egg functionality
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This document summarizes a study on how the internal composition of eggs changes as they age and how this affects their culinary functionality. Eggs have both biological and culinary functions. As eggs age, their bacterial contamination is inhibited but their internal composition changes. The study tested the quality of egg yolks, albumen, and whole eggs in mayonnaise, angel cake, and sponge cake as the eggs aged to determine the effects on culinary uses. Previous research found decreasing quality in angel cakes but consistent quality in sponge cakes as eggs aged. The study aims to test methods and recommend a storage time for eggs.
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egg functionality
- 1. EGGS: Nature's MRE or Culinary Time- Bomb? (The Effect of Aging on the Culinary Functionality of the Chicken Egg) by Sydney Bouldin Central Magnet School May 1st , 2013
- 2. Overview 2 functions for eggs: − biological − culinary bacterial contamination is inhibited as egg ages, internal composition changes 2 functions for eggs: − biological − culinary bacterial contamination is inhibited as egg ages, internal composition changes
- 3. Composition shell − pores − membranes yolk − water − lecithin albumen − water − thick/thin shell − pores − membranes yolk − water − lecithin albumen − water − thick/thin
- 4. Design of Study 3 separate tests to measure quality of: − yolk: mayonnaise − albumen: angel cake − whole egg: sponge cake numerical measurements of quality − haugh index − yolk index − air cell size 3 separate tests to measure quality of: − yolk: mayonnaise − albumen: angel cake − whole egg: sponge cake numerical measurements of quality − haugh index − yolk index − air cell size
- 5. Previous Research “no marked decrease in quality” “angel cake volumes decreased” “sponge cake volumes remained relatively consistent” “no marked decrease in quality” “angel cake volumes decreased” “sponge cake volumes remained relatively consistent”
- 8. Conclusions test of method recommended storage time implications: − in the home − in a professional kitchen − for the USDA test of method recommended storage time implications: − in the home − in a professional kitchen − for the USDA
Editor's Notes
- Examine how freshness affects reliability in a recipe Topic has been examined with varying results
- Use of fridges has reduced need for very fresh eggs Measure to what extent this change in composition affects the usefulness in the kitchen