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    Physical Structure and Composition of Eggs

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    Anne-Tang Sagiahon
    Here are some common uses of eggs in cookery: - As an ingredient in baked goods like cakes, cookies, muffins, breads to add structure, moisture and richness. - Scrambled, fried or poached as part of a breakfast meal or dish. - Used in sauces, dressings and mayonnaise to add richness, body and emulsion. - In pasta, rice and other grain dishes to add protein and moisture. - As a thickening agent in custards, puddings and other desserts. - In meatloaf, burgers and other dishes as a binder. - Decorating cakes, pastries and other baked goods

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    © All Rights Reserved
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    Physical Structure and Composition of Eggs

    Uploaded by

    Anne-Tang Sagiahon
    1K views20 pages
    Here are some common uses of eggs in cookery: - As an ingredient in baked goods like cakes, cookies, muffins, breads to add structure, moisture and richness. - Scrambled, fried or poached as part of a breakfast meal or dish. - Used in sauces, dressings and mayonnaise to add richness, body and emulsion. - In pasta, rice and other grain dishes to add protein and moisture. - As a thickening agent in custards, puddings and other desserts. - In meatloaf, burgers and other dishes as a binder. - Decorating cakes, pastries and other baked goods

    Original Description:

    egg composition

    Original Title

    Egg Composition

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    Here are some common uses of eggs in cookery: - As an ingredient in baked goods like cakes, cookies, muffins, breads to add structure, moisture and richness. - Scrambled, fried or poached as part of a breakfast meal or dish. - Used in sauces, dressings and mayonnaise to add richness, body and emulsion. - In pasta, rice and other grain dishes to add protein and moisture. - As a thickening agent in custards, puddings and other desserts. - In meatloaf, burgers and other dishes as a binder. - Decorating cakes, pastries and other baked goods

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1K views20 pages

    Physical Structure and Composition of Eggs

    Uploaded by

    Anne-Tang Sagiahon
    Here are some common uses of eggs in cookery: - As an ingredient in baked goods like cakes, cookies, muffins, breads to add structure, moisture and richness. - Scrambled, fried or poached as part of a breakfast meal or dish. - Used in sauces, dressings and mayonnaise to add richness, body and emulsion. - In pasta, rice and other grain dishes to add protein and moisture. - As a thickening agent in custards, puddings and other desserts. - In meatloaf, burgers and other dishes as a binder. - Decorating cakes, pastries and other baked goods

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 20

    PHYSICAL

    STRUCTURE AND
    COMPOSITION OF
    EGGS
    1. Shell - the
    egg‘s outer covering, the shell,
    accounts for about 9 to 12 % of its
    total weight depending on egg
    size. The shell is the egg‘s first line
    of defense against bacterial
    contamination.
    2. Air cell.
    This is the empty space
    between the white and shell at
    the large end of the egg which
    is barely existent in newly laid
    egg.
    3. Albumen/Egg white.
    Albumen, also called egg
    white, accounts for most
    of an egg‘s liquid weight,
    about 67%.
    4. Chalaza.
    This is the ropey strands of
    egg white at both sides of
    the egg, which anchor the
    yolk in place in the center of
    the thick white.
    5. Germinal Disc. This is the
    entrance of the latebra, the
    channel leading to the center
    of the yolk.
    6. Membranes.
    There are two kinds of
    membranes, one just under
    the shell and the other
    covering the yolk.
    7. Yolk.
    The yolk or the yellow to
    yellow- orange portion
    makes up about 33% of the
    liquid weight of the egg.
    Composition of an Egg
    % % Water % % Fat % Ash
    Protein
    Whole 100 65.5 11.8 11.0 11.7
    Egg
    Albumen 58 88 11.0 0.2 0.8

    Yolk 31 48 17.5 32.5 2.0


    Nutritive Value of Egg
    Egg is indeed one of nature‘s
    complete food. It contains high
    quality protein with all the
    essential amino acids, all of the
    vitamins except vitamin C, and
    many minerals.
    Egg quality

    Egg quality has two general


    components: shell quality (exterior
    quality) and interior egg quality.
    Egg Grading

    Grading is a form of quality control


    used to classify eggs
    for exterior and interior quality. In
    the Philippines, the grade
    designations are A, B, C, and D.
    Egg Size

    The egg sizes are Jumbo, Extra


    Large, Large, Medium, Small and
    Peewee. Medium, Large, and Extra
    Large are the sizes commonly
    available.
    Egg Size Classification
    Extra
    Size Jumbo large Large Medium Small Peewee

    Weight of
    12 eggs in 840 756 672 588 504 420
    grams
    Average
    weight per
    70 63 56 49 42 35
    egg in
    grams
    Assignment:

    List down the uses of eggs in


    cookery.

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