EGG COOKERY

EGG COOKERY

A.    Introduction to Egg Cookery

The most popular and widely used eggs are of hens in India, although eggs of turkeys, guinea fowls, ducks and geese are also used.

The colour of egg shells and egg yolks varies with the breed of hen and the food they eat; but this makes no difference to the food value. The ideal storage temperature for eggs is 2-5 degree c.

Eggs are essential to all kinds of cooking, not only in the preparation but as food in their own right. They produce meals that are economical in price, and with a minimum of waste and time. By the term egg we mean those of the domestic hen, but these are not the only edible eggs. There are those of ducks, geese, turkeys, also of wild birds such as plovers and gulls.

Egg have been described as a “Complete Food” because they are highly nutritious and used in a range of recipes. Yolks and eggs are used separately.

USES

In all culinary preparations eggs are used for binding, colouring, enriching, increasing volume, coating, etc.

B.    Structure of an egg

Different parts of an egg-

a.      ALBUMEN

b.      GERMICIDAL DISC

c.       AIR SAC

d.      MEMBRANE

e.      YOLK

f.        CHALAZAE

g.      SHELL

An average egg constitutes of 10% shell, 30% yolk, 60% white and 73% water is contained in its constituents.

C.    Selection of an Egg

Selection criteria of an egg is as follows-

a.      A fresh egg is heavy. As the egg gets older it loses water through the shell making air pocket larger so the older the egg, the lighter it will be.

b.      One way of judging the quality is by observing the condition of the shell. When the egg is freshly laid the shell is covered with a substance called bloom. This coating disappears with time. So the egg maybe considered as fresh if the bloom is there.

c.       One can determine the freshness of an egg by shaking it.

d.      Another is to break an egg on to the plate if the yolk is compact and positioned in the centre, the egg is fresh if the egg is old, the yolk has tendency to spread.

e.      The freshness of an egg can also be tested by holding it up to the light this process is known as candling. Holding the egg in front of the light, an air chamber indicates fresh egg.

f.        It is easy to test freshness of an egg by plunging into the water. The fresh egg will settle in the bottom of the glass and if the egg is stale it will float to the surface water.

g.      Stale eggs will have unpleasant odour.

h.      Check for crack in the shell which could let bacteria in and contaminate the egg.

D.   Uses of an egg in cookery

Various forms of using eggs in food preparation are-

a.      Binding-Addition of eggs to minced mead and mashed vegetables etc. helps to bind the mixture. As the heat coagulates, the proteins are bound into a cohesive mass. It helps to retain the shape of mutton croquettes, meat loaf, medallions, hamburgers, etc.

b.      Coating-The egg and egg batter help to give a coat to the food items and prevent them from disintegrating and give them a protective coating. Many of the food items such as fish fillets, croquettes, etc. are dipped into the batter before crumbing and then fried. Eggs are also used for preparing pancake batters.

c.       Leavening-By beating the egg whites, foam is made up of air bubbles, surrounded by a thin elastic film of egg white. The mixture, when added to products such as sponge cakes, meringues, soufflés, etc., increases the volume and the egg white film hardens. Addition of sugar to egg white makes it stable, smooth, and the foam does not collapse easily. Egg yolk has a less foaming power because of its fat content. Egg is used as the principal ingredient for Chou paste from which éclairs, beignets, fritters and profiteroles are made.

d.      Emulsifying-Eggs form stable emulsions. For example, mayonnaise, oil and vinegar separate out unless oil droplets are coated with substance that keeps them from separating. Eggs are the emulsifiers that give a smooth mayonnaise sauce. It is also used as an emulsifier in ice creams, cakes, cream puffs. Eggs enhance colour and shine.

e.      Thickening-Eggs help to improve the consistency of gravies, curries, sauces and soups. Egg liaisons used in soups and sauces help to thicken and improve the consistency. When used in custards, the heat coagulates the eggs and makes the custard firm.

f.        Decoration and Garnishing of Dishes-Silver, sieved or quarters of boiled eggs are used to decorate or garnish dishes such as salads, biryanis, curries, Vienna steaks, etc. For Consommé Xavier, threaded eggs are added as garnish.

g.      Clarifying-Consommés are clarified with egg whites.