Download Eggs! - Issaquah Connect

Eggs!
They really are incredible!
Functions of eggs
• Eggs can bind ingredients such as
meatloaves or croquettes.
• They can also leaven such baked high
rises as soufflés and sponge cakes.
• Their thickening talent is seen in custards
and sauces.
Functions of eggs continued
• They emulsify mayonnaise, salad
dressings and Hollandaise sauce.
• They are frequently used to coat or glaze
breads and cookies.
• They clarify soups and coffee.
• In boiled candies and frostings they can
slow crystallization.
Nutrition
• -HIGH QUALITY PROTEIN
~Eggs have been considered the standard against which
all other protein foods are measured because their
protein composition is so ideal.
~Eggs are considered a complete protein because they
contain all eight essential amino acids, or the "building
blocks" of protein.
~Essential amino acids must be provided by the food we
eat because our body cannot produce them.
~While providing 6.25 grams of the highest quality
protein, each egg contains 10 percent of the U.S. RDA.
Nutrition continued
EGG NUTRITION PROFILE
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Calories 80
Protein 6.30 g
Total Fat 5 g
Monounsaturated 2 g
Polyunsaturated .07 g
Saturated fat 1.50 g
Cholesterol 213 mg
Carbohydrates .60 g
Sodium 63 mg
Eggs are one of nature's most perfectly
balanced foods, containing all the protein,
vitamins (except vitamin C) and minerals
essential for good health.
Today's Large egg contains only one
moderate amount of fat, with about 5 grams
in the egg yolk (1.5 grams saturated), 213
mg of cholesterol and 80 calories.
Egg Safety
• RAW EGGS There have been warnings against consuming raw or
lightly-cooked eggs oil the grounds that the egg may be
contaminated with Salmonella, a bacteria responsible for a type of
food poisoning.
• With eggs and all other raw foods from animals, there is a small
possibility of Salmonella food poisoning. The risk is greater for those
who are pregnant, elderly or very young and those with medical
problems which have impaired their immune systems. These
individuals should avoid raw and undercooked animal foods.
• Healthy people need to remember that there is a very small risk and
treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, Grade AA or A
eggs. Avoid mixing yolks and whites with the shell. Refrigerate
broken-out eggs, prepared egg dishes and other foods if you won't
be consuming them within an hour.
Safe Whites
• It is possible for Salmonella to be in both the white and the yolk of
the egg, however the white does not readily support bacterial
growth. Mousses, and chiffons containing raw beaten whites require
refrigeration to maintain their character & safety.
• For further safety, combine the whites with the sugar in the recipe
(using a minimum of 2 Tbs of sugar per white) and beat over hot
water until the whites stand in soft peaks.
– Without sugar, the whites will coagulate too rapidly and produce
an unsatisfactory meringue.
– This is the same procedure used in making 7-minute frosting and
can be used to make Royal Icing or other frostings ordinarily
containing raw whites.
TIP: If using an unlined aluminum sauce-pan, do not add cream of
tartar. It will react with aluminum to produce an unattractive gray
product.
Safe Yolks
• Raw Egg Yolks. Raw egg yolks are a fine growth
medium for bacteria. It is best to cook yolks for use in
such dishes as cold soufflés, chiffons, mousses,
mayonnaise and hollandaise sauce.
• To cook yolks, the recipe must contain at least 2
tablespoons of liquid per yolk.
– Less liquid will produce scrambled eggs.
• Simply combine the yolks with the liquid in the recipe.
Cook in a heavy saucepan over very low heat, stirring
constantly until the mixture coats a metal spoon, bubbles
at the edges or reaches 160 degrees F. Cool quickly and
proceed with the recipe.
Did you know?
• BLOOD SPOTS Occasionally found on an egg yolk.
They are caused by the rupture of a blood vessel on the
yolk surface during formation of the egg.
• Less than 1% of all eggs produced have blood spots.
• Mass candling methods reveal most eggs with blood
spots and those eggs are removed but, even with
electronic spotters, it is impossible to catch all of them.
• As an egg ages, the yolk takes up water from the
albumen to dilute the blood spot so, in actuality, a blood
spot indicates that the egg is fresh.
• Both chemically and nutritionally these eggs are fit to
eat. The spot can be removed with the tip of a knife, if
you wish
How old is too old?
• The "sell by" or "best if used by" or "exp (date)" are used by the
retailer to assure you of freshness. The egg will continue to be fresh
for at least another 2-3 weeks if it has been refrigerated from the
time packed until used at 45 degrees F. or lower. As the egg ages, it
does lose some of its qualities, so if you were baking a cake or
whipping meringue, it might not rise as high as expected, or produce
the volume you would expect.
• For baking purposes it is better to use a fresher egg.
• Older eggs are great to use when hard-cooking as they will peel
easier. They will keep for about a week in the shell, 2-3 weeks if
peeled and placed in a freezer bag.
• When frying an older egg, it will spread out further in the pan, as the
white (albumen) gets thinner. When fresh, the yolk will stand high
and the white will stay close to the yolk in your pan.
-Nothing wrong with cooking the older egg, it just doesn't look as nice.