Marketing

How eggs get from hen to kitchen. The marketing chain begins at the laying farm where eggs are gathered, packed and refrigerated. They are picked up several times a week by the grading station's refrigerated trucks. (On some farms, the grading and packing are done right at the farm.)

At the grading station, the eggs are washed and oiled, sorted by size, graded for quality and packed into cartons.

Ideally, eggs move from the grading station to the store or store warehouse 3 to 5 times a week, depending on the store's available storage space. The retailer needs both adequate refrigerated space in the back and refrigerated self-service counters out front to merchandise eggs  properly. Some large supermarket chains receive all their eggs at warehouses from which the eggs are distributed to individual stores.

Sales techniques depend on the local retailer and, sometimes, the supplier. Attractive cartons and point-of-purchase displays in addition to advertising and consumer education activities help to stimulate sales.

Activities of the American Egg Board help to keep consumers aware of the egg as a versatile, nutritious, delicious, economical mealtime staple. State and regional egg promoters inform consumers through lectures, articles, recipes and demonstrations. Advertising messages help to heighten buyer awareness of the egg and its importance to meal planning. ~see American Egg Board, Grading

Marshmallow

A soft confection made from sugar, corn syrup, egg white and gelatin.

Mayonnaise

A salad dressing made of eggs, oil vinegar or lemon juice and seasonings. The egg yolk asts as an emusifying ingredient to keep the oil and the vinegar from separating. In making mayonnaise, remember to add the oil to the egg-liquid mixture very slowly. ~see Raw Egg Yolk

Meal Planning

Eggs can play a part at any meal. It is said that each of the many pleats around the top of the chef's hat stands for a different way of preparing eggs.

You need many different nutrients for good health. Since no single food can supply all the nutrients you need, meals should contain a wide variety of foods. With the help of the Food Guide  Pyramid, you can choose foods each day from the five major food groups to give your meals variety and supply good nutrition. ~see Food Guide Pyramid

Meat Replacement

One egg = 1 ounce of lean meat, fish or poultry from the meat, poultry, fish, eggs, legumes and nuts food category.

One Large egg provides 6.25 grams of protein or 10 to 13% of the Daily Reference Value (DRV) for protein. ~see Buying, Food Categories, Nutrient, Daily Reference Values (DRVs)

Membranes

• Shell Membranes:
  Just inside the shell are two shell membranes, inner and outer. After the egg is laid and it begins to cool, an air cell forms between these two layers at the large end of the egg.
• Vitelline Membrane:
  This is the covering of the yolk. Its strength protects the yolk from breaking. The vitelline membrane is weakest at the germinal disc and tends to become more fragile as the egg ages.

Meringue

A foam of beaten egg white and sugar. Egg foams were used in pastries much earlier, but the name meringue came from a pastry chef named Gasparini in the Swiss town of Merhrinyghen. In 1720, he created a small pastry of dried egg foam and sugar from which the simplified meringue evolved. Its fame spread and Marie Antoinette is said to have prepared the sweet with her own hands at the Trianon in France.

The most critical factor in making meringue is humidity. Because of its high sugar content, meringue can absorb moisture from the air and become limp and sticky. For best results, make meringue on a bright, dry day.

Be sure that beaters and bowls are clean and completely free of fat or oil because the least bit of fat will prevent beaten egg whites from reaching their full volume. Use only metal or glass bowls. Plastic bowls tend to absorb fat.

After separating eggs, allow the whites to stand at room temperature about 30 minutes before beating so they will reach their fullest volume.

Beat the whites with cream of tartar, using 1/2 teaspoon for each 2 egg whites, until foamy. (Cream of tartar lends stability to egg foams.) When foamy, gradually beat in the sugar, 1 tablespoon at a time. Continue beating until sugar is dissolved and soft peaks form. (If the sugar is not completely dissolved, the meringue will be gritty. Rub just a bit of meringue between thumb and forefinger to feel if the sugar has dissolved.)

There are several kinds of meringues, each suited to a special use. The differences are in the ratio of egg white to sugar, the method of mixing or the method of cooking. ~see Cooking Terms, Foams

Soft Meringue

Used to top pies and puddings. The usual ratio is 2 tablespoons of sugar to 1 egg white. The meringue is beaten until soft peaks form, then swirled over a hot, precooked pie filling or pudding and baked until peaks are lightly browned. A 3-egg-white meringue will cover a 9-inch pie. Bake it in a preheated 350ºF. oven 12 to 15 minutes. For a meringue containing more egg whites, bake at 325ºF. for 25 to 30 minutes.

Sometimes liquid accumulates between the meringue and the filling. This weeping can be minimized if the filling is hot when the meringue is put on it. On a pie, the meringue should touch the crust all around the edge or it may shrink during baking.

Hard or Swiss meringue

A confection or a foundation for fillings of fruits or puddings. Hard meringue is produced by increasing the proportion of sugar to 4 tablespoons of sugar per egg white and beating until stiff peaks form.

The meringue may be baked on a baking sheet greased with unsalted shortening (not oil) or on a baking sheet lined with waxed paper, brown paper or foil. It may be piped through a pastry tube or shaped gently with a spoon or spatula. It may also be baked in a greased pie plate, cake pan or springform pan depending upon its intended use.

When baked in a pie plate, the meringue forms a delicate crust for such fillings as chocolate or lemon and the result is often known as Angel Pie. Meringue baked in a cake or springform pan is often served with whipped cream and fruit and is called Schaum Torte or Pavlova.

The texture of the finished meringue can be varied from dry and crisp to chewy depending upon the oven temperature and baking time.

Meringue baked or, more properly, dried in a preheated 225ºF. oven for 1 to 1½ hours until a cake tester or toothpick inserted in the center comes out clean, will be white, dry and crisp. The oven should be turned off and the meringue left in the oven for at least an hour longer. A shorter baking time will produce a chewier center. For a light golden hue, bake at 250ºF. for less time or until the center is done as desired.

Hard meringues may be stored for several months in a tightly sealed container with waxed paper between the layers.

If meringue should lose its crispness, reheat it in a preheated 250ºF. oven for 15 to 20 minutes.

Italian meringue

Also known as Boiled Frosting, this is made by beating hot sugar syrup into beaten egg whites.

Italian meringue may be used to frost cakes, as a topping like soft meringue, as a base for frozen desserts, baked like hard meringue or may be poached. When folded into whipped cream, it becomes Chantilly Meringue which may be combined with fruit as a filling for Cream Puffs or used as a frosting.

Poached meringues

These are also known as Snow Eggs or Oeufs a la Neige and are often served with custard or fruit sauce. The are also the islands in Floating Island Pudding, Soft, hard and Italian meringue mixtures may be poached.

To poach, drop the meringue mixture by spoonsful onto simmering milk or water and simmer, uncovered, until firm, about 5 minutes. Smaller spoonsful will not need to be turned over but large ones may require turning halfway through the cooking time. Remove from the liquid with a slotted spoon and drain on absorbent paper. Chill until used.

Microwave Cooking/Recipes

Fried Eggs

Break and slip 1 egg into each of 2 lightly greased 10-ounce custard cups or a pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes. Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.

Hard-Cooked Eggs

Separate yolks and whites of eggs into 2 lightly greased liquid measures or small bowls. Stir yolks with fork. Cover each container with plastic wrap. Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.

Poached Eggs

Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in 2 eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1 1/2 to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Pour off water to serve in custard cup or lift out with slotted spoon.  NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish. Cook 1 1/2 to 3 minutes and let stand as above.

Scrambled Eggs

In 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.  NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.