EGG PT 2 Flashcards
how do haugh units work
height of albumen is measured
how is the height of albumen measured
egg cracked open onto flat surface (randomly selected from a batch)
differentiate between fresh egg whites and older egg whites
fresh egg whites are tall and firm and older ones tend to spread out
how is the haugh united calculated
by measuring albumen height to weight ratio and using a conversion table
how is the haugh unit related to quality
as haugh unit decreases, quality decreases
describe grading by appearance
based on appearance of eggs broken onto flat surface
how should albumen look when grading based on appearnce
albumen should be thick and not spread much
describe yolk when grading based on appearance
yolk should be compact and upright, flattens over time
how are eggs sold determined
by a weight minimum per dozen eggs; eggs sold in various sizes; large eggs are standard for most recipes
how much cholesterol does 1 egg contain
215 mg; egg yolk is rich in cholesterol
how are egg substitutes made
eliminating/replacing egg yolk (rich in cholesterol); replacement done by addition of vegetable oil
whats the advanced of egg replacement
ultra pasteurized, so they have longer shelf life and can be used for uncooked recipes
whats the disadvantage of egg replacement
high sodium
describe standard chicken eggs
white or brown shelled non fertilized eggs
describe fertilized eggs
will not develop if refrigerated
describe free-range eggs
“have access” to outdoor areas (no standard def)
describe organic eggs
come from uncaged hens that are fed organic diet
describe pickled eggs
hard boiled, soaked in vinegar often with beets
describe salted duck eggs
Chinese preserved food product made by soaking duck eggs in brine
describe century eggs
Chinese delicacy made by preserving eggs in clay mixture for several weeks to months
what are the functions of eggs in foods
emulsifying agent, binding agent, foaming, interafereing agent, color
whats an emulsifying agent
helps form emulsion, which is the dispersion of two immiscible liquieds
why can eggs work as an emulsifying agent
because of the proteins, lipoproteins, and phospholipids in egg yolks
whats an example of an egg emulsifying agent
lecithin, a phospholipid, with one end that attracts water and the other is drawn to fat
why can eggs act as binding agents
because of high protein content
how do eggs work as binding agents
heat coagulates proteins, allowing them to act as pan adhesive to bind other ingredients
what are two examples of eggs working as binding agents
meatloaf and breaded foods
describe egg white foaming
essential for aerating and leaving many foods, like meringues and angel food
what happens when creating a foam and you vigorously beat egg whites
protein denaturation
what happens after proteins are denatured
unfolded proteins form films around air cells
what happens after unfolded proteins form films around air cells
when form is heated, air cells expand
what happens after expansion
proteins coagulate and set the structure
what do formation and stability depend on
many factors, like beating technique, temp, adding ingredients
when are eggs used as interfering agents
used to interfere with the formation of large ice crystals in frozen desserts or sugar crystals in candies
what do eggs create when acting as an interfering agent
creates a smoother, velvety texture
how do eggs contribute to color in foods
egg yolks contribute to golden brown colors and egg proteins can contribute to maillard browning
how do changes in prepared/cooked eggs occur
effects of temperature and time
whats the key to creating prepared eggs
keep temp low and/or time short
what happens when egg proteins are overheated
become tough and rubbery and shrink from dehyration
do coagulation temperatures differ for whites and yolks? how? what does this allow for
yes, whites coagulate at lower temps; this allows for firm whites and soft yolks
describe color changes in prepared eggs
green-colored compound
what happens if eggs are overcooked or temps too high when cooking
sulfur in egg white may react with iron in yolk, which creates ferrous sulfide
what are shirred eggs
baked eggs in individual dishes
what are meringues
egg white foam + sugar
what are souffles
beaten egg whites folded into thick egg yolk mixture
what are the three methods of moist-heat prep
hard boiling, poaching, microwaving
whats hard boiling
actually simmered bc egg should not be boiled
whats poaching
eggs cracked into simmering water
describe microwaving eggs
cooks egg very fast, usually require special dishes
what happens to eggs at room temp
lose quality very rapidly
what happens to egg whites over storage time
thin
what happens to vitelline membrane over storage time
weakens, which causes yolk to migrate and flatten
what happens to size of air cell in egg over time
increases
will fresher eggs sink or float
sink
why does keeping eggs in carton in fridge help retain freshness
because shells are porous so want to prevent moisture from escaping and flavor/odor absoprtion
why do American refrigerate eggs and europeans dont
more salmonella in us
what happens when eggs are spray-dried into fine powder (either whole or separated whites and yolks)?
lose many functional and sensory qualities
whats removed prior to egg drying
sugars
how are dried instant powders made
by rewetting and additionally drying the agglomerated particles
whats the shelf life of dried egg whites vs whole eggs
dried egg whites shelf life is basically unlimited while the shelf life of a whole egg is one year
can you freeze whole egg
no but you can freeze inside contents
what should you do instead of passing yolk back and forth between shells
use an egg separator
