FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.

Using Eggs in Recipes

A tender blend of milk thickened with eggsBase for many dishes2 types of custards – stirred and baked

Custard

Stirred – cook on stove top and stirred constantly until thicken enough to coat a spoon – also known as a soft custard – serve as pudding or sauce over cake or fruit

Baked – firm, delicate consistency – individual cups set in pan of hot water while baking to keep mixture from overcooking; bake until knife inserted comes out clean; if overbaked, it will curdle; if underbaked, it won’t set

Eggs separate more easily when coldEasy way is to use shells as holding place for

yolk and pour back and forth until all white has flowed into a container

Separating Eggs

A more sanitary way is to use an egg separator; crack egg and slip yolk into middle section and white will fall between the slots of the tool

Used to add volume and lightness to a baked product – soufflé, Angel Food Cake

Beating Egg Whites

Guidelines:Be sure no yolk enters the whiteEggs should set at room temperature 2o

minutes so they reach full volume when beatenUse beaters and bowls clean and free from fat;

plastic bowls absorb fat, so only use glass or metal

2 stages of peaks – soft-peak and stiff-peakSoft-peak – peaks bend slightlyStiff-peak – glossy and hold their shapeStop beating when you reach desired peakOverbeating will dry, dull, and eventually

whites will break apart

Forming Peaks

Whites should be gently folded into other ingredients so you don’t lose the volume

Made with beaten egg whitesBeat egg whites in one bowl; beat yolks in

another bowl; gently combine the two and pour into skillet; cook for 5 minutes on stove top until puffed and lightly browned; put in 350o F oven for 10-12 minutes or until knife inserted comes out clean

Serve open-faced or folded with fillings

Puffy Omelet

Foam of beaten egg white and sugar used for dessert

2 types – soft and hardSoft – top precooked pies and puddingsHard – baked meringue shells that can be

filled like a pie

Meringues

Soft meringue – beat egg whites and cream of tartar until foamy; gradually beat in sugar, 1 Tbsp. at a time; beat until soft peaks form; spread over hot, precooked pie filling or pudding; on pie, should touch crust all the way around; otherwise will shrink during baking; Bake in preheated oven until peaks are lightly browned

Weeping occurs when sugar was not completely dissolved or egg whites not beaten long enough

Hard meringue – Beat egg whites as for soft peaks, but continue beating until stiff peaks form; bake on parchment lined baking sheet; bake until crispy; bake low enough temperature according to recipe; turn off oven and leave meringues in oven for at least an hour so meringues can dry out completely