Preparing Eggs

National Food Service Management Institute

The University of Mississippi
Culinary Techniques for Healthy School Meals
2nd Edition ET80-09
2009
This project has been funded at least in part with Federal funds from the U.S. Department
of Agriculture, Food and Nutrition Service through an agreement with the National Food
Service Management Institute at The University of Mississippi. The contents of this
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imply endorsement by the U.S. government.
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2009, National Food Service Management Institute, The University of Mississippi
Except as provided below, you may freely use the text and information contained in this
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Suggested Reference Citation:
National Food Service Management Institute. (2009). Culinary techniques for healthy
school meals (2nd ed.). University, MS: Author.
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Preparing Eggs i Culinary Techniques for Healthy School Meals
Preparing Fruits
Preparing Eggs ii
National Food Service Management Institute
The University of Mississippi
Building the Future Through Child Nutrition
The National Food Service Management Institute was authorized by Congress in 1989
and established in 1990 at The University of Mississippi in Oxford. The Institute operates
under a grant agreement with the U.S. Department of Agriculture, Food and Nutrition
Service.
PURPOSE
The purpose of the National Food Service Management Institute is to improve the
operation of child nutrition programs through research, education and training, and
information dissemination. The Administrative Ofces and Divisions of Information
Services and Education and Training are located in Oxford. The Division of Applied
Research is located at The University of Southern Mississippi in Hattiesburg.
MISSION
The mission of the National Food Service Management Institute is to provide information
and services that promote the continuous improvement of child nutrition programs.
VISION
The vision of the National Food Service Management Institute is to be the leader in providing
education, research, and resources to promote excellence in child nutrition programs.
CONTACT INFORMATION
Headquarters
The University of Mississippi
Phone: 800-321-3054
Fax: 800-321-3061
www.nfsmi.org
Education and Training Division Applied Research Division
Information Services Division The University of Southern Mississippi
The University of Mississippi 118 College Drive #10077
6 Jeanette Phillips Drive Hattiesburg, MS 39406-0001
P.O. Drawer 188 Phone: 601-266-5773
University, MS 38677-0188 Fax: 888-262-9631
Culinary Techniques for Healthy School Meals
Preparing Eggs iii
Acknowledgments
SECOND EDITION WRITTEN BY
Catharine Powers, MS, RD, LD
Culinary Nutrition Associates, LLC
VIDEO PRODUCTION BY
The Culinary Institute of America
Hyde Park, NY 12538
GRAPHIC DESIGN BY
Tami Petitto
Medina, OH
ACKNOWLEDGEMENTS
Sincere appreciation is expressed to all individuals who contributed their time and
expertise to the development of the rst edition of Culinary Techniques for Healthy
School Meals. The rst edition was developed and funded by a USDA Team Nutrition
Grant awarded to the states of Mississippi, Florida, and Kentucky. Additional funding
and expertise was provided by the states of Alabama, Georgia, Louisiana, North Carolina,
South Carolina, and Tennessee. A special thanks to Doris Schneider of Mississippi,
Patricia Craig Jenkins, and Dr. Josephine Martin of the National Food Service Management
Institute, and Lumina Training Associates for their original work.
PROJECT COORDINATOR
Catharine Powers, MS, RD, LD
Culinary Nutrition Associates, LLC
EXECUTIVE DIRECTOR
Charlotte B. Oakley, PhD, RD, FADA
