Uses of eggs Flashcards
9 uses of eggs
- As a binder
- As a coating agent
- As thickening properties
- As an emulsifier
- When a liquid freezers, ice crystals form
- As a clarifier
- As a leavening (expander) agent
- As foam
- As a coloring agent
The solid or semi-solid substance produced by coagulation.
Coagulate
It increases stability of foams but delays foam formation.
Sugar
4 stages of foam formation
- Frothy
- Soft foam
- Stiff foam
- Dry
It lowers the quality of the foam.
Salt
___________ do not foam well because they lack ovomucin.
Duck eggs
3 application of foam in cookery
- As structural and textural form
- As expander
- As frosting
Egg is fried on one side only
Sunny side up
Egg is flipped and cooked long enough to make a film on top of the yolk.
Over-easy
Cooking the whites through and brown the edges slightly
Over-medium
Fried on one side with hot grease spooned over the top.
Basted egg
fried, flipped, fried and the yolk may be broken
Over-hard
Egg and milk mixture cooked in a hot pan.
Scrambled egg
Whole egg is cooked in simmering water
Boiled egg
Raw egg cooked in hot water
Poached egg
It is quite common in this method to be folded around fillings.
Omelet
Fertilizing developing embryo that is boiled.
Balut
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.
Century egg
Cured in vinegar or brine
Pickled egg
Another name for century egg
Pidan egg
Eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks.
Deviled eggs
American breakfast or brunch dish
Eggs benedict
A Chinese soup of wispy beaten eggs in boiled chicken broth.
Egg drop soup
Egg-based Italian dish similar to an omelet or crustless quiche or scrambled eggs.
Frittata
A dish in which eggs have been baked in a flat-bottomed dish.
Shirred eggs
A spicy dish made with boiled eggs, tomatoes, and fried onions.
Egg curry
It can be a sandwich filling.
Egg salad
East Asian preserved food product made by soaking duck eggs in brine, or packing each egg in a damp, salted charcoal.
Salted egg
13 common ingredients for egg dishes
- Salt
- Sugar
- Oil
- Herbs, spices, and seeds
- Vegetables
- Cheese
- Milk
- Rice
- Flour
- Bread
- Bread rolls
- Fruit
- Cereals
More popular term for food presentation
Plating
5 factors to consider
- Create framework
- Keep it simple
- Balance the dish
- Get the right portion
- Highlight the key ingredient
6 simple ways to present like a chef
- Set the table properly
- Choose your table wisely
- Read the clock
- Be odd
- Play with height
- Play with color and texture
An agent that forms or preserves an emulsion especially any additive, such as lecithin, that prevents separation of sauces or other processed foods.
Emulsifier
A chef hat that has 100 folds that indicates the chef can cook eggs in 100 different ways.
Toques
It adds to the taste of egg dishes.
Salt
It is used specially as a sweetening agent in food.
Sugar
It is found in eggs that helps with eyesight and reduces risk of cataracts.
Lutein and zeaxanthin
It improves the flavor and add moisture and richness.
Oil
