INFORMATION SHEET 3QR_6.6.

1
“PREPARE EGG DISHES”

Objectives:

At the end of the lesson, you are expected to:

1. Perform Mise‘ en place;

Uses of Egg

1. Cooked and served

 in the shell – soft cooked ( 5 minutes simmering) or hard cooked (15 minutes simmering)
 poached – cooked in simmering water; addition of salt and vinegar hastens coagulation
 fried – keep low to moderate temperature
 scrambled – addition of sugar delays coagulation; addition of liquids and acids decreases
coagulation point
 omelet

2. Eggs as emulsifier

 Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an
emulsifying agent; both are phosphoproteins containing polar and non-polar ends such that the
polar end holds water while the non-polar end holds the fat, thus, prevent oil droplets in
suspension from coalescing .

3. 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
• Using whole egg requires lower coagulation temperatures resulting in a stiffer gel
• Addition of sugar, raises coagulation temperature producing softer, weaker gel
• Softer gel is produced with the addition of scalded milk and acid
• In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which can
produce a porous custard
• Soft custards are produced by constant stirring.

4. As foam

• When egg is beaten albumen is denatured, air is incorporated as white is stretched into thin
films
• With continued beating, the air cells are subdivided and volume is increased
• Protein network dries up and stabilizes the gas or air foams
- 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.

- 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.

- With further beating of egg whites, liquid drains out, air bubbles coalesce and foam breaks.

- The same changes occur when the foam is allowed to stand too long.

- Maximum stability is reached at soft stage while maximum volume attained is at stiff stage.

Stages in foam formation

A. Frothy – large air bubbles that flow easily

B. Soft foam – air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed
when beater is lifted

C. Stiff foam – peaks hold their shape; when bowl is tipped, it holds, moist and glossy

D. 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 ¼ 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
 SELF-CHECK 3QR_6.6.5
“PREPARE EGG DISHES”

1. What are the parts of an egg? Define the function of each.

2. What do you think is the most important role of egg in culinary?

3. How would you know if the egg is fresh?

SELF-CHECK KEY ANSWER 3QR_6.6.6

 The yolk or the yellow to yellow- orange portion makes up about 33% of the liquid weight of
the egg. The egg yolk is formed in the ovary.
 Albumen, also called egg white, accounts for most of an egg‘s liquid weight, about 67%. This is
produced by the oviduct and consists of four alternating layers of thick and thin consistencies.
 Membranes. There are two kinds of membranes, one just under the shell and the other
covering the yolk. These are the shell membrane and the vitelline membrane.
 Shell. The egg‘s outer covering, the shell, accounts for about 9 to 12 % of its total weight
depending on egg size. The shell is the egg‘s first line of defense against bacterial
contamination.

2. What do you think is the most important role of egg 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. 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.

3. How would you know if the egg is fresh?

 The shell is white, thick and rough.