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The incredible edible egg

Basic Egg Facts

Learn More About Eggs

Eggcyclopedia - C

Calcium

One large egg provides 3% of the Reference Daily Intake (RDI) for calcium, most of which is contained in the yolk. Calcium's major role is in building and maintaining bones and teeth. It is also essential for many other body functions related to the blood, nerves and muscles. The eggshell is composed largely of calcium carbonate (about 94%) and contains about 2 grams of calcium. It also contains small percentages of magnesium carbonate and calcium phosphate.

Calories

The calorie count for eggs varies with size. Here is the calorie score for one egg in different sizes. ~see Nutrient, Reference Daily Intakes (RDI)

	Egg Size	Calories
	Medium	66
	Large	75
	Extra Large	84
	Jumbo	94

Candling

The step in grading that lets the egg grader look inside the egg without breaking it to judge its quality. Long ago this was done by holding the egg up before a candle. Some hand candling, using electric equipment, of course, is still used for spot-checking or for training egg graders, but today most eggs pass on rollers over high-intensity lights which make the interior of the egg visible. The eggs are rotated so all parts can be seen. The candler checks the size of the air cell and the distinctness of the yolk outline. Imperfections such as blood spots show up in candling. Very large packing plants may also use electronic blood detectors. ~see Air Cell, Blood Spots, Grading

Carton Dates

Egg cartons from USDA-inspected plants must display a Julian date -- the date the eggs were packed. Although not required, they may also carry an expiration date beyond which the eggs should not be sold. In USDA-inspected plants, this date cannot exceed 30 days after the pack date. It may be less through choice of the packer or quantity purchaser such as your local supermarket chain. Plants not under USDA inspection are governed by laws of their states.

Cephalin

A phospholipid found in tissues, especially brain and nerve tissues. One Large egg contains .230 gram of cephalin. ~see Nutrient

Chalaza

Ropey strands of egg white which anchor the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos.

The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.

Cholesterol

One Large egg contains 213 mg cholesterol.

Cholesterol is a fat-like substance found in every living cell in the body. It is made in necessary amounts by the body and is stored in the body. It is especially concentrated in the liver, kidney, adrenal glands and the brain. Cholesterol is required for the structure of cell walls, must be available for the body to produce vitamin D, is essential to the production of digestive juices, insulates nerve fibers and is the basic building block for many hormones. In other words, cholesterol is essential for life.

Your body produces all the cholesterol it needs. Most of the cholesterol found in the blood and tissues come from this internal synthesis. However, dietary excesses —too many calories, too much fat and saturated fat and high intakes of cholesterol—may increase the level in the blood. Saturated fat has the greatest influence on raising blood cholesterol.

Dietary cholesterol, found in all foods from animals, does not automatically raise blood cholesterol levels. Generally the body compensates for dietary cholesterol by synthesizing smaller amounts in the liver, by excreting more or by absorbing less.

Elevated blood cholesterol does increase the risk of heart disease. You should know your blood cholesterol level and follow your doctor's advice if it is elevated. In a blood cholesterol-lowering diet, cutting down on fat and saturated fat is the most important change you can make. Although egg yolks are usually restricted, it is rarely necessary to avoid them completely, and egg whites can be used freely.

Despite rumors to the contrary, eggs laid by Aracauna fowl, eggs laid by free-running hens and fertilized eggs do not contain less cholesterol than regular supermarket eggs. Cooking does not affect the cholesterol content of eggs. ~see Fat

Cleaning

Washing eggs to remove any dirt or stains. Shortly after eggs are laid in modern laying houses, they are gathered and moved to automated washing equipment. Strict federal regulations specify the procedures and cleaning compounds that may be used. Today most eggs are cleaned in mechanical egg washers employing sprayers, brushes, detergent-sanitizers, rinses and dryers. Only clean eggs go to market.

In washing, the bloom is removed, so a light, tasteless, natural mineral oil may be applied to replace it. ~see Bloom, Oiling, Processing

Coddled Egg

1.	An egg cooked in a coddler. ~see Cooking Equipment.
2.	A less frequently used term for eggs cooked in the shell for a very brief time. ~see Cooking Methods, soft-cooked
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Cold Storage

The practice of holding eggs in refrigerated warehouses. Commercial cold storage of eggs began in the U.S. in 1890. Because egg production was then seasonal, cold storage could hold the spring and summer surplus for release during periods of relative scarcity in autumn and winter, thus avoiding drastic price fluctuations.

