JUMBLED LETTERS

MEMBRANES
RMSEMNABE
EGG
GEG WHITES
THISWE
RAI CELL
AIR LELC
TRNUIETN
NUTRIENT
GGE
EGG KYLO
YOLK
EGG LOYK
GEG YOLK
SHELL
ELHLS
TOPENIR
PROTEIN
ACHPODE
POACHED GEG
EGG
DIERF GEG
FRIED EGG
NUTRITIONAL VALUE AND
COMPONENT OF EGGS
NUTRITIONAL VALUE AND
COMPONENT OF EGGS
 EGGS
• Like dairy products, eggs have
nutritional value and offer
versatility in cookery.
Eggciting Facts
* A whole egg is about ____3 tablespoons worth of liquid, the egg yolk measures about____
1
tablespoon of liquid.
70 calories in an uncooked egg and ____
* There are about ____ 77 calories in a cooked egg.
160 billion per year.
* China produces the most eggs, at about ____
280 million hens produce more than ____
* In the US, about ____ 65 billion eggs per year.
250 eggs per year.
* A hen can lay about ____
1400 BC.
* The chicken is one of the first domestic animals, appearing in China around ______
150 chicken species and hundreds of chicken breeds.
* The are some ____
24 hours to lay one egg.
* A chicken takes about ____
7 to ___
* Hard cooked eggs can safely be kept in the fridge ___ 10 days.
* Eggs that are kept at room temperature more than ____ 2 hours lose moisture and quality as
well as being susceptible to bacterial growth.
* * Most eggs are laid between ___ 7 and ___
11 a.m.
3 70
1400 11 7
250 77 10
160 24 2
11 1
150 7
65
Physical Structure and Composition
of Eggs
 9 ACTIVATING
Using your vocab . chalaza STRATEGY
notes, determine the 1.
names of parts of the egg:
8
. Albumin is 100% PROTEIN!

2.
58% white
31% yolk
11% shell
3. germ cell
There are two light blue
areas in the white
(albumin) of the egg. The
darker of the two is the
thicker part of it.

7
4.
.
6. 5. Vitelline membrane
 1. SHELL
• The egg‘s outer
covering, the
shell, accounts for
about 9 to 12 % of
its total weight
depending on egg
size.
 2. Air cell
• This is the empty
space between the
white and shell at the
large end of the egg
which is barely
existent in newly laid
egg.
 3. Albumen/Egg white
• Albumen, also
called egg white,
accounts for most
of an egg‘s liquid
weight, about
67%.
 4. Chalaza
• This is 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.
 5. Germinal Disc
• The germinal disc
is barely
noticeable as a
slight depression
on the surface of
the yolk.
 6. Membranes
• There are two kinds of
membranes, one just under
the shell and the other
covering the yolk
• vitelline membrane is the
covering that protects the yolk
from breaking.(outer)
• vitelline membrane is weakest
at the germinal disc and tends
to become more fragile as the
egg ages.(inner)
 7. Yolk
• The yolk or the
yellow to yellow-
orange portion
makes up about
33% of the liquid
weight of the egg.
COMPOSITION OF AN EGG
 COMPOSITION OF AN EGG
% % Water % Protein % Fat % Ash
Whole Egg 100 65.5 11.8 11.0 11.7
Albumen 58 88 11.0 0.2 0.8
Yolk 31 48 17.5 32.5 2.0
NUTRITIVE VALUE OF EGG
Egg Nutrient Chart
Egg Nutrient Chart
EGG QUALITY
• Egg quality has two general components:
shell quality (exterior quality) and interior
egg quality. Interior egg quality has direct
bearing on the functional properties of
eggs while shell quality has direct
influence on microbiological quality.
 A very old
egg will actually float in
the water and should not
be
eaten.
 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.
 Egg Size
• Several factors influence the size of the egg:
breed, age of hen, weight, feed and
environmental factors.
• The egg sizes are Jumbo, Extra Large, Large,
Medium, Small and Peewee. Medium, Large,
and Extra Large are the sizes commonly
available.
Egg Size Classification
Philippine Standard of Quality for Chicken Eggs
1. ListHealthy,
three reasons why eggs are so amazing. Amazing
nutritious, low cost, easy to find, fast & easy to
prepare, great meals & snacks, versatile, popular Eggs!
2. List three steps eggs experience from the hen to your dinner table.
Laid, gathered mechanically, placed in containers, washed,
sprayed w/ mineral oil, sorted, graded, packaged, sold in stores

3. Does egg size have any relationship to the quality of the egg? NO

4. List the six egg sizes: Jumbo, Ex. Lg., Lg., Med, Sm., Pee wee

5. List 3 nutrients in eggs: Vit. A, B-12, Riboflavin, Iron, Calcium, Thiamine,

Niacin, Phosphorus, Iodine, Pantathenic Acid, Vit. D

6. List six functions of eggs.

Leaven, bond, thicken, coat/glaze, clarify, emulsify, garnish, color,
moisten, dry, flavor, add nutrient
7. List six ways to prepare eggs.
Scrambled, fried, poached, hard cooked, soft cooked, baked, meringue,
mayonnaise, omelet, frittata, sauce, souffle, french toast, custard, eggnog,
custard ice cream, quiche