EGGS Source: On cooking, page 658-659
EGGS FOR CULINARY USES Chicken Duck Quail Ostrich Guinea fowl Goose Turkey Turtle Fish eggs (roe) Chicken eggs sold for culinary used are sold by grade and by weight. Often the egg shell itself is stamped with the correct classification and origin as well as on the egg carton itself. In most countries the label must also state the origin of the egg (local or import) and the raising method (free range, organic or stable raised)
EUROPEAN EGG LAWS AND STAMPING Shell Stamps By law, all EU produced eggs must be stamped on their shells with a code to indicate their provenance. Apart from other codes and logos, there must be a string of numbers and letters that look like this: 3UK123c The first number indicates the stocking conditions, based on the code shown below. 0 = organic 1 = free range 2 = barn eggs 3 = cage eggs This initial code is followed by the country (UK) and the farm s identity number (123c or 12345).
EUROPEAN EGG LAWS AND STAMPING Dating Codes Dates on egg boxes are to indicate the age or how old the eggs are. The maximum best before date is 28 days after laying. Eggs must be sold ( delivered to the consumer ) no more than 21 days after laying. Good practice operated by the better supermarkets cuts both these dates by a week so that the best before date is 21 days after laying, and the sell by or display until date is 14 days after laying.
EUROPEAN EGG LAWS AND STAMPING Class A, class B and industrial eggs When buying eggs as a consumer you should only get Class A eggs, which must be naturally clean, fresh eggs with intact shells and an air sac not exceeding 6mm in depth. The yolk must not move away from the centre of the egg on rotation. Such eggs are usually sorted by machine. Those that fail to make the grade are designated as Grade B eggs which are broken out and pasteurized for use by the food industry. In addition, there is another class of eggs called industrial eggs which are for non-food use only. These are largely used in cosmetic products such as shampoo and soap.
GRADING OF EGGS A Round, well centered yolk with small air cell (less than 5 mm deep). Clean, un-cracked shell with normal shape Size Jumbo Extra Large Large Medium Small Weight/Egg At least 70 grams At least 64 grams At least 56 grams At least 49 grams At least 42 grams Pee Wee (Extra small) Less than 42 grams
GRADING OF EGGS B Used for commercial baking or in institutional food factories. Very seldom sold at retail stores. Yolk is slightly flattened; white is thinner. Shell is un-cracked and may have a rough texture; and/or be slightly soiled and stained. C Lowest egg grade, used in production of processed egg products only. They are not sold in grocery stores. Yolk is flattened and may be oblong in shape; white is thin and watery. Shell may be cracked and/or stained.
EGGS
EGGS
EGG PRODUCTS Powdered (dehydrated) egg Produced from pasteurized eggs and available in full, white or yolks. Need to be regenerated before use. Pasteurized egg Produced to ensure that harmful microorganism have been killed. Full, whites or yolks only are available. Generally packed in Tetra packs chilled or frozen. Salted egg Preserved eggs produced from duck eggs, which are cured in brine and or by wrapping in salted charcoal paste. They may be sold raw or cooked (red dye) Century egg Preserved eggs in Chinese cuisine made from chicken, duck or quail egg which are cured in clay, lime, ash and rice straw for several weeks to months.
