Chapter 33 EGGS pg. 531

shirred eggs

Eggs baked in greased, shallow dish and topped with small amount of milk

omelette

an egg mixture formed into a large, thick pancake, usually filled with ingredients and folded. Unlike scrabbled eggs , the eggs in an omelette are not stirred.

frittata

an unfolded omelet often containing chopped vegetables or meats.

souffle

baked dish made by folding stiffly beaten whites into a sauce or pureed food. it is bakes in a deep casserole until it puffs up. Beaten eggs are also used for meringues.

stiff peaks

beaten egg whites that stand up straight when beaters are lifted from the mixture

weep

liquid that has accumulated between the meringue and the pie filling. This occurs because the meringue was spread on a cool filling. To avoid this, always spread the meringue on a hot filling.

quiche

pie with custard filling; may contain chopped vegetables, cheese, and chopped, cooked meat

air cell

pocket of air between membranes of egg at wide, round end

meringue

sweet topping especially for pies made of beaten egg whites and sugar

What happens when custard is overbaked?

A custard will CURDLE if it is overbaked.

Emulsifier

A substance that hold together two liquids that normally do not stay mixed, such as oil and water. Egg yolks are excellent emulsifiers.

Leavening Agent

A substance that triggers a chemical reaction that makes a baked product grow larger, or rise up, such as a souffle.

Eggs can be used as a (A)____, an (B)______, or as a (C)___________.

A-Binder B-Emulsifier C-Leavening agent

Identify and describe 3 imprtant parts of an egg

Albumen, a thick fluid commonly known as the white of an egg; a yolk,a round yellow portion of an egg that is encased in a think membrane and floats in the albumen; and chalazae, two thick, twisted strands of albumen that anchors the yolk in the center of the egg.

2. Identify and describe three important parts of an egg.

An egg includes the following parts:, a thick commonly known as egg white; a yolk, a round yellow portion of an egg that is encased in a thin membrane and floats within the albumen; and the chalazae, two thick twisted strands of albumen that anchor the yolk in the center of the egg.

soft peaks

Beaten egg whites that gently bend over like waves

Coagulate

Becomes firm, changing from a liquid to a semisolid or solid state.

beading

Brown droplets on the surface of the meringue, may occur if the meringue is overcooked.

Chalazae

the two, thick, twisted strands of albumen that anchor the yolk in the center of the egg. They are NOT the beginning of the embryo. The thicker and more prominent the chalazae, the fresher the egg.

yolk

the yellow part of an egg. it is encased in a thin membrane and floats within the albumen. Color depends on the hen's diet.

3. Describe the nutrients found in eggs

Protein, vitamin B 12, other B vitamins, and vitamin A and D. They also contain iron, calcium, phosphorous, and other trace minerals.

How do emulsifiers work in a salad dressing

Proteins consist of many linked amino acids. In yolk protein, the end of an amino acid bonds with water and the other bonds with oil.

custard

Thickened blend of milk, eggs, and sugar. It can be a base for many main dishes. Custards come in 2 types, soft and baked.

4. Explain how to safely store eggs.

Refrigerate them right after buying them. Store them in their original carton, not in the egg tray where they will be exposed to warm air and they will pick up aromas from other foods. Do not wash eggs before storing them

What is the right way to spread meringue on a pie?

Spread to touch

albumen

The thick fluid know as the egg white. Very fresh eggs have cloudy white albumen. Albumen gets thinner as the egg ages.