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EGG

EGG: Composition, Quality and Preparation

An ovoid object laid by a female bird, reptile, fish Contains everything needed to sustain life of the embryo of the animal One of the most versatile food

EGG STRUCTURE

EGG STRUCTURE
1 Germ spot 2 Egg yolk 3 Shell 8 Air cell 4 Egg white (thin) 7 Chalazae 6 Shell membranes 5 Egg white (thick)

EGG STRUCTURE
Egg Shell made up of calcium carbonate porous - allows CO2 and moisture to escape and air to enter protective coating (cuticle/bloom) color depends on breed Air Cell found at the blunt end In between the inner and outer membrane

EGG STRUCTURE
Chalazae thickened rope-like white structure anchors yolk Membranes Shell membranes inner and outer Vitelline membrane surrounds yolk

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EGG STRUCTURE
Egg white/ Albumen consists of thick and thin portions
thick white has 4x ovomucin compared to thin white

EGG STRUCTURE
Egg yolk Nutrient dense Lipids: triglycerides, lecithin, cholesterol Proteins: Livetin, Lipovitellin, Phosvitin Fat-soluble vitamins Minerals : Fe, P, Zn Contains pigments Color depends on feed

high water content (~90%) and minimal fat consists of proteins (ovalbumin, conalbumin, ovomucin, lysozyme, avidin) B- vitamins

Composition: Yolk and white are not equal

% Egg % % water protein % fat % ash

Classification of eggs according to size (PNS/BAFPS 2005)

Weight Class Jumbo Extra Large Large Medium Small Pullets Pewee No weight Weight Range (in grams/egg) 70 and above 65 70 60 65 55 60 50 55 45 40 40 45 < 40

Whole egg Albumen Yolk

100 58.0 31.0

65.5 88.0 48.0

11.8 11.0 17.5

11 0.2 32.5

11.7 0.8 2.0

( de Leon, 2006)

Deteriorative changes in eggs

Loss of CO2 Increase in alkalinity (7.9-9.3 in the first 3 d) of egg white, leads to thinning Yolk not held in place Entrance of water into the yolk Vitelline membrane weakens Flattening of the yolk Enlargement of air cell

Deteriorative changes in eggs

Day 1

Day 7

Day 14

http://caperberry.blogspot.com/2009/04/egg-freshness-guide.html

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Test for egg quality

Indirect Method Candling Sink or swim test

Candling Method

Sink or Swim Test

Day 1

Day 7

Day 14

http://www.colorado.gov

http://caperberry.blogspot.com/2009/04/egg-freshness-guide.html

Test for egg quality

Direct Methods Haugh unit (ht of thick white in rel. to egg wt) Yolk index (yolk height in relation to its width) Eye scoring (yolk color chart)
Air cell

Egg Safety
Germ spot

NO antimicrobial agents in yolk!!! Yolk

Shell

Cuticle

Thin white

Avidin, Lysozyme, etc.

Chalazae Inner membrane Thick white Outer membrane

http://www.braininajamjar.co.uk; http://www.baxlo.com/Haugh-Tester.html

(Slide from Dr. AAGabriel FN 11 lecture)

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Egg Safety
Transovarian infection of eggs by Salmonella

Egg Safety Tips

Buy and store appropriately Eggs are clean and no crack Refrigerate promptly Store eggs in their original carton and use them within 3 weeks

(Slide from Dr. AAGabriel FN 11 lecture)

Egg Safety Tips

Cook thoroughly Cook until both white and yolk are firm Casseroles and dishes containing eggs should be cooked to 160F (72 C)

Preservation of eggs
Cold storage (4-7 C: 6 months, 25-32 C, 1 week) Closed container storage Submerging in water glass, Na silicate (4-6 months) Mineral oil coating Freezing (yolk must be pre-treated with salt/sugar/corn syrup) Drying (Dry mixes) Salting (curing for 2 weeks) Pickling
Bennion (1985), Eades (2006)

Eggs in food preparation

Heat coagulation of egg proteins. Unfolding and then aggregation into a 3D gel network, resulting in thickening. 60 C, White: transparent, viscous sol opaque white gel 65 C, Yolk mealy
Bennion (1985), Eades (2006)

Uses of eggs in food preparation

Main protein dish Garnish (Arroz caldo, palabok, etc.) Structure-enhancer (Cakes, quick breads, yeast breads, etc.) Thickening agent (Soft pie fillings, cooked salad dressings, etc.) Gelling agent (Custards, etc.)

Bennion (1985), Eades (2006)

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Uses of eggs in food preparation

Binding and coating (Meat loaf, meat balls, etc.) Leavening agent (Cakes, etc.) Emulsifying agent (Mayonnaises, dressings, cream puffs, etc.) Clarifying agent (Hot broths, coffee, wine, etc.)

Basic methods of cooking eggs

Served in shell
Hard boiled (15-17 min) Excessive heating FeS liberation in yolk

Poaching
Requires high quality eggs

Frying (sunny side up, over easy) Scrambled Custard

Bennion (1985), Eades (2006)

Bennion (1985), Eades (2006)

LEAVENING PROPERTY OF EGGS

Low surface tension: OVOMUCIN Low vapor pressure: i.e. not volatile Tendency for substance to solidify at the surface

EGG: Leavening Property

PROPERTY OF EGG WHITE FOAMS

1. Volume: increases 6-8 x its original volume Stiffness: protein denaturation Texture: foam with fine air cells Stability: egg whites retain its shape after mixing 1. 2. 3. 4. 5. 6. 7.

Determinants of formation and stability of egg white foams

Starting ingredients Degree of beating Temperature Mixing bowl and utensils Sugar Fluid Salt

2. 3. 4.

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1. Starting Ingredients
Fresh eggs whites that are not contaminated with egg yolk or any form of fat.

2. Degree of beating
Too much (dry, less stable and brittle) too little (liquid not thoroughly distributed) beating will form unstable foams that will separate upon standing

3.Temperature
Everything should be at room temperature (bowl, beater and eggs!)

4.Mixing Bowl and Utensils

Deep bowls with rounded bottom and sloping sides Utensils: wire whisk, hand mixer or rotary egg beater

5.Sugar
Sugar should be added near the end of beating/ whipping Contributes to stability Prevents over beating and creates a smooth and satiny surface

6.Fluid
Increases volume but decreases stability

7.Salt

Decreases stability of egg white foams

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8. Acid
Egg whites whip more easily when its pH is lowered Vinegar, lemon juice or cream of tartar 1 tsp cream of tartar/ cup of egg white 1/8 tsp lime juice/egg white

Changes in Egg White During Beating

1. 2. 3. 4. 5. Formation and subdivision of air bubbles Color changes Increase in stiffness Increase in volume Decrease in elasticity Surface changes: loses its shine

6.

SLIGHTLY BEATEN/FOAMY
Frothy, transparent with large air bubbles Flows easily from the bowl Use: coating, and clarifying

SOFT PEAK STAGE

Foamy with smaller air bubbles, opaque, shiny, moist Flows if bowl is tipped, separates on standing Use: soft meringues, sponge cakes, souffls, foamy omelets

STIFF PEAK
Stiff, shiny, still moist,very tiny bubbles, may slip Use: soft/hard meringues, most cakes, ice creams, sherbets, marshmallows, cooked frostings

BRITTLE FOAM/DRY
White, dry, flakes off, with solid white specks Liquid portion easily separates on standing

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METHODS OF TESTING FOAM STIFFNESS

1. 2. 3. Appearance: size of air bubbles and color Degree of stiffness of peaks Rate of flow: The inverted bowl test