Effect of heat on eggs that will help learners

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1. Effects of heat on eggs

2. Learning Objective/s
At the end of the lesson you are
expected to :
Identify the effect of heat on eggs.

4. Let’s do it!
1. This is the form of energy that
transferred between two
substances of different
temperature.
-TEAH-

5. Let’s do it!
2. This is defined as the change
in structure of protein (from a
liquid form to solid form to solid
or a thicker liquid )brought
about by heat.
-TIONCOAGULA-

6. Let’s do it!
2. This is defined as the change in
structure of protein (from a liquid form to
solid form to solid or a thicker
liquid )brought about by heat.
-TIONCOAGULA-

7. Let’s do it!
3.An heat-treatment process
that destroys pathogenic
microorganisms in certain
foods and beverages.
-ZATIONPASTEURI-

8. Let’s do it!
4.Any of numerous chemical
additives that encourage the
suspension of one liquid to
another
-FIERSIEMUL-

9. Let’s do it!
5. The process of adding
very tiny pockets of air to
something
-TIONAERA-

10. Effects of heat on eggs
•Egg protein denaturates and coagulates causing it to set
and harden, egg white becomes opaque
•Shrink
•Sulphur in egg white protein reacts with iron in yolk to
form iron sulphide which causes the greenish colour on
outside of the yolk of hardboiled eggs
•Destroys pathogenic bacteria like salmonella.
•Loss of B group vitamins especially vitamin B
1
•Too much heat causes curdling
•If overcooked white becomes tough and rubbery, yolk
becomes dry and crumbly
•Egg albumin (white) which is soluble in cold water
becomes insoluble

11. Pasteurisation of eggs
•This involves slowly heating whole raw eggs to kill
harmful bacteria without cooking the egg
•Effects: White is cloudy
Harder to whisk
Cost more
Kills harmful bacteria
Allows children, pregnant women,
elderly, invalids to eat raw egg
products without risk of food poisoning

12. Properties of eggs
1. Coagulation
•Egg protein coagulates and sets when heated.
White protein @ 60-65ºC. Yolk protein @ 65-70
ºC.
•Coagulation causes the protein chains to untwist
and straighten (denature) and bond together
around small pockets of water.
•When overheated the protein clumps
together squeezes out the water and
this causes curdling.
•Coagulation is used when eggs are boiled,
poached, scrambled, fried or turned into
omelettes or custards. When eggs are
used to thicken, bind, glaze, coat the
principle of coagulation is used.

13. 2. Aeration/Entrapping air
•Whisking egg or just egg white brings
bubbles of air into a mixture.
•Whisking also causes heating of the
egg protein (by friction) which slightly
sets the protein chains and makes
them unravel and line up around the
air bubbles.
•This causes a temporary foam to form.
•To keep the foamy texture
permanently in place the mixture must
be further heated or a setting agent
like gelatine must be added.
•Aeration is used to make meringues
and souffles.

14. 3. Emulsification
•Lecithin in egg yolk is an
emulsifier.
•An emulsifier is a substance
that causes mixtures that
would normally separate (e.g.
vinegar and olive oil) to stay
mixed together.
•This property is used in making
mayonnaise and hollandaise
sauce.

15. Activity 1.3. Give Me!
Directions: Answer the following questions .Write
your answer in your quiz note.
1.Properties of eggs
2.Effect of heat on eggs

16. THANK YOU FOR
LISTENING