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Department of Education
National Capital Region
SCHOOL S DIVISION OFFICE
MARIK INA CITY

TLE - Home Economics

Cookery NC II
First Quarter - Module 2
Egg Components and Nutritive Value

Leslie C. Lumampao
Writers:
Alicia P. Marcelo

Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Cookery tasks. The
scope of this module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course.

The module contains lesson in:

LO 1-Perform mise en place

Lesson 2-Egg’s components and nutritive value

After going through this module, you are expected to:

1. identify the different parts or component of an egg;
2. discuss the nutritive value of egg; and
3. appreciate the goodness of egg in our body.

What I Know
What makes up an egg and appreciate other things about egg? Write your
answer below.

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 Egg Components and
Lesson 2
Nutritive Value
Nutritionally, eggs can make a significant contribution to a healthy diet. Eggs
are useful source of protein, essential vitamins and minerals. Nutritional
requirement can vary considerably between men, women and children and can also
vary in individuals from time to time

What’s In

In cookery, egg refers to poultry or fowl products. The versatility of eggs is

evident in its presence in numerous food items. Eggs may be eaten cooked in its
shell, fried or poached or may be combined with other ingredients to produce another
dish. In baking, egg acts both as an emulsifier and leavener.

The egg‘s protective coating or mucin layer which aids in the maintenance of
its freshness by covering the small holes in the shell is called bloom. Bloom is
removed during washing so it is not advisable to wash eggs prior to storage unless it
is very dirty. Removal of the mucin layer will expose the holes making the egg
susceptible to bacterial penetration and dehydration, thus hastening deterioration of
its quality. Eggs are produced commercially in farms with a few hundred laying
chickens, or in large laying complexes with thousands of layers. Small and micro
sized backyard poultry either in small poultry cages or as free range chicken are also
producing eggs. Egg is indeed a convenient food for any meal in and out of the house.

Notes to the Teacher

Guide learners to enable them gain knowledge and
understanding in the egg components and nutritive value of it.

What’s New
Write the qualities of eggs you have at home.
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 What is It

Whole eggs are among the most nutritious foods on earth. Eggs are good
source of inexpensive, high-quality protein. More than half the protein of an egg is
found in egg white, which also includes vitamin B2 and lower amounts of fat than
the yolk. Eggs are rich source of selenium, vitamin D, B6, B12 and minerals such as
zinc, iron and copper. Egg yolks contain more calories and fat than egg whites. They
are a source of fat-soluble vitamins A, D, E and K and lecithin. The compound that
enable emulsification in recipes such as hollandaise and mayonnaise.

Protein
Eggs are an excellent source of protein which is found in both the yolk and
the albumen. About 12.5% of the weight of the egg is protein. However, the protein
content does depend on the size of the egg. Here’s how much protein different sizes
of eggs contain (1):

➢ Small egg (38 grams): 4.9 grams of protein

➢ Medium egg (44 grams): 5.7 grams of protein
➢ Large egg (50 grams): 6.5 grams of protein
➢ Extra-large egg (56 grams): 7.3 grams of protein
➢ Jumbo egg (63 grams): 8.2 grams of protein

To put these numbers in perspective, the average sedentary man needs about
56 grams of protein per day.

Minerals
Eggs are an excellent source of minerals and essential for our bodies to
function healthy and to provide the nutrients for growth and repair of our bones,
teeth, skins and organs.

Vitamins
Eggs are good source of all the B vitamins, plus the fat-soluble vitamin A. It
also provides useful amounts of vitamin D, as well as some vitamin E.

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Cholesterol
One large egg has about 186mg of cholesterol- all of which is found in yolk. If
you want egg but don’t want cholesterol, use only the egg whites. Egg whites contain
no cholesterol but still contain protein. Cholesterol helps maintain flexibility and
permeability of cell membranes and is also a raw material for the fatty lubricant that
help keep skin supple.

Fat
The fat of an egg is found almost entirely in the yolk. 11.2 % of the egg content
is fat, there is less than 0.05% in the albumen.

Carbohydrate and Dietary Fiber

Eggs contain only traces of carbohydrate and no dietary fiber.

Components of Egg
A whole egg consists primarily of a yolk, a white, and a shell. In addition, it
contains a membrane that lines the shell and forms an air cell at the large end, and
two white strands called chalazae that hold the yolk centered.

Yolk
There’s a lot to like about egg
yolks. Compared to egg whites, the yolk
contains most of an egg’s good stuff,
including the bulk of its iron, folate and
vitamins. The yolk also contain two
nutrients-lutein and zeaxanthin- that
support eye and brain health.

