Eggs

• Eggs are poultry products from Chickens, Ducks, and Quails that are eaten as food.
• Duck Eggs are the second most popular sold in the form of salted egg, balut, and penoy.
• What are the 4 main parts of an Egg?

  Yolk, Egg White, Shell Membranes, Shell
• What is the yellow or orange portion that is found at the center of the egg, it constitutes 31% of the total weight of the whole egg?

  Yolk
• The egg white, which is also called the Albumen, constitutes 57% of the egg's total weight.
• The Shell Membranes, consisting of the inner and outer membranes, can easily be seen when peeling a hard-cooked egg.
• What is the hard case or outer covering and protecting the egg white and yolk?

  Shell
• Grading of Eggs:

  1. Color
  2. White
  3. Brown
  4. Mixed
  5. Weight
  6. Jumbo = >69 Grams
  7. Extra-Large = 62 - 68 Grams
  8. Large = 55 - 61 Grams
  9. Medium = 48 - 54 Grams
  10. Small = 41 to 47 Grams
  11. Very Small/Pee-Wee = <41 Grams
• Gross Examination: Hold the egg firmly with one hand. Examine it closely. Focus on the appearance of the shell; its color, shape, and texture.
• Candling: Involves viewing the egg content while still in the shell through a strong transmitted light.
• Clicking: Click the two eggs softly at first to approximate the intensity of the click without breaking the eggs.
• Shaking: Shake the egg in an up-and-down motion.
• Water Test: Prepare a small basin of water, approximately 2 liters. Place one egg at the center of the basin. Observe whether the egg will float or sink.
• Breaking: With the use of a dull knife, break the shell in the middle with one swift stroke. Crack the egg open and put it on the saucer.
• Market Forms of Egg:

  1. Fresh Eggs
  2. Frozen Eggs - are used in bakery products; they come in containers as whites, yolks, or whole eggs.
  3. Dried Eggs - are known as whole-egg solids and made of egg whites only.
  4. Preserved Eggs - are century eggs, pickled eggs, salted eggs.
• What is the process of incorporating air in a mixture as in scrambled eggs?

  Aerating
• Thickening is when the food mixture thickens when an egg is coagulated as in leche flan making.
• Garnishing as filling in corcon and embutido and as decor or topping of pancit palabok.
• Coating as in crunchy fish fillet and chicken breast fillet.
• Binding as in the meat mixture in lumpiang shanghai, omelets, burgers, croquettes, and chicken/fish balls.
• Coloring as in lumpia wrappers; chicken or duck eggs may be used.
• Leavening produces foam stable enough to be incorporated in food mixture called emulsion.
• Emulsifying is the lecithin in egg yolks can protect oil droplets from coalescing as in the making of mayonnaise.
• Glazing in an egg yolk water mixture used as egg wash for bread to be baked; it gives the baked product a golden yellow and glossy surface.
• Enriching makes an existing dish richer with protein and other nutrients that eggs contain.
• Clarifying is used to clarify the wine after it is aged and ready for bottling; classifying clears the wine of solutes and substances and makes wine looks clear.