10
Eggs and Egg Products
Exercises and Experiments
Exercise 1: Sensory Characteristics of Egg Products and Egg Replacers
In the Results Table, fill in the Description column with the brand name of each egg product and replacer. Include additional information that further describes and differentiates the product from others of the same kind. Next, identify from the package if the product is pasteurized or not, and list the ingredients for each egg product or egg replacer. Next, use fresh samples brought to room temperature to evaluate the appearance (color, clarity, and consistency) as well as the aroma of each. Use this opportunity to identify different egg products and egg replacers from their sensory characteristics alone. Two rows are left blank, for the evaluation of additional egg products, if desired.
Results Table Egg Products and Replacers
Egg Product / Description / Pasteurized (Yes/No) / List of Ingredients / Appearance / AromaFrozen whole eggs
Frozen egg whites
Dried egg whites
Frozen egg yolks
Refrigerated egg yolks
Liquid whole-egg substitute (e.g., Egg Beaters)
Powdered egg replacer
Use information from your textbook and from the preceding table to answer the following questions. Select one from the choices in bold or fill in the blanks.
1The only egg product/replacer that is not labeled as pasteurized is This product is probably not pasteurized because
2Frozen whole eggs sometimes have added to keep them from discoloring when heated. This ingredient waswas not added to the frozen whole eggs evaluated.
3Frozen egg whites sometimes have added, a natural vegetable gum that thickens the whites and prevents ice crystal damage. This gum was was not added to the frozen egg whites evaluated.
4Frozen egg whites sometimes have added as a whipping agent. This whipping agent was was not added to the frozen egg whites evaluated.
5Frozen egg yolks sometimes have or added to keep them from denaturing and coagulating into a thick gel. The frozen egg yolks evaluated has the following ingredient(s) added to prevent gelling:
Answer:
6The ingredient in the whole egg substitute that provides a yellow-orange egg color is
7Since one of their main uses is in making scrambled eggs and omelets, whole egg substitutes often contain added salt and seasonings. The seasonings added to the whole egg substitute evaluated are as follows:
Answer:
8You want to prepare baked goods with no preservatives (preservatives include sodium benzoate, potassium sorbate, and calcium proprionate). The egg products/replacers that do not contain preservatives and therefore could be used in preservative-free baked goods are as follows:
Answer:
9The main ingredient in liquid whole-egg substitute that provides structure is
10The main ingredient(s) in the powdered egg replacer that provides structure is/are
11You have a customer who is allergic to eggs. When preparing a cake for this customer, you could use whole-egg substitute powdered egg replacer.
Exercise 2: How to Minimize Weeping and Curdling in a Custard Sauce (Crème Anglaise)
Imagine that you have a custard sauce formula that tends to weep and curdle during cooking. You can make any change to the formula or to the method of preparation. You list the following changes that could decrease weeping and curdling because each decreases the rate of egg coagulation. While some of these changes will not work in every situation, and some work better than others, each is a possibility. Explain the reasons that each could work. The first is completed for you.
1Use lower cooking temperature.
Reason: This is the most direct way to slow the rate of coagulation, since it reduces the rate of heat that reaches the custard. When eggs are heated slowly, there is more time for egg proteins to properly unfold and coagulate without curdling.
2Use cream instead of milk.
Reason:
3Increase amount of sugar.
Reason:
4Cook custard in double boiler (bain marie), above simmering water.
Reason:
5Decrease amount of egg.
Reason:
Experiment 3: How Different Eggs and Liquids Affect the Overall Quality of Baked Custard
Objectives
Demonstrate how different eggs and liquids affect
•Firmness of baked custard
•Appearance, flavor, and mouthfeel of baked custard
•Overall acceptability of baked custard
Products Prepared
Baked custard made with
•Whole egg/whole milk (control product)
•Egg white/whole milk
•Egg yolk/whole milk
•Whole egg/cream
•Whole egg/soy milk
•Whole egg/water
•Other, if desired (liquid whole egg substitute/whole milk; whole egg/low-fat milk; whole egg/whole milk with added raw pineapple juice; frozen pasteurized whole egg/whole egg; etc.)
Materials and Equipment
•Scale
•Stainless-steel saucepans
•Stainless-steel bowls
•Whisk
•Custard (see Formula), enough to make 8 or more custard cups of each variation
•Ceramic custard cups (6 fl. oz./180 ml), or equivalent
•Size #8 (4 fl. oz./120 ml) portion-control scoop or equivalent
•Oven thermometer
•Hotel pans, for water baths
•Instant-read thermometer (optional)
Formula
Baked Custard
Yield: eight 1⁄2-cup servings
Ingredient / Pounds / Ounces / Grams / Baker’s PercentageMilk, whole / 1 / 450 / 100
Eggs, whole / 7.2 / 200 / 45
Sugar, regular, granulated / 4 / 112 / 25
Vanilla extract / 0.3 / 8 / 2
Total / 1 / 11.5 / 770 / 172
Method of Preparation
1Preheat oven to 325°F (160°C).
2Bring milk to a boil in saucepan. Remove from heat.