Egg White
Also known as the albumen,
which comes from albus, the Latin
word for “white”. In addition egg whites
helps aiding weight loss and
strengthen bones, benefits of egg
whites are many.

Shell
The shell has the thin outermost coating called the bloom or cuticle that helps
keep out bacteria and dust. The color of the shell has no relation to quality. Shell
color is determined by the breed of hen.

Inner and Outer Membrane

These two transparent protein membranes is found between the shell and the
egg white. They’re made partly of keratin, a protein that’s also in human hair.

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Air Cell
An air pocket at the bottom end of an egg formed from contraption of the egg’s
content through loss of moisture and cooling from its initial filled state.

Chalaza
The two ropes hold the yolk firmly at the middle of the egg, there is more
thick white than thin white

What’s More
Give the functions and benefits in our body of each nutritional value of eggs.
1. Fat-
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2. Cholesterol-
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3. Minerals-
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4. Protein-
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5. Vitamins-
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What I Have Learned

Write whether you agree or disagree to the following statements and justify
your answer.
● Egg is a complete food.
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● Egg is composed of the shell, egg white and egg yolk.
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● The fat of an egg is found almost entirely in the yolk.
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● Eggs are an excellent source of protein

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 ______________________________________________________________________________
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● Eggs can make a significant contribution to a healthy diet.
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What I Can Do
Draw the anatomy of an egg and write down the functions of each part, based on
your own understanding.

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 Assessment
Answer the following questions below. (5 points each)
1. What nutrients can we get from egg white and egg yolk?
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2. What are the health benefits of egg?
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3. Why do we need to include eggs in our daily meals?
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Additional Activities

Search the other definition of eggs or create your own description by playing
the BINGO games. (25 pts)

B I N G O

Egg is
BENIFICIAL

Egg has IRON

BONUS

Egg is GOOD
in healthy
diet

Eggs has
OMEGA-3

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 DISCIPLINE • GOOD TASTE • EXCELLENCE
12 City of Good Character
What I Know What’s More What I Have Additional
Learned Activities
1. C 1. Egg white
2. D 2. Shell 1. Agree
3. D 3. Chalaza 2. Agree The answer may
4. 3. Agree vary
A 4. Air Cell
5. C 5. Yolk
ANSWER KEY
 References
BOOKS

Cookery Volume II TVL Track K to 12, A.H. Rondilla, E.S. Avendaño, E.P Roque
Cookery Module 10

ONLINE RESOURCES:

https://www.slideshare.net/ErlaJadeAgustin/tools-equipments-utensils-needed-
in-preparing-eggdishes
https://prezi.com/xz0xa9uiwmxe/tools-utensils-and-equipment-needed-in-egg-
preparation/
https://content.ces.ncsu.edu/washing-and-sanitizing-kitchen-items
https://www.slideshare.net/yanyanpalangue7/cleaning-and-sanitizing-kitchen-
tools-and-equipment
https://www.google.com/search?q=components+ofegg&source=lmns&bih=730&bi
w=1517&hl=en&
ved=2ahUKEwiLiavuqpnqAhUWed4KHdUGDRgQ_AUoAHoECAEQAA
https://www.eggnutritioncenter.org/topics/nutrients-in-eggs/
https://www.google.com/search?hl=en-PH&authuser=0&ei=-
rDyXsrRDaLk74PvJaUiAM&q=nutritional+value+of+egg&oq=nutritiona&gs_lcp=CgZ
wc3ktYWIQAxgAMgUIABCR
AjIECAAQQzIECAAQQzIECAAQQzIECAAQQzIECAAQQzICCAAyAggAMgUIABCxAzIC
CAA6BAgAEEc6Dgg
AEOoCELQCEJoBEOUCOgUIABCDAToHCAAQsQMQQ1DijwFYwLIBYLa9AWgBcAF
4BIAB5QOIAcMdkgEJ
MC42LjQuNC4xmAEAoAEBqgEHZ3dzLXdperABBg&sclient=psy-ab
https://thepoultrysite.com/publications/egg-quality-handbook/4/the-nutritive-
value-of-the-egg

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 Development Team of the Module

Writers: Leslie C. Lumampao (MHS)

Alicia P. Marcelo (MHS)
Editors:
Katherine T. Santos (CISSL)
Nerissa E. Estrella (ASP II/OIC - MNHS)
Bernadette L. Nepomuceno (Subject Coordinator, SNNHS)

Internal Reviewers: Joseph T. Santos, (Education Program Supervisor-EPP/TLE)

Lay- out Artist: Khrycys G. Olairez (BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Instruction Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor-EPP/ TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: sdo.marikina@deped.gov.ph

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE