Physical Structure and Composition of Eggs

Physical Structure and
Composition of Eggs
What is EGG??
EGG
 the hard-shelled reproductive body produced

by a bird and especially by the common
domestic chicken; also : its contents used as
food
 an oval or rounded body surrounded by a
shell or membrane by which some animals (as
birds, fish, insects, and reptiles) reproduce and
from which the young hatches out
Shell
The egg‘s outer covering, the

shell, accounts for about 9 to 12 %
of its total weight depending on
egg size.
Air cell.
This is the empty space

between the white and shell
at the large end of the egg
which is barely existent in
newly laid egg.
Albumen/Egg white.
Albumen, also called egg

white, accounts for most
of an egg‘s liquid weight,
about 57%.
Chalaza.
This is the ropey strands of

egg white at both sides of
the egg, which anchor the
yolk in place in the center of
the thick white.
Germinal Disc.
The germinal disc is barely

noticeable as a slight
depression on the surface of
the yolk.
Membranes.
There are two kinds of membranes,
one just under the shell and the
other covering the yolk.
These are the shell membrane and
the vitelline membrane.
The vitelline membrane is weakest
at the germinal disc and tends to
become more fragile as the egg
ages.
Yolk
 The yolk or the yellow to

yellow- orange portion
makes up about 31% of
the liquid weight of the
egg.
Bureau of Product Standards
Philippines; eggs are graded
according to:
1. COLOR
White
Brown
Mixed
2. Weight/ Size
Based on weight in grams

2. Egg Size.
Several factors influence the size
of the egg: breed, age of hen,
weight, feed and environmental
factors.
Native chickens have much
smaller eggs than commercial
breeds. Some commercial breeds
have bigger eggs than others.
The egg sizes are Jumbo, Extra
Large, Large, Medium, Small and
Peewee.
Medium, Large, and Extra Large
are the sizes commonly available.
Egg Weight- sale of eggs is based
on the sizes of the egg which is
based on weight in grams
Jumbo- 69 grams
Extra Large- 62-68 grams
Large- 55-61 grams
Medium-48-47 grams
Small – 41- 47 grams
Very Small- less than 41 grams
3. EGG QUALITY
Egg quality has two general

components: shell quality (EXTERIOR
QUALITY) and INTERIOR EGG QUALITY.
Interior egg quality has direct
bearing on the functional properties
of eggs while shell quality has direct
influence on microbiological quality.
1.Egg Grading.
Grading is a form of quality

control used to classify eggs
for exterior and interior quality.
In the Philippines, the grade
designations are A, B, C, and
D.
4. Freshness of Eggs
 Gross Examination: fresh eggs have rough, dull-

looking shells
 Candling: hold the egg against the light. Fresh
eggs have yolk at the center, small air sac, and
no blood spots
 Clicking: click two eggs. The fresh one has a
bell- like tone
4. Freshness of Eggs
 Shaking: fresh eggs do not rattle noticeably

while a stale one rattle easily
 Water Test: fresh egg sinks while a stale one
floats
 Breaking: fresh eggs have a clear, thick firm,
and gelatinous egg white. The yolk is well-
rounded, high at mid-center, and does not
break easily.
NUTRITIVE VALUE OF EGG
Egg is indeed one of nature‘s

complete food. It contains high
quality protein with all the
essential amino acids, all of the
vitamins except vitamin C, and
many minerals.
MARKET FORMS OF EGG
1. Fresh Eggs or shell eggs

may be purchased
individually, by dozen or in
trays of 36 pieces.
2. Frozen Eggs –
are made of high quality fresh

eggs. They come in the form of
whole eggs with extra yolks and
whites. Frozen eggs are
pasteurized and must be
thawed before use.
3. Dried Eggs –
are seldom used. Their whites are
used for preparing meringue.
Dried eggs are used primarily as
ingredients in food industry. They are
not commonly sold directly to
consumers.
Uses of Egg in Culinary
1. Aerating
-is the process of incorporating air in a

mixture as in scrambled eggs. In some
cases, the egg white is beaten using
wire whip to produce air cells before
adding the egg yolk. What is
produced is a bigger volume, light and
tender scrambled egg.
2. Thickening
- as a thickening agent in
custard, leche flans and
puddings. The food mixture
thickens when egg has
coagulated as in leche flan
making.
3. Filling
-as in morcon and

embutido.
4. Garnishing
-or toppings of pancit

palabok
5. Coating
-is an egg wash used to

crumb items such as fish
fillet and chicken breast
fillet.
6. Binding
-as in the meat mixture in

lumpiang shanghai, omelets,
burgers, croquettes and
chicken/fish balls. Beaten egg is
added to meat mixture to keep it
intact when fried, steamed or
baked.
7. Coloring
-as in lumpia wrappers.