Culinary Techniques for Healthy School Meals
Culinary Techniques for Healthy School Meals
Page
Preparing Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Important Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Mise en Place . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Eggs and Healthy School Meals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Culinary Principles: Cooking Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 7
Culinary Technique: Hard Cooking Eggs Using a Steamer . . . . . . . . . . . . . . . . . . . . 8
Culinary Technique: Preparing Scrambled Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Quality Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Quality Score Card for Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Culinary Application and Practice Activity. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Culinary Practice Score Card for Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Table of Contents
Preparing Eggs 1
Culinary Techniques for Healthy School Meals
Objectives
Improve the quality of eggs served to students.
Improve the appeal of egg dishes served to students.
Main Ideas in This Lesson
Eggs and egg dishes are served as meat alternates in school menus.
Eggs and egg dishes must be prepared just-in-time for service to be at peak quality.
Preparation for Learning
U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service
Management Institute. (2005). USDA recipes for child care. University, MS: Author.
Available online at http://www.nfsmi.org
U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service
Management Institute. (2006). USDA recipes for schools. University, MS: Author.
Available online at http://www.nfsmi.org
Practice or Application
Prepare one or more of the recipes listed with one of the Culinary Techniques.
Preparing Eggs
Preparing Eggs 2
Culinary
Relating to the kitchen or cooking. An example of use is to describe food
preparation skills as culinary skills.
Culinary Technique
A step-by-step preparation method. The culinary techniques discussed in
this lesson include cooking eggs.
Egg Products
Processed and convenience forms of eggs for foodservice. These products
can be classied as refrigerated liquid, frozen, dried, and specialty products.
Just-In-Time Preparation
This term is used throughout the lessons to mean preparing a menu item
in small enough quantities that it will be at its peak of quality when placed
on the serving line. This preparation schedule avoids holding any food for
a long time. Other terms that mean the same thing are batch cooking and
cooking to the line.
Mise en Place (meez-un-plahss)
A French term used by chefs and other food professionals to describe all
the different things that have to be done to get ready up to the point of
cooking. Translated, it means put in place. It includes all the get ready steps
in food preparation such as using the recipe to assemble the equipment
needed and getting ingredients ready to combine.
Preparing Eggs 3
Important Terms
Specialty Egg Products
Chopped hard-cooked, peeled eggs, cryo-
genically frozen and used on salad bars.
Whole hard-cooked, peeled eggs, plain, or
pickled.
Frozen hard-cooked egg rolls or long eggs
albumen is cooked around a center core of
egg yolk. Sliced and used for salads.
Frozen quiche mixes.
Frozen scrambled egg mix in boilable
pouch.
Scrambled egg mixes (frozen, refrigerated
liquid, or dried).
Egg substitutes are refrigerated liquid or
frozen egg products formulated as substi-
tutes for whole eggs. Such products usually
contain only egg white. The yolk is replaced
with other ingredients such as non-fat dried
milk, vegetable oils, emulsiers, stabilizers,
anti-oxidants, gums, articial color,
minerals, and vitamins.
Frozen precooked products:

