2. Unlocking of Difficulties:
Egg – is a poultry product from domesticated
female birds such as chicken, duck, quail,
and goose, which are intended for
human consumption.
3. Discussion:
Cooking is one of the survival
skills that we should learn. We
need to eat and be nourished to
have the energy to do our work.
Cooking is a great way to express
one’s creativity.
4. Egg – is a poultry product from
domesticated female birds such as
chicken, duck, quail, and goose,
which are intended for human
consumption. Egg is a versatile
ingredient that can be cooked and
served in different ways.
5. Functions of an Egg
•It serves as a binding ingredient.
It can bind several ingredients
together such as burger patties,
meatballs, and omelets. These
ingredients will coagulate when
cooked.
6. •It can be used as a thickener in
soups, puddings, and custards.
•It is used in making dips and
sauces like hollandaise sauce
and mayonnaise.
7. Nutritive Value of Eggs
1.Omega-3 is a type of polyunsaturated
or healthy fat that helps protect the
heart. It is commonly derived from
salmon, oils, and nuts, but it can also be
found in eggs. Hens that are fed from
flaxseed lays eggs are abundant
sources of omega-3.
8. 2. Choline is essential in the development
of the human brain, normal
functioning of the liver, muscle
movement, nerve function, and
maintenance
of healthy metabolism. It is a water-
soluble nutrient that is related to the
vitamin B-complex family.
9. 3. Vitamins in eggs include fat-soluble and water-
soluble vitamins except for
vitamin C. Here are some of the functions of
vitamins:
•Vitamin K helps blood clot
•Vitamin B complex promotes a good appetite and
helps the body to produce the energy that it needs
to function well.
•Vitamin A helps develop and maintain normal
eyesight.
10. 4. Minerals have different functions that the body
needs. Here are the following:
•Iodine -is essential in the normal functioning of the
thyroid gland.
•Phosphorus – helps in the development of strong
bones.
•Selenium – functions as an antioxidant.
•Zinc – helps in the healing of the wound.
•Iron – is essential in the normal circulation of the
blood.
11. 5. Cholesterol and Lecithin
– are fat-like substances,
which are essential in the
structure and function
of all the cells in the body.
12. Ways to Cook Eggs
1. Hard-boiled eggs – are cooked without removing
their cover or shell. The egg
is submerged in water and is brought to boil for 8-9
mins. Until its egg yolk
and egg white are already in solid form. Place the
hard- boiled egg in a
bowl or container with ice water, then tap or roll
onto the counter to crack
and remove its shell easily.
13. 2. Soft-boiled egg – is similar to a
hard-boiled egg. However, the
boiling time is
reduced to 7 mins so that the
white turns into a soft, solid
structure while
keeping the yolk runny.
14. 3. Scrambled egg – is prepared by beating the egg yolk and the egg white
together. Then salt is added to the beaten egg. Milk and cheese may
also be
added to make it creamier. The beaten egg mixture is then fried on
a
slightly greased pan, turning and folding it repeatedly until it is
cooked. It may
be hard scrambled or soft scrambled depending on individual
preference. Hard
scrambled is described as a fully cooked egg, whereas soft scrambled
has a few soft
and runny portions of the beaten egg.
15. 4. Omelet and Frittata – are scrambled
eggs topped with other ingredients like
meat, vegetables, or cheese.
Frittata is typically served open-faced,
whereas,
the omelet is folded in half to cover
the toppings.
16. 5. Sunnyside up – is done by frying the
egg on a lightly greased pan without
flipping it. Its yolk is maintained in its
bright round shape like a bright sun
showing up. It is also served in a runny
texture while the white is cooked
until its edges are light brown or a little
toasted in color.
17. 6. Poached egg – is cooking the egg in
water at a temperature of 75 degrees
Celsius. The egg white is cooked until
it is almost solidified while the yolk
remains as soft as a soft-boiled egg. A
small amount of vinegar is added
to the simmering water to prevent the
white from scattering.
18. ► Safety Tips to Reduce the Risks of Food
Poisoning from Egg Dishes
Similar to other perishable items, like meat and
poultry, eggs can also be a source of pathogenic
organisms, which may lead to food poisoning. One
of the common bacteria present in eggs is
salmonella. It can cause a fatal effect on the
human body if it is not destroyed. Raw eggs are
prone to bacteria. This can be prevented by
following some of the safety tips below.
