Republic of the Philippines

NUEVA VIZCAYA INSTITUTE

...the home of the achievers, the proud and the champions!
Aritao, Nueva Vizcaya

IM.NO:1-TLE10-1STQUARTER-2023-2024
SCHOOL PROGRAM JUNIOR HIGH SCHOOL SUBJECT TITLE Technology and Livelihood Education
YEAR LEVEL 10 TIME FRAME 1hr. SCHE IM. NO 3
D

I. UNIT TITLE
UNIT 1: EGG STRUCTURE

II. LESSON TITLE:

LESSON 1: EGG STRUCTURE
LESSON 2: TYPES OF EGGS
LESSON 3: CHARACTERISTICS OF QUALITY OF FRESH EGGS

III. LESSON CONTENT

EGG STRUCTURE

1. SHELL
- the outher eggshell is made almost entirely of calcium and has as many as 8000 tiny pores. It
semipermeable, so it lets gas exchange occure, but keeps other substances from entering the egg. The
thickness of an eggshell is determined by the amount of time it spends in the shell gland (uterus) and the
rate of calcium deposition during egg shell formation.

2. INNER AND OUTER SHELL MEMBRANE

- These two membranes, the inner and outer, are just inside the shell surrounding the albumen.
The two membranes provide an efficient defense against bacterial invasion and are made partly of
keratin. The outer membrane sticks to the egg shell while the inner membrane sticks to the albumen.
When an egg is first laid, it is war. As it cools, the contents contract and the inner shell membrane from
the outer shell membrane to form the air cell.

3. CHALAZAE
- These are twisted in opposite directions and serve to keep the yolk centered. The more
prominent the chalazae, the fresher the egg.

4. OUTER THIN ALBUMEN

- it is a narrow fluid layer next to the shell membrane. It is the watery part of the egg white
which is located farthest from the yolk.

5. INNER THICK ALBUNEM

- The inner thick albumen (chalaziferous layer) is a dense, matted, fibrous capsule of albumen
around the membrane located nearest the yolk. This part of the egg is an excellent source of riboflavin
and protein. In high-quality eggs, the inner thick albumen stands higher and spreads less than thin white.
In low quality eggs, it appears thin white.

NUEVA VIZCAYA INSTITUTE

ARITAO, NUEVA VIZCAYA
 Republic of the Philippines
NUEVA VIZCAYA INSTITUTE
...the home of the achievers, the proud and the champions!
Aritao, Nueva Vizcaya

IM.NO:1-TLE10-1STQUARTER-2023-2024

6. YOLK MEMBRANE
- it is the clear casing encloses the egg yolk.

7. GERMINAL DISK
-A small, circular, white spot on the surface of the yolk is where the sperm enters the egg. The
embryo develops from the disk, and gradually sends blood vessels into the yolk to use it for nutrition as
the embryo develops.

8. YOLK
- the yellow yolk is a major source of vitamins, minerals, almost half of the protein, and all of the
fat and cholesterol.

9. CHALAZIFEROUS ALBUMEN
- its is adense, matted, fibrous capsule of albumen around the membrane of the yolk. The matted
fibrous capsule terminates on each end in the chalazae.

10. AIR CELL

- An air space forms when the contents of the egg cool and contract after the egg is laid. The air
cell usually rest between the outer and inner membranes at the egg is larger end. As the egg ages,
moisture and carbon dioxide leave through the pores of the shell, air enters to replace them and the air
cell becomes larger.

TYPES OF EGG

Eggs of some birds have been used as food for as long as anyone could remember. They are full of
rich nutrients that are essential for health.
Most importantly, eggs are rich in proteins and minerals as eggs are produced by the bird for the
sake of the protection and growth of the embryo produced as a result of fertilization. The eggs that you
consume, however, are unfertilized eggs laid by the female birds.

1. CHICKEN EGGS
- as it has been mentioned, are the most popular and the most widely consumed eggs of the
world. The reason for it is that chickens are more common than any other birds and getting grasp of
their eggs is easy. The shell of chicken egg is mostly white. However, some breeds may also have slightly
brown shells. Chicken eggs can be consumed in boiled form, in fried form, in omelets and in a vast
variety of dishes.

FOLLOWING TYPES OF CHICKEN EGGS

A. STANDARD EGGS
B. ORGANIC EGGS
C. FREE-RANGE EGGS

2. BANTAM’S EGG
- these egg are small and tasty, and usually have a white shell. Bantams are smaller variety of
hen.

3. DUCK EGGS
- are much larger than a hen’s eggs and have a stronger flavor. They are slightly higher in fat,
protein and cholesterol, and are also higher in iron and vitamins A, B group, and D. Duck eggs can
generally be used in cooking in the same ways as a hen’s egg although the strong flavor should be kept in
mind.

4, GOOSE EGGS
- These are the largest of all the egg you are likely to find on sale. They are similar flavor and
nutritional profile to a hen’s egg, and can be used in all hen’s egg recipe and basic dishes. They are likely
to be free range.

NUEVA VIZCAYA INSTITUTE

ARITAO, NUEVA VIZCAYA
 Republic of the Philippines
NUEVA VIZCAYA INSTITUTE
...the home of the achievers, the proud and the champions!
Aritao, Nueva Vizcaya

IM.NO:1-TLE10-1STQUARTER-2023-2024

5. HEN’S EGG
- These are graded according to size small, medium, large and extra-large and very large. About
90% of commercial eggs com from battery-reared hens.

6. BARN EGGS
- these come from hens that are still very intensively farmed but are not confine to cages. Free-
range hens are allowed more space and some outdoor living, although conditions can vary widely.

7. QUAIL EGGS
- these are tiny, with pretty speckled shell and a delicate flavor. Almost all quail eggs sold are
from battery farmed birds.

CHARACTERISTICS OF QUALITY FRESH EGGS

All eggs sold at grocery stores must meet strict standard. Only those of high quality reach the
consumer. Eggs must be checked for interior’s quality by candling, a process where eggs are passed over
a strong light to show the shell and interior. The following are the characteristics of a fresh egg.

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 (less than 5 mm deep).
7. it has clean, uncracked shell with normal shape.

IV. REFERENCES:
Technology and Livelihood Education Book10

PREPARED BY:

JOURNEY L. ANSAN
Faculty

NUEVA VIZCAYA INSTITUTE

ARITAO, NUEVA VIZCAYA