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Market Forms of Egg

Eggs are commonly sold in bulk liquid form with varying percentages of yolks. Eggs can be whipped into a light and fluffy foam through aerating, which introduces tiny air bubbles and occurs in three stages from soft to stiff peaks. Eggs are also used for binding ingredients together when cooked, for clarifying stocks and soups by removing impurities, and for coating foods through batter before frying.

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Brix Sta Ana
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317 views2 pages

Market Forms of Egg

Eggs are commonly sold in bulk liquid form with varying percentages of yolks. Eggs can be whipped into a light and fluffy foam through aerating, which introduces tiny air bubbles and occurs in three stages from soft to stiff peaks. Eggs are also used for binding ingredients together when cooked, for clarifying stocks and soups by removing impurities, and for coating foods through batter before frying.

Uploaded by

Brix Sta Ana
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Market Forms of Egg.

Eggs are also sold in


several processed forms: bulk or fluid
whole eggs (which sometimes includes a
percentage of extra yolks to obtain a specific
blend), egg whites, and egg yolks.

Culinary use Method Examples of uses


Whipped egg whites Sponge Cakes
contain tiny air bubbles. Soufflés
When this mix is added to Pavlova
other ingredients it makes
the dishes light and
fluffy.There are 3 stages of
whisking egg whites to a
foam. These are:

 Soft peak - peaks


are formed but do
Aerating
not hold up
 Firm peak - peaks
hold up but are
slightly bent at the
peaks
 Stiff peaks - the
peaks stand straight
up. The foam should
look moist and
shiny

Eggs can be used to bind Hamburgers


ingredients together as Patties
Binding
they are coagulated when Omelettes
cooked. Quenelles

Beaten egg whites are Stocks


Clarifying added to remove impurities Consommé Soups
and produce a clear finish Aspic

Coating batters use whole Fried or deep fried foods,


eggs and breadcrumbs to such as fish, meats,
Coating
provide a coating or chicken and vegetables
protection for the food item
prior to cooking.

Whole eggs add flavour Cakes


and nutritional value. Puddings
Enriching
Pasta
Egg-nog drinks

Whipped egg yolks can Hollandaise


hold other ingredients Mayonnaise
Emulsion together that do not
normally mix, such as oil
and vinegar.

Sliced, sieved or chopped Consommé Royale


Garnishing hard boiled egg can be Consommé Célestine
used as a garnish.

Beaten whole egg or yolk Bread and bread rolls


brushed onto food items Duchesse potatoes
Glazing
before baking will give it a
gloss or glazed finish

Beaten egg yolks will Soups


coagulate and hold a liquid Custard
Thickener
in suspension when
heated.

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