19. a. Float test method is best used for eggs that have intact shells. This
is done by placing
the eggs in a bowl of cold water.
•The egg is fresh if it stays at the bottom of a bowl with one side
laid flat at the bottom.
•The egg is a few weeks old if it stands on one end at the bottom.
•The egg is not fresh if it floats on the surface of the water.
•The shell of the egg is porous, which allows air to penetrate it.
Fresh eggs have less air that makes them sink at the bottom
while old eggs have more air that penetrates the shells and
makes them buoyant.
20. b. Plate and sniff test method is used for cracked eggs.
This is best applied when the egg
is cooked without its shell.
•It is fresh if the egg yolk has an intact and bulky round
shape and a bright yellow or orange color while the
egg whites do not spread much when placed on a
plate.
•The egg is older if the egg yolk is quite flat and the egg
white is quite runny.
•The egg is rotten if it has a bad smell when cracked.
21. Physical Structure of Eggs
We normally distinguish 3 parts of an egg, the shell, the egg white, and the egg yolk, but closer scrutiny reveals a
much more detailed structure of an egg. An egg from a hen consists of approximately 2/3 egg white and 1/3 egg
yolk.
22. 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. The
shell is produced by the shell gland (uterus) of the
oviduct and has an outer coating, the bloom or
cuticle. The cuticle somewhat seals the pores and is
useful in reducing moisture losses and in preventing
bacterial penetration of the eggshell.
23. 2. Air cell This is the space between
the white and shell at the large end of
the egg which is barely existent in the
newly laid egg. When an egg is first laid,
it is warm. As it cools, the contents
contract, and the inner shell membrane
separates from the outer shell
membrane to form the air cell.
24. 3. Albumen also called egg
white, accounts for most of an
egg ‘s liquid weight, about 67%.
This is produced by the oviduct
consists of four alternating layers
of thick and thin consistencies.
25. 4. Chalaza These are 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. They
are sometimes mistaken for egg imperfections or
beginning embryos,
which of course they are not. The twist in the
chalaza is meant to
keep the germinal disc always on top whichever
way the egg may
turn. The more prominent the chalazae the fresher
is the egg.
26. 5. Germinal Disc This is the entrance of the latebra, the
channel leading to
the center of the yolk. The germinal disc is barely
noticeable as a
slight depression on the surface of the yolk. When
the egg is fertilized,
sperm enter by way of the germinal disc, travel to
the center and a
chick embryo starts to form. Since table eggs are not
fertilized, this is
not as easy to recognize as when the egg is fertilized.
27. 6. Membranes There are two kinds of membranes, one just
under the shell
and the other covering the yolk. These are the shell
membrane and the
vitelline membrane. Just inside the shell are two shell
membranes, inner
and outer. The air cell formed due to the contraction of the
egg as it cools is
found between the two layers of this shell membrane. The
outer membrane
sticks to the shell while the inner membrane sticks to the
albumen.
28. 7. Yolk The yolk or the yellow to yellow-
orange portion makes up about 33%
of the liquid weight of the egg. The egg
yolk is formed in the ovary. On the
surface of the yolk, there is a small
white spot about 2 mm in diameter.
This is the germinal disc and it is present
even if the egg is infertile.
29. Egg quality
Egg quality has two general
components: shell quality (exterior quality)
and interior egg quality. Interior egg quality
has a direct bearing on the functional
properties of eggs while shell quality has a
direct influence on microbiological quality.
30. 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.
31. Egg Size
Several factors influence the size of the egg: breed, age
of hen, weight, feed, and environmental factors. Native
chickens have much smaller eggs than commercial
breeds. Some commercial breeds have bigger eggs than
others. Of the same breed, new layers tend to have
smaller eggs compared to older hens. Pullets that are
significantly underweight at sexual maturity will also
produce small eggs. Better fed hens lay larger eggs than
underfed ones. The environmental factors that lead to
smaller eggs are heat, stress, and overcrowding.
32. The egg sizes are Jumbo,
Extra-large, Large, Medium,
Small, and Peewee. Medium,
Large and Extra Lage are the
sizes commonly available.
33. The appearance of the egg as
influenced by the severity of
defects is important for the
consumer’s appeal. Eggshells are
evaluated based on cleanliness,
shape, texture, and soundness.
34. The unit for describing egg
freshness, based on the
thickness of the albumen is
called the Haugh unit with a
symbol of HU named before
Raymond Haugh in 1937.
