EGG COOKERY - Uses, Food value & Cooking methods of Egg

EGG COOKERY - Uses, Food value & Cooking methods of Egg

             The most popular and widely used eggs are of hens in India, althengh 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 They are rich in proteins and contain valuable amounts of iron and vitamins A & B. Eggs are nourishing and easily digestible. As such, they are given to invalids and infants. The ideal storage temperature for eggs is 2°C-5°C.

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

                    Eggs 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.

Food Value

                                   An egg is a compact and almost complete food. It is equal to seventy calories of energy and contains carbohydrates, fats, proteins, mineral salts, vitamins and water.

               Vitamins A, B, D are all necessary for health and growth Iron, phosphorus and calcium are essential for building and maintaining healthy bodies. These furnish all the essential amino acids for building and repairing body tissues. From the culinary point of view, an egg comprises two separate parts. The white or albumen and the yolk. The average egg is 10% shell, 30% yolk, 60% white; 73% water is contained in its constituents.

Uses

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

Strengthening an Egg White

This is done by adding a pinch of salt/cornflour/or arrowroot to the whites just before reaching their peak to stiffen the final result.

Storing

                              The shell of an egg is very porous and for this reason, eggs must be stored away from contaminating odours. Keep in a cool dry place.

Ideal temperature: approx. 2°C-5°c.

Fresh Eggs: The fresh egg has a delicate velvety appearance called bloom because there is protective coating when the egg is laid. When the egg is broken the yolk will be well rounded.

                        The simple test of selecting a fresh egg is to drop the egg in the water in a bowl. If the egg sinks it is fresh and good and if it floats the egg is stale and not good.

                     Fresh eggs may be preserved and stored in water glass, a gelatinous odourless substance.

Note. The dirty grey rings, which appear when hard-boiled eggs are sliced, are caused by the iron in the yolk and the sulphur in the white combining under certain conditions to form a black chemical compound called iron sulphide. This can easily be overcome if the right methods are followed.

Separating Whites and Yolks

                         If a little of the yolk gets into the white when separating, remove with a piece of the broken shell. If the whites are for whipping this is important, as the white will not whip. The slightest smear of grease on any of the utensils will also prevent the white from whipping to a stiff froth. Use only copper, stainless steel, or china bowls for whisking egg whites.

Cooking of Eggs: The basic principle of egg cooking centres around the ability of the proteins in both the yolk and the white to coagulate when heated. The rate of coagulation and the firmness of the gel depends on the intensity of heat, cooking period and the presence of other ingredients such as milk, water, sugar and salt. Sugar increases the temperature at which coagulation takes place, and acid and salt speed up the process of coagulation. Extended cooking or high heat toughens eggs.

                              While boiling eggs, if high temperature and long cooking is applied, the iron and sulphur compounds in the white are released to form ferrous sulphide. It is a blackish or purple ring around the yolk. To avoid this, as it spoils the appearance of the egg, free eggs should be used and simmered. When the eggs are boiled, they should be placed in cold water, to release the pressure inside that discolor. The time required for soft-boiled eggs is 3 to 5 minutes and hurd-boiled eggs about 10 minutes.

                    The cougulation quality of eggs makes them usable for our purposes and thus they form an important raw material for cooking They can also be combined with other ingredients to produce a varien of dishes.

Various forms of using eggs in food preparation are

Binding

Addition of eggs to minced meat and mashed vegetables the helps bind the mixture. As the heat coagulates, the proteins are bound inu a cohesive mass. It helps to retain the shape of mutton croquettes, ment loaf, medallions, hamburgers, koftas, kababs, ete:

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, cutlets, ett, a dipped into the batter before crumbing and then fried. Eggs are also used for preparing pancake batters (eggs, flour and milk).

Leavening

By beating the egg whites, a foam is made up of air bubbles surrounded by a thin elastic film of egg white. This mixture, white added to products such as sponge cakes, meringues, souffle increases the volume and the egg white film hardens. Addition of super to egg whites makes it stable, smooth and the foam does not collupe 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 eclairs, beignets, fritters and profiteroles are made.

Emulsifying

Eggs form stable emulsions. For example, mayonnaise, oil and vines Separate out unless oil droplets are coated with substance that keep them from separating. Eggs are the emulsifiers that give a mayonnaise sauce. It is also used as an emulsifier in ice creams, cakes cream puffs.

Eggs enhance colour and sheen.

An egg wish gives a shiny appearance to pastry and baked dough products.

Eggs also eurich and enhance the flavour and taste. Cakes and farinaceous dishes are enriched by adding eggs, which improve the flavour and taste.

Thickening

Eggs belp to improve the consistency of gravies, curries, sauces and boups. 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.

Decoration and Garnishing of Dishes

Slices, sieved or quarters of boiled eggs are used to decorate or garnish dishes such as salads, biryanis, curries, Vienna steaks, etc. For Consomme Xavier. threaded eggs are added as a garnish, and for prawn cocktails eggs are the garnish

Clarifying

Consommes are clarified with egg whites.

Various courses in which eggs are used

Hors d'oeuvre

Used for various hors d'oeuvres, such as egg mayonnaise, egg stuffed, egg ducklings, etc.

Soups

In the preparation of consommes, thickening of veloutes, for garnishes such as slices of savoury custard (royal), threaded eggs (Xaviere).

Eggs

They are placed as the third course before the fish. They are featured only on luncheon menus and not dinner. The egg dishes served are scrambled, Encocotte, Egg Portugaise, etc.

Fish

Batters are prepared out of eggs for the coating prior to crumbing.

Meat and Poultry

Chicken cutlets, hamburgers, meat, beef, and Vienna steaks get the binding from eggs.

Salads

Hard-boiled eggs are used in salads as main ingredient, border or a garnish.

Sweets

Eggs bind and enrich the pudding and sweet dishes.

Savouries

Scotch woodcock, Welsh rarebit, cheese souffle, devilled eggs, are all made with eggs.

Methods of Cooking eggs

Boiling: Lower the egg in boiling water without cracking shells-four minutes for soft-boiled eggs and ten to fifteen minutes for hard-boiled eggs. Cool quickly if it is to be served cold. It appearing around the set yolk and stops egg cooking.

Poaching: The egg is cooked in simmering water to which a little salt or vinegar has been added to help set the yolk more quickly. Break the egg and lower carefully in the water and use an egg ring to keep shape.

Scrambling: Beaten egg and milk is cooked over a low heat in a little melted butter until set, but not too firm. Stir the mixture constantly to distribute the white and yolk throughout. Add salt after cooking to prevent drying and toughening of the protein.

Frying: Preheat the pan to a moderate temperature and cook the egg gently to avoid the bottom browning or catching while the yolk remains unset. Never add eggs to a hot pan or the whites will cook quickly.

Omelette: Stir mixture to facilitate even cooking so that the eggs in centre and edge cook evenly, Baking: Place egg in a ramekin dish, cover with cream to prevent drying. Cook in moderate oven for 6 to 8 minutes.