An Ode To The Amazing Egg

The Amazing Egg

  Eggs are an excellent food source, because of their high protein content, low cost and ready availability.  They are extremely versatile and are used throughout the kitchen.  Either served alone, or as ingredients in a prepared dish.  They are used to provide texture, flavor, structure, moister and nutrition, in almost everything.

 The high quality and freshness are very important for their proper use.   I will help you to understand how to select the freshest product and how to use them with care.

Composition: 

The composition of the egg is important to know.

            

  The Shell. Composed of calcium carbonate, it is the outer most part of the egg.  It helps to protect the egg during handling and transport.  Shell color is determined by the breed of bird and has no effect on the quality of the egg.

            

  The Yolk Is the yellow portion of the egg, it consists of just over 1/3 of the egg, and contains ¾ of the calories, most of the minerals and vitamins and all the fat.  It also contains Lecithin, which is the compound that is responsible for the emulsification of products such as Hollandaise and Mayonnaise

Albumen is the Clear part of the egg and is most often called the Egg White.  It is 2/3 of the egg and contains no more then ½ of the protein of the egg.
  The Chalazae Cord Is the thick twisted white strands that hold the yolk in place.  The more visible the cord the fresher the egg is.

Eggs are sold in Jumbo, Ex Large, Large, Medium, Small and Peewee sizes and it is determined by the weight of 1 dozen.

Grading

Eggs are graded by the USDA.  The grades are , AA, A and B, given to an egg based upon the exterior and interior quality, these qualities are shown in the Table below. 

	Grade AA	Grade A	Grade B
Spread*	Remains compact	Spreads slightly	Spreads over wide area
Albumen	Clear, thick and firm Prominent chalazae	Clear and reasonably firm, prominent Chalazae	Clear; weak or watery
Yolk	Firm centered; stands round and high; free from defects	Firm, stand fairly high; practically free from defects	Enlarged and Flattened
Shell	Clean; of normal shape, unbroken	Clean; of normal shape, unbroken	Slight stains; abnormal shape; unbroken
Use	Any Use	Any Use	Baking, Stabling

·         Spread Refers to the appearance of the egg when first broken onto a flat surface

Storage

  The quality of the egg is quickly diminished by improper storage and handling.   Eggs should be stored below 40 degrees F. with a humidity of 70-80%.  Eggs will age more at room temperatures in 1 day then they will if stored properly in 1 week.  As eggs age the whites become thinner and the yolk flatter.  But will have little effect on the Nutrition of the egg.  Older eggs however should be used for Hard boiling as the shell is easier to remove then from fresh eggs.

Whipped Egg Whites

1. Use fresh egg whites that are completely  free of yolk or any impurities or fat.  Room temp is the best because     it foams easier.

2. Use a clean bowl and whist.  make sure they are free of any fats.

3. Whip the whites until they are very foamy then add the salt and cream of tarter is recipe call for. 

4. Continue to whip until you get soft peaks then gradually add the sugar.

5. Whip until you get stiff peaks.  Should be Shiny and wet looking.  if you over whip they will look dry and   
    spongy.  You cant not recover this, you must start again.

6. Use white immediately, if they start to leak liquid you must throw out and start again.

Soft peaks

                                   Foamy Eggs whites.                              Over mixed Egg Whites

Perfect Stiff Peaks

Frittata

Total Time:20 min Prep
10 min Cook

Yield:
6 servings

Level:Easy

Ingredients

6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves

Directions

Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Making Whipped egg whites:

   

See you next time.

Darcy

http://www.silverspooncake.com/