Egg Cookery

Question 1

Composition of eggs

Answer 1

Shell: Hard outer layer, primarily made of calcium carbonate. Protects the egg’s contents.

Egg White (Albumen): Contains water, proteins (like ovalbumin), and some minerals.

Egg Yolk: Contains fats, vitamins (A, D, E, and K), proteins, and lecithin, which acts as an emulsifier.

Question 2

What are the Nutritional Value of eggs?

Answer 2

Proteins: High-quality, complete proteins.

Fats: Mostly unsaturated fats found in the yolk.

Vitamins: A, D, E, K, B2, B12.

Minerals: Iron, phosphorus, selenium.

Calories: About 70-80 calories per egg.

Question 3

Methods of Cooking eggs

Answer 3

Soft-boiled

Hard-boiled

Poaching

Frying

Scrambling

Baking

Steaming

Coddling

submerged

Microwaving

Question 4

Soft-boiled

Answer 4

Cooked for 4-6 minutes; yolk remains runny.

Question 5

Hard-boiled

Answer 5

Hard-boiled: Cooked for 9-12 minutes; yolk is fully set.

Question 6

Poaching

Answer 6

Cooking eggs without the shell in simmering water or other liquids.

Question 7

Frying

Answer 7

Cooking eggs in oil or butter. Variants include sunny-side up, over-easy, and over-hard.

Question 8

Scrambling

Answer 8

Mixing yolks and whites and cooking them until set.

Question 9

Baking

Answer 9

Used in dishes like quiches or custards.

Question 10

Steaming

Answer 10

A gentler method that avoids overcooking.

Question 11

Coddling

Answer 11

Lightly cooking eggs in a coddler or dish submerged in water.

Question 12

Functions Of Egg Cooking

Answer 12

Thickening: Used in custards, sauces, and soups.

Leavening: Whipped egg whites create volume in soufflés and meringues.

Binding: Helps hold ingredients together in recipes like meatballs and patties.

Emulsifying: Lecithin in yolks stabilizes mixtures, e.g., mayonnaise.

Coating: Provides a barrier and helps breadcrumbs adhere to foods (e.g., breading).

Glazing: Provides a shiny surface on baked goods.

Enriching: Enhances flavor and texture in baked products and soups.

Question 13

Cooking Tips

Answer 13

Use fresh eggs for the best results.

Cook eggs at low to medium heat to prevent toughness.

When boiling, start with cold water to prevent cracking.

For poaching, add a splash of vinegar to the water to help coagulate the whites.

Question 14

Safety Tips

Answer 14

Always store eggs in the refrigerator to maintain freshness.

Cook eggs thoroughly to reduce the risk of salmonella.

Discard eggs with cracks or an off odor.

Question 15

Reasons to look for when buying eggs

Answer 15

Freshness: Check the expiration date or sell-by date on the carton. Fresh eggs sink in water, while older eggs float.

Cleanliness: Ensure the eggs are clean and free from dirt, cracks, or any foreign matter.
Grade and Size:

Choose a size that suits your needs (e.g., large eggs are common for baking).

Shell Integrity: Check for cracks.

Look for grades like Grade A or Grade AA (highest quality).

Question 16

3 egg dishes

Answer 16

Omelette: Beaten eggs cooked in a pan, often filled with ingredients like cheese, vegetables, or meats.

Quiche: A baked dish made with a savory custard (eggs and cream) in a pastry crust, filled with vegetables, meats, or cheese.

Egg Salad: Chopped boiled eggs mixed with mayonnaise, mustard, and seasonings, often used as a sandwich filling or salad topping.