Eggs Structure of an Egg

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Eggs Structure of an Egg Shell: porous and lined with membranes Whites (Albumen): clear liquid surrounding yolk Yolk: round, yellow portion of the egg Air Cell: air pocket, lies between the shell and egg membranes at wide, round end of egg Shell Membrane: helps keep air from leaving egg too soon Nutrients ➔ Protein, Vitamin B12 ◆ Also Vitamin A, other B’s, iron, calcium, phosphorus and trace materials ➔ Eggs have only roughly 80 calories each ➔ Yolk contains more nutrients than egg white, but contains lots of fat and cholesterol and should be used in moderation ➔ Are brown shells more nutritious than white? ◆ Breed of hen determines color. Color isn’t related to egg’s nutrients, flavor, or cooking qualitites How Eggs Are Used ➔ Binder ➔ Thickener ➔ Emulsifier ➔ Nutrients ➔ Leavening Agent ➔ Flavor Buying Eggs ➔ Open carton to inspect before buying ◆ Clean, white, no cracks ➔ Eggs are sold according to grade and size standards set by the USDA ➔ Grades - AA,A, and B ◆ AA & A - thicker, white where appearance is important for fried and poached eggs ◆ B - baked goods, where appearance doesn’t matter ◆ Supermarkets typically don’t carry B Size of Eggs ➔ Once you know the grade you want...you pick the size! ➔ Sold in M, L, XL, and Jumbo! ➔ As a general rule, recipes assume that large eggs will be used. If you use eggs of another size, you may need more or fewer eggs to get the same results Storing Eggs ➔ Raw eggs stay fresh in the refrigerator for up to four weeks ➔ You can refrigerate leftover raw egg yolks, covered, for up to 2 days ➔ A red spot in the egg means that one or more small blood vessels in the yolk ruptured, but the egg is safe to eat. If it has an unpleasant odor when opened, then it is spoiled and needs to be discarded Cooking with Eggs ➔ Eggs in a shell: ◆ 15 minutes for large, about 18 minutes for jumbo ➔ Poached: cooks in simmering water, adds no fat while cooking (like a fried egg in water) ➔ Fried ➔ Scrambled ➔ Baked: known as shirred eggs, put into a shallow, greased baking dish ➔ Omelet: like a large, thick pancake, then it is folded in half ◆ Puffy omelet - in the oven Cooking with Eggs ➔ You can microwave eggs too! ◆ Fried https://www.youtube.com/watch?v=YTE1z4SbyTk ◆ Scrambled https://www.youtube.com/watch?v=65ifzkFi614 ◆ Poached https://www.youtube.com/watch?v=egdu-19VM5w ➔ Custards: thickened blend of milk, eggs, and sugar ➔ Meringue: foam baked of beaten egg whites and sugar in desserts (lemon meringue pie).

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Eggs 10599708.Pdf
PREFACE . HIS b k h a s been c m iled wit a t w fld objec t oo o p h o o t o n c ea e t h e u se o f e a s o o a nd t h u s i r s ggs f d , inc rea se t heir pro duc t io n . No o t her a r t ic le o f food is su it a ble a like fo r o ld a n d u n fo r r c a nd r fo r e c u e a nd a c et c for yo g, i h p oo , pi r s s i s , a t t hle es a nd i nv a lids . B elievi ng t ha t a gr ea t er u se o feggs a s food c a n b est b e bro ught a b ou t by a kno wledge o ft heir c omp o si t i on a nd t h e nc e o fc o o e t h e c o e h a s c a r e u pri ipl s k ry , mpil r , by f l c a ﬁ c a t on t e t o n a t e t a n t o u t r ec l ssi i , ri d dimi ish r h r h m l iply i p es a nd yet present suc h v a ri a t ion s t h a t a ny h o u sekeep er m a y a da p t ea c h met ho d t o t h e m a t eria ls a lrea dy a t h a n d .
