Helpful Hints and Tricks on the Incredible EGG

Eggs are a beloved ingredient in the cooking and baking industry. They are used extensively for sweet AND savory dishes. Knowing the basic of an egg will help you succeed in your baking and cooking!

WHAT IS AN EGG: Eggs are laid by female spieces. The most common varieties humans eat are chicken, duck, roe and caviar eggs.

THREE MAIN PARTS TO AN EGG:

1. Outside Shell: To protect the egg yolk and white. (Shell colors vary from white to brown. The shell color has no effect on the taste of the egg yolk and white.)
2. White: AKA "Albumen," the transulcent area surrounding the egg yolk.
3. Yolk:  AKA "vitellus," the yellow-orange circle, surrounded by the white.

Eggs are an overall prominent ingredient when baking. They contain protein, making them a great ingredient for STRUCTURE; a great fat ingredient, adding to FLAVOR (example: duck confit), color (example: egg washing pastries), and richness (exmple: Brioche bread). The also add THICKNESS to sauces (EX: hollandaise) and custards (EX: creme brulee).

TIPS

• When cooking and baking with eggs, always use large-size eggs unless otherwise specified.
• When whipping egg whites for meringue, always make sure there is ZERO trace of egg yolk. Use a clean, stainless steel bowl and whisk. Room-temperature egg whites always whip better than cold egg whites.
• If you need to seperate the egg yolks and whites, cold eggs seperate better than warm eggs.
• When cooking eggs by themselves, use a good hard anodized non-stick pan, using very little fat.
• Eggs will stay fresh up to one week in the refrigerator.

Eggs are a popular and primary ingredient in cooking and baking. Make sure you ALWAYS use fresh, large eggs and use stainless steel bowls/utensils when you are cooking and baking with them.

Happy Baking! -SC