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UNIT 05 Egg Cookery

A wide study on egg composition

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43 views

UNIT 05 Egg Cookery

A wide study on egg composition

Uploaded by

siadinkuraantonnucci
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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UNIT 5: EGG COOKERY

Certain foods play a major role in cookery and the egg is one
of them. It can be served as a main dish, as an
accompaniment to other dishes or as an ingredient in a dish.
Due to its versatility, the egg is considered a primary
ingredient in culinary preparation, providing moisture,
structure, and richness to a dish. It is also an emulsifier and an
aerator when properly handled and used.
In cooking, the term `EGG’ refers to the oval ovum of a bird,
used as food. There are many types of eggs, such as goose,
duck and turkey. However, we are most concerned with the egg
of the domesticated fowl called chicken. A recipe calling for egg
normally means chicken egg unless otherwise specified.
COMPOSITION
A whole egg is made up of yolk, white and shell. A membrane
lines the shell and forms an air cell at the large end of the shell.
The yolk is centered in the shell by the Chalazae. These are two
white strands that are visible when the egg is broken. The shell
or the outer covering of the egg may be white or brown. Shell
color has no effect on the quality, cooking properties or
nutritive value of the egg. The breed of the bird determines
color of the shell. Composed primarily of Calcium Carbonate,
the shell is extremely fragile. It is porous, which allows it to
breathe. The porous nature of the shell allows loss of moisture
even if the shell is unbroken.
The egg white is the food and moisture source for the embryo
in a fertilized egg. It accounts for 65% of the liquid weight of
the egg. Egg white is made up of two parts. A thick white
surround the yolk. Thinner, more liquid white is between the
membrane and the thicker white. Albumin protein is the major
component of the white. It also contains sulfur. The white is
clear and soluble when raw. It is white and firm when
coagulated. Albumin is the egg white valued by the cook and
the baker for its ability to hold air when beaten. Beaten egg
whites provide light fluffy texture for soufflés and light sponge
cakes.
The yolk is the unfertilized embryo in the egg. Although
normally yellow, the depth of color will vary with the feed of
the hen. The yolk is high in fat and protein, and contains
iron. The yolk is valued for the richness and texture it
provides in both cooking and baking.
EGG SIZE CLASSIFICATION:
Jumbo 70 gm
Extra Large 60-65 gm
Large 55 gm
Medium 48 gm
Small 40 gm
Peewee 35 gm

MARKET FORMS:
- Fresh eggs or shell eggs
- Frozen eggs (whole, whites, yolks)
- Dried eggs (whole, yolks and whites)

STORAGE AND HANDLING:


Protection of eggs is of great importance. When improperly
handled, its properties as an ingredient and independent food
item are greatly impaired. Eggs lose their qualities rapidly at
room temperature. They should always be stored at 36-40.
Eggs have porous shells which allow air to enter the shells.
They should be stored away from food, which are strong
smelling and which may pass on their odours.

NUTRITIVE VALUE:
Nutritionally, eggs are important. They contain vitamins A, D, E
and K. They also contain some of the B-complex vitamins.
They are high in Iron and provide 15% of the protein
requirement of the body. Eggs are low in saturated fats and
one egg provides approx. 80 calories. The major concern with
egg is cholesterol.
One large egg averages 213 mg of cholesterol. This is fairly
high for people who have restricted diets. Using the egg white
only is part of the solution as most of
the cholesterol is concentrated in the yolk. The egg is
unquestionably one of the best sources of food, yet it requires
thought and consideration.

Egg is considered the most versatile ingredient to be used in


the kitchen. On a separate sheet of paper, list the various
uses of egg in cooking and baking.

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