Egg cookery

EGG COOKERY

Mostly egg used hens,turkey,ducks and geese also

1.storage temrature for eggs 2-5 degree celsius.

Elements of egg

1. shell:- outer layer of egg that we can see.

2. egg yolk:-yellow part inside of egg.

3.air cell:- small air poket inside of egg.

4.albumen:-nearest layer of egg yolk

5.chalazae:- helps to bind structure inside of egg

6.shell membranes:- layer with shell

cooking method of eggs

1.boiling( 10 to 15 minutes for hard boiled egg)

2.poaching( cooks at simmring temprature)

3.scrambled egg(mix butter+egg+milk not to firm)

4.frying.

uses of egg

1. bindind agent:- helps to bind things like (omlets it bind onion,tomato,cilantro together.)

2.raising agent:- it can increase volume of product (like egg spong cake).

3colouring agent.

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