Culinary Fundamentals Day 18

Egg White

Clear viscous liquid around yolk, turns white and opaque when heat is applied

USDA grades by exterior condition, albumen condition, and yolk quality

How are eggs graded? What determines different grades?

In water, fresh eggs will lie horizontally at the bottom

How can one determine the freshness of an egg?

Cook until almost done and shock in ice bath. To serve, heat briefly in water.

How can poached eggs be prepared ahead of time for service?

Chalazae

Membrane which attaches the yolk in an egg shell

Shell - Calcium, White - Protein, Yolk - Most Nutrients

What are basic parts of an egg and what is the basic composition of each part?

Tear drop shaped, whites are cooked and yolk is runny

What are the qualities of a properly poached egg?

They release too much moisture and become dry

What happens to eggs as they are overcooked?

It has been overcooked, causing a chemical reaction

What has happened if hard-cooked eggs have a green ring around the outside of the yolk?

1 Fluid Oz Vinegar to 1 G Water

What is the ratio of liquid to acid when poaching eggs?

Eggs should be cooked to 140 for five minutes, or 160.

What temperature should eggs be cooked to in order to be food sage

Over Coagualation

When an egg has become overcooked and the proteins overcoagulate, forcing moisture out and causing the egg to be dry

Egg Yolk

Yellow portion of the egg, contains most of the nutrients

Hard - Cooked

Yolk is cooked all the way through

Scrambled

Before heating, eggs are agitated, mixing yolk and white

As proteins coagulate, they come together, become firmer, and force out moisture

Briefly describe what happens to egg proteins as they coagulate?

Whisk together yolk and white, making sure they are fully incorporated. Cook over low heat. They should be moist, creamy, and delicate.

Describe method for scrambled eggs. What are the qualities of properly scrambled eggs?

Add fat to pan, heat to about 260 degrees. Add egg. Cook until done and have not lost too much moisture.

Describe the method for fried eggs. What are the qualities of properly fried eggs?

Poached Eggs

Eggs cooked gently in boiling water

Sunny Side Up

Fried egg in which the yolk is still runny, not flipped

Teflon Pan

Non-Stick Pan

Albumin

Proteins found in egg whites