What is the Function of an Egg?
- Provide texture, flavor, structure, moisture, and nutrition.
- Leaven and thicken items such as custards, pie filling, and sauces.
- Bind ingredients such as crumbs on breaded items or ingredients in dough or sauce.
- Enrich and tenderize breads and cakes.
- Extend the shelf life of some baked goods.
What Are the Differences Between Egg Grades?
Eggs are graded by the USDA or a state agency following USDA guidelines. Eggs are graded based on their interior and exterior quality not by size. The different grades have no effect on its nutritional values. Eggs are categorized in three different grades:
- GRADE AA – Freshest and highest quality eggs.
- GRADE A – Very high quality eggs.
- GRADE B – Are used for breaking stock (liquid eggs) and baking
What Are the Different Sizes of Eggs?
What is the Nutritional Value of an Egg?
Eggs contain vitamins A, D, E, K, and B-complex vitamins. They contain a small amount of cholesterol and rich minerals. According to new research, a whole egg does not impact serum cholesterol as much as we once thought. Egg whites do not contain cholesterol and are often used for omelets.
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Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a full boil. Remove pan from heat; cover and let stand for 13 minutes. Drain, and run eggs under cold water to cool them.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallots, and hot sauce.
Peel eggs, and slice in half lengthwise; remove yolks (leaving whites intact). Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate for up to 8 hours.
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