eggs

What do I need to
know about eggs
related to selection,
nutrition, cooking and
storage methods? 
 *
eggs

Eggs have nutritional value and

offer versatility in cookery.
Why are eggs sold in the dairy
case when they are classified
as protein and should be sold in
the meat case?
 * Functions of eggs
1. Add color, flavor,
texture
2. Thickens liquids
3. Bind and coats food
4. Leavens
5. Adds Nutrients
6. Emulsifies
 * Functions of eggs

• Eggs coagulate in heat (become firm and thicken),

this is caused by the protein in the egg
• 79 calories in one medium egg
• Over cooking toughens the protein in eggs
• When whipping egg whites, even one drop of egg
yolk will reduce the volume of the whites by 1/3rd!
This is because yolks contain fat. Be cautious when
separating eggs that no yolk mixes with whites.
 * Functions of eggs
• Shell color does not affect egg
• Leavening action of eggs is due to air in the beaten
egg. The air bubbles form a foam which when
heated, expands. The protein then coagulates to
give structure to the product.
• Cook eggs on low temps and only until desired
firmness.
• Recipes assume you are using a large egg
 Coating Agent

Fried Chicken

French Toast
 Thickening Agent

Pudding Custard
 Binding Agent

Chicken Croquettes Meatloaf

 Leavening Agent

Angel Food Cake Soufflé

Emulsifier

Mayonnaise
 Nutrition

• Eggs are a complete source of protein, which is required by

the body for growth and repair of body cells.
• Only the yolk contains fat, which can provide the body with
energy as needed.
• The yolk also contains fat soluble vitamins A and D which
help build strong bones and teeth and aids in developing
normal vision.
 Nutrition

• The white or albumen of the egg contains only riboflavin

(vitamin B) which helps metabolism and keeps skin and
mouth healthy.
• Eggs also contain the minerals iron and phosphorous. Iron is
essential for development of hemoglobin in our blood,
preventing anemia.
 Grading Eggs
*Shining a light through eggs is called candling. This
determines internal characteristics/quality of egg
*Candling – A procedure to check interior aspects of egg
and to determine grade.

*Grading
 AA - yolk is firm and the area
Grade of Eggs covered by the white is small;
there is a large proportion of thick
white to thin white
A - yolk is round and upstanding;
the thick white is large in
proportion to the thin white and
stands fairly well around the yolk
B - the yolk is flattened and there
is about as much or more thin
white as thick white
C - not sold in stores; may be used
in prepared mixes
Egg Size ……

The six sizes of eggs are based on weight per dozen.

 * VOCABULARY

Porous is a way to describe the shell of the egg, which allows air to travel
through the egg.
The Vitelline membrane is the membrane surrounding the yolk.
The Air sac is located at the blunt end of the egg, formed when the inner and
outer membranes separate shortly after the egg is laid.
The Outer Shell is a porous covering which allows for the exchange of moisture
& gasses.
The Chalaza is the structure inside the egg that keeps the yolk in place.
The Yolk is the yellow center of the egg; high in cholesterol & saturated fat.
Albumen is commonly called “the white”; fat-free part of the egg.
The Germ Cell is located within the yolk; gives rise to the gametes (sex cells)
Candling is a procedure used to check the interior quality of the egg.
 9. chalaza ACTIVATING
58% white STRATEGY
31% yolk 1.

11% shell
Albumen is 100%
8. PROTEIN!
2.

There are two light

blue areas in the 3. germ cell
white (albumen) of
the egg. The darker
of the two is the
thicker part of it.

7.
4.
6. 5. Vitelline membrane
 Structure of Eggs: *Egg Notes
*Eggcellent source of protein, therefore can be used in place
of meat, poultry, fish
*One of the few good sources of vitamin D – egg yolk
*One of the highest sources of cholesterol (210 mg)
*Shell is porous.
*That feature allows for exchange of moisture & gasses.
*Color varies; depends on breed of chicken
*Membrane between shell & white – inner membrane
contracts as moisture is lost
*Fresh egg has small air sac
*Hi proportion of thick white indicates high quality
 *Egg Notes
Storage:
*Eggs should be stored in closed container in
refrigerator
*Air cell increases in size (moisture evaporates
through porous shell)
*Increased humidity reduces moisture loss
*Store blunt end up to avoid movement of air sac
and do not wash to maintain the protective
coating (bloom). May be washed just before use.
 Egg Freshness Test

• Check date on the carton

• Shell should be rough and dull
• Fresh eggs sink in a dish of cold water
 A very old
egg will actually
float in the water
and should not be
eaten.
 FRESH STALE
Shiny Shell
Dull shell Shell appearance?
Larger Air Cell
Smaller Air Cell
Air Cell? Floats in water (throw away)
Sinks in water
Easy to peel a hard cooked stale
Sink
Difficult to peel a hard cooked / Float? egg
fresh egg
When held to light, interior
When held to light, interior
appears clear
Albumen? appears cloudy

Albumen gets thinner

Albumen is thicker
Peeling?
Less nutritional value

Nutrition?
 *What is the ‘bloom’ on an egg?
BLOOM The coating or covering on the egg
shell that seals its pores. Bloom, also called
cuticle, helps to prevent bacteria from
getting inside the shell and reduces
moisture loss from the egg. Eggs are washed
before they are sent to market. This is
necessary for cleanliness, but it removes
the bloom. To restore the protection,
packers give the eggs a light coating of
edible mineral oil.
Principles of cooking eggs:

Use low temperature , prevents

toughening of protein and discoloration

Cook only until desired firmness

An egg fried on one side only ……

Sunny Side Up
An egg fried on one side with hot grease spooned
over the top ……

Basted Egg
Eggs fried on both sides with a runny yolk ……

Over Easy
An egg fried on both sides with a hard yolk ……

Over Hard
Raw egg cooked in hot water or in an egg poacher ……

Poached Eggs
Raw egg baked in the oven ……

Shirred Eggs
Egg and milk mixture cooked in a hot pan; gently
move mixture as it cooks ……

Scrambled Eggs
Egg mixture brought to center of pan and cooked until
all egg mixture on the edges is cooked; fold in half and
serve ……

Omelet
Whole egg cooked in SIMMERING water for three
to five minutes ……

Soft Cooked Egg

Whole egg cooked in SIMMERING water for twenty
minutes ……

Hard Cooked Egg

Egg and cheese mixture baked in a pastry shell ……

Quiche
Egg and white sauce mixture placed in a
dish and baked ……

Soufflé
Drink made using raw eggs ……

Egg Nog
Egg and milk mixture baked in cups ……

Custard
Chopped hard cooked eggs blended with mayonnaise ……

Egg Salad
Fried eggs and bean sprouts ……

Egg Foo Yung

Egg whites that are beaten (meringue) reach their
best volume when the are beaten/whipped at
ROOM TEMPERATURE!