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Eggs

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Egg components that cooks should know. Egg white: water (90%), protein (almost 10 ... The Chemistry of Egg Cooking. Beating an egg: unfolding protein into ... – PowerPoint PPT presentation

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Title: Eggs


1
Eggs
2
Egg Composition
  • Egg components that cooks should know
  • Egg white water (90), protein (almost 10)
  • Ovalbumin (54 of albumen protein) flavor,
    texture, color of cooked egg sets when heated to
    180oF/80oC
  • Ovomucin (1.5 of albumen protein) stabilizes
    foam
  • Ovotransferrin (12 of albumen protein) sets
    when heated to 140oF/60oC or foamed
  • Egg yolk
  • Fat bound to protein-cholesterol-lecithin
    aggregates
  • Yolk proteins wont form stable foams
  • Color from plant xanthophylls
  • Only about 45 water, mostly bound to other
    material

3
The Chemistry of Egg Cooking
  • Beating an egg unfolding protein into
    water-filled pockets
  • Cooking Moderate protein coagulation
  • White firms at lower temperature than yolks
  • Milk, cream sugar , acid, salt tenderize eggs
  • Dilution
  • Acid and salt get protein close early, block
    S-S- crosslinking (thicken w/o toughening)

4
EggLiquid Mixtures
  • Custards
  • Mixture of egg and liquid (dont need whites)
  • Served in same container as prepared
  • Often baked and unstirred
  • Sets into a gel
  • Creams
  • Same mixtures as custards
  • Stovetop stirred continuously to pour

5
EggLiquid Mixtures
  • Preparation of custards
  • 1-2 eggs 1 cup liquid with minerals
  • Gentle heat
  • Always add hot mixture to cold mixture
  • Often baked and unstirred, sets into a gel
  • Curdling defense starch
  • Water bath useful (temp required 185oF/83oC)
  • No clinging to toothpicks

6
Egg-Liquid Mixtures
  • Types of Custard
  • Quiche, savory custard
  • 1 or more cheese, veggies, meat
  • 21 egg liquid (milk in quiche)
  • No water bath
  • Crust or no crust

7
Egg-Liquid Mixtures
  • Types of Custard
  • Crème caramel and crème brûlée sweet custards
  • About 11 egg/cup milk ratio
  • Crème caramel
  • Caramelized sugar on bottom of baking dish end up
    on top of served custard by inverting
  • Bake and chill
  • Crème brûlée
  • Chill then burn sugar on top

8
Egg-Liquid Mixtures
  • Types of Custard
  • Cheesecake
  • 11 egg/cup liquid filling, but more sugar (4
    tbsp/cup)
  • Cheese (ricotta, cream cheese)
  • Sugar cheese, then eggs flavorings
  • No stovetop cooking
  • Gentle mixing
  • 325oF/163oC
  • Water bath helpful
  • Cool slowly in open oven

9
Egg-Liquid Mixtures
  • Creams
  • Pourable creams
  • Same whole eggmilk ratio as custards (1-2 1)
  • Or can be all yolks (up to 4-5/cup milk)
  • Scalded milk or cream added to beaten eggs and
    sugar
  • Stir constantly (180oF/80oC)
  • If fruit purees added, wait until cool
  • Stiff creams
  • Custard mixture stiffened with flour (1-2
    tbsp/cup liquid)
  • Must be boiled and stirred 1 min to kill yolk
    amylase (destroys starch)
  • Cool with little stirring

10
Egg Foams
  • Meringues
  • Egg whites only!
  • Whip em good!
  • Copper bowl blocks S-S- bonds between denatured
    protein, which collapses foam
  • Acid blocks S-S- bond formation too
  • Avoid yolk, oil, fats, detergent
  • Soft peaks to stiff peaks to dry peaks
  • Early sugar addition, firmer meringue

11
Uses of Egg Foams
  • Chocolate mousse a use of meringue
  • Mousse base
  • Melted chocolate (100oF/38oC)
  • Butter
  • Raw egg yolks whisked in
  • Whipped egg whites
  • Stiffly beaten egg whites, 3-4 x volume of base,
    with salt and confectioners sugar
  • Fold into base
  • Chill

12
Folding Technique
Click here for video.
13
Uses of Egg Foams
  • Soufflés
  • Whisk stiff foam
  • Lighten liquid base with ¼ to 1/3 egg foam
  • Fold slowly into liquid base (except with fruit
    puree or cooked fruit syrup)
  • Water bath
  • Air expansion with heating (Charles law)
  • Starch in base stabilizes foam
  • Reheat to rise again

14
Egg Yolk Foams
  • Yolks need liquid to foam
  • Zabaglione and Sabayon
  • Equal volumes yolks and sugar, Marsala wine (1-4x
    volume of yolks), water bath heat, whisk to foam
    at 120oF/50oC, stop before solid
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