Market Forms of Egg

There are three market

forms of eggs namely
1. Fresh
2. Frozen
Eggs Eggs
3. Dried Eggs
 Fresh Eggs
or shell eggs may be
purchased individually,
by dozen or
in trays of 36 pieces.
 Frozen Eggs
are made of high-quality fresh
eggs. They come in the
form of whole eggs with extra
yolks and whites. Frozen eggs are
pasteurized
and must be thawed before use.
 Dried Eggs
are seldom used. Their whites are
used for preparing
meringue. Dried eggs are used
primarily as ingredients in food
industry. They
are not commonly sold directly to
consumers.
 Uses of Eggs in culinary
Egg is cooked in many ways. It
can be the main protein dish; it
can be a
main or accessory ingredient in
dishes from appetizers to
desserts.
 Uses of Eggs in culinary
It can be
cooked by dry heat, moist heat, with
or without oil, as simply or as
elaborately
as one ‘s inclination for the moment.
Indeed, it can be eaten anywhere.
 Effect of Heat on
Eggs
1. Coagulation of proteins:
white at 60-65 0C, yolk at
65-700C.
 Effect of Heat on
Eggs
Beyond this temperature, over
coagulation occurs and water is
squeezed out causing shrinkage
resulting in a tough product.
 Effect of Heat on
Eggs
2. Formation of greenish
discoloration at the interface of
the yolk and
white when egg is overcooked
 Effect of Heat on
Eggs
➢ Due to the reaction between
the iron in the yolk and the
hydrogen
sulfide liberated from the sulfur
containing ferrous sulfide.
 Effect of Heat on
Eggs
➢ Reaction is favored by
- High cooking temperature
- Prolonged cooking
 Effect of Heat on
Eggs
➢ Reaction is prevented by
immediate cooling of the egg
(e.g.
immersing in cold water) after
cooking
 Cooked and served
1. Cooked and served ― as is‖, e.g.
in the shell – soft cooked (5
minutes simmering) or hard
cooked
(15 minutes simmering)
 Cooked and served

fried – keep low to

moderate temperature
 Cooked and served

fried – keep low to

moderate temperature
 Cooked and served

scrambled – addition of sugar

delays coagulation; addition of
liquids and acids decrease
coagulation point
Cooked and served

omelet
 Eggs as emulsifier
2. Eggs as emulsifier
➢ Lecithin and lysolecithin are responsible
for the remarkable ability of
egg yolk to act as an emulsifying agent;
 Eggs as emulsifier
both are phosphoproteins
containing polar and non-polar ends such
that the polar end holds
water while the non-polar end holds the fat,
 Eggs as emulsifier
thus, prevent oil
droplets in suspension from
coalescing.
 As binding, thickening agent,
and gelling agents
➢ Eggs are useful as binding, thickening and
gelling agents because
they contain proteins that are easily
denatured by heat
As binding, thickening agent,
and gelling agents
➢ Using whole egg requires lower
coagulation temperatures resulting
in a stiffer gel
 As binding, thickening agent,
and gelling agents
➢ Addition of sugar, raises coagulation
temperature producing softer,
weaker gel
 As binding, thickening agent,
and gelling agents
➢ Softer gel is produced with the addition
of scalded milk and acid
 As binding, thickening agent,
and gelling agents
➢ In cooking custards, Bain Marie, double
boiler or steamer is used to
avoid boiling which can produce a porous
custard
 As binding, thickening agent,
and gelling agents
➢ Soft custards are produced by constant
stirring.
 As foam

➢ When egg is beaten albumen is

denatured, air is incorporated as
white is stretched into thin films
 As foam

➢ With continued beating, the air cells are

subdivided, and volume is
increased
 As foam

➢ Protein network dries up and stabilizes

the gas or air foams
 As foam
- If only egg whites are used, the color turns
white and soft peaks
are formed. The egg proteins collect at the
air/liquid interface of the air
bubble and undergo surface denaturation.
 As foam
- If whole eggs or only egg yolks are used,
the color becomes pale
yellow with continued beating; volume is
increased (but not as much as
when only whites are used); no surface
denaturation occurs.
 As foam
- With further beating of egg whites, liquid
drains out, air bubbles
coalesce and foam breaks.
 As foam
- The same changes occur when the foam is
allowed to stand too
long.
 As foam
- Maximum stability is reached at soft stage
while maximum
volume attained is at stiff stage
 As foam
- Maximum stability is reached at soft stage
while maximum
volume attained is at stiff stage
 Stages in foam formation
frothy – large air
bubbles that flow easily
 Stages in foam formation
soft foam – air cells are smaller and
more numerous; foam becomes
whiter; soft peaks are formed when
beater is lifted
 Stages in foam formation
stiff foam – peaks hold their shape;
when bowl is tipped, it holds,
moist and glossy
 Stages in foam formation
stiff foam – peaks hold their shape;
when bowl is tipped, it holds,
moist and glossy
 Stages in foam formation
dry – moistness and glossiness
disappear; specks of egg white are
seen.
Factors to be considered in foam
formation (leavening agent)
 a. Beating time and temperature: as the time of beating
increases, both
volume and stability of the foam increases initially, then,
decreases; white
can be beaten/whipped more readily at room temperature
than at
refrigerator temperature – refrigerated eggs are more
viscous, thus, hard to
beat/whip.
b. Eggs beaten at room temperature
whip better resulting in bigger
volume and finer texture.
c. Whole eggs or egg yolk require more beating to produce
a good foam
d. Stored eggs foam faster but produce smaller volume than
fresh eggs.
e. Acids (e.g. cream of tartar, 1 t per cup) increase the
stability of
foams, but when added too early, delay foam formation
(reduced volume)
thus, increases the time necessary for beating
 f. Sugar also increases the stability of foams but
delays foams
formation (reduced volume), thus, it should be
added after foaming has
started and soft peaks are formed, sugar retards the
denaturation of egg
white
 g. Addition of soda increases stability and
volume
h. Addition of salt lowers quality of the
foam
i. Type of egg: duck eggs do not foam well
because they lack
ovumucin
j. Dilution of egg white by water produces bigger volume
but lesser
foam; this produces more tender cakes, but in meringues,
syneresis
occurs.
k. Applications of foam in cookery
• as leavening e.g. in angel cake, sponge cake, chiffon
cakes
• as meringue, e.g.
(a) soft meringue for topping of cream, chocolate, or lemon
pie,
requires a proportion of two tablespoons sugar per egg
white
(b) hard meringue for confections, base of fruit pies or Sans
Rival
Cake, requires a proportion of 1⁄4 cup sugar per egg white
 structural and textural agent – tenderness and fluffiness to
products, e.g. fluffy or foamy, soufflé, divinity, foam cakes,
popovers
5. As coloring and flavoring agent
Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century eggs
4. Pickled eggs