What is your favorite

Egg?
Anatomy of an Egg
SHELL
• Outer covering of egg, composed
largely of calcium carbonate.
• Maybe white or brown depending of
breed of chicken.
• Color does not affect egg quality,
cooking characteristics, nutritive
value or shell thickness
YOLK
• Yellow portion of egg.
• Color varies with feed of the hen,
but doesn’t indicate nutritive
content.
• Major source of egg vitamins,
minerals and fat.
VITELLINE
MEMBRANE
(YOLK)
*Holds yolk content
CHALAZAE
• Twisted cordlike strands of egg
white
• Anchor yolk in center of egg
• Prominent chalazae indicated
freshness
AIR CELL
• Pocket of air formed at the large
end of egg.
• Caused by contraction of the
contents during cooling after
laying.
• Increases in sizes as egg ages.
SHELL
MEMBRANES
• Two membranes inner and outer
shell membranes surround the
albumen
• Provide protective barrier
against bacterial penetration
• Air cell forms between this two
membranes.
THIN
ALBUMEN
(WHITE)
• Nearest to the shell
• Spreads around thick white of high-
quality egg.
THICK
ALBUMEN
(WHITE)
* Major source of egg riboflavin and
protein.
• Stands higher and spreads less in
higher-grade eggs
• Thins and becomes
indistinguishable from thin white in
lower
grade eggs
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.
 % % 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

 • As a nutritional
Nutritional Value: source of Vitamin
• Eggs are a good D, eggs rant
source of high second only to fish
quality protein. liver oils.
NUTRITIONA
L VALUE • Provides an
• Eggs are low in
Calcium, which is
important source of discarded in the
iron. Vitamins and shell, and contain
phosphorus. very little vitamin
C.
• Low caloric value, ease of digestibility and high nutrient
content makes eggs valuable in many therapeutic diets for
adults.

• During convalescence, when bland diets may be required,

eggs are an easy, inexpensive and nutritious food to
prepare and eat.
CHARACTERISTICS OF
QUALITY FRESH EGGS

How to buy Eggs?

 CHARACTERISTICS OF QUALITY
FRESH EGGS
• It should be
• Shell should be • It should
clean, uniform
rough, chalky sink in
in size and and unbroken water
sound shelled

• It should be • It should have • It should have

plain , free from firm, round, and light and thick
stain , odor or well- centered white part.
feces yolk
 Grade AA:
• Yolk stands tall
Grade A:
• Yolk is firm
• Egg covers small
• Large amount of
GRADES OF thick /thin
area
• Yolk is round and
albumen
EGGS upstanding
• Large amount of
Grade B (commonly used as
thin albumen
pasteurized and thin dried eggs)
• Air pockets
• Egg spreads out more
• Yolk is flat
• Thin albumen
• Air pockets
 1.Choose the type desired and know the best
quality for each type,

Quality in egg, refers to condition of the shell;

the air sac is 1/8” or less in depth when broken;
HOW TO the white is clear and firm; the yolk is well
rounded.
BUY EGGS
Older eggs has bigger air sac, the white is thin
and spreads, the yolk is flattened and breaks
easily.
 2. Know to determine fresh eggs. Methods to be used
are:
a. Candling – To check to the position of the yolk,
size of air cell and blood and blood spots, eggs are

HOW TO held before a source of light.

b. Gross examination of the egg - Fresh eggs have

BUY EGGS rough shells which are dull in appearance. Stored egg
are smooth and shiny.

c. Clicking together – Good eggs have bell like tone.

Cracked eggs have flat tone.
 d. Water test – When eggs are placed in a
bowl of water, fresh eggs will sink and stale eggs
will float.

HOW TO e. Breaking – Fresh eggs have clear,

thick firm white which holds closely to yolk when
broken. The yolk is well –rounded, high in mid
BUY EGGS center and does not break. Not practical way to use
in the market.
 3. Be familiar with the different types and sizes of
HOW TO eggs. There are specific uses for each
size but it is not a measure of quality.
BUY EGGS
 Pictorial Report Make a pictorial report with illustration showing the
qualities of a fresh egg in terms of egg size and grading. Perform and
experiment at home checking the freshness of an egg submerging it in a
bowl of water. Record it in a yellow pad paper.

Give at least 5 modern SERVICE EQUIPMENT FACILITIES

1.    

and convenient tools,  

utensils used in egg 2    

 
cookery in terms of 3    

service.  
4.    

 
5.    