Chicken or duck eggs
may be used.
8. Leavening
-for sponge cakes, chiffon cakes

and meringues. As a leavening
agent it produces foams stable
enough to be incorporated in
food mixtures such as batter for
chiffon cake.
9. Emulsifying
-the lecithin in egg yolk has the ability to

protect oil droplets from coalescing/merging
as in the making of mayonnaise. An
emulsifying agent is an ingredients which
allows dispersion of tiny globules of one liquid
in another agent immiscible to each other.
An example is mayonnaise which is an oil-in-
water mixture called emulsion.
Stages in foam formation
A. frothy – large air bubbles that flow easily

B. soft foam – air cells are smaller and more numerous;
foam becomes whiter; soft peaks are formed when
beater is lifted
C. stiff foam – peaks hold their shape; when bowl is
tipped, it holds, moist and glossy
D. dry – moistness and glossiness disappear; specks of
egg white are seen
10. Glazing
-is an egg yolk-water mixture

used as egg washing for
breads to be baked giving the
baked product a golden
yellow and glossy surface.
11. Enriching
-makes an existing dish richer with

protein and other nutrients that eggs
contain.
Meatballs, morcons, pork/beef asado
and adobo served with hard-boiled
eggs
12. Clarifying
-as in wine making. Egg white is used

to clarify the wine after it aged and is
to be ready for bottling. Clarifying
clears the wine of solutes and
substances to make the wine looks
clear after it is clarified.
Why do you need to eat eggs?
Eggs may be considered as
"functional foods".
FUNCTIONAL FOODS are foods that

may have health benefits beyond
their traditional nutritional value.
Eggs as functional foods contain
lutein and zeaxanthin that reduce
the risk of cataracts and macular
degeneration
 Eggs may also belong to "designer foods".
DESIGNER FOODS are foods that have

been modified through biotechnology to
enhance their quality or nutritional value.
Eggs as designer foods contain omega-3-
polyunsaturated fatty acids and vitamin E.
Variety of Egg Dishes
Cooking Eggs in the Shell
Hard Cooked Egg (14-15 minutes)
Soft Cooked Egg (3-4 minutes)
Medium Cooked Egg ( 5- 7 minutes)
Coddled Egg (30 sec- 1 minute)
 Scrambled Egg
 Omelet
 Poached Egg
 Fried Egg
Types of Fried Eggs
1. SUNNY SIDE UP
Cook slowly without flipping
until white is completely set
but yolk is still soft and
yellow. Heat must be low or
bottom will toughen or burn
before top is completely set.
2. BASTED
Do not flip. Add a few
drops of water to pan
and cover to steam
cook the top. A thin film
of coagulated white will
cover the yolk which
should remain liquid.
3. OVER EASY
Fry and flip over. Cook
just until the white is
just set but the yolk is
still liquid.
4. OVER MEDIUM
Fry and flip over.
Cook until the yolk
is partially set.
5. OVER HARD
Fry and flip over.
Cook until the yolk is
completely set.
Different Techniques in Presenting
Egg Dishes Attractively.
Scrambled egg and bun on a plate
Boiled eggs on white plate
Scrambled egg with herbs
Fried egg with bacon and toasted
bread
Egg in a sandwich
Hard-boiled eggs in different sizes
and shape
Scrambled egg in Manhattan
plate
Deviled eggs
Stuffed egg
Salad egg
Poached egg
Stir-fried eggs
Baked eggs
Hard boiled Easter eggs
Fried egg toppings
Soft boiled egg
Shaped poached egg
Baked eggs in potato bowls

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Physical Structure and

 the hard-shelled reproductive body produced

The egg‘s outer covering, the

This is the empty space

Albumen, also called egg

This is the ropey strands of

The germinal disc is barely

 The yolk or the yellow to

Based on weight in grams

Egg quality has two general

Grading is a form of quality

 Gross Examination: fresh eggs have rough, dull-

 Shaking: fresh eggs do not rattle noticeably

Egg is indeed one of nature‘s

1. Fresh Eggs or shell eggs

are made of high quality fresh

-is the process of incorporating air in a

-as in morcon and

-or toppings of pancit

-is an egg wash used to

-as in the meat mixture in

-as in lumpia wrappers.

-for sponge cakes, chiffon cakes

-the lecithin in egg yolk has the ability to

A. frothy – large air bubbles that flow easily

-is an egg yolk-water mixture

-makes an existing dish richer with

-as in wine making. Egg white is used

FUNCTIONAL FOODS are foods that

DESIGNER FOODS are foods that have

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