Topic 5: Eggs

What are the functions of eggs in recipes?

• Structure

• Emulsifying fats and liquids

• Leavening

• Shortening action

• Moisture

• Flavour

• Nutritional value

• Colour

What are the main parts of a whole egg and their functions?

• Yolk: High in fat/protein; contains iron & vitamins

• White: Mostly albumin protein; contains sulfur

• Shell: Porous; loses moisture & absorbs odors

• Chalazae: White strands that hold yolk centered

• Membrane: Lines shell; forms air cell in large end

What are the egg grades in Canada?

• Grade A = Best quality

• Grades B, C, Canada Nest Run = Lower quality

What affects the yolk colour?

Chicken’s diet (ranges from light to dark yellow)

What size eggs are standard in baking?

Large eggs

How long can eggs be stored and at what temperature?

Up to 6 weeks at 36°F (2°C)

What happens when eggs are stored at room temp?

Lose a full grade per day, become thinner and dry out

What are the average weights of egg components?

• Whole egg = 47g

• White = 28g

• Yolk = 19g

How many eggs equal 1 liter/kilogram?

• 21 whole eggs

• 36 egg whites

• 53 egg yolks

What are the 3 main market forms of eggs?

Fresh

Frozen – Pasteurized, may contain 10% sugar

Dried – Rehydrate before use or mix with dry ingredients

What makes sponge cakes different?

Little/no shortening; rely on beaten egg air for leavening

What are the key steps in the sponge method?

• Warm eggs/sugar/salt to 110°F (43°C)

• Beat until thick/light

• Add any liquids

• Fold in sifted flour in 3–4 stages

• Pan and bake immediately

Tips for the sponge method?

• Use clean, fat-free equipment

• Fold gently to retain air

• Bake immediately to avoid loss of volume