The Use of Eggs in Cookery (2)

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Egg Quality 

The term "quality" as applied to eggs refers ultimately to their desirability for human consumption. When an egg deteriorates its cooking qualities are altered. It is commonly accepted that an egg of high quality is better for poaching, boiling, and frying than one of inferior quality. At present, for trade use, eggs of quality are defined as those having a relatively high percentage of thick to thin white, and a high percentage of yolk solids. These eggs, when broken on a flat surface, do not tend to flatten out as quickly nor to so great an extent as eggs of poorer quality. See Fig. 1.

The Use of Eggs in Cookery (1)

Properties Of Egg Proteins 

The extensive use of eggs in cookery is made possible by their protein content. The protein coagulates during heating, thus bringing about thickening as in custards or the binding of pieces of food together as in croquettes. The proteins of the egg are good emulsifying agents. The proteins form elastic films when beaten, thus incorporating air, which is used as leavening in such products as angel cakes and souffles. The elasticity of the egg protein is also important in products such as popovers where the egg stretches with expansion of steam, and later coagulates to aid in forming the framework of the popover.