TLE 10: EGGS

• MARKET FORMS OF EGGS:

  • fresh eggs or shelled eggs
  • frozen eggs
  • dried eggs or powdered eggs
• FRESH EGGS OR SHELLED EGGS - these eggs are freshly harvested from the poultry farm and delivered immediately to target market. These are sold by piece, dozen, or in trays.
• FROZEN EGGS - are unshelled eggs. They are available in whole egg, egg yolk, or white only. They are mildly heated or pasteurized to kill harmful bacteria before freezing. If ready to be cooked, they are thawed or softened before cooking.
• DRIED EGGS OR POWDERED EGGS - are dehydrated or dried and turned into powdered form before packing and storing. They are usually used as of the ingredients in food industry. They are not commonly sold in directly to consumers.
• USES OF EGGS IN CULINARY ARTS:

  • cooked and served
  • egg as emulsifier
  • eggs are used as binder, thickener, and gelling agent
  • foam formation or meringue or egg icing
  • coloring agent and flavoring
• COOKED AND SERVED - "as is." It means that only egg is the main ingredient of the dish. This can be cooked with the shell and cooked out of shell.

  EXAMPLE: boiled egg, poached, fried, scrambled and omelet
• EGG AS EMULSIFIER - emulsifier is a substance that helps two or more ingredients that are unmixable to combine with the aid of mechanical force like beating.

  EXAMPLE: making mayonnaise

  Egg yolk and oil will not mix if not beaten
• EGGS ARE USED AS BINDER, THICKENER, AND GELLING AGENT -

  1. as a binder in meatballs. All the ingredients in meatballs stick together with the help of eggs.
  2. as a thickener in corn soup. Addition of egg to the soup makes the soup thicker.
  3. as a gelling agent. It holds its shape in a molder. Eggs in leche flan dessert help in maintaining the desired shape of the dish.
• FOAM FORMATION OR MERINGUE OR EGG ICING - egg icing is made by beating egg whites and sugar together with the addition of acid like cream of tartar or kalamansi juice. Foams are formed to increase the size or volume of beaten egg whites.
• COLORING AGENT AND FLAVORING - egg especially the egg yolk when added as an ingredient to a dish provides a creamy or yellow-orange color to a dish. It also improves the taste or flavor of the dish.