 
 Thank You!
Do you have any questions for me before we go?
True Or False:
Eggs Can Absorb Flavors
And Smells From Your
Fridge.
True Or False: Eggs Can Absorb
Flavors And Smells From Your
Fridge.
 True
Eggshells have more than 17,000 pores. Keeping
them in open air in the fridge next to last night’s
salmon may yield a fishy-tasting omelet the next
morning. Storing your eggs in the carton can help
keep them fresh and tasty. It’s safest to keep eggs
on the middle or bottom shelf of the fridge, not in
the door, where temperatures often rise above the
recommended 37 degrees Fahrenheit.
 A Green-Colored Ring Around
The Yolk Of A Hard-Boiled Egg
Is Caused By...
 A - Overcooking
 B- Using spoiled eggs
 C- Boiling eggs in water with high iron content
 D- Thin eggshells
 All of the above
 Both A and C
A Green-Colored Ring Around The Yolk
Of A Hard-Boiled Egg Is Caused By...
 Both A and C
Both overcooking and using water with a lot of iron will leave you
with a greenish-colored yolk. Although still safe to eat, it
sometimes looks less than appetizing. To achieve perfectly hard-
boiled eggs, place your eggs in a 2-3 quart pot full of cold water.
Heat your eggs to a rolling boil. Remove from heat and let them
stand, covered, for 12 minutes. Immediately drain the eggs and
place them in your refrigerator. Don’t forget to mark them so
everyone knows they’ve been boiled!
True Or False:
Brown Eggs And White
Eggs Have The Same
Nutritional Value.
True Or False: Brown Eggs
And White Eggs Have The
Same Nutritional Value.

 True
The breed of chicken determines the color of the
eggshell but not the nutrients. Brown eggs tend to
cost more because it takes more feed for the
chickens to produce the slightly larger eggs.
True Or False:
Eggs Are A Lower-Quality
Protein Than Poultry, Beef,
Fish, And Beans.
True Or False: Eggs Are A
Lower-Quality Protein Than
Poultry, Beef, Fish, And
Beans.
 False
Eggs are exceptionally high-quality protein. In fact,
the only source of protein higher in quality than
eggs is a mother’s breast milk. Amino acids are the
building blocks for proteins in our body, and eggs
contain all nine of the essential amino acids—the
ones our bodies cannot produce.
How Many Omelets Were Made In
30 Minutes To Set The Record For
Fastest Omelet Maker In The
"Guinness Book Of Records"?
 35
 98
 380
 427
How Many Omelets Were Made In
30 Minutes To Set The Record For
Fastest Omelet Maker In The
"Guinness Book Of Records"?
 427
Howard Helmer holds the world record for most two-egg
omelets made in 30 minutes. This goes to prove that you can
make eggs into a meal in a flash! You may not be able to whip
up one omelet every 23.7 seconds as Helmer did, but you can
definitely turn out a healthy meal for one or six in less than 30
minutes. Try amping up your omelet with fresh or frozen
vegetables like chopped spinach, mushrooms, peppers and
Eggs Contain All Of
The Following
Vitamins EXCEPT:
 Thiamine (vitamin B1)
 Vitamin C
 Vitamin D
 Folate (vitamin B9)
 Eggs Contain All Of The
Following Vitamins EXCEPT:
 
 Vitamin C
Eggs provide some of every vitamin above with
the exception of vitamin C. They are one of the
few dietary sources of vitamin D and are an
excellent source of B vitamins. You'll also get
several of the minerals your body needs to
function, including calcium and phosphorus for
bone health.
True Or False:
The Majority Of The Fat
Found In An Egg Is Saturated
Fat.
True Or False:
The Majority Of The Fat Found In
An Egg Is Saturated Fat.

 False
Approximately 64% of the 5 to 6 grams of
fat in one large egg is unsaturated fat.
Most of this fat is found in the yolk, leaving
the egg white virtually fat free. Just one
whole egg will give you almost 1 gram of
heart-healthy linoleic acid.
True Or False:
The Nutrient Content Of An Egg
Depends Mostly On Whether Or
Not The Eggs Come From Free
Range Chickens.
True Or False:
The Nutrient Content Of An Egg Depends
Mostly On Whether Or Not The Eggs Come
From Free Range Chickens.
 False
The terms "free-range," "vegetarian-fed" and "organic"
are all on egg cartons these days. While free-range does
mean the chicken is not caged, it does not necessarily
mean that the chicken roams outdoors (it only
has access to open space at some point each day). A
chicken's feed is what affects the nutritional quality of
its eggs. The label "vegetarian-fed" ensure no animal
by-products are fed to the chickens laying the eggs, and
"organic" means the chicken's feed is organic.
How many grams of sugar
are there in a single egg?
10
23
0
5
How many grams of sugar
are there in a single egg?
0
On average, how many eggs
does a hen lay in a year?
220-250
250-270
370-400
360-370
On average, how many eggs
does a hen lay in a year?

250-270
What happens to the size
of eggs laid by a hen as it
grows older?
The shell changes color
No changes are seen
They decrease in size
They increase in size
What happens to the size
of eggs laid by a hen as it
grows older?

They increase in size

Between white and
brown eggs, which has
more nutritional
content?
White eggs
Brown eggs
No nutritional difference
Between white and
brown eggs, which has
more nutritional
content?
No nutritional difference
What color does the white
of a duck egg become, when
boiled?
Milk white
Orange
Bluish
Yellowish
What color does the white
of a duck egg become, when
boiled?

Bluish
What determines the
color of an egg yolk?
The hen's age
The hen's diet
The hen's feather color
The hen's size
What determines the
color of an egg yolk?

The hen's diet

Where is it thought the
word "omelette"
originated?
Portugal
Italy
France
Belgium
Where is it thought the
word "omelette"
originated?

France