EGG COOKERY

Cookery
Class
WITH MA'AM
 TLE 10

Egg Cookery
Perform Mise-en-Place
◦ Structure and Composition ◦
Structure
of Eggs
Shell
Like any shell, an eggshell protects the egg’s
content. Eggshells range in color from white to
brown, and they vary in thickness and how
porous they are. The color of the eggshell
indicates the type of chicken that laid the egg.
However, it does not affect the interior color
of the egg or the taste.
Yolk
The yolk, almost 1/3 of the egg’s weight,
contains fat and protein, along with
vitamins and iron. Most of an egg’s
calories and all of its cholesterol and fat
are found in the yolk. The color of the yolk
depends on the diet of the chicken.
Egg White
Two-thirds of an egg is made of the clear white or
albumen. The thick albumen surrounds the yolk while
the thin albumen can be found next to the shell
membrane. Riboflavin and more than half of the
protein of the egg are found in the white. It is clear
and soluble when the egg is uncooked, but becomes
white and firm when cooked.
 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. When an egg is first laid,
it is warm. As it cools, the contents contract and
the inner shell membrane separate from the outer
shell membrane to form the air cell.
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, the sperm through germinal disc, travel
to the center and a chick embryo starts to form.
Membranes
There are two kinds of membranes, shell membrane
and the vitelline membrane. Just inside the shell are
two shell membranes, the inner and outer. The air
cell formed between these two membranes.
Vitelline membrane is the covering that protects the
yolk from breaking. It tends to become more fragile
as the egg ages.
Chalaza
This is the ropey strands of egg white at both
sides of the egg, which anchor the yolk in place
at the center of the thick white. 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 chalaza, the fresher is
the egg.
Component
of Egg
Composition of
Egg
Egg yolk is high in
protein, fat & cholesterol. It
contains 50% moisture, 30%
fat and 20% protein.
Composition
of Egg
Egg whites are 90%
moisture & 10%
protein.
EGG COOKERY

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