Answer:
1. Market Forms of Egg
2. 1. Fresh Eggs or shell eggs. 2. Frozen Eggs 3. Dried Eggs
3. Eggs are also sold in several processed forms:
4. a. bulk or fluid whole eggs whites, and egg yolks. b. Pasteurized eggs c. Frozen egg products d. Dried powdered eggs
5. Uses of Eggs in Culinary
6. Egg is cooked in many ways. It can be the main protein dish; it can be a main or accessory ingredient in dishes from appetizers to desserts.
7. It can be cooked by dry heat, moist heat, with or without oil, as simply or as elaborately as one‘s inclination for the moment. Indeed it can be eaten anywhere.
8. Effect of Heat on Eggs
9. 1. Coagulation of proteins: 2. Formation of greenish discoloration at the interface of the yolk and white when egg is overcooked
10. Due to the reaction between the iron in the yolk and the hydrogen sulfide liberated from the sulfur containing ferrous sulfide.
11. Reaction is favored by - High cooking temperature - Prolonged cooking
12. Reaction is prevented by immediate cooling of the egg (e.g. immersing in cold water) after cooking
13. Uses of Egg
14. 1.Cooked and served ―as is A.In the shell- soft-cooked (5min.simmering)or hardcooked (15min.simmering)
15. B.Poached – cooked in simmering water; addition of salt and vinegar hastens coagulation
16. C. Fried – keep low to moderate temperature D. Scrambled – addition of sugar delays coagulation; addition of liquids and acids decreases coagulation point E. Omelet
17. 2. Eggs as emulsifier 3. As binding, thickening agent, and gelling agents
18. 5. As coloring and flavoring agent. 4. As foam.
19. Egg Dishes 1. Eggs cooked in a shell 2. Eggs prepared out of the shell
20. Culinary Uses: 1. Eggs as a thickening agent and binder 2. Eggs as leavening agent
