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smith-9 - Eggs & Egg Cookery HFL 110 Brigham...

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Unformatted text preview: Eggs & Egg Cookery HFL 110 Brigham Young University EGG OLYMPICS!!! We need 4 volunteers Let the Games Begin! How Fresh is Your Egg? Which Egg is Cooked? Demonstration separating eggs Fastest Meringue Making Contest! WHICH EGG IS FRESH? 1. Examine two eggs. 2. Using any technique you choose, determine which egg is fresh. Solution: Put both eggs in a bowl of water. * The fresh egg will sink. * The older egg will float, large end up, because the air cell is larger. WHICH EGG IS COOKED? 1. Examine two eggs. 2. Using any technique you choose, determine which egg is cooked. Solution: Spin the eggs. * The cooked egg will spin quickly. * The raw egg will wobble and slow down quickly because the contents are liquid, and the yolk is anchored. MERINGUE POWER! 1. Recipes often call for just the yolk or just the white of an egg. The instructor will demonstrate two ways to separate eggs. 2. Two volunteers will use rotary beaters and muscle power to whip the whites into meringue. Beating Egg Whites video Foamy Soft Peaks Stiff Peaks Fat inhibits foam Technique Folding in Egg Trivia: Egg whites wont whip into meringue if they contain even a touch of yolk. (fat content) Egg whites whip best in glass or metal bowls. Plastic containers will absorb fat from previous recipes, and that inhibits the air cell formation. Rinse dishes and utensils used in egg recipes in cold water. Hot water coagulates (cooks) the protein, and makes them hard to wash. Egg Sizes and Weight Egg Sizes Per Dozen Peewee eggs 15 ounces (425 grams) Small eggs...
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-9 - Eggs & Egg Cookery HFL 110 Brigham...

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