Eggs Flashcards by Sydney Perry

egg functions in food

leavening
thickening
coloring & flavoring
emulsify
binding
coat
glaze
clarify

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the egg white functions

leavening
binding
coating
clarification

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yolk acts as a

emulsification
binding
glaze
clarification
color & flavor
thickening

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defense against entry of bacteria

shell

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air cell is formed at the ____ end of the egg and the _____ it is the fresher

wide
smaller

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albumin is ____ of the _____

2/3
egg white

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surrounds and holds the yolk
stronger when ________

yolk membrane
fresher

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major source of vitamins and minerals in the egg

yolk

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yolk is ___ of the egg weight
yolk color ranges

1/3

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pair of spiral bands that anchor the yolk inside the egg
more prominent when ______

Chalazae
fresh

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entry for the fertilization of the egg

germinal disk

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second barrier to keep bacteria out

shell membrane

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size of egg increases when ?

eggs age

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old eggs ______ in fresh cold water
why?
as the egg ages, the air cell becomes ____

float
the large air cell that forms as the egg cools after being laid
larger

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the purpose of the air in the egg

for chicks first breath to break out of the egg

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brown eggs cost more because they ______

come from larger hens that require more food and produce less eggs

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the egg shell is made up of ________
it is ____ of the eggs weight

hard calcium carbonate
12%

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the shell contains ______ which allow _____

thousands of small pores

exchange of gases between the inner egg and the surrounding air

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color of egg shell depends on?

breed of the hen

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vitamins in large egg

ADEK and B

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egg substitutes advantages and disadvantages

:(
high in sodium

:)
ultra-pasteurized, packaged, and refigerated

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quail, duck, goose, turkey, and ostrich eggs are all more likely to contain harmful bacteria and have ________ as a normal chicken egg

double/tripple the cholesterol

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prep of eggs:
key is to keep cooking ____ with _______

____ may occur

short
low temp

color change

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egg whites and yolks _____ at different ____

coagulate
temps

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pewee small medium large large jumbo

15 oz 18 oz 21 oz 24 oz 27 oz 30 oz

white coagulation temp yolk coagulation temp

140-149 149-158

heating of eggs will _______

denature proteins

sugar added to eggs will ______ coagulation temp ______ beating time create _________ should be added at _____

increase increase smooth, stable foam soft peaks

salt adding to eggs will

lower coagulation temp

adding acid to eggs will

lower coagulation temp curdle eggs if too much prolonged heating leads to thinning

adding starch to eggs... how?

bring starch mix to max thickness before adding uncooked eggs use tempering technique

soft cooked eggs should take _____ minutes at ____ temp

3-5 min simmering temp

hard boiled eggs cook for _____ at ______ temp

10-12 min simmering

boiling temp of hard boiled eggs may result in ___________ texture and ______ color due to _______

tough rubbery eggs greenish black high heat and overcooking causes sulfur in whites to combine with iron in yolk (ferrous sulfide)

advantages and disadvantages of hot start

:) - greater temp cools - easier to peel - shorter total cooking time :( - greater tendency to crack when lowering into boiling water

cold start advantages and disadvantages

:) - requires less attention - eggs easier to add to water - less likely to crack :( - egg white more rubbery - greenish tint more likely

egg white foams increase the egg volume to ____ its original ___ eggs are best

6-8x fresh

formation and stability of egg foams dependent on

beating technique temp type of bowel separation of yolk and whote added ingredients

natural egg pH is _____ adding acid will _____ pH and result is ______

7.6-7.9 decrease pH faster denaturation of protein

water in egg foam increases volume up to _____ and creates puffier and softer foam drawback _____ good for ______

40% produce less stable foam softening cakes

stages of egg foam forming

foamy stage soft peaks stiff peaks dry stage

In foamy stage, ______ form on the surface, but not all _____ is broken is foam stable? air cells size are ______ mixture in a _____ phase what is added at this stage

bubbles egg white not stable large liquid acid, salt, vanilla

in soft peak stage, air cells are ______ _____ exists as foam mix is shiny and _____ mass is _____ soft peaks fall over near the ____ add ______ at this stage

medium-fine all egg white flowey elastic base sugar gradually

stiff peak stage air cells are _____ color is _______ stable? mass is _____ peaks still soft, but _____ falls over

fine white and opaque very stable elastic only tip

Dry stage of egg foam - air cells are ______ - color is ______ - stable? - mix is ____ and ____ in bowl - mass is ______ - peaks?

very fine extremely white NOT stable dull and does not flow brittle and inelastic peaks remain rigid

examples of dry heat

frying baking

examples of moist heat

boiled coddling poaching custards microwave

An egg will age more in one day at room temp than in ______ in a fridge

one week

fresh eggs vs old eggs - egg white? - Yolk? - proportions?

stands tall in fresher eggs, runnier in older eggs yolk firmer in fresh eggs more thick white than thin white in fresh equal amounts of thick to thin in older

USDA Grade AA

highest quality sold in supermarkets

USDA Grade A

2nd highest quality sold in supermarkets

USDA Grade B

lowest grade available to food service establishments not sold directly to consumers

what is used to grade most eggs

candling

other tests to establish egg grade other than candling

measuring haugh units (lower # = lower quality) evaluating appearance (thickness, chalazae, roundness, firmness, shape, cleanliness, texture of shell)

what is candling

method of determining egg quality based on observing egg against a light

What is Haugh Units

detected by cracking egg on flat surface and looking at higher of albumin fresher sit up tall and firm

what's does the Egg Products Inspection Act (1970) say

USDA will inspect egg processing plants - applies to eggs shipped inter and intra state Eggs must be - wholesome - unadulterated - truthfully labeled restricted eggs DO NOT pass

when keeping eggs at home, keep refrigerated, use within _________ of pack date or by expiration. Keep in _______ with _____ ends up. Keep covered in carton.

4-5 weeks egg carton large

Once eggs are broken, store in fridge - yolk should be ______ and used within _____ - white should be ______ and used within _____

yolk - cover and submerged in water - 2 days white - covered in glass container - 4 days

precautions to prevent food borne illness - never consume _____ eggs - use _____ eggs for recipes that lightly cook eggs or do not cook at all - be cautious when preparing lightly cooks eggs and be sure to ______ - cook eggs until _____ remains - cook all egg dishes to _____ degrees

raw pasteurized refrigerate no visible liquid 145