Egg Characteristics and Cooking
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Questions and Answers

What is the desired texture for a properly cooked omelette?

  • Hard outside, soft inside (correct)
  • Fluffy but dry
  • Runny inside and hard outside
  • Soft throughout

Which of the following describes a Spanish omelette?

  • Folded and served in a crescent shape
  • Open-faced and topped with diced potatoes and peppers (correct)
  • Stuffed with various ingredients
  • Cooked quickly over high heat

What should never be used in egg preparations due to potential allergies?

  • Chili flakes
  • Oregano
  • Salt
  • Black peppercorn powder (correct)

Which component is typically included with eggs in breakfast service?

<p>Hash brown potatoes (C)</p> Signup and view all the answers

How is scrambled egg prepared to achieve its texture?

<p>Beaten with cream or milk and cooked slowly (C)</p> Signup and view all the answers

What is the typical number of eggs served in one portion unless requested otherwise?

<p>2 eggs (B)</p> Signup and view all the answers

What is a common characteristic of a plain omelette?

<p>Served without any filling (B)</p> Signup and view all the answers

What gas is primarily responsible for the off odours in aging eggs?

<p>Hydrogen sulphide (D)</p> Signup and view all the answers

What is Akuri or Akoori?

<p>A scrambled egg preparation with spices (D)</p> Signup and view all the answers

What causes the formation of the black ring in hard boiled eggs?

<p>Reaction of hydrogen sulphide with iron compounds (C)</p> Signup and view all the answers

What is the coagulation temperature range for the whole egg?

<p>57°C - 66°C (D)</p> Signup and view all the answers

How does the presence of added materials like sugar affect egg coagulation?

<p>It lowers the coagulation temperature (D)</p> Signup and view all the answers

What is one of the uses of eggs as a leavening agent?

<p>Making soufflés light (B)</p> Signup and view all the answers

What is the main benefit of cooking eggs at a lower temperature for a longer time?

<p>Better texture and flavor (A)</p> Signup and view all the answers

Which vitamin is NOT typically found in eggs?

<p>Vitamin C (B)</p> Signup and view all the answers

Which of the following is NOT a role of eggs in cooking?

<p>Providing fiber (A)</p> Signup and view all the answers

What is Egg Bhurji known for?

<p>Having well blended masalas in scrambled egg (C)</p> Signup and view all the answers

Which type of egg is considered the second most popular variety?

<p>Duck eggs (C)</p> Signup and view all the answers

Which grade of egg quality indicates clean shells and smooth egg whites?

<p>Grade AA (C)</p> Signup and view all the answers

How are eggs typically stored for daily use?

<p>In the refrigerator on specially designed trays (D)</p> Signup and view all the answers

Which of the following eggs is the largest in size?

<p>Ostrich eggs (B)</p> Signup and view all the answers

What should be done with thawed frozen eggs?

<p>They must be used immediately (D)</p> Signup and view all the answers

Which quality indicates that the yolk is fairly centered?

<p>Grade A (A)</p> Signup and view all the answers

What is the primary method of cooking for a hard boiled egg?

<p>Immersing it in boiling water for 8-10 minutes (A)</p> Signup and view all the answers

Which type of eggs have the highest fat content compared to others?

<p>Geese eggs (A)</p> Signup and view all the answers

Which egg preparation involves breaking the egg into simmering water?

<p>Poached Egg (B)</p> Signup and view all the answers

What characteristic distinguishes a sunny side up egg?

<p>Bright yolks on top with no flipped side (A)</p> Signup and view all the answers

Which style allows the yolk to harden along with the egg white?

<p>Well done (B)</p> Signup and view all the answers

How long is a soft boiled egg typically cooked?

<p>4-5 minutes (D)</p> Signup and view all the answers

Which addition helps the egg white to coagulate faster in poached eggs?

<p>Vinegar (B)</p> Signup and view all the answers

What is the main purpose of frying an egg?

<p>To cook it completely without breaking the yolk (C)</p> Signup and view all the answers

What would happen if a poached egg is cooked for too long?

<p>The yolk would harden completely (C)</p> Signup and view all the answers

What determines the color of an eggshell?

<p>The breed of the hen (C)</p> Signup and view all the answers

What is the term for the velvety appearance of a fresh egg's shell?

<p>Bloom (A)</p> Signup and view all the answers

What happens to the inner air cell of a fresh egg when it is broken?