Egg patties

Fried eggs

Crpes

Scrambled eggs

Egg pizza

Omelets

French toast

Quiches

Egg breakfast sandwiches

Preparing Eggs 4
Mise en Place
Types of Egg Products:
Refrigerated Liquid Egg Products
Widely used in foodservice kitchens.
Packaged in containers that range in size
from bags containing a few ounces to
cartons (8 ounce5 pounds) and lacquer
coated tins and plastic pails up to 40 pounds.
Available forms:

Whole egg

Egg white

Egg yolk

Various blends of yolk and white

Frozen Egg Products
Products containing egg yolk usually have
salt, sugar, or corn syrup added to prevent
gelation or increased viscosity during freezing.
Packaged in 30 pound containers and in
4, 5, 8, and 10 pound pouches or waxed or
plastic cartons.
Available forms:

Whole egg

Salted whole egg

Whole egg with corn syrup

Whole egg with added yolk (fortied)

Whole egg with yolk and corn syrup

Egg white

Egg yolk

Salted yolk

Sugared yolk

Yolk and white blends with or without

sweeteners or salts
Dried Egg Products
Foodservice products packaged in 6 ounce
pouches and 3 and 25 pound poly packs.
Available forms:

Whole egg

Yolk solids
Culinary Techniques for Healthy School Meals
Meat alternates is a term used in child nutri-
tion programs to mean main dish foods that
provide sources of protein other than meat for
school lunch and breakfast menus. The groups
of foods included as meat alternates are eggs,
cheese, cooked dry beans and peas, peanut
butter and other nut or seed butters, and yogurt.
Guidance information from the U.S. Depart-
ment of Agriculture explains how to use these
foods on school menus.
Eggs contain a perfect protein, but also contain
a signicant amount of cholesterol. In school
meals, eggs are used in cooking, served for
breakfast, and sometimes served as part of the
main dish for school lunches.
Menu-Planning Practices for Healthy
School Meals
Eggs are a good source of protein.
If additional fat is needed for the prepara-
tion of eggs, choose unsaturated oils such as
olive or other vegetable oils.
Try using herbs, spices, onions, and peppers
for seasonings in place of part of the salt.
Hard-cooked eggs can be offered in salads
as a meat alternate.
Purchasing Practices for Healthy School
Meals
Purchase refrigerated liquid egg products
or frozen egg products for greatest conve-
nience and food safety.
Children need 46 ounce equivalents from
the meat and beans group each day. One
egg is a one ounce equivalent.
Eggs
Naturally nutrient-dense food, which means
they have a high proportion of nutrients to
calories
Excellent source of choline
Good source of the highest quality protein
and riboavin
72 calories per one large egg
High in cholesterol (yolk only), but egg
whites are cholesterol-free
General Egg Handling
Refrigerate shell eggs at 41 F or below. Do
not freeze.
Store shell eggs in their case.
Store away from strong odors (foods such
as sh, apples, cabbage, or onions).
Rotate eggs rst-in/rst-out.
Eggs and Healthy School Meals
Preparing Eggs 5 Culinary Techniques for Healthy School Meals
Preparing Eggs 6
Culinary Principles: Cooking Eggs
Culinary Techniques for Healthy School Meals
Eggs are unique.
Eggs are one of natures most versatile foods.
As an ingredient in a recipe, eggs do many
different things. Eggs can
thicken a food. Examples include egg
custard and quiche, or egg and cheese pie.
add color. Examples include yellow cake
and egg custard.
provide moisture. Examples include cookies
or brownies.
form an emulsion. An emulsion describes a
mixture of substances that do not ordinar-
ily mix, like oil and water. Eggs hold such a
mixture together. Mayonnaise is an emulsion.
add nutritive value. Eggs provide protein
and important vitamins and minerals.
Egg Safety
Eggs are delicate in more ways than just their
shell. To be at their peak of quality, eggs must
be kept refrigerated at 41 F or below. At room
temperature, eggs can age more in one day
than they will in a whole week under proper
refrigeration. For this reason, eggs should be
kept in the refrigerator until time for use,
unless a recipe states that the eggs should be at
room temperature. Room temperature eggs are
sometimes required in a cake recipe. Never take
a case of eggs from the refrigerator and leave it
at room temperature all morning during food
production.
Scrambled eggs and dishes with a lot of eggs,
like a quiche, should be prepared for just-in-
time service. Egg yolks held too long will turn
green from the reaction of the egg yolk to the air.
Prevent Foodborne Illness
Being careful with eggs means knowing how
to handle this product the right way to prevent
foodborne illness. Eggs, like other poultry
products, can be contaminated by salmonella