Modern breeding and flock management have virtually eliminated seasonal differences in egg production so that cold storage is no longer necessary or even practical. Thanks to rapid handling methods and efficient transportation, most eggs reach the supermarket or supermarket warehouse within a few days. ~see Preservation, Storage Eggs

Color

Egg shell and yolk color may vary, but color has nothing to do with egg quality, flavor, nutritive value, cooking characteristics or shell thickness.

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Shell: The color comes from pigments in the outer layer of the shell and may range in various breeds from white to deep brown. The breed of hen determines the color of the shell. Breeds with white feathers and ear lobes lay white eggs; breeds with red feathers and ear lobes lay brown eggs. White eggs are most in demand among American buyers. In some parts of the country, however, particularly in New England, brown shells are preferred. The Rhode Island Red, New Hampshire and Plymouth Rock are breeds that lay brown eggs. Since brown-egg layers are slightly larger birds and require more food, brown eggs are usually more expensive than white.

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White: Egg albumen in raw eggs is opalescent and does not appear white until it is beaten or cooked. A yellow or greenish cast in raw white may indicate the presence of riboflavin. Cloudiness of the raw white is due to the presence of carbon dioxide which has not had time to escape through the shell and thus indicates a very fresh egg.

On very rare occasions, a hard-cooked egg white may darken to a caramel shade due to a high amount of iron in the cooking water or to a carbonylamine-type reaction. Using fresh eggs and cooling them quickly after cooking helps to prevent this darkening.

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Yolk: Color depends on the diet of the hen. If she gets plenty of yellow-orange plant pigments known as xanthophylls, they will be deposited in the yolk. Hens fed mashes containing yellow corn and alfalfa meal lay eggs with medium yellow yolks, while those eating wheat or barley yield lighter-colored yolks. A colorless diet, such as white cornmeal produces almost colorless yolks. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance yolk color. Artificial color additives are not permitted. Gold or lemon-colored yolks are preferred by most buyers in this country. Yolk pigments are relatively stable and are not lost or changed in cooking.

Sometimes there is a greenish ring around hard-cooked egg yolks. It is the result of sulfur and iron compounds in the egg reacting at the surface of the yolk. It may occur when eggs are overcooked or when there is a high amulet of iron in the cooking water. Although the color may be a bit unappealing, the eggs are still wholesome and nutritious and their flavor is unaffected.

Greenish yolks can best be avoided by using the proper cooking time and temperature and by rapidly cooling the cooked eggs.

Occasionally several concentric green rings may be seen in hard-cooked egg yolks. A yolk develops within the hen in rings. Iron in the hen's feed or water as the rings are formed may cause this coloring.

Sometimes a large batch of scrambled eggs may turn green. Although not pretty, the color change is harmless.

It is due to a chemical change brought on by heat and occurs when eggs are cooked at too high a temperature, held for too long or both. Using stainless steel equipment and low cooking temperature, cooking in small batches and serving as soon as possible after cooking will help to prevent this. If it is necessary to hold scrambled eggs for a short time before serving, it helps to avoid direct heat. Place a pan of hot water between the pan of eggs and the heat source.

Cooking Equipment

Some utensils and gadgets are designed especially for preparing eggs, although egg cooking can be accomplished with the usual pots, pans, beaters and bowls ordinarily found in most kitchens. Some are limited to egg use only such as the electric egg cooker, while others such as custard cups come in handy for a variety of foods.

You may enjoy having a utensil for every use but, if your budget or storage space is limited, don't despair. A straight-sided uncoated saucepan or casserole dish substitutes nicely for a souffle dish. A quiche baked in a pie plate will be quite as successful as one made in a quiche dish. Some cooks find a double boiler indispensable for egg sauces and custards while others prefer a heavy-gauge saucepan over low heat.

Generally speaking, if you have a choice about top-of-the-range cookware, choose a heavy-gauge pan so that cooking will be more even. For oven cooking, utensils of the proper size are particularly important for items that rise such as cakes, breads and souffles.

