LA SALETTE OF ROXAS COLLEGE, INC.

BASIC EDUCATION DEPARTMENT SY 2020-2021

Livelihood Education 10
Week 3 : Introduction to Eggs

In this module, you are expected to:

1. Give the definition and characteristics of eggs;
2. Cite the nutritive value and components of egg;
3. Enumerate the methods of determining freshness of eggs; and
4. Name the market forms of eggs and the uses of eggs in cooking.

A. Introduction
Good day! Peace and all good, one with you!

After knowing the needed tools and equipment needed in the preparation of egg dishes
and on how to clean and sanitize them after each use, the next consideration is to know what
makes up an egg and appreciate other things about egg.

B. Engagement Activity

Directions: Answer the following questions below by finding the correct answer in the circle.

Air cell
Germinal disc
9-12%
9-14%

1. How much is the percentage of the egg’s exterior surface?

2. What is the vacant space between the white and the shell?
3. This is the entry or the passage directing to the center of the yolk.

C. Lesson Presentation

For our 3RD Week here are the things you need to do:
 Be familiar with the meaning of each word so you can understand the lesson better,
please read Page 15 (III. Words for Study).
 For our second day, please open your book and turn it on Page 16-17 (IV. Read and
Learn).

Eggs consist of approximately 9.5% eggshell (including shell membrane), 63% albumen,
and 27.5% yolk (1) (Table 1). The main components are water (75%), proteins (12%), and lipids
(12%), as well as carbohydrates and minerals

Anatomy of the Egg

We commonly differentiate
eggs into 3 parts, these are the
Shell, the egg white and the egg yolk.
But a closer study reveals that egg
has a more detailed anatomy.

Anatomy
1. Shell - The egg’s exterior
surface which consists the 9
to 12% of the egg’s total

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weight depending on the egg size this serves as the egg’s protection from bacterial
contamination.
2. Air cell - This is the vacant space between the white and shell. It can barely be seen in
a newly laid egg. As the egg cools down, the inner membrane will now detach from the
outer shell layer to form air cell.
3. Albumen/Egg white - This anatomy of the egg is also called the egg white, which
consists most of the egg’s liquid weight about 67%. This is produced from the oviduct
(passage way of the fallopian to the ovaries).
4. Cheliferous - the inner thick white layer of the egg which is responsible for keeping the
yolk in the center.
5. Chalaza - This is the gelatinous strands of egg white both sides of the egg. This
anatomy of the egg is very so often mistakenly seen as an imperfection or a beginning
embryo which are not because of their gelatinous structure.
6. Germinal Disc - This is the entry of the latebra, the passage directing to the center of
the yolk. The germinal disc is hardly noticeable as a small depression on the exterior of
the yolk. When the egg is fertilized, sperm enters through the germinal disc and travel
to the center and a chick embryo will begin to form.
7. Membranes - These are the shell layer and the vitelline layer. Inside the shell are two
layers-the interior and the exterior. Vitelline layer protects the yolk which shield it from
breaking.
8. Yolk - This is the yellow to yellow or orange portion which consist the 33% liquid
weight of the egg. This is form from the ovary on the outside of the surface of the yolk.
The yolk material provides the food source of the embryonic growth.
9.
Eggs are a nutrient goldmine!
One large egg has varying amounts of 13 essential vitamins and minerals, high-quality
protein, all for 70 calories. While egg whites contain some of the eggs’ high-quality protein,
riboflavin and selenium, the majority of an egg’s nutrient package is found in the yolk.
Nutrients such as:
Vitamin D, critical for bone health and immune function. Eggs are one of the only foods
that naturally contain vitamin D. Choline, essential for normal functioning of all cells, but
particularly important during pregnancy to support healthy brain development of the fetus.
Lutein and zeaxanthin, antioxidants that are believed to reduce the risk of developing
cataracts and slow the progression of age-related macular degeneration, a disease that
develops with age.
One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6
grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. The egg is a
powerhouse of disease-fighting nutrients like lutein and zeaxanthin.
https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/

D. Lesson Tasks
In your Activity Notebook, answer the letter B (Explain) on page 15

E. Generalization/Reflection

In your Activity Notebook, do the Activity 1 on page 17.

F. Application

Instruction: Fill in the table below by writing the correct answers. Give at least 3 of your
answers. Copy the table in your Activity Notebook.

A. Describe an Egg B. Nutritive value of an Egg C. Uses of an D. Anatomy of an

Egg Egg
1. 1. 1. 1.
2. 2. 2. 2.
3. 3. 3. 3.

Resources

 Rex Publishing: Learning and Living in the 21st Century (Cookery)

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Prepared by: Kervin C. Orcales

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ANSWER KEY
Week 3

Lesson task
1. Egg is almost a complete food because it contains essential nutrients needed by the body
such as protein, iron, vitamin A, fat, and phosphorus.
2. Uses of eggs in cooking include: a. aerating as scrambled egg; b. thickening as in leche
flan; c. binding as in lumpiang shanghai; d. coating as in breaded fish fillet; and e.
coloring as in lumpia wrappers.
Generalization
Answer varies
Application

A. Describe an Egg B. Nutritive value of an C. Uses of an Egg D. Anatomy of an

Egg Egg
1. Oblong 1. Vitamin D 1. Baking 1. Air cell
2. Fragile 2. Protein 2. Thickening 2. Germinal disc
3. Breakable 3. Carbohydrates 3. Binding 3. Shell

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LEARNING ACTIVITY SHEET

LE 10 Q1 – WEEK 3

Name of Learner: ____________________________________ Section: ______________________

Subject Teacher: ____________________________________ Date Submitted: ______________

1.

10.

2.

9.

3.

8.

4.

7.
5.
6.

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