Week 6

Breakfast
Eggs and Dairy Products

. 2248 email: [email protected]

Outline
Egg

Understanding Eggs
Grade and Quality
Size, Market form, Egg substitutes
General cooking Principle

Dairy Products
Milk, Butter, and Cheese
2

Eggs
3

EGG
Bird eggs are a common food and one
of the most versatile ingredients used
in cooking.
They are important in many branches
of the modern food industry.
The most commonly used bird eggs are
those from the chicken.
Duck and goose eggs, and smaller eggs
such as quail eggs are occasionally
used as a gourmet ingredient, as are
the largest bird eggs, from ostriches.

Cooking Eggs
Eggs can be served at virtually
any meals, as part of every
course.
They can cooked in shell,
poached, fried, scramble or
prepared as omelets or
souffls.

Using fresh eggs for cooking is

important to ensure the best
flavor and quality of the
finished dish.
5

Cooking Eggs (cont.)

They will have a white that does not spread
excessively once the egg is cracked and the yolk
should ride high on the whites surface.
Proper cooking of eggs is also essential to the
quality of the finished dish.
Regardless of the recipe or cooking method used,
when eggs are overcooked, excessive coagulation
of the proteins forces water out and the eggs
become dry.
6

Understanding Eggs
7

Understanding Eggs - Egg Composition

Schematic of a chicken egg:

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

Eggshell
Outer membrane
Inner membrane
Chalaza
Exterior albumen (outer thin albumen)
Middle albumen (inner thick albumen)
Vitelline membrane
Nucleus of pander
Germinal disk (blastoderm)
Yellow yolk
White yolk
Internal albumen
Chalaza
Air cell
Cuticula

Understanding Eggs
Composition
A whole egg consists primarily
of a (1) YOLK, a (2) WHITE, and
a (3) SHELL.
Inanition, it contains MEMBRANE
that lines the shell and forms an
air cell at the large and, and
two white strands call
CHALAZAE that hold the yolk
centers

10

1. EGG YOLK
The yolk makes up 31% of the total egg
weight and consists of water, fat and
protein as well as vitamins and
minerals.
The color of the yolk is determined by
the hens diet.
In eggs produced for human
consumption that are available in
supermarkets, at farmers markets and
grocery stores the germinal disc
remains a small white spot.

11

2. EGG WHITE
The white is primarily albumin
protein, which is clear and
soluble when raw but the
white and firm when
coagulated.
The white has two parts: a
think portion that surrounds
the yolk and thinner, more
liquid portion outside of this

12

3. The SHELL
Is not the perfect package,
in spite of what you may
have heard.
Not only is it fragile but it is
also porous, allowing
ORDORs and Flavors to be
absorbed by the eggs and
allowing the Egg to lose
moisture even if unbroken.
13

Common Egg Questions:

SHELL COLOR
Shell color may vary from
white to brown, depending
upon the bread of the hen.
There is no difference in
nutritive value, flavor or
cooking performance
between a white shelled
and brown shell eggs
14

Common Egg Questions:

YOLK COLOR
Yolk color reflected the type
of grain in the hens feed.
A wheat-based diet yields a
lemon yellow yolk color.
A corn or alfalfa-based diet
yields an orange yellow yolk
color.

15

Common Egg Questions:

EGG WHITE COLOR
Sometimes a raw egg may have a
greenish hue due to the presence
of riboflavin (Vitamin B2).
Sometimes the raw egg white may
be cloudy. This is due to the
natural presence of carbon
dioxide which has not had time to
escape through the shell and thus
indicates a very fresh egg.
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Grades and Quality

17

Grades
The best grade has a firm yolk and white that
stand up high when broken onto the flat surface
and do not spread over a large area.
In the shell, the yolk is well centered, and the air
sac is small.
As eggs age, they lose density. The thin part of the
white becomes larger, and the egg spread over a
larger area when broken.
Also, the air sac becomes larger as the egg loses
moisture through the shell

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Grades (AA, A, and B)

Grade A

Grade B

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Maintaining Quality
Proper storage is essential for
maintaining quality.
Eggs keep for weeks if held at 36OF
(2OC) but lose quality quickly if held at
room temperature.
In fact, they can lose a full grade in
one day at warm kitchen temperature.
Theres no point in paying for Grade
AA eggs if they are Grade B by the
time you use them.
Store eggs away from foods that might
pass on undesirable flavors or odors.
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Grade and Use

One glance at Figure will show you why
Grade AA is the best to use for fried or
poached eggs. Lower grades spread out too
much to produce a high-quality product.
AA

21

Grade and Use

For hard-cooked eggs, use
either Grade A eggs or Grad AA
that have been held a few day in
the refrigerator.
Very fresh eggs are difficult to
peel when cooked in the shell.

22

Grade and Use

Grade B eggs are suitable for use in baking.
If you are certain they have developed no
strong flavors, they may be use for scrambled
eggs, where the firmness of the whole egg is
less important.

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SIZE
24

Size
Eggs are also graded by
size.
Table gives the minimum
weight per dozen
(including shell)
according to size
category.
Note that each size
differs from the next by
3 ounces or 85 grams.

Egg Size Classification

Minimum Weight / DOZEN

Size
Jumbo
Extra-large
Large
Medium
Small
Peewee

U.S.
30 oz
27 oz
24 oz
21 oz
18 oz
15 oz

Metric
850 g
765 g
680 g
595 g
510 g
425 g

*** Most food service operations use large, and recipes in most books are based on this size.

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Size

26



0 - 5

6
(
)


()

()

0
1
2
3
4
5
6

70
65 69
60 64
55 59
50 54
45 49
44

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Market Forms
1. Fresh eggs or Shell eggs
2. Frozen eggs
Dried eggs are usually made from high-quality
fresh eggs and are excellent for use in scrambled
eggs, omelets, French toast, and in baking. They
are pasteurized and are usually purchased in (13.6
kg) cans. These take at least two days to thaw at
temperatures.

3. Dried eggs
Dried eggs are used primarily for baking. They
are not suggested for use in breakfast cookery.

28

Eggs Substitution
Egg yolks, in addition to being high in fat, are
also high in cholesterol.
Efforts to reduce cholesterol in the diet have
led to the development of commercial egg
substitutes.
These are of two types.

29

Egg substitutes

Egg substitutes that can be used to make such

dishes as scrambled eggs, omelets, and custards
are made of pasteurized egg whites with the
addition of a blend of ingredients to substitute
for the yolks, such as vegetable oil, milk solids ,
vegetable gums, salt, emulsifiers, and vitamin
additives.
They are sold in bulk liquid form, usually frozen,
and can be substituted, ounce for ounce, foe
whole liquid eggs in most egg preparations.

30

Eggless egg substitutes

Eggless egg substitutes contain on egg product.

They are made of flours or other starches, plus
vegetable gums and stabilizers, and, sometimes,
soy protein.
They are intended for use in baked goods only
and are not suitable for use in breakfast egg
preparations or custards.
If they contain no milk products (read ingredient
lists on individual products), they may be used
in vegan diets.

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General Cooking Principles

32

General Cooking Principles

The most important rule of egg cookery is
simple: Avoid temperatures and long cooking
times. In other words, do not overcook.
This should be a familiar rule by now.
Overcooking produces tough eggs, causes
discoloration, and affects flavor.

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1. Coagulation
Eggs are largely protein, so the principle of
coagulation is important to consider.
Eggs coagulate at the following temperatures:
1. Whole eggs, beaten
2. Whites
3. Yolks
4. Custard (whole eggs plus liquid)

about 69OC
60O 65 OC
62O 70 OC
79O 85 OC

Note that whites coagulate or cook before yolks do.

This is why it is possible to cook eggs with firm whites but soft
yolks.

34

1. Coagulation
Note also that when eggs are mixed with
a liquid, they become firm at a higher
temperature. However, 185F (85C) is still
much lower than the temperature of a
saute pan or skillet over high heat. As
the temperature of coagulation is
reached, the eggs change from
semiliquid to solid, and they become
opaque. If their temperature. Low
temperature produce the best-cooked
eggs.
If egg-liquid mixtures such as custards
and scrambled eggs are overcooked,
the egg solids separate from the liquids,
or curdle. This is often seen as tough,
watery scrambled eggs.

35

2. Sulfur
The familiar green
ring you often see in
hard-cooked eggs is
caused by cooking at
high temperatures or
cooking too long. The
same green color
appears in scrambled
eggs that are
overcooked or held
too long in the steam
table.
36

2. Sulfur
This ring results when the
sulfur in the egg whites
reacts with the iron in the
yolk to form iron sulfide, a
compound that has a green
color and strong and
flavor.
The best way to avoid
green eggs is to use low
temperatures and short
cooking and bolding times.
Green Ring

37

3. Form
Beaten egg whites are used to
give lightness and rising power to
souffls, puffy omelets, cakes, some
pancake and waffles, and other
products.
The following guidelines will help
you handle beaten egg whites
properly.

38

3. Form
1. Fat inhibits foaming.
When separating eggs, be careful not
to get any yolk in the whites. Yolks
contain fats. Use handle beaten egg
whites.
2.Mind acids help foaming.
A small amount of lemon juice or
cream of tartar volume and stability to
beaten egg whites. Use about 2
teaspoons cream of tartar per pound
of egg whites (20 mL per kg).

39

3. Form
3. Egg whites foam better at room
temperature.
Remove them from the cooler 1
hour before beating.
4. Do not overbeat.
overbeat.
Beaten egg whites should look
moist and shiny. Overeaten eggs
look dry and curdled and have
lost much of their ability to
raise souffls and cakes.

40

3. Form
5. Sugar makes foams more stable
When making sweet puffed
omelets and dessert souffls, and
some of the sugar to the
partially beaten whites and
continue to beat to proper
stiffness (this will take longer
than when no sugar is added)
The souffl will be more stable
before and after baking.

41

Cooking Eggs
42

Cooking Eggs
1.
2.
3.
4.
5.

Simmering in the shell

Poaching
Frying
Scrambled
Omelets

6.

Souffls

7. Custards

43

1. Simmering in the Shell

The term bard-boiled egg is not a good one
to use because eggs should be simmered
instead of boiled.
Egg may be simmered in water to the soft ,
medium -,or hard-cooked stage according to
the following methods.
Soft / Medium / Hard Cooking

44

45

Procedures for Simmering Eggs in the Shell

Method 1
Collect equipment and food items.
Bring eggs to room temperature by
(a) removing them from cooler 1 hour before cooking ,or
(b) placing them in warm water for 5 minutes and draining.
Cold eggs are more likely to crack when placed in boiling water.

Place eggs in boiling water and return the water to a simmer.

Simmer, do not boil, for the required time:

Soft-cooked
Medium-cooked
Hard-cooked

3 to 4 minutes
4 to 7 minutes
12 to 15 minutes

Drain immediately and cool under cold running water to stop the cooks. Cool
just a few seconds if eggs are to be served hot. Cool further if they are to
be held for later use.

46

Procedures for Simmering Eggs in the Shell

Method 2
Collect equipment and food items.
Place eggs in saucepan and cover with cold water.
Bring water to a boil.
Reduce heat and simmer for the required time:

Soft-cooked
Medium-cooked
Hard-cooked

1 minutes
3 to 5 minutes
9 to 10 minutes

Method 3 ; for HardHard-Cooked Eggs Only

Proceed as in Method 2, but remove pan from heat and cover as soon it
comes to a boil. Let stand off heat for 20 minutes

47

2. Poaching
The principles of cooking eggs in
the shell are applicable to poached
eggs.
The only difference between the
two items is the shell.
This difference, of course,
complicates the cooking process,
as emphasized in the following
procedure.
The object is to keep the eggs
egg-shapedthat is, in a round,
compact mass rather than spread
all over the pan.

48

Standards of Quality for Poached Eggs

1. Bright, shiny
appearance.
2. Compact, round shape,
not spread or
flattened.
3. Firm but tender whites;
warm, liquid yolks.

49

3. Frying
Fried eggs are an especially popular breakfast
preparation. They should always be cooked to
order and served immediately.
For best quality, observe each step in the following
procedure.
The choice of cooking fat is a matter of taste and
budget.
Butter has the best flavor, but margarine or oil
may be used. Use bacon fat only if that flavor is
desired by customer.

50

Procedure for Frying Eggs

Sunny side up
cook slowly w/out flipping

Basted or Country Style

Do not flips. Add few drop of water and cover to steam

Over easy
Fry and Flip over, White is set and Yolk Still Liquid

Over medium

Fry and Flip over, cooked until the yolk is partially set

Over hard

Fry and Flip over. Cook until the yolk is completely set

51

Standards of Quality for Fried Eggs

White should be shiny, uniformly set, and tender,
not browned, blistered, or crisp at edges.
Yolk should be set properly according to desired
doneness. Sunny-side-up yolks should be yellow
and well rounded.
In other styles, the yolk is covered with a thin
layer of coagulated white.
Relatively compact, standing high. Not spread out
and thin.
52

4. Scrambled Eggs
Like other egg preparation,
scrambled eggs are best it
cooked to order.
However, they may be made
in larger quantities.
They should be undercooked
if they are to be held for
volume service, as they will
cook more in the steam table.