	•	Beaters: In the old days, cooks had to rely on muscle power to whip eggs. They used an assortment of whisks, large and small, flat and balloon-shaped, many of which are still available. A really determined good cook could whip up an angel food cake by separating the egg whites onto a large platter and attacking them vigorously with a hickory rod. In 1870, the rotary hand beater was invented, beating out all competition along with mountains of meringue. It is still a handy and inexpensive tool. Most used today are the electric stand mixer or the portable electric mixer. Blenders and some food processors can whip up a whole egg, a yolk or a mixture, but they will not produce stiffly beaten egg whites.
	•	Bowls: There has long been a great controversy about the merits, if any, of the copper bowl in producing volume in beaten egg whites. The fact is that the copper in the bowl reacts with the conalbumin of the egg whites much like cream of tartar to stabilize the egg white foam. A stainless steel or glass bowl with the addition of cream of tartar works just as well and is much less expensive. Plastic and wooden bowls are not suitable for beating egg whites because they tend to absorb fat. Any film or residue will keep the whites from forming a stable foam. Size and shape of bowls are important. Use the bowl size, large or small, specified in a recipe when using an electric stand mixer. A deep bowl with enough room for expansion is best for a rotary beater or portable electric mixer. For hand whipping with a balloon whisk, the bowl should be rounded at the bottom, at least 10 inches across the top and 5 or 6 inches deep.
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Cooking Equipment Especially for Eggs

Egg cooking can be as simple as you want it to be. If you enjoy fancying up things a bit, there are several pieces of equipment and specialty gadgets you may find interesting.

	•	Coddler: A small cup made of porcelain, heat-proof glass or pottery with a screw-on top. An egg is broken into the cup, the top screwed on and the cup submerged in simmering water until the egg is cooked. The egg is eaten directly from the coddler.
	•	Cooker: An electric appliance which steam-cooks eggs in the shell. Most egg cookers also have inserts or cups for steam-poaching. Some also have a flat insert for cooking omelets, fried eggs or scrambled eggs.
	•	Crepe Pan: A shallow, slope-sided skillet, 6 to 8 inches in diameter. These range from inexpensive, lightweight pans to sophisticated electric models, some of which cook the crepes on what appears to be the outside of the pan. Crepes can be made in almost any small shallow pan with sloping sides. A small omelet pan will do a nice double-duty job.
	•	Cup: A small container designed to hold a soft-cooked egg upright in its shell for table service.
	•	Custard Cups: Small, deep, individual bowl-shaped dishes designed for oven use. They are useful for cooking or serving other foods as well as custards.
	•	Omelet Pan: A shallow, slope-sided skillet, usually 7 to 10 inches in diameter. A double omelet pan consists of 2 shallow rectangular or semicircular pans attached by hinges. Each pan has a handle. Some purists insist that an omelet pan should be well seasoned, never washed with detergent and used only for omelets. More practical cooks insist that a slope-sided pan with a nonstick coating is fine for omelets and for sauteing, frying, and other purposes.
	•	Piercer: A sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-cooking. A clean, preferably sterilized, thumbtack, pin or needle can also be used for piercing. Piercing may allow some air to escape and some water to seep into the egg during cooking which may make peeling easier. Piercing also often produces hairline cracks in the shell.
	•	Poacher: A rack that holds 1-egg-sized cups over simmering water, or a small colander-like form that holds an egg as it poaches in simmering water.
	•	Quiche Dish: A round, shallow, straight-sided ceramic or porcelain dish, usually with scalloped edges, for use in the oven. Sometimes it is also called a flan or tart dish and is available in several sizes. A pie plate or pan of the same size will substitute nicely.
	•	Ring: A round band, with or without a handle, to hold a fried or poached egg during cooking.
	•	Scissors: A circular gadget for opening soft-cooked eggs. When its scissors-type handle is operated, a series of teeth or a blade clips off the top of the egg.
	•	Separator: A small cup centered in a round frame made of plastic, metal or ceramic. The cup catches the yolk while slots around the frame let the white slip through to a container beneath.
	•	Slicer: A device which cuts a hardcooked egg into neat slices with one swift stroke. It has an indented tray in which the egg rests and a cutting mechanism of parallel wires. To chop an egg, carefully reverse the sliced egg in the tray and cut through again.
	•	Soufflé Dish: A deep, straight-sided dish designed for oven use. It may also serve as a casserole dish. Souffle dishes are available in different sizes. A straight-sided casserole, uncoated saucepan or baking dish of the same size can be substituted.
	•	Wedger: Similar to a slicer, it cuts the egg into 6 equal parts rather than into slices. The wedger holds the egg upright as wires are pulled over to cut the wedges. When the wires are drawn down only partway, the egg can be opened to hold a stuffing or to resemble a flower.

