Egg Cookery

• Identify various breakfast preparations
• American vs. French omelette 
• Proper egg cookery and sanitation
• Anatomy of an egg
• At what temperature do egg proteins coagulate

Breakfast Eggs

• Fried = S-Up, OE, OM, OH & basted
• Poached
• Boiled = soft boiled, hard boiled 
• Omelette, scrambled & frittata
• Shirred

Shirred eggs baked in serving dish

anatomy of an egg

• Shell
• Chalaza & germinal disc
• Air cell, inner & outer membranes
• Yolk = protein, fat, nutrients
• Whites = albumen protein only

French Rolled omelette

American style folded omelette

Soft boiled eggs

hard boiled eggs

spanish frittata

poached eggs

Coagulation temperatures of egg proteins

• Beaten = 156 deg. F
• Custards = 175 - 185 deg. F
• Yolks = 144 - 158 deg. F
• Whites = 140 - 149 deg. F

sanitation and safety

• Store under 45 deg. F
• 70% - 80% humidity
• Eggs stored at room temperature age 7 times faster
• Eggs cooked for immediate service 145 deg. F for 15 min
• Eggs cooked for hot holding 155 deg. F for 15 min

nutritional value of eggs

• Grading of eggs overseen by USDA
• Based on interior and exterior quality not size
• AA, A, & B
• Protein and lecithin
• Vitamin A, Calcium & Iron