<p>It remains small (C)</p> Signup and view all the answers

Which change occurs in the egg white as it ages?

<p>It becomes watery (B)</p> Signup and view all the answers

What effect does aging have on the yolk of an egg?

<p>It enlarges and becomes thinner (D)</p> Signup and view all the answers

How does the protective mucous covering of an egg shell change as the egg deteriorates?

<p>It disappears, making the shell shiny (A)</p> Signup and view all the answers

What causes an aging egg to lose weight?

<p>Loss of carbon dioxide (B)</p> Signup and view all the answers

What condition can occur if the vitellin membrane of the yolk weakens?

<p>The yolk bursts when the egg is opened (D)</p> Signup and view all the answers

Flashcards

Egg Shell Bloom

The delicate, velvety appearance on a fresh egg shell caused by a protective mucous coating. This coating helps prevent bacteria from entering the egg.

Fresh Egg Air Cell

The small air pocket located between the inner and outer shell membranes of a fresh egg.

Thick vs. Thin Egg White

The egg white has two layers - thick and thin. The thick white is firm and jelly-like, while the thin white is more watery.

Egg Yolk Color

The color of the yolk varies from golden to pale yellow depending on the hen's diet and the amount of carotenoid pigments present.

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Egg Deterioration

The process of an egg losing freshness over time, leading to changes in its appearance, texture, and flavor.

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Why does an egg's air cell get bigger?

The air cell gets bigger due to the loss of moisture through the shell, causing a contraction of the egg's contents.

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What changes happen to the egg white during aging?

The thick white loses its firm consistency and becomes watery while the volume of thin white increases. These changes continue until the whole white becomes watery.

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What happens to the egg yolk during aging?

It becomes thinner, enlarges, and flattens because water from the white passes into it. This can weaken the yolk membrane.

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Off Odours in Eggs

Eggs release hydrogen sulfide gas during aging due to chemical reactions, leading to unpleasant smells and tastes. This makes the eggs inedible after prolonged aging.

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Black Ring in Hard Boiled Eggs

When eggs are boiled for too long, the hydrogen sulfide gas reacts with iron compounds in the yolk, forming a black film called the black ring.

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How to Avoid Black Ring

To prevent the black ring, ensure eggs are fresh and cook them briefly. Cool boiled eggs quickly after cooking to minimize further reactions.

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Heat Coagulation

The process of cooking eggs involves heat-induced protein coagulation, causing both egg white and yolk to solidify.

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Factors Affecting Coagulation

The firmness and rate of egg coagulation are impacted by factors like cooking duration, temperature, and the presence of ingredients such as water, milk, sugar, and salt.

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Uses of Eggs: Leavening

Eggs are used in dishes like soufflés and meringues to create airy texture through foam formation.

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Uses of Eggs: Binding

Eggs act as a binding agent in dishes like croquettes, holding ingredients together.

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Uses of Eggs: Nutritional Benefits

Eggs are a rich source of protein, vitamins (A, D, and some B vitamins), minerals, and essential fatty acids.

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Boiled Egg

A simple egg preparation where the whole egg is immersed in boiling water until it coagulates into a solid mass.

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Hard Boiled Egg

A boiled egg cooked for 8-10 minutes, resulting in both the yolk and white becoming firm.

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Soft Boiled Egg

A boiled egg cooked for a shorter time (e.g., 4-5 minutes), resulting in a semi-solid state.

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Poached Egg

An egg cooked in simmering water with vinegar, resulting in a solidified white and a soft, runny yolk.

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Fried Egg

An egg cooked in a pan with a small amount of oil, resulting in a hardened white and a varying texture for the yolk.

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Sunny Side Up

A fried egg where the yolk is left exposed, giving a bright yellow appearance.

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Over Easy

A sunny-side-up egg that is briefly cooked under a broiler to give a light color to the yolk.

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Well Done

A fried egg cooked on both sides, resulting in a hardened yolk and white.

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Omelette Technique

The process of beating egg whites and yolks together to incorporate air, creating a light and fluffy mixture. This mixture is then fried until set, with a soft interior and a slightly firm exterior.

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Plain Omelette

A simple omelette where the cooked egg mixture is folded in half, creating a crescent shape.

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Stuffed Omelette Variations

Omelettes can be filled with various ingredients, such as cheese, chicken, mushrooms, ham, or spices, to create different flavor profiles.

