Eggs

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Eggs
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Parts of the Egg
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Egg Sizes and Weight
 
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Color

• Color- egg shell and yolk color vary.
• Color does not alter nutrition,
• quality,
• flavor,
• cooking characteristics
• shell thickness.

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Shell

• Breed of hen determines color of shell
• Color comes from pigments in outer layer
• Ranges from white to deep brown.
• Shell first line of defense against bacteria
• Shell largely calcium carbonate- 94
• Rest small amounts of- magnesium carbonate,
  calcium phosphate and protein
• White Leghorn Chickens most common commercial
  chicken.

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Egg White

• Egg albumen in raw egg opalescent or clear
• Appears white when cooked or beaten
• Yellowish cast may indicate presence of
  riboflavin
• Cloudiness- due to presence of carbon dioxide.
  Indicates a very fresh egg.

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Air Cell
Chalazae

• Ropey strands of egg whites
• Anchors egg yolk in center of egg white.
• Not beginning embryos or imperfections
• More prominent, fresher the egg.

• Empty space between white and shell
• Forms after egg is first laid.
• Inner membrane cools and separates from the cell.

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Egg Yolk

• Yolk color depend on diet of hen
• Gold or lemon color preferred by consumers
• Color is stable- not lost in cooking.

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Nutritional Value

• Yolk 33 of liquid weight
• All of fat in the egg
• Less than ½ protein
• Higher of most vitamins, except ribolflavin and
  niacin
• Yolk large egg 59 calories, whole egg 75
• Albumen or egg white contains half of total egg
  protein
• Contains all essential amino acids

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Store Eggs

• Pointed End Down
• In covered Container
• Away from Heat and light
• WHY? Eggs age as much as month if left out for
  one day.

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Egg Cookery Principles

• Use Low Temperature for best tenderness and
  palatability
• Use Gentle Heat
• Do not let any fat or yolk mix with white while
  beating whites.
• Cook thoroughly
• WHY?

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Eggs are one of nature's most perfectly balanced
foods, containing all the protein, vitamins
(except vitamin C) and minerals essential for
good health. Today's Large egg contains only one
moderate amount of fat, with about 5 grams in the
egg yolk (1.5 grams saturated), 213 mg of
cholesterol and 75 calories.
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Nutritional Contributions

• EGG NUTRITION PROFILECalories 80
• Protein 6.30g
• Total Fat 5g
• Monounsaturated 2g
• polyunsaturated.07g
• saturated fat 1.50g
• Cholesterol 213mg
• carbohydrates. 60g
• Sodium 63mg

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EGGCITING NEWSThe American Heart Association's
new guidelines now permit an egg a day, rather
than only three a week.  Eggs can be an important
part of an active person's diet. They are a good
source of high quality protein and contain 13
vitamins and minerals.
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Egg Functions

• Binder
• Thickening
• Emulsifying
• Leavening
• Structuring
• Adding nutrition, flavor, texture color

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Grade AA, A and B

• Nutritional value the same for all grades.
• Grade AA stands up tall-
• Large portion of thick white to thin white
• Grade A yolk stands up, but white is well spread
  out.
• B grade eggs used in
• food manufacturing.

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Grade shells and uses.

• Grade AA
• Grade A
• Grade B
• Grade C

• Perfect Shell/ Fried and Poached
• Maybe some abnormalities, Baking in Recipes
• Abnormalities, Baking in Recipes

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Uses for Eggs

• Fried
• Poached
• Omelets

• Baking
• Crepes
• Souffles

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Eggs Cooked in Shell

• Hard-Cooked

• Soft-Cooked

Boiling eggs makes them tough and Rubbery, simmer
them.
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Eggs cooked out of shell

• Fried
• Over Easy
• Shirred/Baked
• Scrambled
• Omelet
• In a frame
• Poached

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Egg Substitutes

• Average egg has 240 mg of cholesterol
• Egg substitutes reduce cholesterol
• Made by separating the yolk from albumen or white
• Yolk color added back in to albumen, but with
  reduced or no cholesterol.

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Other Egg Characteristics

• Blood spot- not an embryo, often called meat
  spots.
• Fertile eggs- develop into chicks. They are not
  more nutritious than unfertilized.
• Organic eggs not more nutritious than non
  organic.
• Must be free from hens not fed by rations that
  have pesticides, fungicides or herbicides.

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Green Eggs?

• Iron and Sulfur
• Immediately put in cold water

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Beating Egg Whites
Foamy Soft Peaks Stiff Peaks Fat inhibits foam
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Match Terms

• Candling
• Albumen
• Yolk
• Air Cell
• Shell
• Chalaza
• USDA

• United State Dept.Agriculture
• Separation between membranes
• White part of an egg
• Anchors and supports yolk from breaking in shell.
• Yellow part of egg
• Process of grading eggs with light.
• Outer covering, brittle and porous

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The End?
Parker, R.O. (1999). Food science sample
lesson FS117. Retrieved September 22,
2005 from http//www.agednet.com/ Mehas, K.
Rodgers, S., (2002). Food science.
Peioria. Glencoe/ McGraw-Hill Utah Education
Network (n.d.) Retrieved http//www.uen.org/Lesso
nplan/LPview.cgi?core2 0