Structure, usage and cooking methods of an egg

1. EGG

2. Chef Devashish Pandey
Certified Culinary Instructor and
Master Culinary Trainer

3. EGGS
1. What is an egg?
A: Egg is a cell from which living organism takes birth.
2. Who produce eggs?
A: All animals (including birds) lay eggs except mammals, they
give birth to babies.
3. How eggs are produced ?
A: Unlike mammals, egg laying female animals do not require
male animals to release sperm that can fertilize.
The eggs what we eat, they are non-fertile eggs (do not require
any mating), they are made in a poultry farm

6. ALBUMEN
It is the clear white liquid portion of the egg, also known as egg
white, there are 2 types of albumen, they are as follows:
1.THICK ALBUMEN- it is the thick egg white, it remain closer to
the yolk & spreads less than thin white in a high quality egg.
2.THIN ALBUMEN- it is the thin egg white, it remains nearest to
the shell.
Thin egg white
/ thin albumen
Thick egg white
/ thick albumen

7. YOLK
It is the yellow portion of the egg, it is high in fat & iron &
many vitamins.
It also contains lecithin, a natural stabilizing agent, which
helps in emulsifying mayonnaise & hollandaise.
CHALAZAE
This is the thick, twisted cords made of egg white (can not be
seen in open eyes).
It is situated at both sides of the yolk, which actually hold the
yolk in the center & prevent from touching the shell.

8. VITELLINE MEMBRANE
This is the thin membrane or outer covering of egg yolk, it
passes oxygen & food to the embryo.
AIR CELL
It is the air filled pocket between the egg white & shell at the
large end of the egg.
When an egg is freshly laid, it’s temperature is about 40ºC, as
the egg cools, liquid contents contract more than shell.
As a result, the inner shell membrane separates from outer
shell membrane & creates Air Cell.

9. HOW TO CHECK FRESHNESS OF AN EGG
METHOD -1
Put an whole unbroken egg in a glass of water, if it sinks on the
bottom, it is fresh; if it floats on top, it is not fresh.
This happens because, as the egg ages, carbon dioxide leaves
through pores of the shell; air enters & replace the place.
As a result, an egg becomes light in weight when it is old & it
starts floating in water & fresh egg remain submerged completely.
Old egg
Fresh egg

10. METHOD -2 (GRADING OF AN EGG)
1. A fresh egg aged of 1-2 days old will have a plump yolk & 2 layers
of white will be clearly visible, it is graded as “AA”.
These eggs are best for making fried eggs & poached.
2. An egg is aged about 1 week old the yolk will be flatter & 2 white
layers will not be much clear, it is graded as ‘A”
These eggs are best for boiling, as they can be peeled easily.
3. An egg is aged about 3 weeks old or more, the yolk will be totally
flat & 2 white layers can’t be separated, it is graded as “B"
These eggs are best for making omelet, custard & boiled egg

12. STORING OF EGGS
Egg shell has many pores which can not be seen in open eyes,
that’s why many people think eggs are sealed from outside
The pores supply air & oxygen to the small chick, so it can
breathe, but many bacteria & odors also enters through the pores
To protect them from smell, they must be stored in a container &
keep in fridge between 1- 4ºC; eggs will remain fresh for 3-4 weeks
If eggs are used regularly, then keep them away from sunlight in
a cool area (not above 20ºC) in the carton.
In this temperature, eggs will remain fresh for about 1 week.

13. USES OF EGGS
Eggs are not only used as breakfast item, they are also used for
preparing many other dishes or purposes, they are as follows:
1.COATING AGENTS - when crumbing fish or croquettes (it
helps to coat the food with breadcrumbs together)
2.BINDING AGENTS - when making sauces e.g. Mayonnaise,
Hollandaise, & when making Custards, Mousse, Soufflé.
3.BAKED PRODUCTS – when making baked products (breads,
pizza, cakes, cookies, biscuits)
4.PASTA – it helps to bind the flour together & also to provide
smoothness when making Pasta .
5.MAERINGUE (may ring) & CONSOMME – it (only egg whites)
helps to prepare Meringue & also helps in making consommé
6.GARNISH INGREDIENTS – it is used as a garnish ingredient
(boiled/ fried) for many dishes.