3Whisk egg, sugar, and vanilla extract in bowl.
4Gently whisk hot milk into egg mixture.
Procedure
1Label custard cups or ovens with type of egg and liquid to be used in each batch of baked custard.
2Prepare custard mixture using the above formula or using any basic baked custard formula. Prepare one batch for each variation.
3Fill ceramic custard cups using #8 scoop (or any scoop that fills cup about three-quarters full).
4Use an oven thermometer placed in center of oven for an initial reading of oven temperature. Record results here:
5When oven is properly preheated, place filled custard cups in shallow hotel pan and place in oven. Pour about 1⁄2 inch (1.25 centimeters) hot water into pans and set timer for 30–40 minutes (time could vary depending on temperature of water in water bath).
6Bake until control product (made with whole eggs and whole milk) is firm but still jiggles. Remove all baked custards from oven after same length of time, even though some will not have firmed up properly. If necessary, however, adjust bake times for oven variances.
7Record bake times in Results Table, which follows.
8Check final oven temperature. Record results here:
9If desired, check temperature of baked custard (in center point) and record in Results Table under Additional Comments. For temperatures to be meaningful, they must be taken immediately after custards are removed from oven.
10Remove custard cups from hot pans and cool to room temperature.
Results
Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table. Be sure to compare each in turn with the control product and consider the following:
•Appearance (color, translucency, firmness, etc.)
•Texture and mouthfeel (firmness, smoothness, creaminess, brittleness, etc.)
•Flavor (sweetness, egg flavor, fullness of flavor)
•Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
•Any additional comments, as necessary
Results Table Sensory Characteristics of Baked Custards Made with Different Eggs and Liquids
Type of Egg / Liquid / Bake Time (in minutes) / Appearance / Texture and Mouthfeel / Flavor / Overall Acceptability / Additional CommentsWhole egg / Whole milk
Egg white / Whole milk
Egg yolk / Whole milk
Whole egg / Cream
Whole egg / Soy milk
Whole egg / Water
Sources of Error
List any sources of error that might make it difficult to draw the proper conclusions from your experiment. In particular, consider any differences in how long the milk was heated or held, any difficulty dispensing equal volumes of custard mix into cups, how high water was filled in water bath, whether water spilled into custard, differences in final custard temperature (if measured), and any problems with ovens.
Answer:
State what you could do differently next time to minimize or eliminate each source of error.
Answer:
Conclusions
Select one from the choices in bold or fill in the blanks.
1The custard with the deepest yellow color was made withwhole eggs egg white egg yolk. This is because this custard was highest in, the pigment that provides a yellow color to eggs. Other differences in appearance of these three custards were as follows:
Answer:
2Baked custards appear firm if structure has formed. Which of the following are structure builders; that is, which firmed up in baked custard, as expected: whole eggs egg whites egg yolks?
3Eggs interact with dairy proteins and calcium salts for a softer firmer set. That is why the baked custard made with milk was softer firmer than the one made with water.
4The proteins and calcium salts in soy milk interact with egg proteins less than more than the same as the proteins and salts in dairy whole milk. That is why the baked custard made with soy milk was softer than firmer than the same as the one made with whole milk and whole eggs.
5Of the baked custards made with different liquids, the one with the smoothest, creamiest mouthfeel was made with whole egg and whole milk heavy cream soy milk water. This is probably because this ingredient is high moderate lowin tenderizing .
6Of the baked custards made with different eggs, the one with the fullest, richest flavor was made with whole eggs egg whites egg yolks. Specific differences in flavor among these samples include:
Answer:
7Other comments I would like to add about differences in the custards or about the experiment:
Answer:
Experiment 4: How Different Eggs Affect the Overall Quality of Muffins
Objectives
Demonstrate how the type of egg affects
•Crust color
•Crumb color and structure
•Moistness, tenderness, and height of the muffins
•Overall flavor of the muffin
•Overall acceptability of the muffin
Products Prepared
Muffins made with
•Whole egg (control product)
•No egg (with additional water [75 percent], oil [10 percent], and milk solids [15 percent] to replace egg)
•Egg white
•Egg yolk
•Liquid whole egg substitute (for example, Egg Beaters)
•Other, if desired (one-half egg yolk and one-half water to match the amount of water in whole egg, reconstituted dried whole egg, reconstituted dried egg substitute, frozen pasteurized whole egg, etc.)
Materials and Equipment
•Scale
•Sieve
•Stainless-steel bowls
•Whisk
•Muffin batter (see Formula), enough to make 24 or more muffins of each variation
•Muffin pans (2 1/2" or 3 1/2"/65 or 90 mm size)
•Paper liners or pan spray
•Size #16 (2 fl. oz./30 ml) portion-control scoop or equivalent
•Half sheet pans (optional)
•Oven thermometer
•Wooden pick, for testing
•Serrated knife
•Ruler
Formula
Basic Muffin Batter
Yield: 24 muffins (you will have some excess batter)
Ingredient / Pound / Ounce / Grams / Baker’s PercentageFlour, pastry / 1 / 4 / 570 / 100
Sugar, regular granulated / 8 / 225 / 40
Salt (1 tsp/5 ml) / 0.2 / 6 / 1
Baking powder / 1.2 / 35 / 6
Butter / 7 / 200 / 35
Eggs, whole / 6 / 170 / 30
Milk / 1 / 455 / 80
Total / 3 / 10.4 / 1,661 / 292
Method of Preparation
1Preheat oven to 400°F (200°C).
