EGGCOOKERY

Certai
nf oodsplayamaj orrol
eincookeryandt heeggisoneoft hem.I
tcanbeservedasa
mai ndish,asanaccompani menttootherdishesorasaningredienti
nadish.Duetoit
s
versati
li
ty,t
heeggi sconsider
edaprimaryingredienti
ncul
inaryprepar
ati
on,pr
ovi
ding
moi st
ure,str
uctur
e,andr i
chnesst
oadi sh.Iti
salsoanemul si
fierandanaerat
orwhen
properl
yhandl edandused.

Incooking,t
heterm` EGG’ r
eferstotheovalovum ofabird,usedasfood.Therear
emany
typesofeggs,suchasgoose, duckandturkey
.Howev er,
wear emostconcernedwi
tht
he
eggoft hedomesticatedfowl cal
ledchi
cken.Arecipecal
lingforeggnormall
ymeans
chickeneggunlessot her
wisespecifi
ed.

COMPOSI
TION

Awhol
eeggi
smadeupofy
olk,
whi
teandshel
l
.Amembr
anel
i
nest
heshel
landf
ormsanai
r
cellatthelargeendoftheshel l
.They ol
kiscenter
edint heshellbytheChalazae.Thesear e
twowhi test r
andsthatarevi
siblewhent heeggisbroken.Theshel l
ort heoutercoveri
ngof
theeggmaybewhi teorbrown.Shellcolorhasnoeffectont hequali
ty,cookingproper
tiesor
nutri
tiv
ev alueoftheegg.Thebr eedofthebirddeter
mi nescoloroftheshell.Composed
pri
mar il
yofCal ci
um Carbonate,theshel
l i
sextr
emelyfragil
e.Iti
spor ous,whichall
owsi tt
o
breathe.Thepor ousnatureoftheshellall
owslossofmoi stureeveniftheshelli
sunbroken. 

Theeggwhi tei
st hefoodandmoi sturesourcefortheembr yoinafert
ili
zedegg.Itaccount
s
for65%oft heliquidweightoftheegg.Eggwhi teismadeupoft wopar t
s.Athickwhi t
e
surr
oundst heyol k.Thi
nner,moreli
quidwhi t
eisbetweent hemembr aneandt hethicker
white.Al
bumi npr otei
nisthemajorcomponentoft hewhi te.I
talsocontai
nssulfur.The
whiteisclearandsol ubl
ewhenr aw.Itiswhiteandf i
rm whencoagulated.Al
bumi nistheegg
whiteval
uedbyt hecookandt hebakerf orit
sabil
it
yt oholdairwhenbeaten.Beatenegg
whitesprovideli
ghtf l
uff
ytextur
eforsouf f
lésandlightspongecakes.

Theyol
kistheunf
ert
il
izedembryoint
heegg.Althoughnormall
yyell
ow,thedepthofcol
or
wil
lvar
ywitht
hefeedofthehen.Theyol
kishighinfatandprot
ein,andcont
ainsir
on.The
yol
kisval
uedfort
heri
chnessandtext
ureitpr
ovidesinbothcookingandbaki
ng.

Themostimpor t
antrul
eofeggcookeryi
sav er
ysimpleone:avoi
dhightemper at
ureand
l
ongcookingtimes.I
notherwor
ds,donotovercook.Eggsarel
argel
yproteins,
sothe
pri
nci
pleofcoagulat
ioni
simpor
tanttoconsi
der.Eggscoagul
ateatthefol
lowing
temper
atures.

EggWhit
es:140-
149For60-
65C
EggYol
ks:144-
148For62-
70C

Notet hattheeggwhitecoagulatesbefor
etheyolk.Thati
swhyi ti
spossibl
et ocooktheegg
withaf i
rm whitebutarunnyyolk.Asthetemperatur
eofcoagulati
onisreached,t
heeggs
changef rom semili
qui
dt osol
id,andtheybecomeopaque.Ifthetemperatureconti
nuesto
ri
se,theybecomef ir
mer .Anovercookedeggistoughandrubbery.Lowtemper at
ures
producet hebest-
cookedeggs.

SULFUR:Thef ami l
iarblueringthatyouhaveoftenseeninaboil
edegg,i
scausedbycooking
forext
endedper iodsatahi ghtemper at
ure.Thi
siscausedbythesul
furi
ntheeggwhite,
whichcombi neswi ththeironintheeggy ol
ktoform Fer
rousSul
fi
de,ast
rongsmell
i
ng
compoundt hatisdeposi tedaroundtheyolk.Thebestwaytoavoidt
hisi
stocookatlow
temperat
uresf orthecor r
ectcookingtime.

EGGFOAMS: BeatenEggWhi t
esar
eusedtogiv
elight
nessandrisi
ngpowertosouf
fl
és,
fl
uff
yomel
ets,cakesandsomepancakes.Thefol
l
owingguidel
i
neswillhel
pyouhandl
e
beat
eneggwhitesproper
ly.

