3.3 Prep of Eggs 🥢

Question 1

▪ Keep the temperature low and/or the cooking time short.

Answer 1

True

Question 2

▪ Heating eggs at _______ temperatures and/or for long periods of time diminishes the eggs’ texture, flavor, and color.

Answer 2

high

Question 3

▪ Overheated __________ become tough and rubbery and shrink from dehydration, which is why overcooked scrambled eggs look curdled and feel dry and rubbery.

Answer 3

proteins

Question 4

▪ ________ first start to coagulate at about 140°F (60°C) and become
completely coagulated at 149°F to 158°F (65-70°C).

Answer 4

Egg whites

Question 5

▪ Slightly warmer temperatures of about 144-158°F (62-70°C) are needed for the _________ to start coagulating.

Answer 5

egg yolks

Question 6

▪ An egg may be cooked at 142°F (61°C) for an hour and still have a _____
yolk.

Answer 6

soft

Question 7

▪ ________ coagulate at a slightly higher temperature (156°F or 69°C).

Answer 7

Beaten eggs

Question 8

▪ Incorporating milk into whole eggs in a custard dish _________ the coagulation temperature to about 175°F (79°C).

Answer 8

increases

Question 9

▪ Sugar also __________ coagulation temperature, whereas the
addition of salt and/or acid _________ it.

Answer 9

increases & lowers

Question 10

▪ Eggs can __________ if too much of an acidic ingredient, such as tomato or vinegar, is added.

Answer 10

curdle

Question 11

▪ the sulfur in the egg white may combine with the iron in the yolk,
the cooking water, or other iron sources to form ______________, a
green-colored compound with a strong odor and flavor.

Answer 11

ferrous sulfide

Question 12

To eliminate the problem of “green yolk”, it is best to use ___________ equipment and low cooking temperatures, to avoid overcooking, to cool hard-cooked eggs quickly in cold wate

Answer 12

stainless steel

Question 13

▪ _______________ can also occur which is more difficult to prevent.

Answer 13

Maillard reaction

Question 14

▪ __________ is accomplished by rubbing a clean frying pan with a thin layer of vegetable oil and setting it on moderate heat.

Answer 14

Priming

Question 15

▪ __________ pans do not need to be primed or seasoned.

Answer 15

Non-stick

Question 16

▪ the high heat of boiling also
transforms the iron in the egg
yolk into ferrous sulfide, causing
the greenish-black color and
unpleasant flavor

Answer 16

True

Question 17

▪ the water is heated to boiling and
then eggs are completely immersed in the boiling water

Answer 17

Hot-start method

Question 18

▪ the heat is immediately reduced to
simmer and the eggs are cooked for 3 to 15 minutes

Answer 18

True

Question 19

soft boiled

Answer 19

3-4 mins

Question 20

medium boiled

Answer 20

5-7 mins

Question 21

hard boiled

Answer 21

12-15 mins

Question 22

▪ To further ease peeling, the first crack should be made at the air cell located at the larger end of the egg

Answer 22

True

Question 23

▪ __________ eggs are harder to peel because of the air cell is smaller and the membrane is tight against the cell wall.

Answer 23

Fresher

Question 24

▪ The larger air cell and higher pH of older eggs makes them easier to peel, but they also tend to break more easily during heating.

Answer 24

True

Question 25

▪ the eggs are placed in a saucepan with enough cold water to cover them by at least an inch ▪ the water is brought to a boil, immediately lowered to a simmer

Answer 25

Cold-start

Question 26

Soft cold

Answer 26

1 min

Question 27

medium cold

Answer 27

3-5 minutes

Question 28

hard cold

Answer 28

10 mins

Question 29

▪ Cold-start eggs are less likely to crack during cooking.

Answer 29

True

Question 30

▪ prepared by breaking an egg into a small cup, called coddler, made of porcelain or heat-proof glass with a screw-on top, and submerging the whole coddler in simmering water until the egg is cooked

Answer 30

Coddling

Question 31

▪ coddler should be buttered or greased

Answer 31

True

Question 32

▪ prepared by being cracked and simmered in enough water to cover the egg by at least twice its depth

Answer 32

Poaching

Question 33

▪ fresh USDA Grade AA eggs are best to use for poaching due to firmer whites and are less likely to spread out in the water and create streamers

Answer 33

true

Question 34

▪ salt and/or vinegar may be added to the water to speed coagulation

Answer 34

True

Question 35

▪ mixtures of milk and/or cream, sweeteners, flavorings, and eggs or egg yolks

Answer 35

custard

Question 36

▪ egg proteins denature when heated and recombine to form the solid gel

Answer 36

custard

Question 37

▪ _________ with intact shells should never be microwaved, because steam expanding within the shell can cause them to burst

Answer 37

whole eggs

Question 38

▪ the vitelline membrane around the egg yolk traps steam and will burst if not punctured

Answer 38

True

Question 39

▪ Eggs begin to deteriorate as soon as they are laid and lose quality very rapidly at room temperature.

Answer 39

True

Question 40

▪ the albumen thins out, due to the loss of carbon dioxide leading to increase in alkalinity

Answer 40

True

Question 41

▪ the fresher egg will hold its shape better when poached or fried ▪ easier peeling of hard cooked eggs when cooked at least a day after laying

Answer 41

True