I.s#11 Egg

Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE

Sta. Elena, Marikina City
M2- Food Preparation, Selection, and Handling

INFORMATION SHEET NO. 11
EGG
Learning Outcomes:
After reading this Information Sheet, you must be able to:

1. Describe eggs;
2. Differentiate the composition of eggs;
3. Give and explain the abnormalities and its market forms; and
4. Show the proper storage of egg.
Introduction:
This lesson deals with the Composition and nutritive value, formation,
characteristic, abnormalities, cookery, proper storage and market forms of the
Egg.
⮚ EGGS – are poultry products from chicken, duck, goose, ostrich, and
quail that are eaten as food. The egg of all kinds may be eaten. The whole
egg is about ¾ water, 12% to 14% protein, 10% to 12% fat, and 1%
mineral water.
Nutritive Value of Egg

1. Eggs are protein foods
2. Fresh eggs contain all the vitamins except Vitamin C.
3. They are important sources of iron, phosphorous and trace minerals.
4. It contains low calcium found in the shell which is not edible.
5. It is also a source of Vitamin D.
6. The egg yolk has iron and riboflavin.
Date Developed: Issued by:

June 2020
Food Selection,
Developed by: MARIKINA
Preparation and Page 1 of
PERLEA L. CASIPIT POLYTECHNIC
Handling KRESTEL JONES D. DE TAZA 202
COLLEGE
ALMA A. ELEMENTO
KATRINA ANNE C. MARCELO
Revision
THOMMY D. ESTERON
Formation of the egg
The egg is formed gradually over a

period of about 25 hours. Many organs
and systems help to convert raw
materials from the food eaten by the hen
into the various substances that
become part of the egg.
Ovary
The hen, unlike most animals, has only
one functional ovary - the left one -
situated in the body cavity near the
backbone. At the time of hatching, the
female chick has up to 4000 tiny ova
(reproductive cells), from some of which
full-sized yolks may develop when the
hen matures. Each yolk (ovum) is
enclosed in a thin-walled sac, or follicle,
attached to the ovary. This sac is richly
supplied with blood.
Oviduct Figure 1: Reproductive organs
of the
The mature yolk is released when the sac
ruptures, and is received by the funnel of the left oviduct (the right oviduct is
not functional). The left oviduct is a coiled or folded tube about 80 cm in
length. It is divided into five distinct sections, each with a specific function, as
summarised in table 1.
Table 1: Functions of various different sections of the hen's oviduct
Approximate time
Section of
egg spends in this Functions of section of oviduct
oviduct
section

June 2020
Food Selection,
COLLEGE
ALMA A. ELEMENTO
Revision
THOMMY D. ESTERON

Receives yolk from ovary. If live sperm
1 Funnel present, fertilisation occurs here
(infundibulum) 15 minutes-1 hr (commercially produced table eggs are
not fertilised)
Albumen (white) is secreted and
2 Magnum 3-4 hours layered around
Inner and outer shell membranes are
3 Isthmus 1 hour added, as are some water and mineral
salts
Initially some water is added, making
the outer
white thinner. Then the shell material
4 Shell gland
(uterus)
19-21 hours (mainly
calcium carbonate) is added. Pigments
may also
be added to make the shell brown
The egg passes through this section
before
5 Vagina/cloaca less than 1 minute laying. It has no other known function
in the
egg’s formation

June 2020
Food Selection,
COLLEGE
ALMA A. ELEMENTO
Revision
THOMMY D. ESTERON
Figure 1: Egg Composition

Source: American Egg Board, www.aeg.org
Egg Storage, Freshness & Food Safety

1. Always Keep Eggs in their Carton
2. Eggs should not be stored on the refrigerator door, but in the main body of
the refrigerator to ensure that they keep a consistent and cool temperature.
3. Leftover raw egg whites and yolks should be put in airtight containers and
stored in the refrigerator immediately. To prevent yolks from drying out, cover
them with a little cold water. Drain the water before using.
Recommended Storage Times for Eggs

June 2020
Food Selection,
COLLEGE
ALMA A. ELEMENTO
Revision
THOMMY D. ESTERON

Fresh shell eggs By best before date
Leftover yolks or whites Within 2 to 4 days
Hard Boiled eggs Within 1 week
Prepared egg dishes Within 3 to 4 days
Pickled eggs Within 1 month
Frozen whole eggs (blended) Within 4
months
EGG FRESHNESS TEST

1 . Check date on carton
2. Shell should be rough and dull
3. Fresh eggs sink in a dish of cold water
SOME EGG ABNORMALITIES
1. Double-Yoked Eggs – result when ovulation involves the

simultaneous release of two yolks or when the oviduct fails to
engulf the released yol k for the day and is picked up only the
next day together with another yolk, then released.
2. Yolkless Eggs – are caused by a bit of tissue sloughed off

from the ovary or oviduct, which stimulates the secretion of
albumen, shell membranes and shells by the oviduct as a yolk
would.
3. Egg within an egg – is due to freakish peristaltic movement

of the oviduct causing a reversal of direction of a formed egg.
Thus, one day’s egg is added to the next day’s egg and shell is
formed around both.
4. Bloodspots – are usually formed by a rupture of one or

more small blood vessels in the yolk sac when the yolk is
released. This abnormally would not make the egg inedible if
originating from such source but would be considered
inedible if the bloodspot is due to the development of the
germ in a fertile egg.
5. Meat Spots – are bloodspots that have undergone

chemical color change or bit of tissues sloughed off from the
ovary or oviduct. It may also be due to the development of the
germ in which case it would be inedible.