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CONTINENTAL BREAKFAST (90 Minute Service)
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Technique of the Quarter: Egg Cookery
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PYREX Transparent Ovenware, and Uses That Piece on Every Possible Occasion, Whether It Be a Pie Plate, a Casserole, Or a Bread Pan
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Eggcyclopedia
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CHAPTER 33 Eggs
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Vozens of Eggs •
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On Cookingsixth EDITION A01 LABE1900 06 SE FM.Indd Page 10 29/11/17 4:29 PM Ganga /203/PH02308/9780134441900 LABENSKY/LABENSKY on COOKING a TEXTBOOK of CULINARY FU
A01_LABE1900_06_SE_FM.indd Page 1 29/11/17 4:28 PM ganga /203/PH02308/9780134441900_LABENSKY/LABENSKY_ON_COOKING_A_TEXTBOOK_OF_CULINARY_FU ... On CookingSIXTH EDITION A01_LABE1900_06_SE_FM.indd Page 10 29/11/17 4:29 PM ganga /203/PH02308/9780134441900_LABENSKY/LABENSKY_ON_COOKING_A_TEXTBOOK_OF_CULINARY_FU ... Vice President, Portfolio Management: Andrew Gilfillan Managing Producer, Digital Studio: Autumn Benson Portfolio Manager: Pamela Chirls Content Producer, Digital Studio: Leslie Brado Editorial Assistant: Lara Dimmick Full-Service Management and Composition: Development Editor: Erin Mulligan iEnergizer Aptara®, Ltd. Senior Vice President, Marketing: David Gesell Full-Service Project Manager: Kelly Ricci Field Marketing Manager: Bob Nisbet Interior Design: John Christiana Marketing Coordinator: Elizabeth MacKenzie-Lamb Cover Design: John Christiana Director, Digital Studio and Content Production: Brian Hyland Cover Image: Topseller/Shutterstock Managing Producer: Cynthia Zonneveld Printer/Binder: LSC/Willard Manager, Rights Management: Johanna Burke Cover Printer: Phoenix Color/Hagerstown Operations Specialist: Deidra Smith Text Font: ITC Garamond Std Light Creative Digital Lead: Mary Siener Copyright © 2019, 2015, 2007, 2003, 1999 by Pearson Education, Inc. or its affiliates. All Rights Reserved. Manufactured in the United States of America. This publication is protected by copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise. For information regarding permissions, request forms, and the appropriate contacts within the Pearson Education Global Rights and Permissions department, please visit www.pearsoned.com/permissions/. Acknowledgments of third-party content appear on page 1183, which constitutes an extension of this copyright page. PEARSON, ALWAYS LEARNING, and MyCulinaryLab® are exclusive trademarks owned by Pearson Education, Inc.
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Fuknitujge Airs
THE BEE: OMATTA. SATURDAY. MARCTT 11. 1P11. New York told of iis.-m- hiticn wnrk In a WALLACE TALKSAT BANQUET modern city, pin tl nl.irlv u lathe to its TO religion drpnitnunt and .1 W. Miller of , l.- - 4u..tl r,n )n .ulrit Ml.lti.',! rrfr- - of Conservation Movement I i 111 11 1 President rintr 1t ftift i II Oil M I Ic P H t C t Y. M. C. A. Banquet At the country ciiiif-re- m c the iiursllcn) Moms S "What Is C i responding .Members' Work." Ml Wit s discussed and A. Roberts of NWj sis QUESTION OF DAY PRACTICAL 3ia York told "What Is Country Work'.'" Flalarajee I pa a Association i tirem w. ont:ii Factor that la Helping! In IMrect-In- c rnK in tirr stream of Toonsr Men Otd-Tl- Jieeretary of l ocal , M. from Rural District. I', V ltetnrn. The annual stst" convention of tb Those present were Misses Adella Whitney, I The thirty-firs- t annual stale convention of Young Men's Christian association has at- Helen Wlt-te- y, Author's Recital Ruth Hudson. Tuma. Florence the Young Men's association tracted to Omaha a number of pioneer Hansen, Meta Olive FASHION HINTS Christian Hattle Johnson. opened Thursday In city with a largely workers in the association movement. Fraser, Margaret Casey. Popular Egg Dishes this Three fart lend especial Interest to the Elfrieda Schaefer, banquet at Taxton hotel. Men Prominent anionir those Frank W. Oher. Jennie Selander. FJionora Selander, Haiel attended the iOii4 recital which Mm.
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AMERICAN EGG BOARD & EGG NUTRITION CENTER Chef Scott
moothie THE CULINARY INSTITUTE OF AMERICA AMERICAN EGG BOARD & EGG NUTRITION CENTER Chef Scott Samuel The Culinary Institute of America at Greystone Napa Valley, California TABLE OF CONTENTS CULINARY RECIPES ............................................................................................................................................... 2 NUTRITIONAL RECIPES ...................................................................................................................................... 20 RECIPE INDEX ........................................................................................................................................................ 29 AMERICAN EGG BOARD AND 1 THE CULINARY INSTITUTE OF AMERICA® EGG NUTRITION CENTER CULINARY RECIPES AMERICAN EGG BOARD AND 2 THE CULINARY INSTITUTE OF AMERICA® EGG NUTRITION CENTER MOROCCAN SCRAMBLED EGG TARTINE WITH GRILLED EGGPLANT AND LAMB Yield: 10 toasts Ingredients Amounts Scrambled eggs Eggs, room temperature 5 ea. Cream 2 Tbsp. Kosher salt ¼ tsp. Butter 1 Tbsp. Grilled eggplant Italian eggplant 2 ea. Olive oil 3 Tbsp. Rosemary, minced 1 Tbsp. Soy sauce 2 tsp. Ground black pepper ¼ tsp. Moroccan Spice Mix (recipe follows) 1 tsp. Spiced lamb Olive oil 3 Tbsp. Garlic, minced 1 Tbsp. Onion, peeled, diced 1 ea. Lamb, ground ½ lb. Moroccan Spice Mix (recipe follows) 2 tsp. Kosher salt ½ tsp. Whole grain bread, sliced, toasted as needed Micro arugula as needed Method 1. For the scrambled eggs: Combine the eggs, cream, and salt in a small bowl and whisk until frothy and
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