TLE (10)
|Technical terms
Lecithin - any group of phospholipids that are found in
many plant and animal tissue, especially egg yolk
Chalazae - on of a pair of spiral threads of
albumenholding the yolk of an egg in its position
Albumen - The white of an egg; the nutritive value and
protective gelatinous subtance.
Chalky - of or like chalk
Candling - to examine egg for freshness, fertility and
others by holding them up to a bright light.
Nutritional value of an egg - A medium egg has an
energy value of 78 kilocalories and the consumption of
one egg daily would contribute only around 3% of the
average energy requirement of an adult man; 4% for
an adult woman.
1. Chicken eggs - most popularly consumed throughout
the world.
2. Organic eggs - Produced by hens that have been given
feeds grown without the aid of commercial fertilizers,
pesticides or herbicides.
3. Quail eggs - the shells are speckled and range in color
from dark brown to blue or white color.
4. Duck eggs - Slightly larger than chicken eggs and have
more flavor, but have a higher fat content and more
cholesterol
5. Goose eggs - Much larger that the chicken egg, best
suited for use in dessert.
6. Turkey eggs - Approximately 1 1/2 times larger than a
jumbo Chicken eggs with very high cholesterol.
7. Ostrich eggs - Equal to 20 to 24 large chicken eggs
and can be made into several large omelets or
scrambled.
freshness - A quality fresh egg is distinguished when it
served whole. other than obvious signs, such as bad
smell, the quality of an egg is hard to determine until it
is cracked open. Hence, without breaking it, the test to
tell a fresh egg from a stale one is to place it in a glass
of salt and water mixture.
Testing eggs freshness by sound - the method using
your hearing instead of sight. listen for wishing. if
there is no sound coming from the interior of the egg it
is most likely fresh.
Candling - a fertilized egg that is fresh is healthy and
can be safely consumed as long as it passes the
methods of testing eggs freshness above.
Salmonella contamination - Salmonella infection
usually occurs when a person eats food contaminated
with feces of animals or humans carrying the bacteria
Egg sizes:
1. Jumbo - Weighs 850 grams per dozen
2. Extra large - 840 grams
3. Large - 745 grams
4. Medium - 650 grams
5. Small - 560 grams
|Uses of eggs
1. Bending - The stickiness of the egg helps attach
crumbs or items to food and bind ingredients together.
2. Coating - Beaten eggs can be used to coat fish or
chicken portions before they dipped into bread crumbs
and fried to give food crisp and attractive.
 TLE (10)
3. Glazing - Gives shiny golden brown appearance to
pastries and scones when brushed with beaten egg
and milk.
4. Emulsifying agents - Used to form atable emulsion
when an egg or egg yolk is added to mayonnaise
because it helps the oil and vinegar stay smoothly
blended together.
5. Clarifying - Raw egg whites maybe added to hot
broths to hold impurities and bring them to top of
simmering liquids.
6. Enriching other foods - Provides extra flavor and
body in sauces and sweets like adding a beaten eggs
in mashed potatoes to improve its value.
7. Aerating or whisking - helps tigthen mixtures by
encapsulating air bubbles which makes cake light and
well risen.
4. Omelets - Mixture of eggs, salt, and pepper cooked in
a pan over high heat; omelettes cooked so quickly.
5. Poached eggs - Poaching is cooking eggs out of their
shell in simmering liquid like water with vinegar and
salt although wine, milk, and stock are also used.
6. Baked eggs - eggs are bakes in flat-bottomed dish.
7. Deviled eggs - Hard boiled eggs that have been
shelled, cut in half, and filled with a paste made from
the yolks mixed with other ingredients such as
mayonnaise and mustard
garnished for eggs - eggs may be garnished with crisp
slices of bacon and a spray of parsley, grated cheese,
or cooked egg yolk put through a sieve or served on a
chopped meat.

|Egg dishes

egg dishes - the basic principle of cooking an egg is to

always cook it at low temperature until just done.

1. Fried eggs

a. sunny side up or "eyes open" - the yolk is yellow and

well rounded. there should be no brown edges for the
white.
b. Hard fried - The white and yolk are firm and not
rubbery.

2.Boiled eggs - The fact is that a perfectly sone egg in

the shell is not boiled; it is instead simmered on a very
cusp of a boiling point
3. Scrambled eggs - These are the techniques on how to
prepare scrambled egg. Standards for scrambled
eggs, nevertheless, do not change - they should
always be soft, yellow, tender and not watery.
Adding water to the eggs yields a tender Product.
Stirring in milk or cream adds body adds body and
makes creamy, soft scrambled eggs.