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Spanish Omelette

A unique omelette with a distinct open-faced presentation. It's cooked with potatoes and peppers, then puffed up in an oven or salamander.

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Scrambled Egg Technique

Eggs beaten with cream or milk, butter, and seasonings are slowly cooked until they form small, creamy granules. This creates a soft, well-mixed texture.

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Scrambled Egg Serving Tip

Scrambled eggs are often served on toast to absorb any excess moisture, preventing a watery texture on the plate.

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Pepper in Egg Dishes

Avoid using black peppercorns in egg dishes due to potential guest allergies and its effect on presentation.

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Egg Serving Size

A standard serving of eggs typically consists of two pieces, unless the guest requests otherwise.

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Egg Bhurji

A popular Indian dish where scrambled eggs are cooked with spices, green chilies, and a drier texture than creamy.

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Chicken Egg Varieties

Chicken eggs come in two main varieties: white and brown.

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Turkey Eggs

Turkey eggs are significantly larger than chicken eggs, about double the size.

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Guinea Fowl Eggs

These eggs are used in salads and can be boiled.

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Duck Eggs

Darker and larger than chicken eggs, they are the second most popular variety.

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Geese Eggs

Similar to duck eggs with a higher fat content.

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Ostrich Eggs

Extremely large eggs weighing around 500 grams, about 10 times the size of a normal egg.

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Quail Eggs

Very small eggs, about 1/3rd the size of a chicken egg.

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Study Notes

Egg Characteristics

  • Color of the shell varies, white or brown, depending on the hen breed
  • Fresh eggs have a delicate velvety texture ("bloom") from a protective mucous coating
  • Fresh eggs have a small air cell
  • Yolk color ranges from golden to light yellow, depending on carotenoid pigments
  • Egg white is colorless or slightly opalescent
  • No strong odor, and excellent flavor when cooked

Egg Structure

  • Chalaza (cord)
  • Air cell
  • Shell membranes
  • Germinal disc
  • Yolk
  • Vitelline membrane
  • Thick albumen (white)
  • Thin albumen (white)

Egg Deterioration

  • Changes begin as soon as the egg is laid.
  • Store eggs under suitable conditions.
  • Mucous coating disappears, shell becomes shiny and porous
  • Loss of weight and contraction of contents due to carbon dioxide and moisture
  • Air space between membranes enlarges
  • Egg white loses its consistency, becomes watery, and drains away from the yolk

Egg Cooking/Coagulation

  • Heat causes protein coagulation in eggs.
  • Cooking temperatures and time affect coagulation rate and firmness of the gel.
  • Whole eggs coagulate at 57°C-66°C (135°F-150°F).
  • Egg whites coagulate at 58°C-62°C (136°F-144°F).
  • Higher temperatures result in faster, firmer coagulation.
  • Longer cooking times at lower temps results in more nourishing and flavorful eggs.

Egg Uses

  • Leavening agent (soufflés, meringues)
  • Binding agent (croquettes)
  • Nutritious (proteins, Vitamins A, D, B-complex)
  • Decoration & garnishing
  • Boiled eggs (hard-boiled, soft-boiled)
  • Poached eggs
  • Fried eggs (sunny-side up, over easy, well-done)
  • Omelettes (plain, stuffed, Spanish)
  • Scrambled eggs

Egg Varieties

  • Chicken eggs (most common)
  • Turkey eggs
  • Guinea fowl eggs
  • Duck eggs
  • Goose eggs
  • Ostrich eggs
  • Quail eggs

Egg Grades

  • AA (clean, no cracks, clear white, round yolk)
  • A (fairly clean, no cracks, fairly clear white, fairly centered yolk)
  • B (slightly strained, loose albumin, off-centered or flattened yolk)
  • C (moderately strained, very loose albumin, very flat or broken yolk)

Egg Storage

  • Refrigerate eggs in a stable holder to prevent breaking.
  • Store eggs pointed end down.
  • Avoid storing eggs next to strong-smelling foods, as eggs absorb odors.
  • Use fresh eggs within a few weeks

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Eggs PDF - Characteristics, Structure, Deterioration & Uses

Description

This quiz covers the essential characteristics, structure, deterioration, and cooking processes of eggs. Learn about the factors that influence egg quality and how heat affects protein coagulation. Test your knowledge on the various features and stages of eggs.

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