cookery/ egg topic

1. EGG DISHES

2. Eggs are fantastically
versatile ingredients and
mainstay of may cuisines.
They can be served alone,
however they can be

3. Activity
1. Identify tools and equipment
used in egg preparation.
2. Give its function.

4. Nutritional Value and Components of Egg
Nutritionally, eggs can make a
significant contribution to a
healthy diet.
1. Protein – eggs are an excellent
source of protein which is found in
both yolk and white. About 12.5%
of the weight of the egg is protein.

5. 2. Vitamins – most of the
recognized vitamins are found in
eggs with the exception of
vitamin C. eggs are good source
of all the B vitamins plus the fat-
soluble vitamin A. It also
provides useful amounts of
vitamin D as well as vitamin E.

6. 3. Minerals - eggs are an excellent
source of minerals that the human
body requires for health particularly
phosphorous, required for bone
health and iodine, required to make
thyroid hormones.
4. Fat – the fat of an egg is found
almost entirely in the yolk. 11.2% of
the egg content is fat.

7. 5. Cholesterol – cholesterol and
lecithin are fat-like substances
essential to the structure and
function of all cells in the body.
6. Carbohydrates and Dietary Fiber –
eggs contains only traces of
carbohydrates and no dietary fiber.

8. Anatomy of an Egg

9.  Shell – has a thin outermost coating called the
bloom or cuticle that helps keep out bacteria
and dust. The color of the shell has no relation
to the quality. Shell color is determined by the
breed of the hen.
 Inner and outer membrane – these two
transparent protein membranes provide
efficient defense against bacterial invasion.
They can be found in between the sheel and
the egg whites.

10.  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.
 Albumen – egg whites is also known as
albumen, which comes from albus, the
Latin word for ‘white”.
 Chalazae – the ropes of chalazae hold the
yolk firmly in the middle of the egg, there
is more thick white than thin white.

11. Vitelline Membrane – the clear casing
that encloses the yolk.
Yolk – the yolk contains less water and
more protein.
- Source of lecithin, an effective
emulsifier.

12. Characteristics of quality fresh egg
 It should be clean, free from stain , odor or
feces
 Shell should be rough, chalky and unbroken
 It should sink in water
 It should have firm, round and well-
centered yolk
 It should have light and thick white part
 It has small air cell