14. PREPARING MAERINGUE
Whisk egg whites in a bowl until it reaches a soft peak, add little
lemon juice when whisking (it helps to create foam faster).
When whisking the temperature should be room temperature or
not more than 25-30ºC, higher or lower temp prevents foaming.
Do not over whisk the mixture, that cause the mixture to curdle.
The whites begun to
foam
Whisking is continued The whites reached
the soft peak stage

15. GUIDELINES FOR COOKING EGGS
BEFORE START COOKING EGGS EVERYONE SHOULD KNOW
FOLLOWING GUIDELINES :
Eggs cook faster than many other foods at lower temperatures,
hence avoid high temperatures & longer cooking.
As high temperatures can make the product tough & rubbery,
whereas, low temperatures can cause food borne illness.
Egg whites cook faster than yolk, that’s why, after boiling you
see; the white is hard, yolk is soft / white is soft & yolk is runny.
Hence to cook them perfect, one must feel & understand the
temperatures well.

16. SULFUR/ GREEN RING
A gray colored layer known as Sulfur or Green Ring formed on
the surface of yolk in boiled egg, it is also seen in scrambled eggs.
The gray color forms on the yolk due to cooking at high
temperatures or cooking the egg for too long time.
How does It Happen
Egg whites has sulfur, it reacts with iron in yolk & create iron
sulfide, a compound, that has gray color & strong flavor.
A Perfect Boiled Egg
A Boiled With Green Ring

17. MOIST HEAT COOKING METHODS FOR EGGS
When cooking eggs by moist heat methods, we can apply
only 2 methods, they are: boiling & poaching.
Longer cooking & high temperatures hardens the egg protein,
hence they should not be braised or stewed.
BOILING
2 types of boiling methods are applied for eggs, they are as
follows:
1.SOFT BOILED EGG – eggs are boiled for 3-5 minutes
2.HARD BOILED EGG – eggs are boiled for 12-15 minutes.

18. POACHING
To poach an egg, an egg is cracked into simmering water
(71ºC - 82ºC) in a saucepan containing little vinegar & salt.
Cook the egg for 3-5 minutes in same heat, when whites are
soft but yolk is liquid, take the egg out with a spoon & serve.
NOTE:
1. Adding vinegar helps to coagulate the egg whites faster &
prevents spreading.
2. Use eggs as fresh as (grade AA) possible, because fresh eggs
will not spread (do not need vinegar, if grade AA egg is used)
3. Do not panic, if the yolk is liquid, because poached eggs are
eaten with liquid yolk, but it never remains raw.

19. In a standard hotel, boiled eggs are
always served in an egg cup without
removing the shell.
SERVING A BOILED EGG
Adding a cracked egg to
simmering water
PREPARING A POACHED EGG
Remove the edges
serve immediately
Egg Benedict – a famous
poached egg dish

20. COOKING METHODS FOR EGGS
PAN FRYING
Omelet
Cooking an omelet is difficult to master, as a lot of practice is
needed.
A prefect omelet is fluffy & moist, soft in the centre, yellow in
color & not brown at all; it may or may not contain fillings.
The fillings may be pieces of vegetables, cheese or meats, they
may be precooked & added to the egg; but never cooked together
There are many kinds of omelets, they are described in next
slide.

21. HOW TO SEASON AN FRY PAN
WHAT IS MEANT BY SEASONING A FRY PAN ?
 It means, to polish a fry pan at high heat with oil & salt (for cast iron) or
just oil (for non stick coated pan) to create a non-stick coating.
Though many non stock coated fry pans are readily available, but due to
regular use when the coating goes or if using a cast iron pan.
HOW THE SEASONING PROCESS IS CARRIED OUT
1. Heat the fry pan on top cooking range, when the pan is hot, add handful
of salt & oil (for cast iron) & just oil for (non-stick pan)
2. Rub the salt & oil using a cloth with pressure at the same heat.
3. Discard the salt & oil mixture; wipe the pan with a clean duster & start
making omelet; the fry pan should be used only for Omelet

22. FRENCH OMELET OR FOLDED OMELET
This omelet is made folded & are much popular; can be made with
or without fillings; it has been originated In France.
To make a French omelet, add beaten egg to hot oil in a fry pan,
they start coagulating around the edges & on the bottom quickly.
With one hand shake the pan back & forth & at the same time stir
the mixture to spread the egg mixture & coagulate uniformly.
Stop shaking & stirring when the eggs are almost set & but still
moist; place the filling (for a filled omelet) in center portion of the egg.
Now with a spatula fold the sides of the omelet over the center
portion & roll till you get a semi circular shape; immediately serve.

