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Egg Preparation: Egg - in Cookery, Egg Refers To Poultry or

Eggs can be cooked and prepared in many ways. The physical structure of an egg includes a shell, air cell, albumen/egg white, chalaza, germinal disc, inner and outer membranes, vitelline membrane, and yolk. Eggs are versatile ingredients that can be used as the main protein in a dish, as an emulsifier, binding agent, thickening agent, or to create foams. Eggs are often cooked in their shell as hard or soft boiled eggs, or out of the shell by frying, poaching, or scrambling.

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Renz Gregorio
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234 views

Egg Preparation: Egg - in Cookery, Egg Refers To Poultry or

Eggs can be cooked and prepared in many ways. The physical structure of an egg includes a shell, air cell, albumen/egg white, chalaza, germinal disc, inner and outer membranes, vitelline membrane, and yolk. Eggs are versatile ingredients that can be used as the main protein in a dish, as an emulsifier, binding agent, thickening agent, or to create foams. Eggs are often cooked in their shell as hard or soft boiled eggs, or out of the shell by frying, poaching, or scrambling.

Uploaded by

Renz Gregorio
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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EGG PREPARATION

Grade 10 Cookery

Egg - In cookery, egg refers to poultry or 1. Shell. The egg‘s outer covering, the shell,
fowl products. The versatility of eggs is accounts for about 9 to 12 % of its total
evident in its presence in numerous food weight depending on egg size. The shell is
items. Eggs may be eaten cooked in its the egg‘s first line of defense against
shell, fried or poached or may be combined bacterial contamination.
with other ingredients to produce another
dish. Eggs are produced commercially in 2. Air cell. This is the empty space between
farms with a few hundred laying chickens, the white and shell at the large end of the
or in large laying complexes with thousands egg which is barely existent in newly laid
of layers. Small and micro-sized backyard egg.
poultry either in small poultry cages or as
free range chicken are also producing eggs. 3. Albumen/Egg white. Albumen, also
called egg white, accounts for most of an
FRESHNESS OF AN EGG egg‘s liquid weight, about 67%. This is
produced by the oviduct and consists of
four alternating layers of thick and thin
consistencies.

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 also called the


blastoderm, is a small, circular, spot on the
surface of the yellow yolk of a bird's egg.
PHYSICAL STRUCTURE OF AN EGG This is the entrance of the latebra, the
channel leading to the center of the yolk.

6. Inner and Outer Membranes or Shell


Membrane. Lying between the eggshell and
egg white, these two transparent protein
membranes provide efficient defense
against bacterial invasion.

7. Vitelline Membrane. The vitelline


membrane is the covering that protects the
yolk from breaking.
8. Yolk. The yolk or the yellow to yellow- ingredients by food processors. Products
orange portion makes up about 33% of the containing egg yolk usually have salt, sugar
liquid weight of the egg. It contains all the or corn syrup added to prevent gelation or
fat in the egg and a little less than half of increased viscosity during freezing.
the protein.
USES OF EGGS IN CULINARY

Egg is cooked in many ways. It can be the


main protein dish; it can be a main or
accessory ingredient in dishes from
appetizers to desserts. It can be cooked by
dry heat, moist heat, with or without oil, as
simply or as elaborately as one‘s inclination
for the moment. Indeed it can be eaten
anywhere.
MARKET FORMS OF EGG
EFFECT OF HEAT ON EGGS
1. Fresh Eggs or shell eggs may be
purchased individually, by dozen or in trays 1. Coagulation of Proteins: white at 60-
of 36 pieces. 65°C, yolk at 65-70°C.

2. Frozen Eggs – are made of high quality -Beyond this temperature, over coagulation
fresh eggs. They come in the form of whole occurs and water is squeezed out causing
eggs with extra yolks and whites. Frozen shrinkage resulting in a tough product.
eggs are pasteurized and must be thawed
before use. 2. Formation of greenish discoloration at
the interface of the yolk and white when
3. Dried Eggs – are seldom used. Their egg is overcooked
whites are used for preparing meringue.
Dried eggs are used primarily as ingredients USES OF EGG
in food industry. They are not commonly
sold directly to consumers. 1. Cooked and served

Eggs are also sold in several processed • in the shell – soft cooked ( 5 minutes
forms: bulk or fluid whole eggs (which simmering) or hard cooked (15 minutes
sometimes includes a percentage of extra simmering)
yolks to obtain a specific blend), egg whites,
and egg yolks. Pasteurized eggs are used in • poached – cooked in simmering water;
preparations such as salad dressings, addition of salt and vinegar hastens
eggnog, or desserts, where the traditional coagulation
recipe may have indicated that the eggs
should be raw. These products generally are • fried – keep low to moderate
available in liquid or frozen form. Frozen temperature
egg products on the other hand are used as
• scrambled – addition of sugar delays 5. As coloring and flavoring agent
coagulation; addition of liquids and acids
decreases coagulation point Egg Products
1. Balut from duck eggs
• omelet 2. Pidan eggs
3. Century eggs
2. Eggs as emulsifier 4. Pickled eggs

• Lecithin and lysolecithin are responsible EGGS MAY BE COOKED IN A LOT OF WAYS:
for the remarkable ability of egg yolk to act
as an emulsifying agent Egg Dishes

3. As binding, thickening agent, and gelling • Eggs cooked in a shell


agents
Hard and soft-cooked eggs are cooked this
• Eggs are useful as binding, thickening and way
gelling agents because they contain
proteins that are easily denatured by heat • Eggs prepared out of the shell

4. As foam This method involves breaking the egg and


using both the yolk and white during
• When egg is beaten albumen is cooking. Poaching, frying, and the process
denatured, air is incorporated as white is of making scrambled eggs or omelet are
stretched into thin films some of the common methods done.

Why do you need to eat eggs?

Eggs may be considered as "functional


foods". Functional foods are foods that may
have health benefits beyond their
traditional nutritional value. Eggs as
functional foods contain lutein and
zeaxanthin that reduce the risk of cataracts
and macular degeneration. Eggs may also
belong to "designer foods". Designer foods
are foods that have been modified through
biotechnology to enhance their quality or
nutritional value. Eggs as designer foods
contain omega-3-polyunsaturated fatty
acids and vitamin E.

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