cuul 1124

1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 21
Eggs and Breakfast
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

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Learning Objectives
After studying this chapter, you will be able to:
21.1 Describe the composition of eggs
21.2 Purchase and store eggs properly
21.3 Apply various cooking methods to eggs
21.4 Prepare pancakes and griddlecakes
21.5 Plan breakfast menus to provide a variety of breakfast
food options for customers
21.6 Prepare breakfast coffee and tea beverages

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Function of Ingredients: Eggs
• Eggs provide texture, flavor, structure, moisture and
nutrition
• Eggs leaven and thicken bakery items
• Eggs bind ingredients such as crumbs on breaded foods
• Eggs enrich and tenderize breads and cakes
• Eggs extend the shelf life of some baked goods

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Egg Composition
• The primary parts of an egg are the shell, yolk and albumen.
The yolk is the yellow portion of the egg. The albumen, often
referred to as the egg white, is the clear portion of the egg.
The chalazae cords hold the yolk in place

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Grading and Storage
• Eggs are graded by the USDA or a state agency
• Grades are AA, A or B
• Grading based on interior and exterior qualities, not size

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Egg Grades
Blank
Grade AA Grade A Grade B
Spread* Remains compact Spreads slightly Spreads over wide
area
Albumen Clear, thick and firm;
prominent chalazae cords
Clear and
reasonably firm;
prominent chalazae
cords
Clear; weak or
watery
Yolk Firm; centered; stands
round and high; free
from defects
Firm; stands fairly
high;
practically free from
defects
Enlarged and
flattened;
may show slight
defects
Shell Clean; of normal shape;
unbroken
Clean; of normal
shape;
unbroken
Slight stains
permissible;
abnormal shape;
unbroken
Use Any use, especially frying
and poaching
Any use, especially
frying, poaching and
cooking in shell
Baking; scrambling,
used in bulk egg
products

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Image of Egg Grades
• Grades of eggs from left. Grade AA eggs do not spread.
Grade A eggs spread slightly. Grade B egg spread over a
wide area.

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Storing eggs
• Store eggs at a temperature of 40°Fahrenheit
• How long an egg is stored affects its appearance but not
its nutritional value
• Fresh unshelled eggs can be stored for 4-5 weeks past
the packing date

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Safety Alert - Sanitation
• Eggs require time and temperature control for safety (TC
S)
• Inadequate cooking or improper storing may lead to food-
borne illness
• Eggs can be pasteurized at 140°Fahrenheit for
• Never leave egg dishes at room temperature
3½ minutes

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Egg Products and Substitutes
• Food service operations can purchase eggs in many
different forms
– Whole eggs
– Whites only, available fresh or frozen
– Yolks only, available fresh or frozen
• Egg substitutes were created for those who are
concerned about cholesterol
– Soy- or milk-based
– Real egg white, with the yolk removed

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Nutrition
• Eggs contain vitamins A, D, E, K and the B-complex
vitamins
• Eggs are rich in minerals and contain less cholesterol
now than previously.
• Egg whites do not contain cholesterol and are often
added to dishes to reduce total fat content

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Dry-Heat Cooking Methods
• Baking
– Shirred
– Quiche
• Sautéing
– Scrambled
– Omelet
▪ French-style omelet
▪ Frittata
• Pan-frying
– Sunny side up, over easy, over medium, over hard
– Basted
• Griddling

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Moist-Heat Cooking Methods
• Soft-cooked or soft-boiled
– Simmered 3-5 minutes in shell
• Hard-cooked or soft-boiled
– Simmered 12-15 minutes in shell
• Poached
– Simmered 3-5 minutes without shell

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Hard-Cooked Eggs
• Properly hard-boiled eggs (left) are uniformly cooked
through and gold colored. A green discoloration covers
the yolk when in-shell eggs are overcooked (right).

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Breakfast and Brunch
• Continental style
– No hot items offered
• Full service
– Seated service and à la carte menu
• Buffet
– Wide variety of items can be offered

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Breakfast Meats
• Bacon
• Canadian-style bacon
• Ham steaks
• Breakfast sausage
– Bulk
– Links
– Patties

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Griddlecakes
• Griddlecakes refers to any batter or dough baked on a
heated flat metal surface or griddle.
• They include:
– Pancakes and waffles
– Batter that is usually leavened and cooked quickly on
a griddle or in a waffle iron with very little fat
• Crêpes are thin, delicate unleavened pancakes
– They are served at breakfast and at dessert

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Cereals and Grains
• Processed breakfast cereals are made from rice, corn,
oats and wheat
• Cereals are served hot or cold
• Ready-to-eat or prepared in the kitchen

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Roasting Coffee
• City roast
– American roast is the most commonly used in this country
• Brazilian roast
– Somewhat darker than city roast
• Viennese roast
– Medium–dark roast
• French roast
– Also called New Orleans roast or dark roast
• Espresso roast
– Also called Italian roast, it is the darkest of all

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Brewing Coffee
• Decoction
– Boiling, used in Turkish coffee
• Infusion
– Flavor is extracted at temperatures below boiling
• Drip
– Most commonly done in a machine
– Most common in the United States
• Espresso
– Hot water is forced through finely ground coffee under
pressure

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Teas
• Black tea
– Amber brown and strongly flavored
– Leaves have been fermented
• Green tea
– Yellowish-green color with a bitter flavor
– Leaves have not been fermented
• White tea
– A variation of green tea made with young leaves that are air dried
• Oolong
– Has characteristics of both black and green teas
– Partially fermented

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Flavored teas, tisanes and herbal
teas
• Flavored teas are made with oils, dried fruit, spices,
flowers or herbs in blended or unblended tea
• Tisanes are herbal infusions that do not contain any “real”
tea.
• Tisanes and herbal teas are made from fresh or dried
flowers, fruits, herbs, seeds or roots; chamomile, mint,
ginseng, ginger and hibiscus
• Tisanes and herbal teas are usually caffeine free and
may aid digestion
• Flavored teas generally do contain caffeine

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