On Cooking Eggs and Breakfast

1. C H A P T E R TWENTY
EGGS AND BREAKFAST
“
I had an excellent repast–the best repast possible–which consisted
of boiled eggs and bread and butter. It was the quality of these
simple ingredients that made the occasion memorable. The eggs
were so good that I am ashamed to say how many of them I
consumed….It might seem that an egg which has succeeded in
being fresh has done all that can be reasonably expected of it.
”
– Henry James, American novelist (1843-1916)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
EGGS AND BREAKFAST
 You will be able to:
– Understand the composition of eggs
– Purchase and store eggs properly
– Apply various cooking methods to eggs
– Prepare pancakes and griddle cakes
– Understand various beverages served at breakfast
– Offer customers a variety of breakfast foods
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Egg Composition 3
EGGS AND BREAKFAST
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Grading and Storage 4
EGGS AND BREAKFAST
Grading Storing
 Eggs are graded by the  Store at a temperature of
USDA or a state agency 40°F
 Graded AA, A or B  How long an egg is stored
 Based on interior and affects its appearance but
exterior qualities, not size not its nutritional value
 Fresh unshelled eggs can
be stored for 4–5 weeks
past the packing date
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

5. Egg Grades 5
EGGS AND BREAKFAST
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. SAFETY ALERT - Sanitation 6
EGGS AND BREAKFAST
 Eggs are potentially hazardous food
 Inadequate cooking or improper storing may lead
to food-borne illness
 Eggs can be pasteurized at 140°F for 3½ minutes
 Never leave egg dishes at room temperature
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Egg Products and
Substitutes 7
EGGS AND BREAKFAST
 Food service operations can purchase eggs in many
different forms
– Whole eggs
– Whites only
– Yolks only
Fresh or frozen
 Egg substitutes were created for those who are concerned
about cholesterol
– Soy- or milk-based
– Real egg white, with the yolk removed
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Nutrition 8
EGGS AND BREAKFAST
 Eggs contain vitamins A, D, E, K and the B-
complex vitamins
 Eggs are rich in minerals and contain less
cholesterol now than previously.
 Egg whites do not contain cholesterol and are
often added to dishes to reduce total fat content
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Dry-Heat Cooking Methods 9
EGGS AND BREAKFAST
 Baking
– Shirred
– Quiche
 Sautéing
– Scrambled
– Omelet
French-style omelet
Frittata
 Pan-frying
– Sunny side up, over easy, over medium, over hard
– Basted
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Moist-Heat Cooking
Methods 10
EGGS AND BREAKFAST
 Soft-cooked or soft-boiled
– Simmered 3–5 minutes in shell
 Hard-cooked or soft-boiled
– Simmered 12–15 minutes in shell
 Poached
– Simmered 3–5 minutes without shell
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. Hard-Cooked Eggs 11
EGGS AND BREAKFAST
Properly hard-boiled eggs (left) are uniformly cooked through and gold colored. A green
discoloration covers the yolk when in-shell eggs are overcooked (right).
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

12. Breakfast and Brunch
Service 12
EGGS AND BREAKFAST
 Continental style
– No hot items offered
 Full service
– Seated service in a la carte, du jour or table
d’hôte style
 Buffet
– Wide variety of items can be offered
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

13. Breakfast Meats 13
EGGS AND BREAKFAST
 Bacon
 Canadian-style bacon
 Ham steaks
 Breakfast sausage
– Bulk
– Links
– Patties
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

14. Griddlecakes 14
EGGS AND BREAKFAST
 Pancakes and waffles
– Batter that is usually leavened and cooked
quickly on a griddle or in a waffle iron with very
little fat
 Crêpes
– Thin, delicate unleavened pancakes
– Served at breakfast and at dessert
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

15. Grains and Cereals 15
EGGS AND BREAKFAST
 Processed breakfast cereals are made from rice,
corn, oats and wheat
 Served hot or cold
 Ready-to-eat or prepared in the kitchen
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

16. Roasting Coffee 16
EGGS AND BREAKFAST
 City roast
– American roast is the most commonly used in this
country
 Brazilian roast
– Somewhat darker than city roast
 Viennese roast
– Medium–dark roast
 French roast
– Also called New Orleans roast or dark roast
 Espresso roast
– Also called Italian roast, it is the darkest of all
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

17. Brewing Coffee 17
EGGS AND BREAKFAST
 Decoction
– Boiling, used in Turkish coffee
 Infusion
– Flavor is extracted at temperatures below boiling
 Drip
– Most commonly done in a machine
– Most common in the United States
 Espresso
– Hot water is forced through finely ground coffee under
pressure
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

18. Teas 18
EGGS AND BREAKFAST
 Black tea
– Amber brown and strongly flavored
– Leaves have been fermented
 Green tea
– Yellowish-green color with a bitter flavor
– Leaves have not been fermented
 Oolong
– Has characteristics of both black and green teas
– Partially fermented
 Flavored teas
– Oils, dried fruit, spices, flowers or herbs in blended or
unblended tea
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel