F_S 1030 Lecture Notes - Omelette, Meringue, Candling
19 Mar 2014
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Peewee: no rooster in order to lay an egg, female chickens have about 3000 potential kids inside them when born. 75% water: 12-14% protein, 10-12% lipids, 1% minerals. Egg quality: egg quality is determined by candling, eggs are examined in front of a bright light, size and position of air cell, clearness of white, yolk position, and mobility and shell condition. Functional properties of eggs: coagulation, emulsification, foaming, retard crystallization, flavor and color, moisture. Egg product processing: wash, weigh, disinfect eggs, candling and breaking, separation (egg whites, yolk, whole egg, purification, storage, standardization, further processing (packaging, storage, cooling, pasteurization) What should you look for when purchasing: clean, sound and odor free eggs, purchase is a quantity needed for one to two weeks, make sure they are refrigerated, consider size and grade in relation to price. How should i store eggs at home: keep refrigerated at 45*f or below, keep in case, store eggs away from foods like onions, apples.
