eggs Flashcards
vitelline membrane
holds yolk together
T/F egg shells are porous
true
what is the cuticle
coating that plugs pores protecting egg
removed in processin
compensated by coating of oil
what determines yolk color
diet
pasteurized eggs in shell
- gentle water bath
- heat treated to kill salmonella on inside
- can be safely used raw
T/F all eggs in the US are hormone free
true
“organic eggs”
feed grown w/o pesticides, herbicides, fungicides, or commercial fertilizers
no antibiotics
vegetarian egg
feed diet free of animal by-products
Omega 3 enhanced eggs
given flax seed, algae, fish oils
- higher vit E
- increased omega 3 fatty acids
Lutein enhanced eggs
marigolds, marigold extract, artificial color additives never allowed
vit d enhanced eggs
feed enriched w vit d
T/F consumption does not translate into high serum cholesterol
true
why do eggs not raise human cholesterol
- egg fat mostly unsaturated
- sat and trans fat impacts human cholesterol more
- phospholipids interfere w/ cholesterol absorption
sitsterol
produce lower cholesterol eggs
T/F egg whites contain proteins w/ immune function
true
egg beaters
egg substitutes
made from egg whites then colored yellow
~can also contain veg. oil
benefits of eggs
complete protein
rich in minerals/proteins
linoleum acid
inexpensive
how are eggs graded?
based on how big air sac is
grade A = smaller air sac than grade B
what does cooking do to proteins
unwinds them
cooking an egg
unbinds broteins and then rebinds them
-this process is irreversible
T/F adding acid or salt, beating eggs also binds proteins together
true
what happens when eggs are overcooked or over beaten?
water gets squeezed out
what do eggs do?
- add nutrients to food
- color and flavor (proteins for browning)
- emulsifying
- glaze
- filter/clarify (consommé)
- bind
- leaven (lighten products)
- prevent crystallization
what temp does entire egg set at
165
what cooks first white or yolk
white
what can you add to stabilize foams
acids (cream of tartar, lemon juice)
what can contribute to flavors/aromas of eggs
feed - free range eggs variability greatest
coddled egg
3-5 mins
soft cooked
5-6 mins
hard cooked
10-15
green/grey color on eggs
iron/sulfur compound
harmless
egg foams
whipping unfolds proteins and mixes air
-needs acid, flour, cornstarch, chocolate or gelatin to hold shape
what interferes with bonding of proteins
egg yolk
oil
fat
salt ____ whipping time and ____stability
increases; decreases
vegan egg substitutes
ground flax seed energ-g egg replacer tofu mashed banana pureed fruit yogurts
