Lesson 1

• Eggs - one of the most VERSATILE INGREDIENTS in the kitchen
• Aerating - cakes, sponge, meringue
• Clarifying - consomme
• Emulsifying - mayonnaise, hollandaise
• Thickening - creme anglaise
• Binding - patties
• Glazing - egg wash
• Enriching - as a liaison
• Setting - creme brulee
• Coating - paner a I'anglaise
• Garnising - nicoise, caeser salads
• Egg Dishes - omelet, scrambled, boiled
• Sous Vide - various
• Other - shake, smoothies, eggnog
• Identigy

  A) Egg Shell

  B) Air Cell

  C) Chalazae

  D) Egg Yolk

  E) Albumen

  F) Chalazae

  G) Shell Membranes

  
• Egg Yolk - High in both fat and protein
• Egg Shell - fragile and porous
• Egg White - clear and soluble when raw but white and firm when coagulated
• Grade AA - has a firm yolk and egg white and is best for fried and poached eggs
• Grade A - these types of eggs carry the same quality as with Grade AA eggs except that the whites are quite firm and is best for hard-cooked eggs
• Grade B - yolks are less plump and spread flat when egg is broken into a flat surface
• Keep eggs refrigirated at 40C