Cooking Functions

While eggs are widely known as breakfast entrees, they also perform in many other ways for the knowledgeable cook. Their cooking properties are so varied, in fact, that they have been called "the cement that holds the castle of cuisine together." Eggs can bind ingredients as in meatloaves or croquettes. They can also leaven such baked high rises as souffles and sponge cakes. Their thickening talent is seen in custards and sauces. They emulsify mayonnaise, salad dressings and Hollandaise sauce and are frequently used to coat or glaze breads and cookies. They clarify soups and coffee. In boiled candies and frostings, they retard crystallization. As a finishing touch, they can be hard cooked and used as a garnish.

Cooking Methods

There are five basic methods for cooking eggs. (Click here for Basic Preparation)

The basic principle of egg cooking is to use a medium to low temperature and time carefully. When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and become tough and rubbery; yolks become tough and their surface may turn gray-green.

Eggs, other than hard-cooked, should be cooked until the whites are completely coagulated and the yolks begin to thicken.

Cooking Terms

Certain terms or phrases occur with regularity in egg recipes. Here are many of them along with an explanation.

	•	Cook until knife inserted near center comes out clean: Baked custard mixtures are done when a metal knife inserted off center comes out clean. The very center still may not be quite done, but the heat retained in the mixture will continue to cook it after removal from the oven. Cooking longer may result in a curdled and/or weeping custard. Cooking a shorter period may result in a thickened but not set custard.
	•	Cook until just coats a metal spoon: For stirred custard mixtures, the eggs are cooked to the proper doneness when a thin film adheres to a metal spoon dipped into the custard. This point of coating a metal spoon is 20 to 30 degrees below boiling. Stirred custards should not boil. The finished product should be soft and thickened but not set. Stirred custards will thicken slightly after refrigeration.
	•	Slightly beaten: Use a fork or whisk to beat eggs just until the yolks and whites are blended.
	•	Well beaten: Use a mixer, blender, beater or whisk to beat eggs until they are light, frothy and evenly colored.
	•	Thick and lemon-colored: Beat yolks at high speed with an electric mixer until they become a pastel yellow and form ribbons when the beater is lifted or they are dropped from a spoon, about 3 to 5 minutes. Although yolks can't incorporate as much air as whites, this beating does create a foam and is important to airy concoctions such as sponge cakes.
	•	Add a small amount of hot mixture to eggs/egg yolks: When eggs or egg yolks are added to a hot mixture all at once, they may begin to coagulate too rapidly and form lumps. So, stir a small amount of the hot mixture into the yolks to warm them and then stir the warmed egg yolk mixture into the remaining hot mixture. This is called tempering.
	•	Room temperature: Some recipes call for eggs to be at room temperature before eggs are to be combined with a fat and sugar. Cold eggs could harden the fat in such a recipe and the batter might become curdled. This could affect the texture of the finished product. Remove eggs from the refrigerator about 30 minutes before using them or put them in a bowl of warm water while assembling other ingredients. For all other recipes, however, use eggs straight from the refrigerator.
	•	Separated: Fat inhibits the foaming of egg whites. Since egg yolks contain fat, they are often separated from the whites and the whites beaten separately to allow them to reach their fullest possible volume. Eggs are easiest to separate when cold, but whites reach their fullest volume if allowed to stand at room temperature for about 30 minutes before beating. Many inexpensive egg separators are available. To separate, tap the midpoint of the egg sharply against a hard surface. Holding the egg over the bowl in which you want the whites, pull the halves apart gently. Let the yolk nestle into the cup like center of the separator and the white will drop through the slots into the bowl beneath. Drop 1 egg white at a time into a cup or small bowl and then transfer it to the mixing bowl before separating another egg. This avoids the possibility of yolk from the last egg getting into several whites. Drop the yolk into another mixing bowl if needed in the recipe or into a storage container if not.
	•	Add cream of tartar: Egg whites beat to greater volume than most other foods including whipping cream, but the air beaten into them can be lost quite easily. A stabilizing agent such as cream of tartar is added to the whites to make the foam more stable. Lemon juice works much the same way.
	•	Add sugar, 1 to 2 tablespoons at a time: When making meringues and some cakes, sugar is slowly added to beaten egg whites. This serves to increase the stability of the foam. Sugar, however, can retard the foaming of the whites and must be added slowly so as not to decrease the volume. Beat the whites until foamy, then slowly beat in the sugar.
	•	Stiff but not dry: Beat whites with a mixer, beater or whisk just until they no longer slip when the bowl is tilted. (A blender or food processor will not aerate them properly.) If egg whites are under beaten, the finished product may be heavier and less puffy than desired. If egg whites are over beaten, they may form clumps which are difficult to blend into other foods in the mixture and the finished product may lack volume.
	•	Stiff peaks form: See Stiff but not dry.
	•	Soft peaks or piles softly: Whites that have been beaten until high in volume but not beaten to the stiff peak stage. When beater is lifted, peaks will form and curl over slightly.
	•	Gently folded: When combining beaten egg whites with other heavier mixtures, handle carefully so that the air beaten into the whites is not lost. It's best to pour the heavier mixture onto the beaten egg whites. Then gradually combine the ingredients with a downward stroke into the bowl, across, up and over the mixture motion, using a spoon or rubber spatula. Come up through the center of the mixture about every three strokes and rotate the bowl as you are folding. Fold just until there are no streaks remaining in the mixture. Don't stir because this will force air out of the egg whites. If you have a stand mixer, put the mixing bowl on the turntable for easier turning as you fold.