EGGS Versatile ingredient Can be used in every course in every meal Are crucial in the preparation of hollandaise and mayonnaise Responsible for the structure of cakes, soufflés, and meringues Essential for the clarification of Consommés Good source of protein
PRIMARY PARTS OF EGGS 1) Shell Porous protective covering. Might be of different colors and with freckles depending on the origin or breed. 2) Egg white or albumen- water and protein / for structure of cakes, soufflés, meringues and clarifying consommés 3) Yolk- Protein, Fat and Lecithin/ for emulsifying and adding richness to food
PRIMARY PARTS OF EGGS
COMPOSITION OF AN EGG 28-30 grams Egg White 20-22 grams Eggyolk 10-15grams shell Nutritional Value: water, protein, fats, minerals,vitamin A Thiamine B1, Riboflavin B2, Vitamin B and Niacin 75 Calories in an Egg 2/3/10 14
STORAGE AND PURCHASE OF EGGS 1) Check each egg carefully. Discard any eggs with cracked shells 2) Keep Eggs under refrigeration until you are ready to cook them 3) Storage time for Eggs in their shell is 5-7 days at 33-38F/ 1-3C 4) Salmonella Enteritidis is a bacteria in some egg yolks which is killed at a temperature of 140 F (60C) for a minimum of 3.5 minutes, and at 160 F (70C) 5) Purchase Only Fresh Eggs and the right size that you need
HOW TO TEST IF EGGS ARE FRESH SALT WATER SOLUTION: Dilute 100grams of salt in 1 Liter of Cold Water Fresh Eggs will sink to the bottom and Older Eggs will swim to the top due to the larger air cell. LIGHT TEST: Hold s strong flash light behind the egg. The darker the egg yolk the older the egg. CRACKING TEST: Crack the egg open onto a flat plate. If the egg yolk is round and stands high is still fresh. The egg white will be compact and firm together. If the egg is not so fresh the egg white will be watery and runny and the egg yolk flat and depleted.
Caviar FISH EGGS & ROE Salted sturgeon eggs from various species Malassol mildly salted Sevruga, Oscietra Beluga From Iran, Russia, China, Kazakhstan & US. Sturgeon can be farmed these days for caviar production Tarama Salted and preserved carp eggs from Greece. Used as main ingredient to make Taramosalata, a spread served with crusty bread Salmon or Keta Caviar / Roe Salted salmon roe. Keta is produced from Canadian and Alaskan salmons Avruga Pasteurized roe of the golden herring. Used as Caviar substitute
FISH EGGS & ROE Botarga Dried and pressed mullet roe. Often shaven over salad, pasta and risotto. Used in Mediterranean cuisines Often also made with tuna, flathead or swordfish roe Aligue Preserved crab eggs (roe) mostly from mud crabs Tobiko Flying fish roe used in the production of Maki and California. Can be flavored with wasabi (green), squid ink (black) or ginger Sea Urchin Roe Roe of the sea urchin. Can be poached and used in sauces but also used in Japanese cuisine (Uni)
SUNNY SIDE UP Eggs can be served: Over Easy Over Hard
COOKING EGGS Hard Cooked Eggs 1) Place enough water in a pan to To cover the eggs by 2 inches 2) Bring the water to a boil and then reduce the heat to a simmer. Add the eggs. Start Counting at this point, 10-12 minutes for Smaller eggs, 12-15 minutes for larger eggs 3) Cool the eggs quickly in cooled water to avoid the green ring NOTE: Overcooked eggs will have cracked shells And a green iron sulfide ring
SOFT COOKED EGGS 1) Bring the Water to a boil first and then reduce the heat to a simmer. 2) Slowly lower the eggs gently into the pot so they don t crack 3) The water temperature will go up again, so do not start counting until the water has reached a simmer again Coddled Eggs - Simmer for 30 seconds Soft Cooked Eggs- Simmer for 3-4 minutes Medium Cooked Eggs- Simmer for 5-7 minutes
POACHED EGGS 1) Choose a Pot deep enough for the eggs To remain completely submerged. In that Pot, bring water, vinegar and salt to a simmer (2 Tbsps Vinegar and 1 Tablespoon salt for every Gallon or 3.5 liters of water) 2) Add shelled eggs into the simmering water. Work in small batches 3) Remove the egg when done. It should take About 3-4 minutes. Trim the ragged white edges If you need to. NOTE: Poached Eggs can be prepared in advance and chilled and heated Again in simmering water for 30-60 seconds
OTHER EGG DISHES Omelets Eggs en Cocotte Omelets soufflé Quiches Soufflés
OMELETTE
EGGS EN COCOTTE
QUICHE
SOUFFLES
OMELETTE SOUFFLES The yolks and whites are separated and the whites are whipped to soft peaks and folded back into the Omelette and baked in the oven