Chapter V 1

EGGS

EGGS

Eggs are round or oval reproductive body laid by the female of any animals or birds,
containing the developing embryo and its food reserves and protected by a shell or skin.
Although eggs of many birds, fish and even reptiles can be used as food, the word egg
often applies exclusively to hen’s eggs. Other types of eggs used for culinary uses include
quails egg, duck eggs, plovers’ eggs etc.

Eggs are an extremely versatile food commodity suitable for inclusion in a wide range of
products and dishes. Eggs may be used as a complete dish, to enrich other dishes, to
provide aeration, for binding, or to encourage emulsification of fats and oils and may
occur in many of the courses in a menu from hors-d’oeuvre to sweets.

Composition and structure

The average weight of a hens’ egg is 60 gm. The shell weighs about 12% of the total
weight of the egg. The porous shell is composed largely of sodium carbonate and it is
pervious to air, water and smell. It is lined with a delicate pellucid membrane which
separates itself from the shell at the larger end of the egg to form an air chamber. The size
of the air chamber is in inverse proportion to the freshness of egg –fresher the egg,
smaller the chamber.

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EGGS

Egg white
The albumen or the egg white is a thick viscous transparent liquid containing half the
14% protein content of the egg; it also has a high percentage of water and some minerals.
Albumen is soluble in cold water, congeals at 70°C and remains from then on insoluble.
It forms about 58% of the total weight of the egg.

Egg yolk
The yolk of the egg, which constitutes of 30% of the total weight, is an opaque soft
substance which congeals in heat. The yolk is composed of albumins, fats, lecithins,
nucleins, chlorestins, and minerals substances including a ferruginous pigment called
haematgogen, which gives its colour. It contains the germ, remaining proteins and all fats,
together with iron, sulphur and vitamins A, B, D and E.

Air cell
The larger end of the egg contains the air cell that forms when the contents of the egg
cool down and contract after it is laid. Chicken eggs are graded according to the size of
this air cell, measured during candling. A very fresh egg has a small air cell and receives
a grade of AA. As the size of the air cell increases, and the quality of the egg decreases,
the grade moves from AA to A to B. This provides a way of testing the age of an egg: as
the air cell increases in size, the egg becomes less dense and the larger end of the egg will
rise to increasingly shallower depths when the egg is placed in a bowl of water. A very
old egg will actually float in the water and should not be eaten.

Selection of egg

Part Points to be noted

Shell Clean, undamaged and slightly rough
White A large proportion of thick white to thin
Yolk Firm, round or domed shape, good yellow
color
Smell Pleasant- bad eggs smell of hydrogen
sulphide

Testing of egg

 Shake it slightly. No movement in very fresh egg

 Floatation or buoyancy test in water, fresh egg sinks because it has a smaller air
space.
 Fresh egg when broken stands in a rounded form with a compact yolk and a thick
viscous white.
 Candling: process by which the freshness of an egg is tested, by placing the egg in
a dark area and passing light from behind so that it shows clearly the size of air
cell, the position of yolk, presence of any blood clots and cracked shells.

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EGGS

Grades of eggs
Jumbo - At least 70 grams
Extra Large - At least 64 grams
Large- At least 56 grams
Medium- At least 49 grams
Small - At least 42 grams
Pee Wee - Less than 42 grams

Quality of an egg
The age of an egg can affect the quality and appearance in the following ways
• Fresh egg ( class A): this represents the first quality or fresh egg. Here the amount
of thick white is large and yolk is well formed and centralized. The air cell is
comparatively small.

• Second quality egg (class B): this grade of eggs shows some deterioration, with
white and yolk beginning to lose their shape when the egg is broken. The whole
egg shows a larger air space and yolk starts losing its central position.

• Stale egg (class C): the characteristic appearance of a stale egg is that the egg yolk
and white lose their shape when the egg is broken. The airspace will be larger and
yolk has moved from its normal position to the extent of touching the shell.

Storage of Eggs
a. Eggs must always be refrigerated. When stored at room temperature, they lose
more quality in 1 day than in a week in the refrigerator.

b. Eggs should be stored in the carton in which they came; transferring them to the
egg container in the refrigerator door exposes them to odours and damage.

c. They should always be stored large-end-up and should never be placed near
odoriferous foods (such as onions) because they easily absorb odours.

d. The best flavour and cooking quality will be realized in eggs used within a week.
They can, however, be refrigerated up to a month, providing the shells are intact.

e. Leftover yolks can be covered with cold water and refrigerated, tightly covered,
for up to 3 days. They can be frozen only with the addition of 1/8 teaspoon salt or
1 ½ teaspoons sugar or corn syrup per 1/4 cup egg yolks.

f. Tightly covered egg whites can be refrigerated up to 4 days. They can be frozen
as is up to 6 months. An easy way to freeze whites is to place one in each section
of an ice cube tray.

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g. Hard-cooked eggs should be refrigerated no more than a week. Eggs are available
in other forms including powdered and frozen (whole or separated).

Egg cookery

The basic principle of egg cooking is to use a medium to low temperature and time
carefully. When eggs are cooked at too high a temperature or for too long at a low
temperature, whites shrink and become tough and rubbery; yolks become tough and their
surface may turn gray-green. Eggs, other than hard-cooked, should be cooked until the
whites are completely coagulated and the yolks begin to thicken.

The following are the basic methods for cooking eggs:

1. BAKED (also known as shirred) - For each serving, break and slip 2 eggs into a
greased ramekin, shallow baking dish or 10-ounce custard cup. Spoon 1
tablespoon half and half, light cream or milk over eggs. Bake in preheated 325
degrees F. oven until whites are completely set and yolks begin to thicken but are
not hard, about 12 to 18 minutes, depending on number of servings being baked.

2. COOKED IN THE SHELL - Place eggs in single layer in a saucepan and add
enough water to come at least 1 inch above eggs. Cover and quickly bring just to
boiling. Turn off heat. If necessary, remove the pan from the burner to prevent
further boiling. Let the eggs stand, covered, in the hot water, the proper amount of
time.

3. HARD-COOKED – Boil the eggs in water for about 15 minutes (for large eggs).
Adjust the time up or down by about 3 minutes for each size larger or smaller. To
help prevent a dark surface on the yolks, immediately run cold water over the
eggs or place them in ice water until completely cooled.

4. SOFT-COOKED – Boil the eggs for about 4 to 5 minutes depending on desired

doneness. Immediately run cold water over the eggs or place them in ice water
until cool enough to handle. To serve out of the shell, break the shell through the
middle with a knife. With a teaspoon, scoop the egg out of each shell half into a
serving dish.

5. FRIED – Egg cooked in a small amount of fat in a pan. In a 7- to 8-inch omelette

pan or skillet over medium-high heat, heat 1 to 2 tablespoons butter until just hot
enough to sizzle a drop of water. Break and slip 2 eggs into the pan. Immediately
reduce the heat to low. Cook slowly until whites are completely set and yolks
begin to thicken but are not hard, covering with lid, spooning butter over the eggs
to baste them, or turning the eggs to cook both sides.

6. STEAM-BASTED VARIATION (a lower-fat version of fried eggs) Use just

enough butter to grease a 7" to 8" omelette pan or skillet or substitute a light
coating of vegetable pan spray and/or a non-stick pan. Over medium-high heat,

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heat the butter or the coated pan until just hot enough to sizzle a drop of water.
Break and slip the eggs into the pan. Immediately reduce the heat to low. Cook
until the edges turn white, about 1 minute. Add about 1 teaspoon water for each 2
eggs. (Decrease the proportion slightly for each additional egg being fried.) Cover
the pan tightly to hold in steam. Cook until the whites are completely set and the
yolks begin to thicken but are not hard.

7. POACHED (eggs cooked out of the shell in hot water, milk, broth or other
liquid) In a saucepan or deep omelette pan, bring 1 to 3 inches of water or other
liquid to boiling. Reduce the heat to keep the water gently simmering. Break cold
eggs, one at a time, into a custard cup or saucer or break several into a bowl.
Holding the dish close to the water's surface, slip the eggs, 1 by 1, into the water.
Cook until the whites are completely set and the yolks begin to thicken but are not
hard, about 3 to 5 minutes. With a slotted spoon, lift out the eggs. Drain them in a
spoon or on paper towels and trim any rough edges, if desired.

8. SCRAMBLED (yolks and whites beaten together before cooking in a greased

pan). For each serving, beat together 2 eggs, 2 tablespoons milk and salt and
pepper to taste until blended. In a 7" to 8" omelette pan or skillet over medium
heat, heat 2 teaspoons butter until just hot enough to sizzle a drop of water. Pour
in the egg mixture. As the mixture begins to set, gently draw an inverted pancake
turner completely across the bottom and sides of the pan, forming large soft curds.
Continue until the eggs are thickened and no visible liquid egg remains. Do not
stir constantly.

Uses of Eggs

The eggs are used in various forms while preparing food. They are briefly discussed
below:

1) Binding - A binder helps other ingredients bind together. Eggs are used to help
bind together meatballs, meatloaf and flour mixtures. When eggs are heated they
coagulate, this helps stick together the ingredients they are mixed with.

2) Coating - The eggs or egg batter help to give a coat to the food items and prevent
them from disintegrating and gives them a protective coating. Many of the food
items, such as fish fillets, cutlets etc, are dipped into the batter before crumbing
and then fried. Eggs are also used for preparing pancake batters (eggs, flour and
milk).

3) Leavening - By beating the egg whites a foam is made up of air bubbles,

surrounded by a thin elastic film of egg white. This mixture, when added to
products such as sponge cakes, meringues, soufflés etc increases the volume and
the egg white film hardens.

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4) Emulsifying – Eggs are the emulsifiers that give a smooth mayonnaise sauce. It is
also used as an emulsifier in ice-cream, cakes, cream puffs etc.

5) Thickening – Eggs help to improve the consistency of gravies, curries, sauces

and soups. Egg liaisons used in soups and sauces help to thicken and improve the
consistency. When used in custards, the heat coagulated the eggs and makes the
custard firm.

6) Decoration and Garnishing – Slices, sieved or quarters of boiled eggs are used
to decorate or garnish dishes such as: salads, briyanis, curries, Vienna steaks etc.

7) Clarifying – Consommés are clarified with egg whites.

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