2market forms of eggs tle10

Nutritional Values and Components

of Egg

Nutritional values and Components of Egg

Eggs are an important source of protein, essential vitamins and minerals and can make a significant contribution to a healthy diet.

Nutritional requirements can vary considerably between men, women, and children and can also vary in individuals from time to time.

Energy Value of Eggs

A medium egg has an energy value of 78 kilocalories (324 kilojoules) and the consumption of one egg daily would contribute only around 3% of the average energy requirement of an adult man; 4% for an adult woman.

Protein- Eggs are an excellent source of protein.- Egg protein is of high biological value as it contains all the essential amino acids needed by the human body.- Eggs therefore complement other food proteins of lower biological value by providing the amino acid that are in short supply of those foods.



Vitamins- Eggs contain most of the recognized

vitamins with the exception of vitamin C.- The egg is a good source of all the V

vitamins, plus the fat-soluble vitamin A.- It also provides useful amounts of

Vitamin D, well as some Vitamin E.

Energy Value of Eggs Minerals

- Eggs contain most of minerals that the human body requires for health.

- The egg provides significant amounts of zinc, important for the would healing, growth, & fighting infections; selenium, an important antioxidant; and calcium needed for bone &growth structure & nervous functions.

- Eggs also contain significant amounts of iron, the vital ingredient of red blood cells, but the availability of this iron to the body is uncertain..


Carbohydrates and dietary fiber- Eggs contain only traces of

carbohydrate and no dietary fiber.


Fat-An egg has 11.2% fat on its content.

The fat of an egg is found almost entirely in the yolk; there is less than 0.05% in the albumen.

- An egg is fatty acids are polyunsaturated, 44% monounsaturated, and only 32% saturated..

Prepare and cook egg dishes

EggsEgg cookery


Cholesterol- Cholesterol and lecithin are fat-like

substances and are essential to the structure and function of all cells in the body.

- helps to maintain the flexibility and permeability of cell membranes and is also a raw materials for the fatty lubricants that help to keep the skin supple.

- is essential for the production of sex hormones, cortisol, vitamin D and bile salts.

Egg Structure

Come from…..?

The Noble Bird

There are many Varieties of Egg laying Chickens

Egg Details…..

Market Forms of Eggs Fresh

Dozen Flat (2.5 dozen) Case or half case

Frozen (pasteurized) Whole Yolk (Sugar added 5%)

Pasteurized Dry (Powdered) Whole Yolk White

Composition & Color

Composition

ShellYolkWhiteChalazaeAir Cell

EGG COMPOSITION

Shell is porous – allows flavor in & moisture out.

Yolk color varies with chicken’s diet. White is thicker around the yolk & thinner as it

move away from the center. Chalazae connects yolk to shell; the more

prominent, the fresher the egg. Air cell increases as eggs age and loses

moisture; this makes boiled eggs easier to peel.

EGG COMPOSITION Inner shell membrane is a barrier to

micro-organisms.

Eggs out of the shell are highly perishable: Leftover whites – good for 10 days (covered &

refrigerated) Leftover yolks – good for 3 days (cover with

thin layer of water, milk or oil; refrigerate)

EGG COMPOSITION Use eggs with cracked shells only for

dishes which bring the egg to 145°F.

The white is mostly water with albumin.

The yolk is approximately 1/3 protein & 2/3 water with fat, vitamins, minerals & cholesterol.

TYPES OF EGGS Chicken Eggs

- are most popular and the most widely consumed eggs of the world.TYPES OF CHICKEN EGGS

a. Standard eggs - the most common chicken eggs and are the regular eggs that sold in the market.b. Organic Eggs- pure, natural, and health chicken eggs which are sold in supermarkets.c. Free-range Eggs- are healthier than the standard eggs but less healthy as compared to organic eggs.

TYPES OF EGGS

Bantam’s Eggs- These eggs are small and tasty and usually have a white shell. Bantams are a smaller variety of hen.

• Duck Eggs- much larger than a hen’s eggs and have a stronger flavor.

* Goose Eggs- are the largest of all the eggs you are likely to find on sale.

TYPES OF EGGS

Hen’s Eggs- are graded according to size—small, medium, large and extra-large or very large.

• Barn Eggs- Come from hens that are still very intensively farmed but are not confined to cages.

* Quail Eggs- are tiny, with pretty speckled shells and a delicate flavor.

EGG SIZE

Sizing is determined by a minimum weight per dozen

Egg Quality

FIRMNESS OF WHITE AND YOLK

EGG GRADING The quality of an egg is determined by the grade

of the egg and is not related to size.

All Eggs are classified according to the U.S. Standards for interior and exterior quality factors.

USDA grading is a voluntary service offered to processing plants that meet minimum USDA equipment, facility, sanitary, and processing requirements.

What is Candling??

Why???

EGG COOKING PRINCIPLES Coagulation

Whole, beaten 145°F

Whites 140°F - 149°F

Yolks 144° - 158°F

Whole with liquid 160°F

Sweetened 175°F - 185°F

Eggs many usesLeavening-- souffléClarifying-- consomméEmulsify-- hollandaiseBinding-- meatloafThickening-- liaison Adhesive-- breadingGarnish-- saladsMain Course-- omelets

Main Course EGG COOKING METHODS Frying –

Sunny Over easy, medium,

hard Coddled Scrambled Steamed Omelet

Pancake, roll, fold

Baked – Shirred, en cocotte Soufflé Quiche, FrittataPoached – Soft, medium, hard

Boiled – Soft = 3 minutes Med. = 5-6 minutes Hard = 8-10 minutes

OMELETS American or single fold French, Rolled or double folded Open or Frittata

Poached eggs…

Don’t forget to acidulate

The Classic Eggs Benedict

Or a more contemporary version of Eggs Benedict

Goose egg yolk raviolo with cinnamon cap mushrooms, sliced bacon, broccoli florettes and monterey jack cheese

even avant garde...

smoked egg in truffle bouillon with chives, bacon bits, shaved truffle and smoked salt under glass to capture aroma

Boiled eggs…

…an English tradition

..…or just breakfast

2market forms of eggs tle10

Food