Nutritional Values and

Components of EGG
Ms. Claire
Why is egg considered as an
almost complete food?
Eggs are an important source of protein, essential
vitamins and minerals, and can make a significant
contribution to a healthy diet.
  Protein
 Vitamins
 Minerals
Nutrients of  Carbohydrates and dietary
eggs fiber
 Fat
 Cholesterol
  YOLK
or the Yellow or orange portion found at the center of the egg. It
constitutes 31% of the total weight of the whole egg.
 EGG WHITE
Is called the albumen. It constitutes 57% of the eggs’ total weight.

 SHELL MEMBRANES
Four Main Parts Include the inner and outer membranes. They can easily
be seen when peeling a hard-boiled egg. It is thin, soft,
of an EGG translucent film between the egg white and the shell.
 SHELL
Is the hard case or outer covering protecting the egg
white and egg yolk. It consists mainly of calcium
carbonate. It has tiny pores, which allows gases to pass
through for the developing embryo.

Please see it on page 150.

Parts of the Egg
  Chicken eggs- most popular and the most widely
consumed eggs of the world.
1. Standard eggs-
2. Organic eggs
3. Free-range eggs

Types of Eggs
 Bantam’s eggs- small and tasty and usually have a
white shell.
 Duck eggs- duck eggs are much larger than hen’s egg
and have a stronger flavor.

 Goose eggs- the largest of all the eggs you are likely to
find on sale.
 Hen’s egg- these are graded according to
size- small, medium, large and extra large
or very large. About 90% of commercial
eggs come from battery-reared hens.
 Barn eggs- comes from the hens that are
still very intensively farmed but are not
confined to cages.
 Quails egg- these are tiny, with pretty
speckled shells and a delicate flavor.
  If it sinks and lies flat on the
bottom, it is pretty fresh.
 A week-old egg should just
begin to float.
 At the three weeks, it may stand
Eggs freshness upright at the bottom of the
glass.
 An egg that floats to the surface
should not be used.
  It should have rough, chalky, and
unbroken shell.
 It should sink in water.
 It should have round and firm yolk.
Characteristics
 It should have light and thick white part.
of quality fresh
eggs  It has round, well-centered yolk.
 It has small air cell (less than 5 mm deep)
 It has clean, uncracked shell with normal
shape.
 Grade AA-
best used for fried or
Egg grades poached eggs.
Grade B-
suitable for use in baking.
 Name Weights /ounces

Jumbo 30

Extra large 27

Large 24
Egg sizes
Medium 21

Small 18

Pee wee 15
 Fresh eggs or shell eggs
Market forms of Frozen eggs
eggs
Dried eggs