FACULTY OF HOTEL MANAGEMENT AND TOURISM

FOOD STUDIES (HTM160)

EGGS
PREPARED BY:
NAMES:

MATRIX NO:

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2015452696
2015832938
2015619564
2015224346
2015897152

KHAIRUL IDZHAM BIN ZULKEFLY

MOHAMAD AMIRUL BIN ROSDI
MUHAMMAD AMIRUL HAKIMI BIN MD RAZALI
MUHAMMAD NAZMI BIN AHMAD MURAD
MUHAMMAD NASHARUDDIN BIN SAMSUDIN
PREPARED FOR:
SITI NURHANIFAH BINTI SULONG

SUBMISSION DATE:
3 SEPTEMBER 2015

NO.

CONTENT

PAGES

INTRODUCTION TO EGG

COMPOSITION OF EGG

GRADES AND QUALITY

TEST FOR FRESHNESS

4-5

COOKING EGGS

6-10

CONCLUSION

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TABLE OF CONTENTS

INTRODUCTION TO EGG:

EGGS are laid by female animals of many different species, including birds, reptile,
amphibians, and fish and been eaten by humans for thousands of years. Bird and reptile egg
consists of a protective egg shell, albumen (egg white), and vitellus (egg yolk), contained
within various thin membranes .The most popular choice for egg consumption is chicken
eggs. Other popular choices for egg consumption are duck, quail and caviar. Egg yolks and
whole eggs store significant amounts for protein and choline and are widely used in cookery.

THE COMPOSITION OF EGGS:

YOLK

High in both fat and protein.

Contains iron and several vitamins.

Color ranges from light to dark yellow, depending on the diet of the chicken.

WHITE

Primarily albumin protein.

Clear and soluble when raw but white and firm when coagulated.

Contains sulfur.

SHELL

Fragile and also porous.

Allows odors and flavors to be absorbed by the egg.

Allows the egg to lose moisture even if unbroken.

GRADES AND QUALITY:

GRADE
1) Grade AA

The best grade (AA) has a firm yolk and white that stand up high when broken onto a
flat surface and do not spread over a large area.

Use for fried or poached eggs.

2) Grade B
Grade B eggs, as seen from the top and side. Note how the white and yolk lose
thickness and spread more in the lower grades.
Use for scrambled eggs and baking.

MAINTAINING QUALITY

Proper storage is essential for maintaining quality.

Eggs keep for weeks if held at 36F (2C) but lose quality quickly if held at
room temperature.

Eggs can lose a full grade in one day at warm kitchen temperatures.

Store eggs away from foods that might pass on undesirable flavors or odors.

TEST FOR FRESHNESS:

The shell of a newly laid egg should be slightly rough.

The egg should feel heavy. Loss of weight due to evaporation of moisture shows that the egg
is stale.

Shake it gently close to your ear; there will be no audible movement in a really fresh egg, but
you will hear the contents of an older egg shifting inside the shell.

Buoyancy or Floatation Test

Measures the size of the eggs air pocket, hence its age. Two ways of buoyancy test:
1. Using water
2. Using salt water (Brine Test)

Using salt water (Brine Test)

Place the egg in a solution which is made up of 25 g salt and 250 ml water.
1. Fresh egg will sink.
2. A not so fresh egg will suspended.

i.

Using water
A newly laid egg
To test the age of the eggs, place it in water. A newly laid egg has only a tiny air pocket and is
relatively heavy. It sinks and lies flat on the bottom

ii. A week-old egg

The air pocket, which forms in the broad rounded end, expands and gives the egg buoyancy.
The egg tilts in the water with its broad end uppermost.

iii. A three-week-old egg

As the egg ages, the air pocket continues to expand until egg becomes buoyant enough to
stand upright in the water.

Dispersion Test (reflects chemical changes in the egg.)

A newly laid egg

The yolk is compact and rounded. It is held near the eggs center by a dense, cohesive layer
of egg white.

A week-old egg

The dense layer of white becomes more fluid, merging into thinner white. The yolk moves
away from the center but is still firm and fairly high.

A three-week-old egg

The yolk spreads out and flattens. The egg white thins to a uniform watery consistency.

COOKING EGGS:

General Cooking Principles:

The most important rule of egg cookery is simple: Avoid high temperatures and long
cooking times.

