EGG AND EGG COOKERY

• The functions of eggs

  1. Add color, flavor, and texture
  2. Thickens liquid
  3. Binds and coats food
  4. Leavens
  5. Add nutrients
  6. Emulsifies
• In one medium egg there is 79 calories
• A drop of egg yolk can reduce 1/3 of egg white volume
• Egg is a complete source of protein
• The yolk of an egg contains fat
• The egg yolk contain fat-soluble vitamin A and D
• Egg white contains the nutrient riboflavin
• Egg also contains minerals iron and phosphorus
• Egg candling is procedure to check the interior aspects of the egg and to determine the grade
• AA - yolk is firm and the area covered by the

  white is small; there is a large proportion of

  thick white to thin white
• A - yolk is round and upstanding: the thick

  white is large in proportion to the thin white

  and stands fairly well around the yolk
• B - the yolk is flattened and there is about as

  much or more thin white as thick white
• C - not sold in stores; may be used in prepared

  mixes
• Porous is a way to describe the shell of the

  egg, which allows air to travel through the

  egg.
• Vitelline membrane is the membrane

  surrounding the yolk.
• Air sac is located at the blunt end of the egg, formed when the inner and outer membranes separate shortly after the egg is laid.
• Outer Shell is a porous covering which allows for the exchange of moisture & gasses.
• Calaza is the structure inside the egg that keeps the yolk in place.
• Yolk is the yellow center of the egg; high in

  cholesterol & saturated fat.
• Albumen is commonly called "the white";

  fat-free part of the egg.
• Germ Cell is located within the yolk; gives

  rise to the gametes (sex cells)