11.02
Eggs
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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 (kuh-LEYzuh).
There are USDA grades for shell eggs—Grades AA, A, and B. Buyers purchase the top two grades (Grade AA and Grade A) for menu items in which the egg’s 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 broken. A USDA Grade A egg means that the yolk is fairly high and the white will still not spread too much when the shell is broken. Both Grade AA and A eggs have generally clean, unbroken shells. Grade B eggs are not usually purchased fresh by operations, but might be bought refrigerated or frozen. 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 the thick part of the white becomes larger, and the egg spreads over a larger area when it is broken.
Buyers must choose eggs by size—ranging from peewee (15 ounces per dozen) to jumbo (30 ounces per dozen). Many operations use large eggs (24 ounces per dozen) for all purposes. In fact, most recipes are based on this size. Size and grade together determine the cost of eggs. What if the recipe calls for jumbo eggs and you only have medium eggs in stock? You’ll find that many recipes call for a certain number of ounces of egg. So, if you know how many ounces are in a jumbo egg and a medium egg, you can calculate how many medium eggs you will need to equal the amount called for in the recipe.
Young hens produce smaller eggs, which are generally of a better quality than larger eggs. Medium eggs are best for breakfast cooking because the appearance of the cooked eggs is important. Like all purchased items, evaluate and order eggs based on characteristics such as their color, form, packaging, intended use, and preservation method.
Cracking an Egg
Separating Eggs
Poached Eggs
Scrambled Eggs
Fried Eggs
Omelet
Boiled Eggs
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