Composition of Eggs

EGGS

Eggs are composed of mostly water, with proteins, fats and minerals. Eggs are a

versatile food that are prepared as a stand-alone food, or combined with other
ingredients to create sauces, custards, batters, and foams.

FARMED & PROCESSED EGGS

Most eggs are produced in large factory farms and some are not very hospitable
environments for chickens. They are exposed to artificial light and live in small
battery cages that are two or three rows high. Each cage can house from 3-10
chickens in very cramped space. Some plants today are being modernized to allow
for better lighting and space accommodations.  More humane methods are being
used by producers to give consumers options when purchasing eggs.  
  Free Range eggs as defined by the USDA require that birds have access to the
outdoors.
 Cage-free eggs are eggs from birds that are not raised in cages, but in floor
systems usually in an open barn.
 Organic eggs come from chickens fed organic feed and given no antibiotics.
 Vegetarian eggs are produced from chickens fed only vegetarian feed with no
meat added.

Eggs are a versatile and nutritious food that can be used in a variety of ways in
cooking and baking. Eggs serve several important functions in food preparation,
including:

Binding: Eggs are often used as a binding agent in recipes, such as meatloaf or
meatballs. The proteins in the egg help hold the ingredients together and prevent them
from falling apart.

Emulsifying: Eggs can help emulsify liquids that would normally separate, such as oil
and vinegar in salad dressing. The yolk of the egg contains lecithin, which acts as an
emulsifier.

Leavening: Eggs can help to leaven baked goods, such as cakes and soufflés. When
whipped, egg whites can create a light and fluffy texture in these types of recipes.

Thickening: Eggs can also help to thicken sauces and custards, such as hollandaise
sauce or crème brûlée. The proteins in the egg coagulate when heated, causing the
mixture to thicken.

Moistening: Eggs can add moisture to baked goods and other recipes, which can help
to prevent them from drying out.
Flavoring: Eggs can contribute to the flavor of a dish, especially in baked goods. The
yolk has a rich, buttery flavor that can enhance the taste of cakes, cookies, and other
treats.

EGGS AND SALMONELLA

Heirloom Eggs
Undercooked eggs in sauces like mayonnaise and Hollandaise always carry the risk
of active salmonella bacteria so cooking them to  140°F for 5 minutes or 160°F for
one minute is recommended. Pasteurized eggs, heated to temperatures
between 130-140°F/55–60°C (just below the range in which the egg proteins begin
to coagulate), are also an option and are available in a variety of forms including
whole, separated, or dried.

EGG QUALITY AND GRADING

Egg quality grading is voluntary and based on a letter system with  Grades
AA and A being most commonly used for retail purposes. The grading process uses
a method called candling to determine quality by passing the eggs on a conveyor
belt and shining a backlight through the eggs. More important than grading,
freshness affects how well an egg will hold together when poached, fried, or
cooked in the shell. Fresh eggs will have thicker whites and the yolks will not
break as easy as older eggs.

CULINARY PREPARATIONS
Eggs are a versatile ingredient that can be cooked using various
methods, including:
1. Boiling: place eggs in a pot of boiling water and cook for 6-7
minutes for soft-boiled, or 10-12 minutes for hard-boiled.
2. Poaching: gently crack an egg into simmering water with a splash of
vinegar and cook for 3-4 minutes for a runny yolk, or 5-6 minutes
for a set yolk.
3. Frying: cook eggs in a hot, oiled pan until the whites are set and the
yolks are cooked to your preference. sunny-side-up eggs have a
runny yolk, while over-easy eggs have a slightly runny yolk and
cooked whites.
 4. Scrambling: whisk eggs with a bit of milk or cream, and cook in a
pan over low heat, stirring constantly until cooked to your desired
consistency.
5. Baking: crack eggs into a greased ramekin or muffin tin and bake in
the oven until the whites are set and the yolks are cooked to your
preference.
6. Steaming: place eggs in a steamer basket and steam for 6-7 minutes
for soft-boiled, or 10-12 minutes for hard-boiled.
7. Sous-Vide: place eggs in a vacuum-sealed bag and cook in a water
bath at a precise temperature for a set amount of time to achieve the
desired level of doneness.
8. Pickling: boil eggs, peel them, and place them in a vinegar-based
brine for a few days to infuse them with flavor.
9. Smoking: cold-smoke eggs in a smoker to add a smoky flavor to the
cooked eggs.

Chicken Eggs

“Egg yolks are high in protein, fat and cholesterol. Eggs whites are 90% moisture and
10% protein. The yolks are 50% moisture, 30% fat, and 20% protein.
Egg yolks are high in protein, fat and cholesterol. Eggs whites are 90%
moisture and 10% protein. The yolks are 50% moisture, 30% fat, and 20%
protein. Yolks contain lecithin, an emulsifier that is essential to Hollandaise and
mayonnaise preparation. Egg yolks add richness and moisture to preparations
including cakes, souffles, and custards.
 Egg whites when foamed act as leavening agents in cakes giving them height and
volume. They are used in clarifying consommés and for meringues. Because the
whites lack fat egg and becuase of this they are very dry, they are useful when a
crisp texture is desired, for example on a baked meringue.

