Market forms of eggs Flashcards
3 market forms of eggs
Fresh eggs
Frozen eggs
Dried eggs
Purchased separately, by the dozen or in trays of 36 pieces
Fresh eggs
These are made of high-quality fresh eggs, are pasteurized and should be thawed before use
Frozen eggs
These are rarely used, utilized for making the meringue, not sold to costumers
Dried eggs
Eggs are traded in a number of processed forms: (4)
Bulk fluid whole eggs
Pasteurized eggs
Frozen eggs
Dried powdered egg
4 grades used for eggs
AA
A
B
C
grade of eggs where the yolk is firm, and the area covered by the white is small, there is a large portion of thick white to thin white
AA
grade of eggs where the yolk is round and upstanding, the thick white is large in proportion to the thin white and stands relatively well around the yolk
A
grade of eggs where the yolk is flattened, and there is about as much or more thin white as thick white
B
grade of eggs where its not sold in stores, may be used in prepared mixes
C
9 culinary use of eggs
Garnishing
Glazing
Thickener
Aerating
Binding
Clarifying
Coating
Enriching
Emulsion
Use whole eggs and breadcrumbs to provide a coating or protection for the food item before cooking
Coating
Whole eggs add flavor and nutritional value
Enriching
Whipped egg yolks can hold other ingredients together that do not usually mix, such as oil and vinegar
Emulsion
Sliced, sieved or chopped hard-boiled egg can be used as garnishing
Garnishing
