CHAPTER 4

EGGS AND EGG PRODUCTS

INTRODUCTI
ON
Eggs provide a complete diet for the developing
chick embryo and serves as the principal source
of food for the first few days of the baby chicks
It contains all the nutrients for a complete
individual - the most complete food in the
human diet
Eggs are sterile when laid, ready-packaged in a
shell, and afford protection from contamination

PROPERTIES OF EGG
COMPOSITION OF EGG

The % of several parts of the egg of

chicken, duck, turkey and quail are in
following table
% composition of egg contents varies
among different species of birds. Yolk
size and amount of albumen have been
shown to vary with season and age of
layer

NUTRITIVE VALUE OF EGG

Eggs are composed of proteins, fats,

carbohydrates, minerals and vitamins
These are distributed among the egg
component structures in a very specific
manner

PROTEIN

The chief source of protein is albumen

and yolk
Only a small amount is present in the
shell membrane. The various parts of
the average chicken egg contains the
following amounts of protein

9 different proteins in
egg

9. Ovalbuminoid

About 18 amino acids have been found

in the egg proteins more remain to be
discovered
The proportional amount of these
amino acids in chicken and duck egg is
as below:

FATS
The presence of a variety of fats and fat like substances provide
high energy value
4 main types of egg fats:
1) True fat (glycerides) 3.8 g (62.3%)
2) Phospholipids 2.0 g (32.8%)

a)
b)
c)

3)
4)

Ovolecithin
Ovocephalin
Ovosphingomyelin

Sterols (cholesterol) 0.3 g (4.9%)

Cerebrosides (traces)
a)
b)

Ovophrenosin
Ovokerasin

Of the 6.2 g of fat in eggs, about 99% is present in the yolk!

CARBOHYDRATES

The egg contains only 1% of

carbohydrate of the total egg content
The energy values of the egg varies
because of the species and egg size

MINERALS

Minerals are essential and needed in

small quantity
Eggs offer excellent source of many
major and trace minerals:
Major minerals calcium, phosphorus,
magnesium, potassium, chlorine, sodium,
sulphur, iron
Trace minerals zinc, copper, bromine,
manganese, iodine ( amount found)

VITAMINS

Vitamins in eggs are grouped as:

a)
b)

Fat soluble vitamins: vit A, D, E, K

Water soluble vitamins: thiamine,
riboflavin, niacin, pantothenic acid,
inositol, pyridoxine, folic acid, choline

PRESERVATION EGG PRODUCTS

Salted duck egg

The simplest method to preserve an egg is to treat it
with salt. Salt draws water out of bacteria and molds,
which prevents their growth. The Chinese salted
duck egg is made by immersing duck eggs in brine,
or coating them individually with a paste of salt and
mud or clay. The eggs stop absorbing salt after about
a month, having reached osmotic equilibrium.Their
yolks take on an orange-red color and solidify, but
the white remains liquid. They are boiled before
consumption, and are often served with rice congee.

PICKLED EGGS

Another method is to make pickled eggs, by boiling

them first and immersing them in a mixture of
vinegar, salt, and spices, such as ginger or allspice.
Frequently, beetroot juice is added to impart a red
colour to the eggs. If the eggs are immersed in it for
a few hours, the distinct red, white, and yellow
colours can be seen when the eggs are sliced. If
marinated for several days or more, the red colour
will reach the yolk. If the eggs are marinated in the
mixture for several weeks or more, the vinegar will
dissolve much of the shell's calcium carbonate and
penetrate the egg, making it acidic enough to inhibit
the growth of bacteria and molds. Pickled eggs made

Century egg

A century egg or hundred-year-old egg is preserved

by coating an egg in a mixture of clay, wood ash,
salt, lime, and rice straw for several weeks to several
months, depending on the method of processing.
After the process is completed, the yolk becomes a
dark green, cream-like substance with a strong odor
of sulfur and ammonia, while the white becomes a
dark brown, transparent jelly with a comparatively
mild, distinct flavor. The transforming agent in a
century egg is its alkaline material, which gradually
raises the pH of the egg from around 9 to 12 or
more. This chemical process breaks down some of
the complex, flavorless proteins and fats of the yolk
into simpler, flavorful ones, which in some way may

EGGS STORAGE
1. Temperature -1oC and 80% relative humidity is
ideal for egg. It could last for 6 months storage.
After some time the egg lose carbon dioxide
through porous shell, making the egg more
alkaline
2. The loss of CO2 also associated with staling
process
3.

Storing egg under CO2 could minimize the

problem

FREEZING
EGGS
1. Frozen liquid egg one of suitable

preservation technique. At
temperature -30oC freezing may
take from about 48-72 hours.
Addition of 5% glycerin to egg
yolk is one way to avoid gelation
to egg yolk during freezing. Sugar
and salt may be added
respectively

2. Drying of egg : whole, white or yolk after

pasteurization may be dried by any of
several methods, including spray drying,
tray drying, foam drying or freeze drying
3. Maillard browning reaction between
glucose and protein in egg white.
Desugaring process is practiced prior to
drying in order to avoid browning of egg
white