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Scrambled Eggs
terms and information to know regarding eggs
| Question | Answer |
|---|---|
| Albumen | The thick and thin egg white |
| Candling | Process of grading eggs |
| Chalaza | White cord-like substance that holds the yolk in the center ofthe egg |
| Emulsion | A mixture that forms when you combine liquids that do no ordinarily mix |
| Coagulum | Thickened clumps of protein |
| Shirred egg | baked eggs |
| Meringues | Fluffy, white mixture of beaten egg white and sugar |
| Weeping | Layer of moisture that sometimes forms between a meringue and a pie filling |
| Beading | Golden droplets on the surface of a meringue |
| How do you prevent beading and weeping? | Carefully seal the meringue to the edge of the pastry |
| Custard | A mixture of milk, eggs, sugar, and flavoring that is cooked until thickened |
| The dark green rings around the yolk of a boiled egg are caused by... | a chemical reaction between the iron in the egg yolk and the hydrogen sulfide in the egg white that causes the harmless discoloration |
| How do you prevent the chemical reaction that causes the dark green ring in a boiled egg? | Rapid cooling stops the egg from cooking and prevents the formation of the sulfur ring |
| The largest size of egg | Jumbo |
| The smallest size of egg | Peewee |
| Does the color of an egg shell affect the nutritive value of the egg? | No |
| Most recipes are developed for what size egg? | Large |
| What are the main nutritional contributions of eggs to the diet? | Fat, protein, Vitamin D, Vitamin A, iron, cholesterol, phosphorus, and riboflavin |
| How long can eggs be stored in the refrigerator? | 4-5 weeks |
| What determines the color of an egg shell? | The breed of chicken |
| What are the 3 stages of egg foam? | Foamy-bubbles and foam on the surface Soft peak- peaks bend at the tips Stiff peak- foam peaks stand up straight when you lift the beater |
| Do eggs separate most easily cold or room temperature? | Cold |
| What temperature should egg whites be to obtain maximum volume? | Room temperature |
| What happens to under-beaten eggs? | Quick loss of volume |
| What happens to over beaten eggs? | Quick loss of volume, develop too much elastisity and will break down into curds |
| What effect does fat have on egg foam formation? | Fat will inhibit the formation of an eff foam |
| Do eggs absorb odors from other foods? | Yes |
| What part of the egg contains the cholesterol? | The yolk |
| In what ways do eggs function in recipes? | Binder Emulsifier Leavening Color Texture Flavor Thickening Coating Interfering Structure Nutritional |
Created by:
wellsa
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