Preparing and Presenting

Egg Dishes
Presenter: P Simpson- Archer
The Egg
 What is an Egg
 An egg is a food product produced by birds
(hens, ducks and quails), which are edible
and versatile in food preparation.
 Grading Eggs
 Quality factors consider when grading
eggs are:

 Condition of the shell

 Size of the air cell
 Clearness and thickness of the egg white
 Condition of the yolk
 The size of the egg
Size of Egg Weight (g) Old Sizing

Large 70 0-1

Medium 60-69 2-3

Small 50-59 4-5

 Graded Eggs

 Class/grade A Eggs – are good quality and

usually sold to the consumer.
 Class/grade B Eggs – are of lower quality and
may have dirty shells.
 Class/grade C Eggs – are usually sold to bread
manufactures as they have weak or damage
shells.
Structure of the Egg
 Composition of Egg
The has three main parts
 The shell
 The egg white
 The egg yolk
 Parts of the Egg
 Shell : the shell is 10% of the egg. It is a
brittle porous outer covering made from
97% calcium carbonate and 3% protein.
As an egg ages, the shell becomes
smoother.
 Small holes in the shell allow the passage
of air and moisture from the atmosphere
into the egg causing deterioration.
 Egg White: are 60% of the egg. It has
two visible layer: thick white (nearest to
the yolk) and thin white (nearest to the
shell).
 The egg white contains 90% water and
10% protein.
 The egg white is often called the albumen
because that is the main protein in the
egg white. Ovalbumin and mucin are the
proteins found in egg white. The white
also contains sulfur, a trace of fat,
riboflavin and other B vitamins.
 Egg Yolk: this is the yellow centre part of
the egg. It is 30% of the egg. It actually
has more nutrients that the white, it
consist of 16.5% protein, 33% fat and
50% water.
 It is a good source of protein, iron, vitamin
A vitamin D phosphorus, calcium, thiamine
and riboflavin .
 Egg is rich in cholesterol. The proteins
present in eggs include ovalbumin,
ovoglobulin and vitellin.
 The Chalaza: is a dense, cord-like white
strand made mostly of mucin. It is
connected to each side of the yolk and
holds the yolk in the centre of the egg.
 The Air Cell: the air space at the large
end of the egg is formed by the separation
of the two shell membranes as the
contents inside the shell shrink during
cooling. The vitelline membrane separates
the egg yolk from the egg white
 The Germ – The germ spot is a light spot
on the yolk. It is the site where a chick
would develop if the egg were fertilized
and conditions were correct for the chick
to grow.
 Occasionally you will find an egg that has
blood spot in it. This is a fertilized germ
spot, but does not affect the egg. It is still
usable.
 The whites and eggs can be frozen
separately. Eggs can also be preserved by
pickling and even drying.
 Storage of Eggs
 Store eggs in the refrigerator where they
will stay fresh. They should be used within
fourteen(14) days.
 Do not wash them as this can remove their
protective coating.
 Make sure you store them with their
pointed end facing downward, as this will
help to prevent the air chambers and the
yolk from being displaced.
 They should not be placed near moisture or
strong –smelling foods, as their shell is
porus.
Changes that occurs Old or Stale Eggs
 Water moves from the white into the yolk.
 The yolk membrane weakens.
 The thick white becomes thinner.
 The size of the air space increases.
 Moisture is lost through the egg shell.
 Bacteria entre through the shell.
 A bad odour develops and the egg
decomposes as bacteria contaminates its
content
 Testing Eggs for Freshness
 The Light Test – hold the egg up to the
light and look for the little air pocket. The
air pockets start grow as the egg gets
older. The fresher the egg, the smaller the
little air pocket.
 The Brine Test - take a bowl fill it with
water with some salt and place the egg in
the water.
 If it is a week old, it could start to tilt up.
If it is over three weeks old, it could start
float.
 If it comes to the top of the surface,
discard that egg it is no longer of use.
Fresh eggs sink while stale eggs float.
 The Plate Test- place egg on plate and
look at the yolk and the white.
 If white is runny then the egg is stale.
 If the yolk is not firm and is runny the egg
is stale.
 Uses of egg
 Trapping air
 Uses of Eggs
 Raisin Agent/ Trapping of Air: The white
as the capacity of incorporating air when
beaten. Example soufflés, meringues,
fluffy omelettes, sponge cakes.
 Thickening: The coagulation of the
proteins on cooking makes it a thickening
agent when used in watery dishes tat
require thickening.
 Example: custards, cream pies, sauces,
pudding, cooked salad dressings
 Thickening
 Emulsifying: When used in conjunction
with oil droplets in the presence of eat, te
protein coagulate over each droplets.
Example mayonnaise and hollandaise
sauce
 Emulsifying
Binding
 As a binding agent, the coagulation
property of the egg is used to hold
combinations of food particles together in
the desired shape during cooking.
 It is particularly useful in reheated dishes.
Examples of the use of eggs as a binding
agent are meatballs, meatloaf, croquettes
and fritters.
Binding
Coating
 The Thick coagulation property of the egg,
particularly the white, makes it ideal for
use as a coating agent, particularly in
dried foods.
 The egg coating is usually supplemeted by
the use of a dry substance such as flour,
cereal or breadcrumbs. These protective
covering reducing the amount of oil
absorbed by the foods during cooking, and
help to hold the outer layers togther.
 Dishes using egg coating are french fried
meat, poultry, fish, rissoles, croquettes
and cutlets.
Glazing
 Egg whites and basic icings are both
used as glazes. They often incorporate
butter, sugar, milk, and certain oils. For
example, doughnut glaze is made from a
simple mixture of powdered or
confectioner's sugar and water that the
doughnuts are dipped in, or some pastry
doughs have a brushed on coating of egg
whites.
 Glazing
Enriching

 Eggs included in dishes which would

otherwise be made without it, improves its
nutritional value. This is particularly useful
when feeding groups that need an extra
supply protein or vitamin A and D eg,
growing children and convalescents.
Example, milk puddings, cakes and
breads.
 Enriching
Garnish and Decorations
 The constrasting colour of the white and
yolk of a hard-boiled egg makes it an
attractive garnish for salads. The relatively
soft texture allows a variety of shapes to
be used as required.
 When used in icings, it forms an attractive
coating which improves the appearance
and helps to keep the cake moist.
Example salads, main dish salads and
cake decorated with royal icing.
 Garnishing
Decoration
Class Activity- Portfolio Entry
 Answer ALL questions
1. Why is egg an almot perfect food?
2. What nutrients are deficient in an egg and how
can this be remedied?
3. How would you test an egg for freshness?
4. How would you store egg when there is a glut
on the market?
5. State FOUR uses of eggs in cookery and give
ONE example of each use.
Assignment -Portfolio Entry
 Do the THREE method of testing an egg
for freshness.
 Make a diagram of the structure of an egg.
 Research TWO recipes each of the
following egg dishes
 Two Egg Appetizers dishes
 Two Egg Main Course
 Two Egg as Desserts