23. METHOD OF MAKING FRENCH OMELET
Raw beaten eggs are stirred in a
fry pan
Cooked fillings are added to eggs
after eggs are partially cooked
Omelet is folded after it is cooked. Omelet is ready to serve

24. SOUFFLÉ OMELET OR FLUFFY OMELET
These omelets are very light in texture & soft, which is created
by beating egg whites separately & folding them into beaten yolk.
The mixture is then added to hot oil in a fry pan & allowed to set
from bottom, then it is placed under salamander to cook from top.
As the mixture cooks, it rises up (it happens because of adding
whisked egg whites to the mixture); it is folded in half for service.
Soufflé Omelet / Fluffy Omelet

25. FLAT OMELETS
These omelets are flat in shape; they were originated in Europe,
e.g. Frittata from Italy & Spanish omelet is from Spain.
Flat omelets are made by cooking small dices of precooked food
items with beaten egg till partially set & served flat to the customers.
During cooking, when the eggs are set at the bottom, place the fry
pan under salamander to cook from top & serve immediately.
Spanish omelet Italian Frittata

26. FRIED EGG
Though there are 2 types of frying methods; but when we say
fried egg, it refers cooking it by pan frying not by deep frying.
A fried egg has to be shiny & moist; for a perfect fried egg, the
yolk has to be solid, unbroken & whites has to be around the yolk
TYPES OR VARIOATIONS OF FRIED EGG
1. Sunny Side Up – fried egg are not turned or flipped over, yolk
remain in center & the whites surrounds the yolk.
2. Turned Over or Over Well – fry & flip over; cook it until the yolk
is completely set & serve.
3. Over Easy – same as for turned over, but yolk will be still liquid
while serving

27. METHOD OF MAKING FRIED EGG
Pouring the broken egg into a fry
pan
Flipping the eggs
Sliding the “Turned Over Egg”
onto plate for service.
“Sunny Side Up” egg ready to eat

28. BAKED EGGS or SHIRRED EGGS
This preparation is made in a single baking dish, it can be lined
with ingredients e.g. bread, ham or cooked spinach.
A whole egg is broken & put on top of ham; the egg may be
covered with grated cheese or sauce & cooked inside in an oven.
When cooked, egg white should be set & the yolk is soft, it is
served in the same container in which egg was baked.
Adding the broken eggs to a
baking dish
Serving the ready baked
eggs

29. SCRAMBLED EGGS
To make scrambled eggs, egg whites & yolk is beaten together
with little cream or milk & seasoning; then fried & broken up.
A perfect scrambled egg should be light & fluffy with a creamy
texture, it is served immediately plain or with food ingredients.
VARIATIONS OF SCARMBLED EGG
1.Akuri
A spicy scrambled egg containing ginger, coriander, chili, tomato &
black pepper, it is eaten by Parsee people
2.Egg Bhurji
It is similar like Akuri, eaten in India & Pakistan.

30. METHOD OF MAKING SCARAMBLED EGG
Stirring the beaten eggs in a fry pan The properly cooked eggs
“Scrambled egg” ready for service ‘Akuri’ ready for service

31. EGG SIZES
Eggs increase in size as the hen gets older.
At the grading station, eggs are sized by weight. Eggs in a carton or a flat may not be
exactly the same size but they will all be within a specific weight range. A hen lays very
few peewee and small eggs, some medium and jumbo eggs and mostly large and extra
large eggs. The different sizes are as follows:
PeeWee - less than 42 grams
Small - at least 42 grams
Medium - at least 49 grams
Large - at least 56 grams
Extra Large - at least 63 grams
Jumbo - 70 grams or more