d. Although eggs are graded for quality, this does not address the issue of size. The grade
of an egg does not relate to the size of the egg. The sizing of an egg is as follows:
Classification
Minimum Weight per Dozen
Jumbo
30 oz
Extra Large
27 oz
Large
24 oz
Medium
21 oz
Small
18 oz
Pee Wee
15 oz
Table 9-1 Egg Sizes
e. The most commonly used size in commercial and home cookery is large. The jumbo and
extra large are sometimes used for breakfast eggs, poaching or frying. This size may also be
preferred for scrambled eggs. Medium, small, and peewee eggs are rarely used in commercial
cooking. Large eggs are the standard for recipes calling for a set number of eggs.
f. Fresh or shelled eggs. This is the preferred form for most breakfast cookery. In many
kitchens fresh eggs are used for all production. Fresh eggs should be properly boxed. The best
packaging for the commercial kitchen is fiberboard boxes. Eggs should be packed in the carton
in snug-fitting trays. This will reduce the breakage.
g. Pasteurized eggs. They are of high quality and available in a number of forms. They are
pasteurized in processing, reducing concerns about bacterial growth. Available as whole eggs,
yolks, whites or whole eggs with extra yolks added, they can be purchased in cans or cartons.
Frozen type should be thawed under refrigeration, which requires two days. Excellent for many
types of baking, scrambling omelets, and use in other types of cooking requiring broken eggs.
h. Dehydrated eggs. These are used primarily for baking. Shelf stable until after opening.
3. Preparation. The primary purpose of exposing eggs to heat is the coagulation of
the proteins. Exposure of an egg to higher temperatures than necessary to coagulate
the proteins may achieve a more suitable serving and eating temperature.
a. A common occurrence in eggs, which are cooked and held for long periods of time, is
development of a green color. This is particularly common in scrambled eggs held in hot tables.
This is a result of the iron in the egg yolk reacting with sulfur in the egg white.
b. Egg whites are often beaten before being used. The purpose is to create a light, airy mass
which will lighten the item it is part of. Egg whites foam better at room temperature. It is
important that you do not over beat the whites. They will lose their lifting ability and will look
dry and curled. A properly beaten egg white will look moist and shiny.
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