2Sift dry ingredients together into bowl.
3Melt butter; cool slightly.
4Whisk egg lightly; blend in milk and melted butter.
5Pour liquids onto dry ingredients and mix just until flour is moistened. Batter will look lumpy.
Method of Preparation (for muffins made with no egg)
Follow the Method of Preparation for the control product (above) except make the following adjustments:
1Sift 1 ounce (28 grams) dried milk solids with dry ingredients.
2Add 1⁄2 ounce (14 grams) oil and 4 1/2 ounces (128 grams) water to liquid ingredients.
Procedure
1Prepare muffin batter using the above formula or using any basic muffin formula. Prepare one batch of batter for each variation.
2Line or lightly spray muffin pans with pan spray.
3Label muffin pans or ovens with type of egg to be added to muffin batter.
4Scoop batter into prepared muffins pans using level #16 scoop (or any scoop that fills cup one-half to three-quarters full). If desired, place muffin pans on half sheet pans.
5Use an oven thermometer placed in center of oven for an initial reading of oven temperature. Record results here:
6When oven is properly preheated, place filled muffin pans in oven and set timer for 20–22 minutes.
7Bake until control product (made with whole eggs) springs back when center top is lightly pressed and wooden pick inserted into center of muffin comes out clean. Control product should be lightly browned. Remove all muffins from oven after same length of time, even though some will be paler in color or have not risen properly. If necessary, however, adjust bake times for oven variances.
8Record bake times in Results Table 1.
9Check final oven temperature. Record results here:
10Remove muffins from hot pans and cool to room temperature.
Results
1When muffins are completely cooled, evaluate height as follows:
•Slice three muffins from each batch in half, being careful not to compress.
•Measure height of each muffin by placing ruler along the flat edge at the muffin’s center point. Record results for each of three muffins in 1⁄16" (1 mm) increments and record results in Results Table 1.
•Calculate the average muffin height for each batch by adding the heights of the muffins and dividing by 3. Record results in Results Table 1.
2Evaluate the shape of muffins (even rounded top, peaked top, dips in center, etc.) and record results in Results Table 1.
Results Table 1 Size and Shape of Muffins Made with Different Types of Egg
Type of Egg / Bake Time (in minutes) / Heights of Each of Three Muffins / Average Height of One Muffin / Muffin Shape / Additional CommentsWhole egg (control product)
No egg (water, oil, and DMS as replacement)
Egg white
Egg yolk
Liquid whole egg substitute
3Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 2. Be sure to compare each in turn to the control product and consider the following:
•Crust color, from very light to very dark on a scale of 1 to 5
•Crumb appearance (small/large air cells, uniform/irregular air cells, tunnels, etc); also, evaluate color
•Crumb texture (tough/tender, moist/dry, gummy, spongy, crumbly, etc.)
•Flavor (egg flavor, floury taste, saltiness, sweetness, etc.)
•Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5.
•Any additional comments, as necessary
Results Table 2 Sensory Characteristics of Muffins Made with Different Types of Egg
Type of Egg / Crust Color / Crumb Appearance and texture / Flavor / Overall Acceptability / Additional CommentsWhole egg (control product)
No egg (water, oil, and DMS as replacement)
Egg white
Egg yolk
Liquid whole egg substitute
Sources of Error
List any sources of error that might make it difficult to draw the proper conclusions from your experiment. In particular, consider if there were differences in how batters were mixed and handled, any difficulty in dispensing equal volumes of batter into muffin pans, and any problems with ovens.
Answer:
State what you could do differently next time to minimize or eliminate each source of error.
Answer:
Conclusions
Select one from the choices in bold or fill in the blanks.
1The muffins with the least amount of browning were made with no egg whole egg egg white. This is probably because these muffins were lowest highest in protein, which is necessary for caramelization Maillard browning. The differences were small moderate large.
2The muffins that were most tender were made with no egg whole egg egg white. This is probably because these muffins were lowest highest in egg protein, which is classified as a structure builder tenderizer. The differences were small moderate large.
3The muffins that tasted very moist, even gummy, were made with no egg whole egg egg white. This suggests that even though they contain moisture (water), eggs also contain driers, primarily egg proteins sugars oils, that trap water. In other words, the presence of moisture (water) does does not always result in the perception of moistness.
4The muffins made without egg did not collapse because they contain other structure builders, namely the gluten and in flour.
5The muffins made with egg yolk were were not as tender as the muffins made with no egg. This means that they did did not have more structure than the muffins made with no egg. In other words, egg yolks can be classified as structure builders tenderizers.
6Muffins made with egg yolk were were not acceptable overall. Compared with muffins made with whole egg, those made with egg yolk had the following differences in appearance, texture, and flavor: