Egg Cookery, All about eggs (NOTES).pptx

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1. TOPIC: ”Egg Cookery”

2. Unlocking of Difficulties: Egg – is a poultry product from domesticated female birds such as chicken, duck, quail, and goose, which are intended for human consumption.  

3. Discussion: Cooking is one of the survival skills that we should learn. We need to eat and be nourished to have the energy to do our work. Cooking is a great way to express one’s creativity.

4. Egg – is a poultry product from domesticated female birds such as chicken, duck, quail, and goose, which are intended for human consumption. Egg is a versatile ingredient that can be cooked and served in different ways.

5. Functions of an Egg It serves as a binding ingredient . It can bind several ingredients together such as burger patties, meatballs, and omelets. These ingredients will coagulate when cooked.

6. It can be used as a thickener in soups, puddings, and custards. It is used in making dips and sauces like hollandaise sauce and mayonnaise.

7. Nutritive Value of Eggs Omega-3 is a type of polyunsaturated or healthy fat that helps protect the heart. It is commonly derived from salmon, oils, and nuts, but it can also be found in eggs. Hens that are fed from flaxseed lays eggs are abundant sources of omega-3.

8. 2. Choline is essential in the development of the human brain, normal functioning of the liver, muscle movement, nerve function, and maintenance of healthy metabolism. It is a water-soluble nutrient that is related to the vitamin B-complex family.

9. 3. Vitamins in eggs include fat-soluble and water-soluble vitamins except for vitamin C. Here are some of the functions of vitamins: Vitamin K helps blood clot Vitamin B complex promotes a good appetite and helps the body to produce the energy that it needs to function well. Vitamin A helps develop and maintain normal eyesight.

10. 4. Minerals have different functions that the body needs. Here are the following: Iodine - is essential in the normal functioning of the thyroid gland. Phosphorus – helps in the development of strong bones. Selenium – functions as an antioxidant. Zinc – helps in the healing of the wound. Iron – is essential in the normal circulation of the blood.

11. 5. Cholesterol and Lecithin – are fat-like substances, which are essential in the structure and function of all the cells in the body.

12. Ways to Cook Eggs 1. Hard-boiled eggs – are cooked without removing their cover or shell. The egg is submerged in water and is brought to boil for 8-9 mins. Until its egg yolk and egg white are already in solid form. Place the hard- boiled egg in a bowl or container with ice water, then tap or roll onto the counter to crack and remove its shell easily.

13. 2. Soft-boiled egg – is similar to a hard-boiled egg. However, the boiling time is reduced to 7 mins so that the white turns into a soft, solid structure while keeping the yolk runny.

14. 3. Scrambled egg – is prepared by beating the egg yolk and the egg white together. Then salt is added to the beaten egg. Milk and cheese may also be added to make it creamier. The beaten egg mixture is then fried on a slightly greased pan, turning and folding it repeatedly until it is cooked. It may be hard scrambled or soft scrambled depending on individual preference. Hard scrambled is described as a fully cooked egg, whereas soft scrambled has a few soft and runny portions of the beaten egg.

15. 4. Omelet and Frittata – are scrambled eggs topped with other ingredients like meat, vegetables, or cheese. Frittata is typically served open-faced, whereas, the omelet is folded in half to cover the toppings.

16. 5. Sunnyside up – is done by frying the egg on a lightly greased pan without flipping it. Its yolk is maintained in its bright round shape like a bright sun showing up. It is also served in a runny texture while the white is cooked until its edges are light brown or a little toasted in color.

17. 6. Poached egg – is cooking the egg in water at a temperature of 75 degrees Celsius. The egg white is cooked until it is almost solidified while the yolk remains as soft as a soft-boiled egg. A small amount of vinegar is added to the simmering water to prevent the white from scattering.

18. ► Safety Tips to Reduce the Risks of Food Poisoning from Egg Dishes Similar to other perishable items, like meat and poultry, eggs can also be a source of pathogenic organisms, which may lead to food poisoning. One of the common bacteria present in eggs is salmonella. It can cause a fatal effect on the human body if it is not destroyed. Raw eggs are prone to bacteria. This can be prevented by following some of the safety tips below.