bacteria that are found in the intestines of
chickens. These bacteria can cause a foodborne
illness if not killed by heat. Egg dishes should
be cooked to 155 F. Cook whole eggs until the
white is at 145 F and is rm.
Whenever raw eggs have been handled, it is
necessary to wash hands thoroughly. Always
clean and sanitize any surface or utensil that
has come in contact with raw eggs.
Egg Products
Egg products or processed eggs are eggs that
have been prepared a special way and then
pasteurized. Pasteurized and unpasteurized
eggs should be handled the same way. Both
are capable of becoming contaminated with
foodborne bacteria.
Types of egg products:
Whole egg
Egg yolks only
Egg whites only
The products are available as
refrigerated liquid,
frozen, and
dried.
The package directions explain how the egg
product should be substituted for shell eggs in
a recipe. All egg products should be used only
in foods that will be thoroughly cooked such
as breads, cakes, long-cooked casseroles, or
baked custards. When frozen egg products are
used, thaw in the refrigerator only the amount
to be used within 24 hours.
Culinary Techniques for Healthy School Meals
Culinary Principles, continued
Preparing Eggs 7
Egg substitutes are not used very often in
schools since they are designed mainly for
people who want to reduce their intake of cho-
lesterol. There are two kinds of egg substitutes:
made from soy or milk proteins
made from real egg white and milk or soy
protein that takes the place of the egg yolk
Egg substitutes cannot be credited toward
meeting the meat alternate requirement in
school meals.
General Egg Preparation
Egg white coagulates between 144 F and 149 F
and the yolk between 149 F and 158 F. There-
fore, it is not necessary to cook eggs until hard
or rubbery in order to kill any bacteria that may
be present.
Whole eggs cooked until the white is set (com-
pletely coagulated and rm) and the yolk is
beginning to thicken (no longer runny but not
hard) are considered to have met necessary
time and temperature requirements for safety.
Scrambled eggs need to
be cooked until rm
throughout with no
visible liquid egg re-
maining.
Cook scrambled
eggs in small
batches no larger
than 3 quarts ac-
cording to rate of
service, until rm
throughout and
there is no visible
liquid egg remaining.
Pooling eggs, the practice
of breaking large quantities
of eggs together and holding before or after
cooking, greatly increases the risk of bacterial
growth and contamination.
Never leave egg or egg-containing dishes
at room temperature for more than 1 hour
(including preparation and service time).
Hold cold egg dishes below 41 F.
Hold hot egg dishes above 135 F. Do not
hold hot foods on serving line for longer
than 1 hour.
Always cook eggs and egg dishes before
placing on steam table.
Do not combine eggs that have been held in
a steam table pan with a fresh batch of eggs.
Always use a fresh steam table pan.
Do not add raw egg mixture to a batch of
cooked scrambled eggs held on a steam
table.
When refrigerating a large quantity of hot
egg-rich dish or leftovers, divide into several
shallow containers so it will cool quickly.
Overcooked Eggs
Greenish color appears around the yolk when
the eggs have been overcooked or allowed to
cool slowly in the cooking water. Hard-
cooked eggs in the shell should be
cooked for the minimum length
of time to make them solid and
then cooled in cold running
water or ice water to prevent
the green color.
Batch-Cooking
Scrambled Eggs
For scrambled eggs, cook-
ing should be done in small
amounts. A small batch of
scrambled eggs is 3 quarts or less.
Cook scrambled eggs until no visible
liquid remains. When fresh scrambled
eggs are brought to the steam table, use a fresh
pan. Never mix two different batches of eggs.
Culinary Techniques for Healthy School Meals
Hard Cooking Eggs Using a Steamer
1. Lightly spray steam table pans with non-stick spray.
2. Crack the eggs and add to the steam table pan.
(4 dozen for each 12 x 20 x 2-inch pan)
3. Place in preheated steamer at 5 pound pressure
for 6-8 minutes.
4. Remove from steamer and drain off moisture.
5. Cool slightly then chop.
6. Chill thoroughly.
Preparing Eggs 8
Try this USDA Recipe
that includes this
Culinary Technique for Eggs
Egg Salad Sandwich. . . . F-03
Culinary Techniques for Healthy School Meals
Preparing Scrambled Eggs
Preparing Eggs 9
Try these USDA Recipes
that include this
Culinary Technique for Eggs
Scrambled Eggs . . . . . . D-34
Fried Rice . . . . . . . . . . . .B-10
Quiche with Self-Forming
Crust . . . . . . . . . . . . . . . D-32
Corn Pudding . . . . . . . . . I-10
Breakfast Burrito
with Salsa . . . . . . . . . . . . . J-2
