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23 Cards in this Set
- Front
- Back
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YOLK weight in egg
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30% of egg weight.
Nutrients packed. |
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Albumen (weight)
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58% of weight
(Egg white) Water and Protein |
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Five major components of egg
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Yolk
Albumen Membrane Air Cell Shell |
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Chalaza
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The ropy, twisted strands of albumen that anchor the yolk to the center of the thick egg white.
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Vitelline membrane
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so it stays neatly centered in the middle of the egg.
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Grading is...
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voluntary
AA A B (only food service) |
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Grading methods
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Candling
measuring Haugh evaluating appearance |
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Candling
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Holding eggs up to a light
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Haugh Unites
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The height of the thick albumen
Mathematical equation |
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Haugh for Grade AA
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72+
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Haugh for Grade A
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60 - 71
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Haugh for Grade B
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31 - 59
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FOAMING
Beating Technique |
Begin slow, moderate and even.
When half whipped begin increasing speed to medium or fast. |
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FOAMING
Temperature |
surface tension of room temperature allows for easier egg beating compared to cooler temperature, however room temperature destroys structure
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FOAMING
BOWL |
deep bowls with rounded edges
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FOAMING
Sugar |
stabilizes but inhibits protein coagulation
Add after foam has developed (at the end) |
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FOAMING
Fluid |
can increase volume by up to 40%
But decreases stability |
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FOAMING
Acid |
Allows for easier protein denaturation.
Too much causes delayed formation and much less stable foam |
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FOAMING
Salt |
Decreases stability and volume of egg white foam
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Clarifying
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done by dissolving in cold liquids which is then heated. Proteins attract clouding the liquid.
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Cooking/Preparation
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Keep low and cooking time short
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Overheating eggs
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Tough and rubbery.
Overcooking may cause green color due to iron and sulfur reaction |
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Adding sugar, salt or acid during cookies
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sugar increases needed temperature, while salt and acid decrease it.
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