Compostion and Characteristics of Eggs

market forms of eggs

commonly sold fresh in stores and markets

fresh eggs

sold in the shell; most common

frozen eggs

high-quality or high-grade whole eggs

dried eggs

are made form whole eggs (white and yolks) that are filtered, chilled, and dried through a spray-drying process

fresh, frozen, dried

market forms of eggs

egg substitutes

eggs were not considered healthy because of their high fat and cholesterol content

egg substitute

made of pasteurized egg whites w/ some ingredients that sub for egg yolks; sold in bulk liquid form, usually frozen

eggless egg substitutes

ccompletely devoid of any animal product; made of flours or other starch, and used in baking only

culinary uses of egg

most used in ingredients, they are cooked & served as main dishes but they are also used to add flavor

thickening

thickener for sauces custard filling, and puddings

leavening

when beaten until light and airy eggs can be folded into batters

coating

eggs used as a base ingredient for ____

binding

protein molecules hold the ingredients so that they do not fall apart while being cooked and served

clarifying

sometimes added to simmering broth to remove impurities

retarding crystallisation

egg whites slow down the crystallization of sugars in candies and icings for cakes

boiled, fried, scrambled, poached, coddled, shirrred, basted, omelelet, frittata, quiche, strata, casseroles

methods of preparation

thickening, leavening, coating, binding, and emulsifying

culinary uses of egg