Hard-Cooking and Pickling Eggs as Teaching Aids

Abstract

A single laboratory experiment was used to teach several egg-use and preservation practices. Students in a poultry products technology class were asked to hard-cook eggs, observing the effect of age of eggs, shell piercing, initial egg temperature, starting water temperature, and severity of hard-cooking on cracked shells, peelability, and color of the yolk exterior.After the eggs were peeled, some were placed loosely into glass jars. Several pickling solutions were prepared by the students based on available recipes. The effect and role of the individual ingredients were discussed during preparation of the solutions. The heated pickling solutions were then poured over the eggs for seasoning. A final requirement of the class was that of formulating their own pickling solution based on what had been learned in the class. The students were evaluated on their interest, participation, and knowledge of the cooking and preservation practices in an exam.

Manufacturing and Selling Poultry Products as a Student Learning Experience

“…Other poultry educational tools that have been reported include a hands-on approach for teaching the poultry enterprise system (Pautz and Voitle, 1980), hard cooking and pickling eggs (Maurer, 1975), the science of poultry products (Froning, 1967), exercises in poultry biology (Geiger et al, 1974), nutritional deficiencies in chicks (Bird and Arrington, 1980), and 4-H poultry subject matter (Hamre and Zurcher, 1981).…”

Effect of Adding Salt to the Preservative Solution on the Sensory and Physical Properties of Hard-Cooked Eggs

“…Pickled eggs have been an acceptable product in the US, and different procedures for pickling eggs have been described by Acton and Johnson (1973), Appi Reddy et al (1978), Ball and Saffores (1973), Maurer (1975), andTrongpanich andDawson (1974). Generally, the eggs are placed in a pickling solution (vinegar) of various concentrations with or without added pickling spice, sugar, and other condiments that may have been added to impart specific flavor characteristics to the eggs.…”

Effect of Heating Temperature and Time on Quality Characteristics of Baked Egg

“…이와 관련하여 국내에서는 조미계란의 신 속 가염 방법 (Kim et al, 2012), 다시마 추출물 함유 계란가 공품 (Park et al, 2014) 등에 관한 연구가 수행되었다. 계란 껍데기가 포함된 난(卵) 가공식품은 열 처리 시 껍데기의 파 손을 줄이는 것이 중요하여, 난각의 파손에 관한 연구가 수 행되었다 (Carter, 1972;Irmiter et al, 1970;Lee, 1989;Mauter, 1975;Stadelman and Rhorer, 1984 (Maurer, 1975;Stadelman and Rhorer, 1984). 또 한, 계란껍데기의 파손율은 난황중심부가 100℃에 이르도록 물의 온도를 분당 0.5, 1, 2, 4 및 6℃ 증가시킬 경우, 단위시 간당 가열속도가 빠를수록 증가하는 것으로 보고되었다 (Lee, 1989).…”