Eggs are a highly nutritious food composed of shell, egg white, and yolk. The main components are water, protein, and fat. Eggs are commonly graded A, B, C, or D based on interior and exterior quality. They come in various sizes from jumbo to peewee. Eggs can be cooked in many ways like hard boiled, soft boiled, poached, scrambled, baked, or fried. They are used as binders, leaveners, emulsifiers, and clarifying agents in cooking. Eggs should be refrigerated and used within 3 to 5 weeks of purchase.

1. BOGGLE GUESS THE WORD
• What are the three types of packaging materials
that are commonly used to pack the food items?

2. Directions: Read the sentences below carefully, write
True if the statement is correct and False if incorrect on
the spaces before each number
•__________1. Eggs are divided into three (3)
major components namely shell, egg yolk
and egg white.
•__________2. The total percentage of the egg
yolk in a whole is fifty (50) percent.

3. • __________3. This is often classified as egg albumin and
its amounts to approximately sixty-five (65) percent of the
liquid weight of the shell.
• __________4. Grading is a form of quality control used to
classify eggs for exterior and interior quality and the grade
designations are A, B, C, and D.
• __________5. The egg sizes are Large, Medium, Small and
Peewee or pullet eggs. Small, Medium, Large, and peewee
are the sizes commonly available.

4. EGG

5. What is EGG
• Eggs are one of the most nutritious and versatile
foods in the kitchen are served on their own, used
as an ingredient in many dishes starting from soup
to desserts.
• It provides texture, structure, flavour and moisture
as well as the nutrition. Eggs can be brown or
white; colour has no effect on quality or flavour but
depends on the breed of the hen.

6. •Egg is a main component of the
human diet serving as a dietary source
of protein, fat, and other nutrients.
The chicken egg is made up of
approximately two-thirds white and
one-third yolk

8. STRUCTURE OF AN EGG
Parts of Egg Total
weight(%)
Water
(%)
Protein
(%)
Fat
(%)
Whole
egg
100 6
5
13 11
White 58 8
8
13 ----
Yolk 31 4
8
18 33

9. STRUCTURE OF EGG
Shell
• It is the outer hard covering of the egg and is made up of
Calcium, Magnesium carbonate and Calcium phosphate.
• The shell gives shape to the egg and holds the inner contents.
• The shell contains thousands of pores that allow CO2 and
moisture to escape, as well as air to enter.
• The shell is covered by a cuticle membrane or Bloom and
should not be washed. The bloom acts as protective covering
blocking the pores, and prevents moisture loss and bacterial
contamination.

10. Membrane
•Beneath the shell, there are two semi
permeable membranes - the outer
and the inner.
•These membranes act as a protective
layer in case the shell cracks.

11. STRUCTURE OF EGG
Aircell
On one side of the egg (broader), both
these membranes separate to form an air
cell.
This is formed by contraction of the
contents as soon as the egg is laid, due to
the difference in the outside temperature.

12. Egg white
•It has 1/8th part of the protein, which is
called albumin; the remaining being water.
The egg white consists of three parts –
•the outer thin albumen,
•the middle thick albumin and
•the inner thin albumin.

13. • The yolk is separated from the white by a
membrane called vitelline membrane.
• This membrane prevents the mix of both yolk
and white. 1/6th parts of the egg yolk
contains proteins, 1/3rd fat and the rest water,
Vitamins and minerals like Calcium,
Phosphorus, Iron etc.
Egg yolk

14. Chalaza
•The egg is kept in position at the centre of
the egg with the help of the chalaza.
•It has a thick-cord like appearance and is
composed of proteins.
• This chord-like structure may have to be
strained while making custards.

15. Egg Quality
•Shell quality (exterior quality) -
this has direct effect on the
functional properties of the egg
while the interior egg quality has
impact on the microbial qualities.

16. 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.