EGGS STRUCTURE

The structure of raw eggs is very loose but as they cook the proteins in the eggs
begin to denature or unfold and tangle together in tiny pockets to suspend the
moisture in a solid form. Cooking eggs correctly will result in a creamy moist
mixture; cook them too much and they become a rubbery mass or they curdle and
leech out the moisture. Eggs tolerate lower temperature better than intense heat.
Cooking them slowly will control their texture and create creamier custards and
sauces.

Quail Eggs

 Fresher eggs are best for poaching and frying because the whites are thicker
and they will hold together better.
 Older eggs peel easier when cooked in the shell because the gg shrinks and
loses moisture as it ages.
 Eggs act as emulsifiers and leavening agents and are essential in many
preparations from sauces to cakes.
 Eggs add structure and height to cakes.
 Whole eggs combined with milk or cream creates custard, flan, crème brûlee,
and quiche.
  Eggs yolks create emulsion sauces including mayonnaise, hollandaise, and
crème anglaise.
 Egg whites are essential in consommé clarification and when whipped create
foams like meringues.
 Green egg yolks are a result of overcooking and the interaction of iron and
sulfur found in the yolk.

Comparison of Chicken and Ostrich Eggs

Duck Eggs:

Duck eggs are larger than chicken eggs and have a more robust flavor. They are also higher in
fat, protein, and calories. A large duck egg contains about 9 grams of protein, 8 grams of fat, and
130 calories. Duck eggs also contain more vitamins and minerals than chicken eggs, including
vitamins B12, A, and E, as well as selenium and iron.

Popular methods of cooking duck eggs include frying, boiling, and baking. Duck eggs can be
used as a substitute for chicken eggs in recipes, such as cakes and custards, and can add a unique
flavor to dishes. They are often preferred by bakers for their richness and moisture.

Ostrich Eggs:

Ostrich eggs are the largest eggs consumed by humans, weighing up to 3 pounds each. They are
a rich source of protein and contain all essential amino acids. A single ostrich egg contains about
2,000 calories, 160 grams of protein, and 160 grams of fat. They are also rich in vitamins and
minerals, including vitamins A, B12, and E, as well as calcium, iron, and phosphorus.
Due to their size, ostrich eggs are typically cooked for a large group or used in commercial food
production. They can be scrambled, boiled, or baked and can be used in recipes, such as frittatas
and omelets.

Guinea Fowl

Guinea fowl eggs are the eggs laid by domesticated guinea fowl, a type of bird native to Africa.
Guinea fowl eggs are generally smaller than chicken eggs, but have a similar nutritional content.
They are also a good source of protein and essential vitamins and minerals.

Guinea fowl eggs have a thicker shell than chicken eggs, which makes them harder to crack
open. The yolk of a guinea fowl egg is also proportionally larger than that of a chicken egg,
giving it a richer flavor.

Guinea fowl eggs can be cooked in the same way as chicken eggs, such as boiled, fried,
scrambled, or poached. They can also be used in baking and other recipes that call for eggs.

In some parts of the world, guinea fowl eggs are considered a delicacy and can be more
expensive than chicken eggs. They are also known for their distinctive speckled shell, which can
range in color from light beige to dark brown.

SHELL Bumpy and grainy in texture, an eggshell is covered

with as many as 17,000 tiny pores. Eggshell is made
almost entirely of calcium carbonate (CaCO3)
crystals. It is a semipermeable membrane, which
 means that air and moisture can pass through its
pores. The shell also has a thin outermost coating
called the bloom or cuticle that helps keep out
bacteria and dust.

INNER AND OUTER Lying between the eggshell and egg white, these
MEMBRANES two transparent protein membranes provide
efficient defense against bacterial invasion. If you
give these layers a tug, you’ll find they’re
surprisingly strong. They’re made partly of keratin,
a protein that’s also in human hair.

AIR CELL An air space forms when the contents of the egg

cool and contract after the egg is laid. The air cell
usually rests between the outer and inner
membranes at the egg’s larger end, and it accounts
for the crater you often see at the end of a hard-
cooked egg. The air cell grows larger as an egg
ages.

ALBUMEN The egg white is known as the albumen, which

comes from albus, the Latin word for “white.” Four
alternating layers of thick and thin albumen contain
approximately 40 different proteins, the main
components of the egg white in addition to water.

CHALAZAE Opaque ropes of egg white, the chalazae hold the

yolk in the center of the egg. Like little anchors,
they attach the yolk’s casing to the membrane lining
the eggshell. The more prominent they are, the
fresher the egg.

VITELLINE The clear casing that encloses the yolk.

MEMBRANE

YOLK The yolk contains less water and more protein than
the white, some fat, and most of the vitamins and
minerals of the egg. These include iron, vitamin A,
vitamin D, phosphorus, calcium, thiamine, and
riboflavin. The yolk is also a source of lecithin, an
effective emulsifier. Yolk color ranges from just a
hint of yellow to a magnificent deep orange,
according to the feed and breed of the hen.