Baked French
Toast Strips. . . . . . . . . . . . J-3
1. Use fresh or defrosted frozen eggs. Prepare no more than
3 quarts as a batch so eggs will not have to be held too
long on the serving line.
2. Beat eggs slightly at medium speed, using the wire whip
attachment for the mixer.
3. Add milk and salt according to the recipe being used.
4. Cook the eggs using one of the following methods:
To Cook in a Fry Pan, Griddle, or Steam Jacketed Kettle
Lightly coat pan with vegetable spray. Pour in egg mixture.
Cook over low heat, stirring occasionally, until desired con-
sistency.
To Cook in a Compartment Steamer
Lightly coat pan with vegetable spray. Pour in egg mixture
to a 12 x 20 x 2-inch counter pan. Steam for 35 minutes at
5 pound pressure until desired consistency. Stir once during
cooking.
To Cook in a Conventional Oven
Lightly coat pan with vegetable spray. Pour in egg mixture to
a 12 x 20 x 2-inch counter pan. Bake approximately 20 min-
utes at 350 F, stirring once after 10 minutes of baking.
5. Scrambled eggs should be slightly undercooked because
some cooking continues on the serving line.
Serve immediately. Scrambled eggs should be held on the
steam table at 135 F or higher. When moisture accumulates
around scrambled eggs (weeping), it is an indication that the
eggs are overcooked and should not be served.
Culinary Techniques for Healthy School Meals
Quality Standards
Preparing Eggs 10
Before any food is placed on the serving line, it should be evaluated using the Quality
Score Card. The quality standards described on the score card can only be reached when
the recipe is followed exactly. The school nutrition manager and assistant who prepared
the food should make the determination whether the food product meets the standards
on the Quality Score Card. If the decision is made that the food does not meet the quality
standards, do the following things:
1. Substitute another meat or meat alternate on the serving line. Follow the school
district procedure for menu substitutions.
2. Use the product another way, if possible, in order to avoid wasting the food.
This decision must be made by the manager and the assistant using their best
knowledge of food production and food safety. It would not be appropriate to use
a substandard food product in another dish where it would also not meet
quality standards.
3. Determine what happened during preparation that caused the poor quality and
make plans to correct the preparation next time.
Culinary Techniques for Healthy School Meals Preparing Eggs 11
Date: ______________ Name of Menu Item: _____________________________________________________
Proudly Prepared by __________________________________________________________________________
Quality Scored by ____________________________________________________________________________
Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark YES
when the food meets the standard and NO when it does not. Mark NA (Not Applicable) when a specic
quality standard does not apply to the food being evaluated. Use the COMMENTS section to explain why a food
does not meet a standard.
Remember, if a food does not meet the quality standards, it should not be placed on the serving line.
Quality Standard Yes No NA Comments
Appearance
Product appears moist, but not watery. m m m
No oil or fat is visible. m m m
Egg yolk is bright yellow and white is opaque,
with no evidence of greening. m m m
Texture or Consistency
Product is fork tender. m m m
Product is moist, not dry. m m m
Food items within the product have a
dened texture. m m m
Egg mixture is soft, without accumulated
water (weeping). m m m
Flavor and Seasoning
Ingredients have a balanced taste. m m m
Product is free from a burned taste
or off-avor. m m m
Seasonings are well blended. m m m
Service Temperature
135 F or higher. m m m
Quality Score Card for Eggs
Culinary Techniques for Healthy School Meals
Culinary Application and Practice Activity
Preparing Eggs 12
Culinary Practice is an activity designed to give foodservice assistants an opportunity
to practice preparing eggs. This practice should be completed within 10 days after the
lesson. Use the Culinary Practice Score Card for the activity.
1. Foodservice assistants may work as partners or individually, depending on the
directions from the manager. One partner should be someone who cooks and the
other, someone who has other responsibilities. Both foodservice assistants should
work together to complete the Culinary Practice.
2. The manager and foodservice assistants should discuss the Culinary Practice for
Preparing Eggs. Make a note of the date the Culinary Practice should be
completed and discussed with the manager.
