EGGS

• Eggs provide texture, flavour, volume,

structure, thickening to many pastry
products.
• They also act as a stabilizer and emulsifier.
• The yolk of a fresh egg should be bulbous,
firm and bright.
• The fresher the egg, the more viscous the
egg white.
• Eggs should be stored far from strong
odour, despite their shells they easily absorb
them.
 Types of eggs

• Hen
• Duck
• Quail
• Bantam
• Goose
 COMPOSITION OF EGGS

• Egg Yolk • Egg White

• 50 % Water • 87 % Water
• 34 % Fat • 10 % protein
• 16 % Protein • 2% Lipids
• 1 % Minerals
 Choosing and storage
• Points to be noted while choosing or purchasing eggs:
• Egg shell should be clean, well shaped, strong and slightly
rough
• When the egg is broken there should be high proportion of
thick white to thin white.
• The yolk should be firm, round [not flat] and of even colour
•
• Store in a cool place[0-5C]
• Shells are porous so should not be kept near strong smelling
foods
• First in first out
• Cracked eggs should not be used
 Nutrition and safety
• Excellent source of protein and vitamins [A,
D,E,K]
• Average 80 cal per egg
• Eggs can pass salmonella and thus cause food
poisoning. To reduce the risk pasteurized eggs can
be used .
• Pasteurization of eggs:
• Eggs are washed, sanitized and then broken in
sterlised containers. Yolks and whites are
combined and strained then heated to 63C for one
minute and cooled rapidly.
 Structure of an egg

• There are 3 main parts of an egg

• shell
• white
• yolk
 Grades and sizes

• In some western countries eggs are graded

by quality and size or weight
• Eggs are graded from small [45g] to jumbo
[60g] in the United States
• In Europe the scale ranges from size7
[under45g] to size1 [70g or over]
• The average weight of the egg is 60g
Hens eggs are graded in 7 sizes
Size Weight
1 70 g
2 65 g
3 60 g
4 55 g
5 50 g
6 45 g
7 under 45 g
Cooking of eggs
 Cooking of eggs

• Coagulation of egg protein: egg white

starts coagulating at 60C and
completes by 65C
• Coagulation of egg yolk occurs at 65C
and completes at 70C
• Eggs can be cooked
In shell and out of shell