17. EGG SIZES
• Most commonly used eggs in
commercial
• and home cookery are Large Eggs.
• Jumbo and Extra Large eggs are
sometimes
• used as B’Fast eggs for poaching and
frying.
• Medium, Small and Pee Wee eggs are
rarely used.
CLASSIFICATION
MIN
Wt./EGG
JUMBO 70 gm
EXTRA LARGE 63 gm
LARGE 56 gm
MEDIUM 49 gm
SMALL 42 gm
PEE WEE 35 gm

18. Several factors influence the size of
the egg.
•1. breed
•2. age of hen
•3. weight
•4. feed and environmental factors

21. •Now that you have read the
information about egg and its
nutritive value, how are you going
to apply the lesson learned to help
your family meet the nutrients they
need?

23. Market forms Of Eggs
Fresh eggs:
- Often
used for
Breakfast
cookery
Frozen Eggs: - Includes
whole egg, whites,
yolks, whole egg with
extra yolk etc. It
should be pasteurized
before freezing. It is
used for scrambled
eggs, omelettes, French
toasts and in baking.
Dried eggs: - Should
be pasteurized before
drying. Includes
whole egg whites &
yolks. Moisture is
removed through
evaporation. They are
primarily used for
baking.

24. USES OF EGG IN COOKERY
BINDING AND COATING
Egg used in such food mixtures as meat loaf or
croquettes is distributed through the mixture.
Upon heating, the proteins coagulate, binding
the food into a cohesive mass of a desired form.
An egg batter provides a binder for added
coatings.

25. LEAVENINGS
• Foam is created when egg white is beaten. The foam is
made of bubbles surrounded by a thin, elastic film of egg
white .
• When the foam is incorporated into a mixture, it
provides leavening for such products as omelettes,
soufflés, sponge cakes and meringues.
• When these products are heated the air bubbles
expand and the egg white film hardens. The volume of
egg yolks makes its foaming power considerably lower
than that of the egg white.

26. • Eggs are used to form stable emulsions,
mayonnaise for example Oil and Vinegar
separate out unless the oil droplets are coated
with the substance that keeps them from
running together.
• Egg yolk is often effective in accomplishing
this.
• Eggs are used as emulsifiers (Lecithin) in ice
cream, cakes and cream puffs.
EMULSIFYING AGENTS

27. CLARIFYING AGENTS
•Raw eggs may be added to hot
broths and coffee.
•When the proteins in the egg
coagulate, they trap the loose
particles in the liquid and clarify it.

28. STORAGE OF
EGGS
• Egg should be stored in the refrigerator in their
cartoon to maintain maximum freshness and to
avoid absorbing other food odours through
their porous shells with the pointed end down.
• Store at Cool place 0-5 C (32-41 F)
• Away from possible contaminants such as raw
meat.
• Follow First in first out
• Hands should be washed before and after
handling eggs

29. METHODS OF COOKING EGGS
•Hard
boiled

30. METHODS OF COOKING EGGS
•Softboiled

31. METHODS OF
COOKING EGGS
• Baked - Eggs
baked in a dish
in the oven.
• Fried

32. METHODS OF
COOKING EGGS
• Poached egg
• To poach eggs, fill a deep
pan with about two and a
half inches of water. Add
one tablespoon of salt and
one tablespoon of vinegar
per gallon of water.

33. METHODS OF
COOKING EGGS
•Scrambled
eggs

34. METHODS OF COOKING EGGS
• Omelets & Frittatas
• Making omelettes is a very simple operation but to
achieve a great success a high degree of skill is required.
Usually 2-3 eggs are used per portion with proper
garnishes or flavourings, which may be added in the
following ways:
• Combined with egg before cooking.
• Placed into centre of omelette before it is folded.
• Placed on top of the omelette, in a cavity after folding
is complete.

35. METHODS OF
COOKING EGGS
• Sunny Side Up egg
• The ideal temperature
range for fried egg is
255 0c to 2800f. Eggs
done or cooked only on
one side is known as
SUNNY SIDE UP.

36. METHODS OF COOKING
EGGS
•A coddled egg is an egg
that is gently cooked
whole in a small dish
that's placed in a hot
water bath.