1.Fati
nhi
bit
sf oami
ng:Whensepar
ati
ngeggs,takecarenott
oall
owanyyolkt
obemixed
wit
hthewhite.Yol
kscont
ainf
atandthi
swil
linhibi
tthefoami
ng.Al
waysusever
ycl
ean
equipmentt obeateggwhi tes.
2.Mi l
daci dshel pfoaming: Asmal lamountofl emonjuiceorcream oftar
targiv
esmor e
volumeandst abil
i
tytobeat enegg.
3.EggWhi tesf oam betteratRoom Temper at
ure:Remov etheeggsfrom t
hecool eror
ref
rigeratoraboutanhourbef orebeat i
ng. 
4.Donotov erbeat:Beateneggwhi tesshoul dl
ookmoi standshiny.Overbeateneggslook
dryandcur dled.Theyhav enowl osttheircapacit
yasaer at
ors.
5.Sugar smakef oamsmor estable:Addingsomesugart oparti
all
ybeateneggwhi teswi
ll
maket hef oam mor estable.Itwillr
etainshapef oramuchl ongerperi
odoft i
me.

EGGSI
ZECLASSI
FICATI
ON:
 

Jumbo70gms850gms/ doz
Ext
raLarge60-
65gms765gms/doz
Lar
ge55gms680gms/ doz
Medium 48gms595gms/doz
Small40gms510gms/doz
Peewee35gms425gms/ doz

MARKETFORMS:

-Fr
esheggsorshelleggs
-Fr
ozeneggs(whole,whi
tes,
yol
ks)
-Dr
iedeggs(whole,yol
ksandwhit
es)

STORAGEANDHANDLI
NG:
 

Protecti
onofeggsisofgr eati
mpor tance.Whenimproperl
yhandl ed,
itspropert
iesasan
i
ngredientandindependentfooditem aregreatl
yimpai
red.Eggsloset hei
rquali
tiesr
apidl
y
atroom temperatur
e.Theyshoul dalwaysbest or
edat36-40F.Eggshav eporousshell
s
whichallowairtoentert
heshells.Theyshouldbestoredawayf rom food,whicharestr
ong
smel l
i
ngandwhi chmaypassont hei
rodors. 

NUTRI
TIVEVALUE:
 

Nut
ri
ti
onall
y,eggsarei
mpor t
ant.Theycont
ainvi
tami
nsA,D,EandK.Thealsocont
ainsome
oft
heB-complexvit
amins.ThearehighinI
ronandprov
ide15%oftheprot
einr
equi
rement
oft
hebody.Eggsarelowinsaturatedf
atsandoneeggprovi
desappr
ox.80cal
ori
es.The
majorconcernwit
heggi schol
est er
ol.Onelargeeggav er
ages213mgofchol ester
ol.Thi
sis
fai
rl
yhighforpeopl
ewhohav er estr
icteddi
ets.Usi ngtheeggwhi t
eonlyispar
tofthe
sol
uti
onasmostoft hechol
esteroli
sconcent ratedintheyolk.Theeggisunquesti
onably
oneofthebestsourcesoffood,yetitrequi
rest houghtandconsiderat
ion.

Eggisconsider
edthemostver
sati
l
eingredi
entt
obeusedinthekit
chen.Onasepar
ate
sheetofpaper,
li
stthev
ari
oususesofeggincooki
ngandbaking.

HEALTHBENEFI
TS/
ADVANTAGES:

-Eggi snat ure’ smostper fectpackageofnut ri

ti
on.
-Itisnat urall
yseal ed, absol ut elyunadul terable.
-Eggpr oteinisoft hehi ghestqual i
ty.I
ti susedasast andar dt omeasur ethequal i
tyofany
otherpr oteinf ood.
-Itsbi ological v alue( 96)i st hehi ghest ,compar edt oot herfood.
-Eggcont ainscar otenoi dsandVi taminA–goodf orey esight ;Vitami nDandCal ci
um –
goodf orst rongt eethandbones; Vit
ami nE–goodf orglowi ngski n; andawi der angeof
otherv i
tami nsandmi ner alsnecessar yforgoodheal th.
-Eggwhi tes( albumen)i sanant i
dotef orcer tai
nt oxinsandpr event sul cers,ent eri
ti
s,
gast rit
is,diarrheaanddy sent ery.
-Car ot
enoi dpi gment spr esenti neggy olkar enat uralanti oxidant swhi chr educet heriskof
car dio-v ascul ardi seases
-Fol ateBVi tami nfoundi neggspl ayani mpor t
antr oleinpr ev entionofbi rthdef ectsand
car dio–v ascul ardi seases 
-Lut einandZeaxant hinf oundi neggssi gnificantlyreducet her iskofcat aractsandage
relatedmuscul ardegener ation.
-Eggshav eahi gheraggl omer at i
onofsev ennat uralant ioxidant s, whi chpr ev entspremat ure
aging, peroxi dat i
on, for mat ionofpl aquesi nt hear teri
es, artheoscl erosi sandcar dio–
vascul ardi seases.Theyal sohel pmi nimizememor ylossandcer tainneur ologicaldisorders.
-Eggi seasi lydi gest i
bl e,goodf orallagegr oups.AtRs25- 30perki l
o,iti sthecheapest
sour ceofani mal protein.
-Eggi soneoft hemostv ersat i
lef oods.Itcanbecookedandenj oy edi numpt eenexci ti
ng
way s.
-Speci ficPat hogenFr ee( SPF)eggsar eessent i
al r
awmat erialforpr oduct ionofHumanand
Av i
an/ Ani mal vaccines, aspert heWHOgui deli
nes.
-Thepercapi taconsumpt i
onofeggsi nIndi ais38.I nTai wani tis358, Japan: 346,USA: 308
andi nEur ope: 290.TheNat ional Instit
ut eofNut ri
ti
on( I
ndia)r ecommends180eggsper
capi taconsumpt ion.
-WHOhasgi v enEgga100poi ntratingast hebestpr oteinf oodf orhumans.