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Eggs

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Title: Eggs


1
Eggs
2
Parts of the Egg
3
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4
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5
Egg Sizes and Weight
 
6
Color
  • Color- egg shell and yolk color vary.
  • Color does not alter nutrition,
  • quality,
  • flavor,
  • cooking characteristics
  • shell thickness.

7
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.

8
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.

9
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.

10
Egg Yolk
  • Yolk color depend on diet of hen
  • Gold or lemon color preferred by consumers
  • Color is stable- not lost in cooking.

11
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

12
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.

13
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?

14
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.
15
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

16
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.
17
Egg Functions
  • Binder
  • Thickening
  • Emulsifying
  • Leavening
  • Structuring
  • Adding nutrition, flavor, texture color

18
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19
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.

20
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21
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

22
Uses for Eggs
  • Fried
  • Poached
  • Omelets
  • Baking
  • Crepes
  • Souffles

23
Eggs Cooked in Shell
  • Hard-Cooked
  • Soft-Cooked

Boiling eggs makes them tough and Rubbery, simmer
them.
24
Eggs cooked out of shell
  • Fried
  • Over Easy
  • Shirred/Baked
  • Scrambled
  • Omelet
  • In a frame
  • Poached

25
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26
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.

27
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.

28
Green Eggs?
  • Iron and Sulfur
  • Immediately put in cold water

29
Beating Egg Whites
Foamy Soft Peaks Stiff Peaks Fat inhibits foam
30
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

31
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
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