Eggs

Eggs are among the most versatile ingredients used in cooking around the world.  Eggs are used to give flavor, texture and body to dishes as well as provide nutrition.

Functions of Eggs

Binder–As eggs cook, the protein in egg’s whites or albumen begins to coagulate and form a solid.  It is this property that allows eggs to act as a binder in dishes like meatloaf.

Clarifying–Egg whites are used to clarify stocks and clear soups.  The whites are first lightly beaten and then added to the cold tock or broth.  As the liquid heats, the egg whites begin to form a solid mass that traps suspended particles that make the stock or broth cloudy.

Coating–Beaten whole eggs or egg whites are used as s coating for fried foods.  The eggs help other coatings adhere to the food being fried.

Emulsify–Egg yolks contain lecithin that acts to emulsify ingredients that don’t normally mix, such as oi and vinegar.

Thickener–Eggs are also used to thicken mixtures in cooking such as thick soups or custards.

Leaving–Egg whites provide aeration and lift to baked dishes like cakes and soufflés.

Flavor and Coloring–Eggs provide flavor and color to ingredients like egg noodles.

Anatomy of an Egg

Egg White–The egg white or albumen is about 90% water, 10% protein and virtually no fat.  The egg white contains over 50% of the protein in an egg.  Egg whites are important in cooking because of this protein and the ability to form foams used in baking like meringues, soufflés, and baked items.

Egg Yolk–The egg yolk contains all of the egg’s fat and cholesterol and about half the eggs protein.  Egg yolks are important in cooking custards, mayonnaise, hollandaise and in thickening various soups and sauces.

Egg Sizes

* For most recipes and cooking applications, eggs are large.

Reading the Egg Carton

Natural, tells you almost nothing; every raw chicken egg is “natural.â€
Cage-Free, means the hens were not confined to cages. But many “cage-free†birds never leave crowded barns.
Free-Range,  may have VERY limited access outside
Organic, indicates cage-free, free-range and eats an organic vegetarian diet, free of hormones and antibiotics
Pastured, expensive and hard to find. Birds roam and forage, are healthier and eggs can taste better.

Grading

The quality of an egg is determined by the grade of the egg and is not related to size. All eggs are classified according to the U.S. Standards for interior and exterior quality factors. This determines the grade of the egg as AA, A, or B.

• Grade AA – eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.
• Grade A – eggs have characteristics of Grade AA eggs except that the whites are “reasonably” firm.
• Grade B – eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This grade is usually used to make liquid, frozen, and dried egg products.

Only eggs packed in official USDA plants and sampled by official USDA graders can be packed in cartons bearing the USDA grade shield. USDA grading is a voluntary service offered to processing plants that meet minimum USDA equipment, facility, sanitary, and processing requirements.

Egg Nutrition

• Calories: 70
• Cholesterol: 195 mg
• Total Fat: 5 g
• Protein: 6 g

 Brown Eggs vs. White Eggs

The shell color of an egg is representative of the breed of hen that produces the egg. White hens produce white eggs and brown hens produce brown eggs. Brown and white eggs have the same nutritional value.

Egg Safety

Salmonellosis outbreaks have been traced to clean, whole, uncracked-shell eggs contaminated with Salmonella enteritidis.  Whole-shell eggs are classified by the U.S, Food and Drug Administration as a potentially hazardous food.

• Store eggs  refrigerated at 45ËšF or lower.  Do not freeze eggs in shells.
• Discard cracked or dirty eggs.
• Wash hands after contact with raw eggs.
• Wash and sanitize all food contact surface areas after contact with raw eggs.
• The consumption of raw eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness. Where lightly cooked or raw eggs may be consumed, use pasteurized egg product.

Market Forms

Along with fresh shell eggs, whole eggs, egg whites and egg yolks are available in, dry, liquid and frozen market forms.

Refrigerated or frozen pasteurized liquid eggs are made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French toast and for use in baking.  Dried eggs are generally only used in baking.

Flats and Cases

A case or box has either 15 or 30 dozen eggs in 6 or 12 flats with 30 eggs each.