Overcooking produces tough eggs, causes discoloration, and affects flavor.

Coagulation (process by which protein become firm usually when heated)

Eggs coagulate at the following temperatures:

Whole eggs, beaten, about 156F (69C).

Whites 140149F (6065C).

Yolks 144158F (6270C).

Custard (whole eggs plus liquid) 175185F (7985C).

When eggs are mixed with a liquid, they become firm at a higher temperature.

An overcooked egg is tough and rubbery.

Low temperatures produce the best-cooked eggs.

If egg-liquid mixtures such as custards and scrambled eggs are overcooked, the egg
solids separate from the liquids, or curdle.

This is often seen as tough, watery scrambled eggs.

A compound that has a green color and a strong odor and flavor.

Use low temperatures and short cooking and holding times.

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SIMMERING IN THE SHELL
The term hard-boiled egg is not a good one to use because eggs should be simmered instead
of boiled.

Eggs may be simmered in water to the following stages:

Soft-cooked (3-5 minutes)

Medium-cooked (7-8 minutes)

Hard-cooked (12- 15 minutes)

POACHING
Standards of Quality for poached eggs:

Bright, shiny appearance

Compact, round shape, not spread or flattened

Firm but tender whites; warm, liquid yolks

SCRAMBLED EGG
Should be undercooked if they are to be held for volume service.
o They will cook more in the steam table.

Do not overcook scrambled eggs or hold them too long.

o Overcooked eggs are tough and watery.
o They eventually turn green in the steam table.
o Scrambled eggs should be soft and moist, unless the customer requests
scrambled hard.

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FRIED EGGS

Fried eggs are an especially popular breakfast preparation.

They should always be cooked to order and served immediately.
The choice of cooking fat is a matter of taste and budget.
o Butter has the best flavor.

o Margarine or oil may be used.

o Use bacon fat only if that flavor is desired by the customer.

Standards of Quality for Fried Eggs:

1. White should be shiny, uniformly set, and tender.

Not browned, blistered, or crisp at edges.

2. Yolk should be set properly according to desired doneness.

Sunny-side-up yolks should be yellow and well rounded.

In other styles, the yolk is covered with a thin layer of coagulated white.

3. Relatively compact, standing high, and not spread out and thin.

TYPES OF FRYING EGGS:

1. Sunny side up

White is completely set but yolk is still soft and yellow.

2. Basted

Thin film of coagulated white will cover the yolk, which should remain liquid.

3. Over easy

Cook just until the white is just set but the yolk is still liquid.

4. Over medium

Cook until the yolk is partially set.

5.

Over hard

Cook until the yolk is completely set.

When frying eggs on a griddle:

Turn them with one smooth motion of the spatula.

The left corner of the egg never actually leaves the surface of the griddle.

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FRENCH OMELET
Two elements are necessary for making omelets:
1. High heat

The omelet cooks so fast that its internal temperature never has time to get too
high.

2. A conditioned omelet pan

The pan must have sloping sides and be the right size so the omelet can be
shaped properly.

It must be well seasoned or conditioned to avoid sticking.

FRITTATAS AND OTHER OMELET

American-Style Omelet

It is made somewhat like a French omelet, except low heat is used and the eggs
are not stirred or agitated.

The edges of the cooked portion are lifted with a fork or spatula, allowing the
uncooked portion to flow underneath.

Souffl Omelet

Made by beating the egg whites separately and folding them into the beaten yolks,
which may have some milk added.

The mixture is poured into a hot, buttered omelet pan.

Omelet is finished in the oven.

It is folded in half for service.

Frittata

A frittata is a flat omelet that originated in Italy.

Flat omelets are made by mixing beaten eggs with a variety of ingredients
and cooking the mixture over low heat without stirring.

To finish, it is either flipped over or run under the broiler or into the oven
until the top is set.

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CONCLUSION:
As a conclusion, egg is been used by humans for thousands of year and until now. The
production and the selling of the egg had increased all around the world. It contains a lot of
protein and contains a great flavour. Egg also been used in the cooking by humans because it
is also easy to cook and can be cook in many different ways. Egg is useful also in making a
pastry product, not only in cuisine product. It can be used to making a foam and many
products.

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