Chapter 12 eggs

  • Albumen: also called white eggs, 58% of an egg’s weight and made up largely out of water and protein. Chalaza which is the rope thing and Vitelline membrane attached to the egg work and Chalaza.

  • Candling: one of the methods in which egg is graded based of quality. Holding an egg against the light to see through defects shell.

  • Meringue :A type of dessert or topping made from whipped egg whites and sugar.

  • Haugh Units: numerical value reflecting an egg’s freshness by the egg white’s weight.

  • Weeping (syneresis): may be caused by under beating the eggs, leaving the unbeaten eggs whites at the bottom of the bowl. Or under coagulation.

    Egg white substitutes to lower in cholesterol:

    • Omitting egg yolks

    • replacing egg yolks with vegetable oils.

  • one drawback: is that maybe be higher in sodium

  • Positive: is that egg substitutes are Ultra pasteurized, packaged.

  • Sugar stabilizes egg white foams, but best to add sugar near the end of whipping time so volume is not compromised.

  • Salt decreases stability and volume of egg white foam

  • USDA recommends heating all eggs dishes to 160*F. Commerical food establishments heat eggs to a final temperature of 145*F for at least 15 seconds

Types of custards:

  • Stirred Custard: Soft or sauce, stirred while heated

  • Baked Custard: Baked without agitation in the Oven.

Change of air cells as eggs age:

  • The size an egg’s air cell provides another indication of its age. The gap between the membrane and air cell increases in size as the egg ages. Due to the moisture and carbon dioxide escape through the shell.