3. The manager will approve the recipe to be used for the practice. The recipe
should use one of the culinary techniques. Each culinary technique summary
includes a list of the USDA recipes that include that technique. Review the
steps of the culinary techniques:
Culinary Technique: Hard Cooking Eggs in a Steamer
Culinary Technique: Preparing Scrambled Eggs
4. The manager and foodservice assistants who prepared the product will evaluate
the product before it is placed on the serving line. Use the Quality Score Card.
Name(s): ____________________________________________________________________________________
(This practice activity may be completed individually or with a partner. The manager will make this assignment at
the end of the lesson.)
Purpose: The purpose of the activity is to practice Preparing Eggs.
Culinary Technique: (Identify the culinary technique that you will use. Refer to the previous pages for a description
of each technique.)
_____________________________________________________________________________________________
Name of the Recipe: __________________________________________________________________________
Date for Production: __________________________________________________________________________
Directions: The manager and foodservice assistant(s) will select a recipe for eggs that includes
one of the culinary techniques described in this lesson. Check YES or NO when each step
is completed.
Yes No
Plan food production for just-in-time service.
Did you plan food production for just-in-time service? m m
Review the Quality Score Card and the recipe.
Did you review the recipe so you are familiar with the ingredients, equipment, and directions? m m
Did you review the Quality Score Card so you will know how the nished product should
look and taste? m m
Organize equipment and ingredients.
Did you assemble all the equipment needed? m m
Did you assemble all of the ingredients needed? m m
Use the right culinary technique.
Did you use the culinary technique correctly? m m
Deliver a quality product.
Did you use the Quality Score Card to evaluate the product? m m
Did you review the product with the manager? m m
Discuss the following questions with the manager before serving.
How can the appearance of the food be improved?
How can the avor or taste of the food be improved?
How can the texture and tenderness of the food be improved?
How can the service temperature of the food be improved?
Culinary Techniques for Healthy School Meals Preparing Eggs 13
The managers signature indicates this practice has been completed satisfactorily. The manager should keep this on
le or submit it to the central ofce to document the completion of the lesson.
Name of Manager: _________________________________________ Date Signed: ______________________
Culinary Practice Score Card
Culinary Practice Score Card for Eggs
Culinary Techniques for Healthy School Meals
American Egg Board. www.aeb.org
Culinary Institute of America. (2002). The professional chef (pp. 181-200, 723-758).
New York: John Wiley & Sons, Inc.
Molt, M. (2006). Food for fty (pp. 109-110, 437-453). New Jersey: Pearson Education, Inc.
National Food Service Management Institute. (2005). Healthy cuisine for kids.
University, MS: Author.
U.S. Department of Agriculture, & Department of Health and Human Services. (2005).
Dietary guidelines for americans. Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service. (n.d.). Inside the pyramid.
Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service. (n.d.). Quality food for quality
meals. Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service. (2007). HealthierUS school
challenge: Recognizing nutrition excellence in schools. Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service. (2007, January). The road to SMI
success: A guide for school food service directors. Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service
Management Institute. (1996). Choice plus: A food and ingredient reference guide.
Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service
Management Institute. (2005). USDA recipes for child care. University, MS: Author.
U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service
Management Institute. (2006). USDA recipes for schools. University, MS: Author.
U.S. Department of Health and Human Services, & U.S. Department of Agriculture. (2005).
Dietary guidelines for Americans 2005 (6th ed.). Washington, DC: Author.
References
Preparing Eggs 14
National Food Service Management Institute
The University of Mississippi
P.O. Drawer 188
University, MS 38677-0188
www.nfsmi.org
2009 National Food Service Management Institute
The University of Mississippi