2. LECITHIN – of a group of phospholipids that are found in many plant and animal tissues, especially
CHALZAE – one pair of spiral threads of albumen holding the yolk of a bird is egg in position.
ALBUMEN – the white of an egg; the nutritive and protective gelatinous substance, mostly an albumin that surrounds the yolk.
CHALKY – of or like chalk.
CANDLING – to examine for freshness, fertility and others by holding them up to a bright light.
PROTEIN – is high biological value as it contains all the essential amino acids needed by the human body.
VITAMINS – most of the recognized vitamins A,B,D, E except Vitamin C.
MINERALS – an excellent source of iodine, phosphorus, zinc, selenium, calcium and iron.
FAT – has 11.2% fat. The fat an egg is found almost entirely in the yolk.
CHOLESTEROL – cholesterol and lecithin are fat-like substances and are essential to the structure and function of all cells in the
body.
TECHNICAL
TERMS
ENERGY VALUE OF EGGS
3.
4.
5. 1. CHICKEN EGGS – are the most popular and the most widely consumed eggs of the world.
A. Standard eggs – these are the most common chicken eggs and are the regular eggs that are sold
in market.
B. Organic eggs – these are the pure, natural and healthy chicken eggs which are sold in supermarket
and quite expensive.
C. Free-range eggs – these eggs are healthier than the standard eggs but less healthy as compared
to organic eggs.
2. BANTAM’S EGGS – these eggs are small and tasty, and usually have a white shell.
3. DUCK EGGS – are much larger than a hen’s eggs and have a stronger flavour.
4. GOOSE EGGS – these are the largest of all the eggs you are likely to find on sale.
5. HEN’S EGGS – these are graded according to size small, medium, large and extra large or very
6. BARN EGGS – these come from hen’s that are still very intensively farmed but are not confined to
7. QUAIL EGGS – these are tiny, with pretty speckled shells and a delicate flavour.
TYPES OF EGGS
6. 1. GRADE AA – best used for fried or poached eggs.
2. GRADE B – suitable for use in baking.
1. FRESH EGGS OR SHELL EGGS – are most often used for breakfast cookery.
2. FROZEN EGGS – are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelettes,
French toast and in baking.
3. DRIED EGGS – are used primary for baking.
EGG GRADES
MARKET FORMS OF EGGS
