Understanding Food Eggs Akrum Hamdy Composition of Eggs

Understanding Food Eggs Akrum Hamdy

Composition of Eggs Just a few examples of how eggs are used in food preparation: Structure Thickening Color Emulsifying Leavening Binding Coating Glazing Clarifying

Composition of Eggs The egg has five major components: n Yolk n Albumen (egg white) n Shell membranes n Air cell n Shell

Purchasing Eggs Inspection The Egg Products Inspection Act of 1970 requires that egg processing plants be inspected and that their eggs and egg products be: n n n Wholesome Unadulterated Truthfully labeled

Purchasing Eggs Grading The best-quality eggs are graded USDA Grade AA, followed by USDA Grade A. USDA Grade B, the lowest grade.

Purchasing Eggs Sizing is not related to grading in any way. Eggs are sold in cartons by various sizes determined by a minimum weight for a dozen eggs in their shell.

Functions of Eggs in Foods Eggs are often combined with other ingredients. Their unique ability to: n Flavor n Color n Emulsify n Thicken n Bind n Foam n Interfere n Clarify …makes them nearly indispensable in cooking.

Preparation of Eggs Changes in Prepared Eggs The key to cooking eggs is to keep the temperature low and/or the cooking time short. Egg whites and yolks coagulate at different temperatures.

Storage of Eggs begin to deteriorate as soon as they are laid and lose quality very rapidly at room temperature. An egg will age more in one day at room temperature than in one week in the refrigerator.

Storage of Eggs The size of an egg’s air cell provides another indication of its age.

Storage of Eggs Frozen Freezing a whole egg is not possible because it will crack under the expanding liquids. Food manufacturers solve this dilemma by breaking the eggs open at the processing plants where the contents are frozen n Whole (whites and yolk mixed together) n Separated as whites or yolks

Storage of Eggs Safety Tips The chances of an egg being internally contaminated are relatively low, less than one in 10, 000 commercial eggs. It is more common for contamination to occur during handling and preparation after the egg has been removed from its shell.