2. Eggs are poultry products from chicken, duck, and
quail that are eaten as food.
Chicken Eggs-Most widely consumed in the Philippines
and many other countries.
Duck Eggs-Second most popular sold in the form of
itlog na maalat,balut and Penoy.
Definition and Characteristics of Egg
3. Let’s talk about eggs!
Eggs come in several different colours,
varieties and sizes, the most common being
chicken and then ranging on to quail, duck,
ostrich and so on. They’re not only great on
their own but also as the foundation for
many other dishes too.
6. Water Method
Fill a bowl with cold water and gently place your egg in the water.
If the egg sinks to the bottom and lands on its side, it is VERY fresh
and ready to use for cooking or baking, but not best for hard cooking.
This egg has very little air inside, which means it hasn’t been sitting
around for very long!
How to Test an Egg for Freshness
7. Candling an egg is when you hold it up to a
very bright light in a dark room so you can
see through the egg to the inside. This is
typically done when you’re incubating eggs,
but you can also do it to see how fresh the
egg is.
Candling Method
8. Often when there is a sulfur odor—whether it has
to do with eggs or not—it is described as "rotten
eggs." That is because eggs that have gone bad emit
a strong sulfur smell. If the egg is really past its
prime, you may smell it through the shell; but if not
and you're concerned about freshness, take a whiff
after you crack it.
The Sniff Test
9. Eggs should be stored in the refrigerator in the carton they came in.
The packaging helps keep out odors and flavors from other foods
in the fridge and protects the eggs from breakage. Also, you can
use the date stamped on the carton as a guide. Make sure to
keep the eggs upright, so the larger end is facing up; the yolk is
more prone to spoiliage than the white, and this position keeps the
air cell at the top, reducing the chances of harmful bacteria from
making its way into the yolk. You can also freeze eggs for longer
storage.
Proper Egg Storage
11. Market forms of Eggs
Fresh Eggs- Buy fresh eggs according to weight and
signs of freshness.Determine freshness by the length
of time itwas stored
.
Frozen Eggs- These are used in bakery Products.
They comein containers as white yolks or whole eggs.
Preserved Eggs- Some eggs examples are century
eggs, pickled eggs salted eggs.
12.
13. Eggs are a great way to enrich the flavours of foods,
giving them colour along with added nutritional value
(source). Specifically within doughs, batters and
mixtures. Such examples include cakes, pancakes,
waffles, bread, pasta and baked goods.
Enriching
14. Eggs also help to bind ingredients together, which is slightly different from
emulsifying. Less to do with breaking up the structure of foods and more to
do with sticking things together, like super glue. Except in the edible and food
safe kind of way. This is particularly useful for things such as hamburgers,
fritters and meatballs. It ensures that the shape is maintained. All thanks to
its stickiness and the fact that it is able to coagulate (turn from a liquid to a
solid when cooked). Therefore, helping to prevent everything from falling apart
into a crumbled mess in the frypa
Binding
15. Shiny, golden brown finishes, can be achieved with the
help of eggs through glazing. All it takes is beating a
whole egg or an egg yolk and lightly brushing an even
coating over the top of bread and pastries before they
get put into the oven.
Glazing
16. Thickening
Similarly to what was mentioned in emulsification, eggs
also have the ability to hold liquids in suspension when
they are heated, due to their coagulating properties. So,
in other words, eggs can make things thicker in
consistency when heated.
17. Aerating
Eggs also improve the texture of foods by making them
ever so light and fluffy. The process of aerating involves
incorporating air into foods and is quite possibly my
favourite uses for eggs! Examples include sponges, mousses
and soufflé.
18. Eggs as emulsifiers are able to bring things together, which
normally wouldn’t have been possible. Take, for example,
vinegar with oil and fat, or water and oil. Introducing an egg
into these ingredients ensure they are able to mix well and
creates that missing link. It’s kind of like that mutual friend
between two strangers. The bond is able to link the two
together and create a bridge.
Emulsifying
19. as in wine making. Egg white used to clarify the
wine after it is aged and ready for bottling.
Classifying clears the wine of solutes and
substances and makesthe wine looks clear.
Clarifying
20. Conclusion
That concludes 7 culinary uses for eggs. As you can see, eggs
are such versatile ingredients in the kitchen with many
different culinary uses. They can be used for clarifying,
enriching, emulsifying, binding, glazing, thickening and aerating.
Eggs are great staple ingredients and offer us so many
options, both on their own and when incorporated into other
ingredients.
I hope you were encouraged to appreciate eggs in a new light!
21.
22.
23. Chracteristics Description Very Good Good fair
APPEARANCE
Well puffed, Good Volume 5
slighty Puffed 3
fallen 1
TEXTURE AND CONCISTENCY
Tender, well cooked, 5
slighty Uneven 3
Uneven 1
PALABILITY
Taste Delicious 5
Not so delicious 3
salty,burnt taste 1
ACTIVITY 1
Prepare at least two of the following egg dishes (HARD-COOKED EGG,SOFT COOKED EGG,SUNNY
SIDE UP,POACHED EGG, and SCRAMBLED EGG). EVALUATE YOUR PRODUCT USING THE
CHARACTERISTICS OF YOUR SELECTED DISH.
