Kate Rochelle T.

Jaramillo
X Magnesium

EGG AND EGG COOKERY

Egg Definition - Eggs are laid by female animals of many different species,
including birds, reptiles,amphibians, and fish, and have been eaten by humans for thousands of
years. Egg yolks and whole eggs store significant amounts of protein and choline,[2][3] and are widely
used in cookery. Due to their protein content, the United States Department of
Agriculture categorizes eggs as Meats within the Food Guide Pyramid.[2] Despite the nutritional value
of eggs, there are some potential health issues arising from egg quality, storage, and individual
allergies.

Sources of Egg - The whites are rich sources of selenium, vitamin D, B6, B12 and minerals
such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of
cholesterol, fat soluble vitamins A, D, E and K and lecithin the compound that enables
emulsification in recipes such as hollandaise or mayonnaise. Eggs are one of the largest
sources of phosphatidylcholine (lecithin) in the human diet. A study published in the scientific
journal Nature showed that dietary phosphatidylcholine is digested by bacteria in the gut and
eventually converted into the compound TMAO, a compound linked with increased heart
disease. Eggs are especially valuable as a source of protein. In fact, egg protein is
used as the standard against which the quality of other food proteins is measured.

Structure of Egg - The egg is a biological structure intended by nature for reproduction. It
protects and provides a complete diet for the developing embryo, and serves as the principal
source of food for the first few days of the chick's life. The egg is also one of the most nutritious
and versatile of human foods.

Composition of Egg A whole egg consists primarily of a yolk, a white, and a shell. In addition, it contains
a membrane that lines the shell and forms an air cell at the large end, and two white strands called chalazae that hold
the yolk centered.
1. The yolk is high in both fat and protein, and it contains iron and several vitamins. Its color ranges from light to
dark yellow, depending on the diet of the chicken.
2. The white is primarily albumin protein, which is clear and soluble when raw but white and firm when
coagulated.The white also contains sulfur.
The white has two parts: a thick portion that surrounds the yolk, and a thinner, more liquid portion outside of this.
3. The shell is not the perfect package ,in spite of what you may have heard.Not only is it fragile but it is also porous,
allowing odors and flavors to be absorbed by the egg and allowing the egg to lose moisture even if unbroken.

Assignment in TLE

Kate Rochelle T. Jaramillo

X Magnesium

Nutritivalue Of Egg - Ch. = Choline; Ca = Calcium; Fe = Iron; Mg = Magnesium; P =

Phosphorus; K = Potassium; Na = Sodium; Zn = Zinc; Cu = Copper; Mn = Manganese; Se =
Selenium;
Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans
(a source of 'complete protein'), and provide several vitamins and minerals as significant amounts of
the Daily Value, including retinol (vitamin A), riboflavin, pantothenic acid, vitamin
B12, cholineand phosphorus (table per 100 gram serving). A 100 gram serving of eggs (see Chicken
egg sizes) provides 155 calories(kcal) of food energy and 12.6 g of protein . Vitamins A and D are in
the egg yolk, one of the few foods to naturally contain vitamin D. A yolk contains more than twothirds of therecommended daily intake of 300 mg of cholesterol.

Market Forms

1. Fresh eggs or shell eggs.

These are most often used for breakfast cookery .
2. Frozen eggs.
Whole eggs
Whites
Yolks
Whole eggs with extra yolks
Frozen eggs are usually made from high-quality fresh eggs and are excellent for
use in scrambled eggs, omelets, French toast, and in baking. They are pasteurized
and are usually purchased in 30-pound (13.6-kg) cans. These take at least two days
to thaw at refrigerator temperatures.
3. Dried eggs.
Whole eggs
Yolks
Whites
Dried eggs are used primarily for baking. They are not suggested for use in
breakfast cookery.
Unlike most dehydrated products, dried eggs are not shelf-stable and must be kept
refrigerated or frozen,tightly sealed.
Sanitation
In recent years, cases of salmonella food poisoning have been caused by raw or
undercooked eggs. As a result, cooks have been made more aware of egg-related
sanitation concerns. Pasteurized egg products are used in more operations.

Assignment in TLE

Kate Rochelle T. Jaramillo

X Magnesium

Assignment in TLE