19. a. Float test method is best used for eggs that have intact shells. This is done by placing the eggs in a bowl of cold water. The egg is fresh if it stays at the bottom of a bowl with one side laid flat at the bottom. The egg is a few weeks old if it stands on one end at the bottom. The egg is not fresh if it floats on the surface of the water. The shell of the egg is porous, which allows air to penetrate it. Fresh eggs have less air that makes them sink at the bottom while old eggs have more air that penetrates the shells and makes them buoyant.

20. b. Plate and sniff test method is used for cracked eggs. This is best applied when the egg is cooked without its shell. It is fresh if the egg yolk has an intact and bulky round shape and a bright yellow or orange color while the egg whites do not spread much when placed on a plate. The egg is older if the egg yolk is quite flat and the egg white is quite runny. The egg is rotten if it has a bad smell when cracked.  

21. Physical Structure of Eggs We normally distinguish 3 parts of an egg, the shell, the egg white, and the egg yolk, but closer scrutiny reveals a much more detailed structure of an egg. An egg from a hen consists of approximately 2/3 egg white and 1/3 egg yolk.

22. 1. Shell  The egg ‘s outer covering, the shell, accounts for about 9 to 12% of its total weight depending on egg size. The shell is the egg ‘s first line of defense against bacterial contamination. The shell is produced by the shell gland (uterus) of the oviduct and has an outer coating, the bloom or cuticle. The cuticle somewhat seals the pores and is useful in reducing moisture losses and in preventing bacterial penetration of the eggshell.

23. 2. Air cell  This is the space between the white and shell at the large end of the egg which is barely existent in the newly laid egg. When an egg is first laid, it is warm. As it cools, the contents contract, and the inner shell membrane separates from the outer shell membrane to form the air cell.

24. 3. Albumen  also called egg white, accounts for most of an egg ‘s liquid weight, about 67%. This is produced by the oviduct consists of four alternating layers of thick and thin consistencies.

25. 4. Chalaza  These are the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick white. They are sometimes mistaken for egg imperfections or beginning embryos, which of course they are not. The twist in the chalaza is meant to keep the germinal disc always on top whichever way the egg may turn. The more prominent the chalazae the fresher is the egg.

26. 5. Germinal Disc  This is the entrance of the latebra, the channel leading to the center of the yolk. The germinal disc is barely noticeable as a slight depression on the surface of the yolk. When the egg is fertilized, sperm enter by way of the germinal disc, travel to the center and a chick embryo starts to form. Since table eggs are not fertilized, this is not as easy to recognize as when the egg is fertilized.

27. 6. Membranes  There are two kinds of membranes, one just under the shell and the other covering the yolk. These are the shell membrane and the vitelline membrane. Just inside the shell are two shell membranes, inner and outer. The air cell formed due to the contraction of the egg as it cools is found between the two layers of this shell membrane. The outer membrane sticks to the shell while the inner membrane sticks to the albumen.

28. 7. Yolk  The yolk or the yellow to yellow-orange portion makes up about 33% of the liquid weight of the egg. The egg yolk is formed in the ovary. On the surface of the yolk, there is a small white spot about 2 mm in diameter. This is the germinal disc and it is present even if the egg is infertile.

29. Egg quality Egg quality has two general components: shell quality (exterior quality) and interior egg quality. Interior egg quality has a direct bearing on the functional properties of eggs while shell quality has a direct influence on microbiological quality.  

30. 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.

31. Egg Size Several factors influence the size of the egg: breed, age of hen, weight, feed, and environmental factors. Native chickens have much smaller eggs than commercial breeds. Some commercial breeds have bigger eggs than others. Of the same breed, new layers tend to have smaller eggs compared to older hens. Pullets that are significantly underweight at sexual maturity will also produce small eggs. Better fed hens lay larger eggs than underfed ones. The environmental factors that lead to smaller eggs are heat, stress, and overcrowding.

32. The egg sizes are Jumbo, Extra-large, Large, Medium, Small, and Peewee. Medium, Large and Extra Lage are the sizes commonly available.

33. The appearance of the egg as influenced by the severity of defects is important for the consumer’s appeal. Eggshells are evaluated based on cleanliness, shape, texture, and soundness.

34. The unit for describing egg freshness, based on the thickness of the albumen is called the Haugh unit with a symbol of HU named before Raymond Haugh in 1937.