ENERGY VALUE

OF EGGS
 Vitamins
Cholesterol

Protein Minerals

Carbohydrate and
dietary fiber
 PROTEIN

❑Contains all the essential amino acids

needed by the human body
❑12.5% of the weight of the egg is protein
 MINERALS
❑Iodine – to make the thyroid hormone
❑Phosphorus –bone health
❑Zinc – wound healing, growth, and fighting infection
❑Selenium – antioxidant
❑Calcium – bone and growth structure, and nervous
function
❑Iron – red blood cells
 VITAMINS
❑Good source of all the B vitamins
❑Fat-soluble vitamin A
❑Vitamin D
❑Vitamin E
 CARBOHYDRATES AND
DIETARY FIBER

❑Contain only traces of carbohydrate and

no dietary fiber
 FAT
❑11.2% fat on its content
❑Less than 0.05% in the albumen
❑17% fatty acids are polyunsaturated
❑44% monosaturated
❑32% saturated
 CHOLESTEROL
❑ Cholesterol and lecithin are fat-like substances and are
essential to the structure and function of all cells in the
body.
❑ Helps maintain the flexibility and permeability of cell
membranes
❑ Essential for the production of sex hormones, cortisol,
vitamin D, and bile salts
PARTS OF AN
EGG
 shell
The egg’s shell has
more than 7,000 tiny
pores that allow oxygen
to pass into the egg and
carbon dioxide to
escape.
 membrane
The inner and outer
membranes, found
between the eggshell
and the egg white, keep
bacteria from entering
the egg and help to
slow evaporation of
moisture from the egg.
 air cell
The air cell, located
between the inner and
outer membranes at the
large end of the egg,
holds oxygen for the
chick to breathe.
 albumen
The albumen, or the
egg white, cushions the
egg yolk floating within
it and is the main
source of protein and
water for the embryo.
 yolk
It is made up of fats,
carbohydrates, proteins,
vitamins, and minerals.
 chalazae
The chalazae are cords
on two sides of the yolk
that keep the yolk
floating in the center of
the albumen.
germinal disc
The germinal disc is the
white spot on the yolk.
This is where the
female’s genetic
material is found.
That’s all, yolks!
ASSIGNMENT:
Research for the following
• Uses of Eggs
• Methods of cooking system
CHARACTERISTIC
OF QUALITY
FRESH EGGS
 2 COMPONENTS

Exterior egg quality

➢direct influence on
microbiological quality

Interior egg quality

➢direct bearing on the
functional properties of eggs
CHARACTERISTICS OF QUALIT Y FRESH EGGS

1) It should have rough, chalky, and unbroken

shell.
2) It should sink in water.
3) It should have round and firm yolk.
4) It should have light and thick white part.
5) It has round, well-centered yolk.
6) It has small air cell.
7) It has clean, uncracked shell with normal
shape.
“SPREAD TEST”
 “THE SPREAD TEST”
If it sinks and lies flat on the bottom, it is pretty fresh

A week-old egg should just begin to float

At three weeks, it may stand upright at the bottom of the glass

An egg that floats to the surface should not be used

 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.
 EGG SIZES
 Several factors influence the size of the egg:
1. Breed
2. Age of hen
3. Feed
4. Environmental factors
ASSIGNMENT :
 Carry It Out (A and B)
pages 9-10
Deadline: September 18, 2020 (Friday)

 Performance Task
“Spread Test”
Deadline: September 23, 2020 (Wednesday)
• in the shell – soft cooked (5 minutes simmering) or hard cooked (15 minutes
simmering)
• poached – cooked in simmering water; addition of salt and vinegar hastens
coagulation
• fried – keep low to moderate temperature
• scrambled – addition of sugar delays coagulation; addition of liquids and
acids decreases coagulation point

• omelet
▪ The egg yolk helps form a stable
product by not allowing the water and
oil to separate.
▪ The Egg proteins coagulate and help bond the
structure together. This enables the food to stick
together and not fall apart.

▪ As egg proteins start to denature, they form a gel

which thickens the food.
• When egg is beaten albumen is denatured, air is incorporated
as white is stretched into thin films.
• With continued beating, the air cells are subdivided and
volume is increased.
▪ Protein network dries up and stabilizes the gas or air foams.
▪ Since the egg white and yolk are thicker
than water and other liquids, egg helps
flour, seasonings, or bread crumbs stick
to the food.
FRESH EGGS OR SHELL EGGS

Most often
used for
breakfast.
 FROZEN EGGS

Usually
made from
fresh eggs
 DRIED EGGS

Are not shelf-stable

and must be kept
refrigerated or
frozen, tightly
sealed.
Factors to Consider in
Presenting Egg Dishes
ACTIVITY TIME
☺
Bubble
Map
 The art of modifying,
processing, arranging, or
decorating food to enhance its
aesthetic appeal

FOOD Offering the appetizer to guests

PRESENTATION in a stylish and pleasing
manner.

Improves the presentation of a

dish and adds value to the
dining experience.
5 SIMPLE WAYS
TO PRESENT
FOOD LIKE A
CHEF
1. PLATE
Choose your plates
wisely. Make sure your
serving plates are big
enough to let each food
item stand out, but small
enough that the portions
don’t look tiny.
▪ One way to conceptualize
plating is to think of
yourself as an artist, the
plate as your canvas, and
the food as your medium.
▪ Choose your plate wisely by
making sure it’s big enough
to allow your food to stand
out, but small enough that
your portions don’t look too
small.
▪ The color of your plate is also
significant. White plates are
popular because they create
high contrast and provide a
neutral background for your
colorful creations.
2.
GARNISHING
Garnish appropriately. Don’t
lose sight of the recipe you
made in the first place. Any
garnish on the plate should
be edible and should
enhance the flavor of the
main dishes.
3. CENTER OF INTEREST
Just like with centerpieces, it’s
good to have a little bit of
height, but don’t overdo it.
  To arrange food on a plate is to place the
carbohydrate at 11 o’clock
4. READ THE CLOCK  The vegetables at 2 o’clock
 And protein at 6 o’clock from the diner’s point
of view
5. HYGIENIC PRACTICES
IN PRESENTING EGG
DISHES

 Eggs should be cooked until

the yolk and white are set
and not runny
 The food to be presented
should look clean and neat,
not messy or dirty