Use of Eggs in Culinary Arts, Methods and Plating and Garnishes for Egg dishes Flashcards
the solid or semi-solid substance produced by coagulation
coagulate
an agent that forms or preserves an emulsion, especially any additive, such as lecithin, that prevents separation of sauces or other processed foods.
Emulsifier
to remove solid matter from (a liquid); to make into a clear or pellucid liquid
clarifier
9 Uses of Eggs
- As a binder
- As a coating agent
- As thickening properties
- As an emulsifier
- when a liquid freezes, ice crystals form
- As a clarifier
- As a leavening (expander) agent
- As foam
- As coloring and flavoring agent
it helps other ingredients bind together.
As a binder
the eggs help hold the crumb mixture to the food when heated during the cooking process
As a Coating Agent
the protein in eggs will thicken when heated and become firm
As thickening properties
it permits small globules of one liquid to be interdispersed in another liquid
As an emulsifier
when eggs are added to a mixture, it helps prevent these crystals from forming
When a liquid freezes, ice crystals form
The egg is used to make a broth clear
as a clarifier
it helps to make a cooked product rise
as a leavening (expander) agent
when egg is beated, albumen is reversed, air is absorbed as white is stretched into thin films.
as foam
4 types of stage in foam formation
frothy, soft foam, stiff foam, dry
large air bubbles that flow easily
frothy
air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed when beater is lifted
soft foam
peaks hold their shape; when bowl is tipped, it holds, moist and glossy
stiff foam
moistness and glossiness disappear; specks of egg white are seen
dry
Application of foam in cookery (3)
- as structural and textural agent
- As expander
- As frosting
tenderness and fluffiness to products. ex: fluffy or foamy, souffle, divinity, foam, cakes, popovers
as structural and textural agent
examples: angel food cake, sponge cake, chiffon cakes
as expander
soft frosting and hard frosting
as frosting
it provides external flavor and colors either alone or in combination with other ingredients through the process of chemical reactions.
as a coloring and flavoring agent
the egg is fried on one side only
sunny side up
the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk–and some of the whites–are still runny.
over easy
they’re fried, flipped, and friend a little longer, enough to cook the whites through and brown the edges slightly.
over medium
it is fried, flipped, and fried again–usually with the yolk broken
over hard
an egg is fried on one side with hot grease spooned over the top
basted egg
whole egg cooked in simmering water
boiled egg
6 minutes cooked
runny yolk
8 minutes cooked
soft boiled
10 minutes cooked
hard boiled
15 minutes cooked
over cooked
eggs should be served immediately in egg cups perfect for cracking and scooping the egg right from the shell
soft boiled and medium boiled
eggs should be removed from the pot and plunged into a bowl of ice water.
hard boiled
egg and milk mixture cooked in a hot pan
scrambled egg
raw egg cooked in hot water or in an egg poacher
poached egg
is a dish made from beaten eggs, friend with butter or oil in frying pan.
omelet
a fertilized developing embryo that is boiled and eaten from the shell
balut
a chinese preserved food product and delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months. Also called as “Pidan” eggs
Century Egg
also known as stuffed eggs, russian eggs, or dressed eggs.
deviled egg
it is typically hard boiled eggs that are cured in vinegar or brine.
pickled egg
a chinese soup of wispy beaten eggs in boiled chicken broth.
egg drop soup
it is an American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce.
eggs benedict
an egg-based italian dish similar to an omelet or crust less quiche or scrambled eggs, enriched with additional ingredients such as meats, cheese or vegetables
it is also known as “fried”
frittata
it is a dish in which eggs have been baked in a flat-bottomed dish
shirred eggs or baked eggs
a spicy dish made with boiled eggs, tomatoes, and fried onions and normally eaten with bread
egg curry
often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced
celery, onion, salt, pepper and paprika.
Egg Salad
an east Asian preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal
salted egg
it adds to the taste of egg dishes
salt
it is used specially as a sweetening agent in food
sugar
it improves the flavor and add moisture and richness
oil
they are used to enhance the taste and aroma of egg dishes.
herbs, spices, and seeds
adds volume, enhances the taste, serves as garnishes and adds nutritive values to egg dishes
vegetables
cheese, milk, flour, rice, bread and bread rolls, fruit and cereals
other ingredients
it is the more popular term for food presentation
Plating
5 Factors for consideration in presenting egg dishes
- Create Framework
- Keep it Simple
- Balance the Dish
- Get the right portion size
- Highlight the key ingredient
6 Simple ways to Present food like a Chef
Set the table properly
Choose your plate wisely
Read the clock!
Be odd
Play with height
Play with color and texture
reduces risk of cataracts
Lutein and Zeaxanthin
Maintains the viscosity of egg albumen
Ovomucin