Copper Bowl

~see Cooking Equipment, bowls

Cream of Tartar

An acid ingredient which stabilizes beaten egg whites. As a rule of thumb, use 1/8 teaspoon cream of tartar per egg white or 1 teaspoon per cup of egg whites. For meringues, use 1/8 teaspoon cream of tartar for each 2 egg whites. ~see Cooking Terms

Cream Puff

A light, but rich, hollow pastry puff which may be filled with a sweet filling for dessert or with a savory one such as chicken salad for a main dish.

Called a choux pastry after the French word for cabbage, cream puffs do come out of the oven looking like little cabbages.

A high proportion of egg is necessary to form the structure of the cream puff. The egg yolk helps to emulsify the fat.

Crepe

A light, thin, egg-rich pancake. The word is French, but the crepe is so versatile that you'll find it in many other languages. It's a Russian blini, a Jewish blintz, a Chinese egg roll, a Greek krep or a Hungarian palascinta. Depending on the filling, it can be an appetizer, a main dish or a dessert.

Crepe batter should be the consistency of heavy cream. Letting it rest for an hour or so after mixing allows the flour to absorb moisture and lets the air bubbles dissipate so that the crepe does not have tiny holes.

Crepes can be made in advance, stacked, wrapped and refrigerated for a few days, then reheated to serve. For longer storage, double-wrap and freeze.

Curdling

Also known as syneresis or weeping. When egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes over-coagulated and separates from the liquid leaving a mixture resembling fine curds and whey. If curdling has not progressed too far, it may sometimes be reversed by removing the mixture from the heat and stirring or beating vigorously.

To prevent syneresis or curdling, use a low temperature, stir, if appropriate for the recipe, and cool quickly by setting the pan in a bowl of ice or cold water and stirring for a few minutes.

The term curdling is usually used in connection with a stirred mixture such as custard sauce, while weeping or syneresis are more often used with reference to pie meringues or baked custards.

Custard

A cooked mixture of eggs and milk with sugar and flavoring sometimes added. There are two basic kinds of custard—stirred and baked.

Stirred custard, also known as soft custard, custard sauce or, erroneously, boiled custard, is cooked on top of the range to a creamy, but pourable, consistency. Although some cooks like to cook the mixture in a double boiler over hot water, a heavy saucepan over low heat works as well. Stirred custard is eaten as a pudding or served over cake or fruit.

Baked custard is cooked in a water bath in the oven and has a firm, but, delicate, gel-like consistency. It is a dessert in itself or it may serve as a base for toppings and sauces. Unsweetened baked custard can become a quiche or timbale.

The usual custard proportions are 1 egg plus 2 tablespoons sugar for each cup of milk. This is the minimum ratio of eggs to milk which will produce a properly thickened custard, although as many as 4 eggs may be used and the sugar may be increased to 4 tablespoons. Increasing the sugar makes the custard less firm and lengthens the cooking time. Increasing the egg makes the custard more firm and shortens the cooking time.

Two egg yolks may be substituted for 1 whole egg. Two egg whites will also thicken the custard as much as 1 whole egg but the characteristic color and flavor will be missing.

Table of Contents

Calcium
Calories
Candling
Carton Dates
Cephalin
Chalaza
Cholesterol
Cleaning
Coddled Eggs
Cold Storage
Color
Composition
Cooking Equipment
Cooking Equipment Expecially for Eggs
Cooking Functions
Cooking Methods
Cooking Terms
Copper Bowl
Cream of Tartar
Cream Puff
Crepe
Curdling
Custard