eggs
Definition:
Early Phoenicians thought a primeval egg split open to form heaven and earth; Egyptians believed the god Ptah created the egg from the sun and moon; and American Indians thought the Great Spirit burst from a giant golden egg to create the world. The most common egg is the hen's, though those of other fowl--such as duck, goose and quail--are also sold. Hens' eggs have yolks with high cholesterol content--about 213 milligrams for a large egg, while the American Heart Association recommends no more than 300 milligrams daily. Most hens' eggs are classified by quality and size under USDA standards. In descending order, egg grades are AA, A and B, determined by exterior and interior quality. Exterior factors include the soundness, cleanliness, shape and texture of the shell. Interior quality is judged by "candling," so named because eggs were previously held in front of a candle to see inside. Today, candling is done electrically, with the eggs rotating on rollers over intense lights. Factors include the size of the air cell (the space between the white and shell at the eggs large end--smaller in high-quality eggs), the whites proportion and density, and whether or not the yolk is firm and defect-free. In high-quality eggs, the white and yolk stand higher, and the white spreads less than in lower-grade eggs. Eggs come in sizes based on their minimum weight per dozen: jumbo (30 oz. per dozen), extra large (27 oz.), large (24 oz.), medium (21 oz.), small (18 oz.) and peewee (15 oz.). Most recipes call for large eggs. An eggshell's color--white or brown--is determined by the breed of hen that laid it and has nothing to do with taste or nutritive value. The egg white is an excellent source of protein and riboflavin. Yolks contain fat and are a good source of protein, iron, vitamins A and D, choline and phosphorus. The yolks color depends on the hen's diet. Hens fed on alfalfa, grass and yellow corn lay eggs with lighter yolks than wheat-fed hens. Chalazae are thick, cordlike strands of egg white attached to the yolk that anchor it in the eggs center. The more prominent the chalazae, the fresher the egg. Blood spots on egg yolks are the result of a natural occurrence, such as a blood vessel rupturing on the surface. They do not indicate the egg is fertile, nor do they affect flavor. Expensive fertile eggs are no more nutritious than nonfertile ones. They contain a small amount of male hormone and do not keep as well as other eggs. Storing eggs: Always refrigerate eggs. Store in the original carton; keeping them in the refrigerators egg container exposes them to odors and damage. Always store them large-end-up and never place near odoriferous foods because they easily absorb odors. Use eggs within a week for best flavor and quality. If the shells are intact, eggs can be refrigerated up to a month. Yolks can be covered with cold water and refrigerated, tightly covered, for up to 3 days. Add 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks to freeze. Tightly covered egg whites can be refrigerated up to 4 days or frozen for 6 months. To freeze whites easily, place one in each section of an ice cube tray. Freeze, then pop the cubes into a plastic bag. Frozen egg yolks and whites should be thawed overnight in the refrigerator before use. Hard-cooked eggs should be refrigerated no more than a week. Eggs are available powdered and frozen (whole or separated). Commercially frozen egg products are generally pasteurized and may contain stabilizing ingredients. Table-ready pasteurized liquid eggs mix the white and yolks, then pasteurizes them. Pasteurized eggs are sold in 8- and 16-ounce cartons and can be refrigerated unopened for up to 12 weeks from the pack date (see open dating). Eggs are used as a leavener in cakes, breads and soufflés; a thickener in sauces and custards; a clarifying agent for stocks; and a coating for breaded or battered foods. See also egg substitutes.
Substitution: EGG, WHOLE 1 egg = 2 egg yolks plus 1 Tbsp cold water OR 3 1/2 Tbsp thawed frozen egg or egg substitute OR 2 1/2 Tbsp powdered whole egg plus an equal amount of water
EGG WHITE 1 white = 2 Tbsp thawed frozen egg white OR 1 Tbsp powdered egg white plus 2 Tbsp water
EGG YOLK 2 yolks = 1 whole egg (for thickening sauces, etc.)
1 large yolk = 3 1/2 tsp thawed frozen yolk OR 2 Tbsp powdered yolk plus 2 tsp water (for baking)
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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