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EFFECTS OF COOKING METHODS ON PEELABILITY AND APPEARANCE OF EGGS 1
Author(s) -
HALL KENNETH N.,
LEE HONG WON
Publication year - 1977
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1977.tb00317.x
Subject(s) - boiling , food science , chemistry , steam pressure , waste management , boiler (water heating) , organic chemistry , engineering
Ease of peeling and appearance of eggs cooked by cold water, boiling water and steam pressure methods were compared using oiled and unoiled fresh and stored eggs. Several time‐pressure combinations for steam cooking of hard cooked eggs were investigated. Best results for both appearance and peeling time were from eggs cooked at 7.5 psi and 12.5 min. Ten psi for 10 min and 15 psi for 7.5 min also gave excellent results. Fresh eggs and eggs stored up to 16 days, oiled and unoiled, peeled quickest and had the best appearance when cooked by the steam pressure method. Rapid release of pressure at the end of cooking caused many shells to crack which added to ease of peeling.