ABSTRACT
This chapter identifies characteristics indicative of egg quality and relates these to use of eggs in food preparation. It presents the time–temperature relationships that occur during the coagulation of egg proteins and apply temperature standards for safe handling of cooked egg products. The chapter describes the effect of manipulation, especially stirring and rate of heating, on the coagulation temperature of egg mixtures and the effect of ingredients and their proportions on the coagulation of egg mixtures. It demonstrates preparation of an egg-white foam, delineate factors that affect both foam volume and stability and relates egg characteristics to uses of eggs in food preparation. The chapter presents the principles of the combination of starch and egg cookery in food preparation and the nutritive, sanitary, and economic dimensions of eggs and egg substitutes. It also identifies egg allergies and acceptable recipe alternatives.
