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Questions and Answers
What cooking method is used for making scrambled eggs in a pan?
What cooking method is used for making scrambled eggs in a pan?
The egg mixture is brought to the center of the pan and cooked until the edges are firm.
What differentiates a soft cooked egg from a hard cooked egg in preparation time?
What differentiates a soft cooked egg from a hard cooked egg in preparation time?
A soft cooked egg is simmered for three to five minutes, while a hard cooked egg is simmered for twenty minutes.
What is a common use of eggs as a thickening agent in cooking?
What is a common use of eggs as a thickening agent in cooking?
Eggs are commonly used as a thickening agent in puddings and custards.
What role do eggs serve in the preparation of Angel Food Cake?
What role do eggs serve in the preparation of Angel Food Cake?
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Identify one dish that uses eggs as an emulsifier and describe its significance.
Identify one dish that uses eggs as an emulsifier and describe its significance.
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What are the main components of an egg?
What are the main components of an egg?
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How many calories are approximately contained in one egg?
How many calories are approximately contained in one egg?
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What is the defining characteristic of Grade AA eggs?
What is the defining characteristic of Grade AA eggs?
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What is the weight per dozen for large eggs?
What is the weight per dozen for large eggs?
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How should eggs be stored for freshness?
How should eggs be stored for freshness?
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What does it mean if a fresh egg sinks in water?
What does it mean if a fresh egg sinks in water?
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What is the cooking method called when an egg is fried on one side only?
What is the cooking method called when an egg is fried on one side only?
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What is the difference between over-easy and poached eggs?
What is the difference between over-easy and poached eggs?
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Study Notes
Egg Composition
- Eggs are made up of several distinct parts, including the air cell, shell, egg white, egg yolk, membrane, and white chords.
Egg Nutritional Value
- Eggs belong to the meat group.
- They contain nutrients, protein, fat, vitamins A, B, D, K, and iron.
- Two large eggs equal one serving.
- Each egg is approximately 80 calories.
Egg Grades
- AA: Firm yolk, small area covered by white, and a large proportion of thick white to thin white.
- A: Round, upstanding yolk; the thick white is large compared to the thin white, and the thick white stands well around the yolk.
- B: Flattened yolk; roughly equal amounts of thick and thin white.
- C: Not sold in stores; used in prepared mixes.
Egg Sizes
- Egg sizes are graded by both size and quality.
- Sizes are based on weight per dozen
- Sizes include: Extra Large, Large, Medium, Small, and Peewee.
Egg Color
- Brown eggs contain the same nutritional value as white eggs.
- The color of the shell varies depending on the type of chicken that laid the egg.
Egg Storage
- Eggs can be stored in their original carton in the refrigerator for 4-5 weeks.
- Store with the blunt end up.
- Do not wash until ready to use.
Egg Freshness Test
- Check the date on the carton.
- Look for a rough and dull shell.
- Fresh eggs should sink in a dish of cold water.
Egg Cooking Methods
- Sunny Side Up: An egg fried on one side.
- Over Easy: An egg fried on both sides with a runny yolk.
- Poached Eggs: Raw egg cooked in hot water or an egg poacher.
- Shirred Eggs: Raw egg baked in the oven.
- Scrambled Eggs: Egg and milk mixture cooked in a hot pan.
- Omelet: Egg mixture brought to center of pan, cooked until the edges are set, and folded in half.
- Soft Cooked Egg: Whole egg cooked in simmering water for 3 to 5 minutes.
- Hard Cooked Egg: Whole egg cooked in simmering water for 20 minutes.
- Quiche: Egg and cheese mixture baked in a pastry shell.
- Soufflé: Egg and white sauce mixture placed in a dish and baked.
- Egg Nog: A drink made with raw eggs.
- Custard: Egg and milk mixture baked in custard cups.
- Egg Salad: Chopped hard cooked eggs blended with mayonnaise.
- Egg Foo Yung: Fried eggs and bean sprouts.
- Eggs Benedict: Poached egg on an English muffin topped with sauce.
Egg Uses
- French Toast: Coating agent
- Fried Chicken: Coating agent
- Pudding: Thickening agent
- Custard: Thickening Agent
- Chicken Croquettes, Meatloaf: Binding Agent
- Angel food Cake, Soufflé: Leavening Agent
- Mayonnaise: Emulsifier
- Shampoo, Meringue: Other uses
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Description
Explore the various components of eggs, including their nutritional benefits and grading system. Learn about different egg sizes and colors, as well as their implications for culinary use. This quiz will enhance your understanding of eggs as a dietary staple.
