Eggs As a Binder, a Leavening Agent, and an Emulsifier Recipes

Eggs as a Binder, a Leavening Agent, and an Emulsifier Recipes

(Recipe Source: Better Homes and Gardens Complete Step-by-Step Cook Book)

Directions: Assign each unit a different recipe with or without alterations to the ingredients. Have them share the results and complete the REVIEW QUESTIONS. The following can serve as a guide to the assignments. (NOTE TO TEACHER: Adjust to fit the needs of class set-up. It may be necessary to use two days.)

Unit 1: Make Meatballs as directed.

Unit 2: Make Meatballs, omit the egg.

Unit 3: Make Meatballs, use two eggs.

Unit 4: Make Angel Food Cake as directed.

Unit 5: Make Angel Food Cake as directed, but grease and flour cups.

Unit 6: Make Angel Food Cake as directed, but add 1 Tbsp. egg yolk with the egg whites.

Unit 7: Make Mayonnaise as directed.

Unit 8: Make Tropical Sherbet as directed.

Meatballs

· 1 beaten egg

· 1/4 c. dry bread crumbs

· 1/2 tsp. salt

· 3/8 c. milk

· 1/8 c. finely chopped onion

· 3/4 lb. hamburger

Combine egg, milk, bread crumbs, onion, and salt in a mixing bowl. Add hamburger. Mix with hands. Form into 1 inch balls. Pan fry over medium heat.

Angel Food Cake

· 1/3 c. sifted cake flour

· 4 egg whites (1/2 c.)

· 1/2 tsp. vanilla

· 1/4 c. sugar

· 1/2 tsp. cream of tartar

· pinch of salt

Sift flour, 1/4 c. sugar together twice. Set aside. Beat egg whites with cream of tartar, vanilla, and salt at medium speed of electric mixer until soft peaks form. Gradually add 1/4 c. sugar. Beat until stiff peaks form. Sift about 1/4 of the flour mixture over the beaten egg whites and fold in. Repeat until all the flour mixture has been folded into the beaten egg whites. Spoon dough into ungreased custard cups. Bake in 375 F oven for 20-25 minutes or until cakes test done.

Mayonnaise

· 1/2 tsp. salt

· 1/4 tsp. dry mustard

· 1/8 tsp. paprika

· dash cayenne

· 1 egg yolk

· 1 Tbsp. vinegar

· 1 c. salad oil

· 1 Tbsp. lemon juice

Combine salt, dry mustard, paprika, and cayenne in a small mixing bowl. Beat in egg yolk and vinegar on medium speed. Add the salad oil 1/4 tsp. at a time beating constantly. DO NOT ADD SALAD OIL TOO FAST!!! Continue this procedure until 1/4 c. oil has been added. While continuing to beat, add the next 1/4 c. oil in a thin, SLOW, steady stream. While continuing to beat, add the last 1/2 c. oil ALTERNATELY with the lemon juice--add SLOWLY again. Use within six weeks.

Tropical Sherbet

Yield: 1/2 gallon

· 1 c. heavy cream, whipped

· 2 egg whites, beaten

· 2 c. sugar

· pinch salt

· juice of two oranges

· juice of two lemons

· 1 c. crushed pineapple

· 2 bananas

· 1 c. milk

With an electric mixer, beat the heavy cream until stiff and set aside (do not overbeat). In another bowl, beat egg whites to stiff peaks and set aside.

Combine sugar, salt, fruit juice, pineapple, banana, and milk in large mixing bowl. Fold whipped cream into fruit and milk mixture. Then fold in beaten egg whites. Pour mixture into two bread loaf pans and cover with aluminum foil. Place sherbet in freezer. Freeze until solid, (about 2-3 hours) stirring twice.