53

Scrambled Eggs
Do not overcook scrambled
eggs or hold them too long.
Overcooked eggs are though
and watery, and they
eventually turn green in the
steam table.
Scrambled eggs should be
soft and moist, unless the
customer requests scramble
hard

54

Addition to scrambled Eggs

Flavor variation may be created by adding any of
the following ingredients to scrambled eggs before
serving:
Chopped parsley and/ or other herbs
Grated cheese (cheddar, parmesan)
Diced Ham

55

5. Omelets
Omelets may be described as
sophisticated scrambles eggs
The first part of the techniques is
similar to that for making scrambled
egg.
But the similarities and there, and
the omelet emerges from the pan not
as a shapeless pile of curds but an
attractive oval with a light, delicate
texture.

56

Omelet

57

6. Souffles
are not normally featured on
breakfast menus. However, they are
important basic egg preparations with
which you should be familiar.
Souffls are often considered by
amateur cooks to be difficult to make.
Actually, they are relatively easy
preparations. Many restaurants have
no difficulty turning out large
numbers of souffls to order.

Souffls

58

A standard entre souffl consists

of three elements:
1.

2.

3.

Base
usually a heavy bchamel
sauce.
Flavor ingredient
cheese, vegetable,
seafood, etc.
Egg whites, beaten

59

Dairy Products

60

61

 (MILK)

(total
solid)

62

 (Fresh milk)

63

(Pasteurized fresh milk)

2
62 30
72 15
10
(Sterilized milk)
100
3

(Ultra High Temperature milk UHTmilk)

135150 2-3 3-6

64

1. (Whole milk)
milk)
3.2
2. (Low fat milk)
milk)
1-2
3. (Skimmed milk)
milk)
0.5

4
65

 (Dry milk or powdered milk)

3
1. (Dry whole milk)
milk)
26

2. (PartlyPartly-non dry milk)

milk)
1.5
25
3. (NonNon-fat dry milk)
milk)
1.5

66

 (Condensed milk)

3
1. (Evaporated milk)
74%
2.1-2.25
1
2. (Unsweetened
Unsweetened condensed milk)
milk)

60

67

 (Condensed milk)
3. (Sweetened
Sweetened
condensed milk)
milk)



8

20 45-50

68

 (CREAM)

18


HalfHalf-andand-half
10-18
Light Cream, Table Cream, Coffee Cream 18
30
Light Whipping Cream 30
36 /

Heavy (Whipping) Cream 36

69

 (CULTURED DAIRY
PRODUCTS)


Buttermilk
Streptococcus
Sour cream - Streptococcus Light Cream

Crme Frache Sour cream

YogurtYogurt- Lactobacillus Streptococcus

:
4
:
Sour cream
cream4 , Yogurt 3 Buttermilk 2

70

 (BUTTER)

71

 (BUTTER)
80
16 33 127

2.5

82-86

Clarified ButterButter-
:
0-2 9
72

 Cheese

73

 Cheese
1.
2.
3.
4.
5.

Fresh or Unripened Cheese

SemiSemi-soft Cheese
SoftSoft-ripened Cheese
Firm Cheese
Hard Cheese

74

1. Fresh or Unripened
Cheese
40-80
1.
2.
3.
4.
5.

Cream Cheese US
35% Dip
Feta Cheese - /

Mascapone -
70-75%
Mozzarella -
40-45%

Ricotta - cottage cheese

75

2. Semi-soft Cheese
40-50
1. Gorgonzola
48%
2. Gauda 48%

3. Roquefort
45%

4. Stilton 45%

76

3. Soft Cheese

50-75
1. Bel Paese /
50%
2. Brie - 60%

3. Boursin - 75%

4. Camembert - 45%
Brie

77

4. Firm Cheese
30-40
1. Cheddar 2-6
45-50%
2. Emmenthaler
Emmenthaler 45%

3. Gruyere - 45-50%
Alps

78

5. Hard Cheese
30
Parmigiano (Parmesan)
32-35%

79

Feta Cheese

Mascarpone

Brie

Mozzarella

Boursin
80

Gorgonzola

Cheddar Cheese

Roquefort

Emmenthaler

Stilton

Gruyere
81