the world of eggs

History of Eggs, Parts of an Egg, Scrambled, Poached, Rolled, Flat, and Souffléd

what is an egg?

An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the animal hatches.

The structural components of the egg include the shell and shell membranes (10 percent); the albumen or white (60 percent), including the thick albumen, the outer thin albumen, the inner thin albumen, and the chalazae; and the yolk (30 percent).

a brief history of eggs

According to food historians, humans have been eating eggs for about 6 million years, originally eating them raw from the nests of wild birds. Jungle birds were domesticated for egg production in India by 3200 BC, and it is thought that Ancient Egypt and Ancient China were the first societies to domesticate hens.

The egg...tracks it name back to a prehistoric Indo-European source related to words for 'bird'...The Old English term was oeg, which survived in Middle English as ey (plural eyren)....But in the fourteenth century the related egg was borrowed from Old Norse.

Culinary evidence confirms breads and cakes using eggs were made by Ancient Egyptian and Roman peoples. The reason most often sited was the recognition that eggs worked as binding (thickening) agents. How did that begin? The food historians to not venture into this territory.

Possibly it was a discovery based on trial and error. Many foods and cooking methods (leavened bread, roasted meats, yogurt) were "invented" this way.

parts of an egg

An egg is composed of the OUTER SHELL, the white ALBUMEN and the YOLK.

The white consists of protein and water. The yolk contains protein, fat, and lecithin, a natural emulsifier (thickener). The membranes that hold the egg yolk in place are called CHALAZAE.

There are USDA grades for egg shells---Grades AA, A, and B. Buyers purchase the top two grades for menu items in which the eggs' appearance is important.

A USDA Grade AA egg means that the yolk is high and the white will not spread much when the shell is open.

A USDA Grade A egg means the yolk is fairly high and the white will still not spread too much when the shell is broken.

Grade B eggs are good for use in menu items that will hide their appearance, such as baked items.

As eggs age, they lose density. This means that the thick part of the white becomes larger, and the egg spreads over a larger area when it is broken.

poaching eggs

To POACH EGGS, shell them (remove from the shell) and simmer the eggs in water. Poached eggs are popular in classic dishes, such as eggs Benedict and eggs Florentine, and as toppings for hashed or baked potatoes.

A properly poached egg should be tender and well-shaped, meaning the yolk is centered and the white is not tough or ragged.

frittatas

Make omelettes by slightly beating eggs and then cooking them in a skillet with a filling, such as cheese, mushrooms, onions, or ham. Omelettes are either rolled, flat or souffléed.

Flat Omelets (also called FRITTATAS) may be made in individual portions or larger quantities.

Here is a red pepper, mushroom, and feta cheese frittata.

rolled omelettes

A ROLLED OMELETTE should be golden yellow with a creamy, moist interior and must be made to order.

Here is an example of a French-style rolled salmon and chive omelette.

scrambles

SCRAMBLED EGGS should have a light texture, creamy consistency, and delicate flavor. They are best when served very hot.

Blend the eggs just until the yolks and whites are combined, and then add any seasoning.

Cook scrambled eggs over gentle heat while constantly stirring and scrapping from the bottom and sides of the pan to keep them creamy and prevent them from burning.

soufflés

SOUFFLÉS are made of eggs and can be both savory and sweet. While they can be served at any meal, they take time to bake and must be made to order.

Make a soufflé by enriching a sauce base (generally béchamel) with egg yolk, whipped egg whites, and flavorings. The egg whites cause the soufflé to puff during cooking.

Soufflés are not difficult to prepare, but timing is everything. The kitchen staff and the serving staff must work together very closely to assure that the customer receives the soufflé while it is still hot and puffy. Cheese soufflés are very popular.

why are flexible spaulas better for eggs?

Flexible spatulas are good for eggs because they can be used for a variety of tasks, including stirring, scrambling, and lifting:

Stirring and scrambling: Flexible spatulas can stir beaten eggs and scrape the pan at the same time.

Lifting and turning: Flexible spatulas can lift and turn omelets.

Scraping: Flexible spatulas can scrape the sides of bowls to incorporate every bit of batter or dough.

Silicone spatulas are a top choice for cooking eggs because they work well with nonstick pans, which are ideal for cooking sticky eggs. Silicone is also heat-resistant and long-lasting.

However, some silicone spatulas can be too floppy and may crack or retain odors.

Some egg spatulas have different characteristics for different tasks, such as a firm tip for scrambling and stirring, a soft and flexible long edge for lifting and turning omelets, and a wide, flat face for lifting eggs after frying.

videos on eggs

1755 Scrambled Eggs - Quarter Pound of Butter? - 18th Century Cooking

How Eggs Are Eaten Around The World

Eggs are one of the most inexpensive sources of protein in the world. Whether you like them scrambled for breakfast, on your sandwich for lunch, in your soup for dinner, or baked for dessert, there are many uses for an egg. Let's take a look at 18 ways eggs are prepared around the world.

How A 180-Year-Old NYC Restaurant Created Eggs Benedict | Legendary Eats

Delmonico’s says it's the oldest fine-dining restaurant in the United States. It's one of the locations that created staple American dishes such as Baked Alaska, Delmonico steak, and possibly eggs Benedict. Insider’s Taryn Varricchio visited the restaurant to see how the original eggs Benedict was made.

How the Egg Came First

The story of the egg spans millions of years, from the first vertebrates that dared to venture onto land to today’s mammals, including the platypus, and of course birds. Like chickens? We’re here to tell you: The egg came first.

The Best Scrambled Eggs You'll Ever Make (Restaurant-Quality) | Epicurious 101

Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make scrambled eggs "Frank style"—silky, creamy, and out of this world.

in conclusion

Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, poached, hard-boiled, soft-boiled, omelettes, and pickled. They also may be eaten raw, although this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is nearer 91 percent bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.

As a cooking ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener, as in custards.

The albumen (egg white) contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.

Ground eggshells sometimes are used as a food additive to deliver calcium. Every part of an egg is edible, although the eggshell is generally discarded. Some recipes call for immature or unlaid eggs, which are harvested after the hen is slaughtered or cooked, while still inside the chicken.

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