26 Technology of processed value added egg products

Kulsum Jan

Egg products

Egg patty

Prepared from fresh pasteurized eggs, fully cooked all yellow egg patties
Basic ingredients of egg patty are whole Eggs, water, whole milk powder, soybean oil, xanthan gum, citric acid

Preparation

Boil the potatoes, peel, mash well and keep aside
Peel and chop the onions
Wash the tomato and green chillies, coriander leaves.
Heat a tablespoon of ghee and fry the onion till pink. Add the tomatoes and cook for a few minutes. Add salt and chopped coriander leaves and stir to mix well.
Break in five eggs one by one stirring continuously till the mixture thickens and sets
Knead the potato dough again and make flat cases.
Place a heaped spoonful of egg mixture in the centre and fold in the sides to seal the stuffing.
Press between your palms to make a flat cake.
Heat ghee in a pan and dip each patty in the beaten egg, roll in breadcrumbs if desired and fry till golden brown.

Egg Rolls

Egg rolls make a great snack
Mainland China, many Chinese-speaking regions of Asia, and Chinese immigrant communities around the world
The ingredient included egg, flour and sugar
Egg roll also is a dish in Canton and Hong Kong
China : Eaten predominantly
America : Savory dish typically served as an appetizer

Preparation of egg roll

Preheat oven to 375 degrees
Spray a large baking sheet with non-stick spray
Put slaw mix in a large microwave-safe bowl with 2 tablespoons water.
Add all remaining ingredients except wrappers and optional sauce
Add Flavors and cover and refrigerate for 20 minutes
Evenly distribute 1/6th of slaw mixture (about 1/2 cup) in a row a little below the centre of the wrapper
Moisten all four edges
Fold the sides about 3/4 inch toward the middle, to keep the mixture from falling out the sides.
Roll the wrapper up around the mixture and continue to the top. Seal with a dab of water

Egg pancake

Cooked in the highest quality clarified butte
Butter separates into three layers: a layer of fat on the bottom, a layer of oil in the centre, and a layer of fat on the top
The top layer of fat is expertly skimmed off and discarded, then the oil is dipped out of the middle and the remaining layer of fat is discarded. The layer of oil in the centre is the clarified butter
Clarified butter does not turn brown when cooked, it maintains the flavour of butter, and it is much healthier than butter that is not clarified.

Preparation

In a large bowl, mix pancake mix, 2 eggs, 2 tbsp oil, 2 cups brown sugar, 1-1/2 cup low fat milk, and 1 cup of honey.
Mix until pancake mix is smooth.
Put 4 cups of vegetable oil in a skillet on low-medium heat
Fry the 2 eggs in skillet
Let the eggs cool, then dip them in the pancake mix (batter dip the eggs as if it were fish or chicken fried steak)
Fry the batter dipped eggs in the same oil that you used to fry the eggs initially
Fry until the batter is a golden brown. Sprinkle with powder sugar and let cool.

German Eierkuchen (egg pancakes)

Beat eggs with 1/2 cup of the milk add flour, salt and beat until smooth
Beat until smooth
Pour about a cup of batter into the centre of the hot pan and tip it in all directions to spread the batter
When the pancake is brown on the bottom and the edges develop larger bubbles flip the pancake and bake the other side for about the same amount of time, or until cooked through in the centre.

Egg pancakes with sour cream

Beat the eggs with a rotary or electric beater until they are well mixed and frothy
During beating, add the sour cream and 1/2 cup of the buttermilk Continue to beat until the mixture is bubbly
Mix the soda, salt, sugar, flour and baking powder together and sift twice
Gradually add them to the egg and buttermilk mixture, beating after each addition
Then, add the remaining 1/2 cup of buttermilk. Bake in large sized pancakes on a hot, lightly greased griddle.

Enrobed egg

Enrobing : process of making “further processed products” by applying edible coating to the products It includes : Breading and battering
Enrobing : value addition, versatility to consumers and improvement of nutritive value as well as eating and microbial qualities of the products
Coating or enrobing improves the texture of the product, remarkably reducing the product cost
Enrobing also contributes to preserve the nutritive value, reducing moisture and weight loss
There are different type of ingredients which are used for enrobing of egg for example chocolate, texturized soy flour, minced chicken meat, bread crumbs

Suggested readings

Chou, S.K.; Chua, K.J. New hybrid drying technologies for heat sensitive foodstuffs. Trends in Food Science and Technology 2001, 12, 359–369.
Guardiola, F. et al. Oxysterol formation in spray dried processed and stored under various condition: prevention and relationship with other quality parameters. J. Agric. Food Chem, Columbus, n. 45, p. 2229-2243, 1997.
Guardiola, F. et al.Oxysterol formation in egg powder and relationship with other quality parameters. J. Agric. Food Chem, Columbus, n. 43, p. 1903-1907, 1995.
Powrie WD(1977). Chemistry of eggs and egg product. In Egg Science and Technology (2nd edition) (Ed. W. J. Stadelman and O. J. Cotterill). AVI publ. Co., Inc., Westport, C. T. pp 65 – 91.
U.S. Department of Agriculture, “USDA Laboratory Methods for Egg Products,” (C&MS PY Notice, No. 150), U.S. Department of Agriculture, Washington, D.C., March 1 S, 196.
U.S. Department of Agriculture, “USDA Laboratory Methods for Egg Products,” (C&MS PY Notice, No. 150), U.S. Department of Agriculture, Washington, D.C., March 1 S,196.