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Eggs

Machikney

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daniminendra
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9 views

Eggs

Machikney

Uploaded by

daniminendra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Eggs

Some eggs are laid by female animals of many different species, including birds,
reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of
years. Birds and reptiles egg consist of a protective eggshell, albumen (egg white), and (egg
yolk), contained within various thin membranes. The most commonly consumed eggs
are chicken eggs. Other poultry eggs including those of duck and quail also are eaten. Fish
eggs are called roe and caviar.

Egg yolks and whole eggs store significant amounts of protein and chlorine, and are widely
used in cookery. Due to their protein content, the United States Department of
Agriculture formerly categorized eggs as Meats within the Food Guide Pyramid (now My
Plate). Despite the nutritional value of eggs, there are some potential health issues arising
from cholesterol content, salmonella contamination, and allergy to egg proteins.
Chickens and other egg-laying creatures are kept widely throughout the world and mass
production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric
tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion
hens. There are issues of regional variation in demand and expectation, as well as current
debates concerning methods of mass production. In 2012, the European
Union banned battery husbandry of chickens.
Importance of eggs in cookery

1. Provides varieties in cookery


2. Add color to the dish
3. Used as thickening agent
4. Can be used as binding agents
5. Used as rising agents in patisserie
6. Can be used to shine the products

Quality signs of egg

1. The eggshell should be cleaned well shaped and slightly rough in texture. When
broken, high portion of thick white than thin white.
2. Yolk should be firm round and good even color.
3. Eggs stored for a long period of time, white gradually turns into thin white and
water passes from the white to the yolk. Then the yolk losses its strength and begins
to flatten.
4. When placing an egg in solution of salt and water, a two day old egg will float near
the bottom of the salt solution with broad end upward. As it ages the moisture
evaporated and becomes lighter and floats closer to the surface of the solution.

Culinary uses of eggs

1. Chicken eggs are widely used in many types of dishes, both sweet and savory.
2. Eggs can be hard-boiled, soft-boiled, scrambled, fried, and poached.
3. The protein of cooked eggs is nearly twice as absorbable as the protein from raw
eggs
4. Egg yolks are an important emulsifier.
5. Proteins in egg white allow it to form foams and aerated dishes.

Storage system
1. Ideal temperature of egg storage is 0 to 5 °C.
2. Keep away from strong odor ingredients.
3. Should not be washed before storing. It destroys the natural protective coating.
4. Store it pointed end downward.
5. Do not freeze

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