EGGS

BY – Riya Chaudhari
GR – 44
SUBMIT TO – Manjur Chaf
FOOD SCIENCE AND NUTRITION

B06 -44 - Riya chaudhari /Egg/ food scince and nutrition 1

 Introduction of eggs:
• Eggs are used in a number of dishes
because of the properties of egg white
and yolk protein.
• One large egg contains 6.3 grams of protein.
•  The protein is almost equally split between the
egg white and the egg yolk.
•  The white contains 3.5 grams of protein while
the yolk contains 2.8 grams.
•  The protein in an egg contains all the essential
amino acids used for growth and development.

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 Egg White:
• Nine proteins are dispersed as a sol in
egg white.
• The two albumin , ovalbumin and 
conalbumin , which from 70 per cent of
the proteins. 
• ovomucin gives thickness to thickness
to the egg yolk white.
•  the protein in raw egg white binds,
biotin, making it unavailable.

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 Egg yolk:​
proteins and lipids are the major constituents of
dispersed phase In the yolk. Many proteins are present as
lipoproteins. Some lipoproteins contain lecithin, which
is a natural emulsifying agent. Cholesterol is also present
in yolk.

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Effect  of heat on egg protein:
 Except for ovomucoid ,all  other egg white
protein are denatured by  heat  and  get
coagulated.
• The transparent viscous sol if egg white turns
white and opaque, and  forms a gel with water
trapped inside.
• The yolk, which is a thick liquid , becomes a
solid with a mealy texture when denatured by
heat.
• Egg white begins to coagulate at 60 'c,
while the yolk starts to coagulate at 65 'c  and
is coagulated at 70'c.
Heating beyond this temperature shrinks and
toughens the coagulate egg protein.

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B06 -44 - Riya chaudhari /Egg/ food scince and nutrition
 Egg Cookery:
 Poached egg
 Fried egg
 Scrambled egg
 Custards

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B06 -44 - Riya chaudhari /Egg/ food scince and nutrition
 Egg Foams

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B06 -44 - Riya chaudhari /Egg/ food scince and nutrition
1.FOAMY:
•  Bubbles form on surface , but all egg
white is not broken up.
• Foam is extremely unstable.
• Air cells are generally large.
• Mixture is still fluid.
• Mixture starts to become opalescent.
• Acid, salt and vanilla are added at this
stage.

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 2.Soft peaks:
• Air cells are medium fine, all egg white
exists as foam.
• Foam is fairly stable, slight drainage occurs
on short standing.
• Mixture is shiny, flows easily in bowl, but is
elastic
• Soft peaks fall over to near the base of foam
as beater is lifted from foam.
• Sugar is added gradually at this stage. 

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3.Stiff peaks:
•   Air cells are medium fine, all egg white exists as
foam.
• Foam is fairly stable, slight drainage occurs on
short standing.
• Mixture is shiny, flows easily in bowl , but is
elastic.
•    Peaks are still quite soft , but the tip of the
peak falls over as the beater is pulled from foam.
• Egg white for souffles and  omelettes are beaten
to this stage.
• Egg white and sugar are beaten to this stage for
angel cake and pie meringues.  

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4.Dry: 
 Air cells are very fine, mixture is extremely white.
Foam is not stable, drainage is rapid on long
standing.
Mixture is dull, has lost its ability to flow in the
bowl.
Mass is brittle and inelastic, peaks remain in rigid
points.
This stage is avoided for products of fresh egg
white.
Only reconstituted dehydrated egg whites must
be beaten to this stage. 

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 ANY QUESTIONS?

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B06 -44 - Riya chaudhari /Egg/ food scince and nutrition