June 2020
Food Selection,
COLLEGE
ALMA A. ELEMENTO
Revision
THOMMY D. ESTERON

6. Soft-shelled Eggs – are prematurely laid eggs so that the
shell is not completely deposited. It may be due to dietary
deficiencies or diseases.
7. Thin-shelled Eggs – are caused by dietary deficiencies,

hereditary, or disease. A high percentage of locally available
eggs are thin-shelled and therefore these must be handled
carefully. When breakage occurs, the thin-shelled eggs often
stick to each other making separation difficult.
8. Glassy and Chalky-shelled Eggs – are caused by

abnormality of the uterus. Glassy eggs are less porous and
will not hatch but may retain their quality.
9. Off-colored Yolks – are certain pigments in diet,

capsanthin of pimiento and paprika produces red yolk and
have a much higher percentage of highly oxygenated
carotenes than the normal yolks from hens receiving the
same feed. Produces olive-colored yolk. These abnormal
colored yolks are not inedible.
10. Off-flavored Eggs – may be caused by disease, certain feeds, egg white pH
and packing materials.
EGG COOKERY
1. Sunny side up- An egg is fried on one side only.
2. Over Easy-Eggs fried on both sides with a runny yolk.
3. Over hard- An egg fried on both sides with a hard yolk
4. Poached eggs- Raw egg cooked in hot water
5. Shirred Eggs- Raw egg baked in the oven.
6. Scrambled Eggs- Egg and milk mixture cooked in a hot pan; gently move
mixture as it cooks.
7. Omelet- Egg mixture brought to center of pan and cooked until all egg mixture
on the edges is cooked.
8. Soft Cooked Egg- Whole Egg cooked in simmering water for three to five
minutes.
9. Hard Cooked Egg- cooked in simmering water for 20 minutes.
10. Quiche- Eggs and cheese mixture baked in a pastry shell.
11. Soufflé- Egg and white sauce mixture placed in a dish and baked.
12. Custard- Egg and milk mixture baked in custard cups.
13. Eggs Benedict- Poached egg top with sauce.

June 2020
Food Selection,
COLLEGE
ALMA A. ELEMENTO
Revision
THOMMY D. ESTERON
Sunny Side up
Over Easy Over Hard Poached Egg
Shirred Egg Scrambled Egg Omelet Quiche
Soufflé Custard Eggs Benedict Hard boiled/Soft

Boiled
References:
- Tria-Natad, Ma. Felisa H. et. Al. (2018) Cookery. Mindshapers.co., Inc., Intramuros, Manila. Pp. 183
- Global Ag Media article (2015) Retrieved from https://thepoultrysite.com/publications/egg-

qualityhandbook/4/the-nutritive-value-of-the-egg
- E. Seidler (2015)Egg Marketing - A Guide for the Production and Sale of Eggs bulletin Retrieved from
http://www.fao.org/3/Y4628E/y4628e04.htm

June 2020
Food Selection,
COLLEGE
ALMA A. ELEMENTO
Revision
THOMMY D. ESTERON

I.s#11 Egg

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Republic of the Philippines

MARIKINA POLYTECHNIC COLLEGE

M2- Food Preparation, Selection, and Handling

After reading this Information Sheet, you must be able to:

Nutritive Value of Egg

Date Developed: Issued by:

M2- Food Preparation, Selection, and Handling

Formation of the egg

The egg is formed gradually over a

Table 1: Functions of various different sections of the hen's oviduct

Date Developed: Issued by:

M2- Food Preparation, Selection, and Handling

Date Developed: Issued by:

M2- Food Preparation, Selection, and Handling

Figure 1: Egg Composition

Egg Storage, Freshness & Food Safety

Recommended Storage Times for Eggs

Date Developed: Issued by:

M2- Food Preparation, Selection, and Handling

EGG FRESHNESS TEST

SOME EGG ABNORMALITIES

1. Double-Yoked Eggs – result when ovulation involves the

2. Yolkless Eggs – are caused by a bit of tissue sloughed off

3. Egg within an egg – is due to freakish peristaltic movement

4. Bloodspots – are usually formed by a rupture of one or

5. Meat Spots – are bloodspots that have undergone

Date Developed: Issued by:

M2- Food Preparation, Selection, and Handling

7. Thin-shelled Eggs – are caused by dietary deficiencies,

8. Glassy and Chalky-shelled Eggs – are caused by

9. Off-colored Yolks – are certain pigments in diet,

Date Developed: Issued by:

M2- Food Preparation, Selection, and Handling

Shirred Egg Scrambled Egg Omelet Quiche

Soufflé Custard Eggs Benedict Hard boiled/Soft

- Global Ag Media article (2015) Retrieved from https://thepoultrysite.com/publications/egg-

Date Developed: Issued by:

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