G7 T4.1

• Fresh Eggs are sold by dozens, in trays or in cases
• Fresh Eggs: Small (18 oz), Medium (21 oz), Large (24 oz), Extra Large (27 oz), Jumbo (30 oz)
• Pasteurized dried eggs are in powder form, dehydrated and has long shelf life
• Pasteurized eggs are easy to use and measure
• Frozen eggs are kept frozen until needed
• Frozen eggs are space saving and eliminates spoilage
• Duck eggs are preferred when making salted eggs
• Salted eggs has richer flavor
• Soft-cooked egg is boiled for 3-5 mins
• Medium-cooked eggs are boiled for 5-7 mins
• Hard-cooked eggs are boiled for 10-15 mins
• Fried eggs are cooked in oil or fat
• Poached eggs are cooked submerged in water and vinegar
• Shirred or Baked egg are cooked in an oven
• Scrambled eggs are eggs that has been beaten before cooking
• An Omelet is a type of egg that has a filling
• Aerating or Leavening increases volume and tenderness
• Aerating or Leavening is where egg whites produce stable foams
• Binding is where the egg binds ingredients together
• Binding coagulates when cooked
• Soft peaks are stiff but not dry
• Stiff peaks are dry and has dull foam
• Emulsifying is where the eggs protein produces permanent emulsion of oil in liquids
• Egg yolks hold other ingredients that do not normally mix such as oil and vinegar
• Garnishing is where the egg is used as a decoration to make a dish more appealing
• Boiled eggs can be sliced, sieved or chopped to use as food garnishes
• Eggs can also give gloss or a glazed finish onto food
• Egg wash is made with 3 parts egg and 1 part liquid
• Eggs are used to make breading and batter which is used to provide a coating for the food prior cooking
• The orange pigment of the egg yolk adds another color to food
• Focus on the center of interest and hygienic practices
• Make sure your plate is clean and presentable
• Consider garnishing your dish when presenting egg dishes