EGGS

- cheap - egg white

- good source of nutrition o 88% water
- easy to prepare o 4g protein
- delicious o 0% fat
- provides energy for morning o trace minerals
- jumpstarts your day - egg yolk
o 49% water
PARTS OF THE EGG o 3g protein
- thick and thin albumen – no matter o 5g fat
how fresh an egg is (thick is more
prominent in fresh eggs) NUTRITIVE VALUE OF EGGS
- air cell – contributes to floating of - protein – high protein efficiency
egg, air cell gets bigger as egg ages ratio (PER) (good protein, all
making it float essential amino acids)
- egg shell – porous, changes in - whites – ovalalbumin
interior quality, allows exchange of - yolks – lipoproteins
gas and moisture, loss of gas causes - lipids – triglycerides, phospholipids,
increase in alkalinity in the egg > cholesterol
thinning of white and air cell gap - pigments – xanthophyll, vitamin A
enlarges (shell color depends on
breeds of hen, bigger hens > more NUTRITION FACTS
feed) - 77 calories
- vitelline membrane & chalazae – - 6.3g protein
keeps egg yolk centered, loosens as - 0.6g CHO
egg ages causes egg yolk to be off - 5.3g fat
centered - vitamin A, B2, B6, B1, B12, folate,
- protecting (cuticle or bloom) – Ca, P, Mg, Fe, Zn, K, Pathothenic acid
prolongs shelf life of egg, replaced - cholesterol in yolk – 228 mg
with oil after washing
- egg yolk – protein granules and oil EGG FLAVOR AND ODOR
droplets with spheres - affected by
- germinal disc – no difference o feed
between fertile o hen
- blood spots – blood vessel rupture o storage – egg compartment in the
on surface of yolk fridge
COMPOSITION OF EGGS PURCHASING AND QUALITY
- whole eggs - USDA Grading – grade AA, grade A,
o 75% water grade B
o 12% protein - candling – quality, gap or air cells,
o 10% fat fertilized eggs
o 1% CHO - grammage of egg
o 1% minerals
 - egg yolks and egg white – different
HAUGH UNITS coagulation (egg whites cook first
- egg’s freshness by combining thick and then egg yolk)
albumen height and egg’s weight - dilute eggs with milk – prevent
- grade AA – >72 rubbery texture due to coagulation
- grade A – 60 to 71 - high temperature – toughness and
- grade B – 31 to 59 shrinking
- rapid heating
EGG QUALITY - influence of addition of salt, sugar
- fresh eggs
o stand high when broken on plate COAGULATION BY BEATING
o yolk is high and round - rapid beating – foaming
o two layers of egg white - egg whites – foamy, soft and stiff
o small air cells peaks,
o slightly acidic yolks - overbeaten – dry flocculated
- older eggs - whole eggs – will beat stiffer
o spreads out on plate - egg yolks – increase slightly in
o large air cells volume
o flat yolk
o more alkaline egg EGG COOKERY
- binding – high CHON (burgers,
REGULATION AND PROCESSING meatballs)
- must be on cartons - interfering – blockage of large sugar
- held and displayed at or below 45°F crystals, smoothness (ice cream)
(7°C) - enriching – adds nutrients (soups)
- some eggs may be irradiated and - glazing – to make surface shiny
pasteurized (scones, rolls)
- processed egg products – frozen - clarifying – heated egg white CHON
(with salt or sugar), dried, liquid, > CHON solidify > attract particles
other clouding the liquid > rise to surface
- pasteurization required for all - foaming – beaten to trap air, fresh
processed eggs eggs, egg whites (meringues, swiss
rolls)
TYPES OF EGGS - coating – for frying (scotch eggs,
chicken ducks pugo chicken)
brownish/white grayish shell spotted shell - as main dish
med, large jumbo peewee - emulsification – mayonnaise
high riboflavin low riboflavin - thickening – coagulation of protein,
high globulin low globlulin egg protein denatured by heat > for
network enmeshes fluid milk >
COAGULATION BY HEAT fragile gel (leche flan, custards), yolk
- denatures egg proteins only > raises coagulation > weaker
- coagulation proceeds gradually gel
EGG WHITE FOAMS
- fat – interferes
- salt – decreases volume and stability
- acid – increases stability and
whipping time (cream of tartar)
- sugar – increases beating time and
stability, introduces sugar slowly,
adding sugar after foaming
- thin whites – fluffier, less body
- thick whites – more stable foam
- room temperature – greater volume
- fine beater whites – finer air cells
- bowl type

STAGES OF FOAMING
1. foamy – large air bubbles
2. soft peaks – white, moist, shiny
peaks that fold over, stable but
downward
3. stiff peaks – holds shape, moist and
glossy
4. dry peaks – gone too far, breaks
down and curdles