream. They are normally served soft and moist unless asked for to
be served “Scrambled Hard”.
POACHED EGGS
It
is simple preparation, but there are several factors to attain a good looking
poached egg.
-They
should have a bright shiny appearance.
-Compact,
round shape not spread or flattened.
-Firm
but tender whites, warm, liquid yolks.
Factors
influencing the making of a good poached egg:
-Make
sure that eggs are very fresh (AA grade).
-Also
the poaching liquid to be with salt, vinegar. The Acid in the liquid helps the
protein to coagulate faster and hence retains the shape.
-the
temperature should not be too hot as to create agitation, but hot enough to
start cooking the white as soon as the eggs hit the water.
Remove
the cooked eggs with a skimmer or a perforated spoon and drain them well.
Poached
can be served plain, on toast or English muffins.
OMELETS
Cooking
an omelet is difficult to master, needs a lot of patience and practice. A
perfect omelet should be fluffy and moist, soft in the centre, yellow in colour
with no brown at all
It
should be oval in shape and continuous piece
Fillings
can be added as per your choice.
SHIRRED EGGS
Shirred
eggs resemble fried eggs, except that they are based in individual serving
dishes rather than fried.
They
may be baked with or garnished with a variety of meats and sauces.
Reference
Books: “Professional Cooking “by Wayne Gisslen
“Food production
operations” by Parvinder Bali
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