Eggs

Question 1

Name some functions of eggs in food preparation.

Answer 1

o Foaming
o Thickening
o Emulsifying
o Leavening
o Browning
o Glazing
o Binding
o Clarifying

Question 2

Which food is used as a reference protein?

Answer 2

Eggs, since they have such a good ratio of AA

Question 3

Why are eggs so nutritious?

Answer 3

All bird eggs are highly nutritious as they contain everything needed for the life of a new chick

Question 4

How can eggs serve as binding agents?

Answer 4

o Battered foods
o Meatballs
o Muffins

Question 5

How can eggs be used as foaming agents? By how much does it increase in volume? What type of eggs should you use? What does the foam depend on?

Answer 5

Increases 6-8 times in volume
o Fluffy omelets, soufflés, sponge cake, meringues
o Best to use fresh eggs because they have thicker egg whites
o Based on temperature, type of bowl (copper and zinc impede), addition of salt, sugar or acid

Question 6

What fraction of the egg is the yolk?

Answer 6

1/3 of the eggs weight

Question 7

Why is the yolk nutrient dense?

Answer 7

To nourish the chick

Question 8

What pigments in chicken’s feed can cause colours of yolk?

Answer 8

Beta-carotene, depends on hen’s diet

Question 9

What is another word for egg white?

Answer 9

Albumen

Question 10

Albumen makes up what % of an egg’s weight?

Answer 10

58%

Question 11

What is albumen made of?

Answer 11

Made of water and protein, layers of different viscosity

Question 12

What is the chalaza?

Answer 12

Anchors egg yolk to the center of the egg white

Question 13

What is the shell made of?

Answer 13

Calcium carbonate shell

Question 14

Is the shell solid?

Answer 14

Not solid! Contain thousands of tiny pores to allow for gas exchange

Question 15

What does the air cell do? What influences the size of the air cell?

Answer 15

o Provides air to chick for first breath needed to break out of the
shell
o The fresher the egg the smaller the air cell

Question 16

What is the role of the shell membrane?

Answer 16

Protects from bacterial invasion

Question 17

The egg shell makes up what % of the weight?

Answer 17

12% of the eggs weight

Question 18

Define the macronutrient characteristics in an egg.
How many grams of protein from egg white and egg yolk?
What percentage of fat is monounsaturated and saturated?
How much cholesterol?

Answer 18

• 7 grams of protein (4 from white, 3 from yolk)
• Fat: 47% monounsaturated, 37% saturated
• Cholesterol: 213 mg in one large egg

Question 19

Define the micronutrient characteristics in an egg.

Answer 19

• Fat soluble vitamins A, D, E, K
• Water soluble B2, B12, folate, biotin,
pantothenic acid
•Selenium, iodine, zinc, iron, copper
• Iron is not bioavailable

Question 20

Which mineral is not available in eggs?

Answer 20

Iron is not bioavailable

Question 21

Why does egg white cook faster?

Answer 21

Ovalbumin (54% of egg white) denatures easy

Question 22

What is the protein in the egg yolk that prevents us from absorbing iron?

Answer 22

Phosvitin and conalbumin

Question 23

Which pigments are in the egg yolk?

Answer 23

o Carotenoids
o Xanthophyll and lycopene
o Lutein and zeaxanthin

Question 24

What kind of fats are in egg yolk?

Answer 24

o Triglycerides (55%)
o Phospholipids (28%)
o Cholesterol (4-5%)

Question 25

Why do you have to be careful when eating raw egg whites?

Answer 25

Avidin binds to biotin, so you might miss out on biotin

Question 26

Name 5 value-added eggs.

Answer 26

- Omega-3 Eggs - Low Cholesterol Eggs - Free Run - Organic Shell Eggs - Liquid Eggs

Question 27

How are omega-3 eggs made?

Answer 27

Added through fish oil

Question 28

How are low cholesterol eggs made?

Answer 28

o Hens are fed high fibre diet and low in fat | o Contain 18% less cholesterol than regular eggs

Question 29

Why do free run eggs have bigger eggs?

Answer 29

When you're in an overcrowded space, you're stressed so you produce smaller eggs

Question 30

How do organic shell eggs differ to regular eggs?

Answer 30

- No nutrition | - Pigment is different (because of the feed)

Question 31

Why are liquid eggs useful?

Answer 31

o Quality consistent o Convenient o Microbial safety (pasteurized)

Question 32

Should everyone be careful of cholesterol?

Answer 32

o Dietary cholesterol has relatively little effect on blood cholesterol in the majority of people o Exceptions exist such as persons with diabetes and heart disease

Question 33

How many eggs per day is safe?

Answer 33

3 eggs per day for healthy people

Question 34

Why could cholesterol suggest health benefits?

Answer 34

- Increase HDL cholesterol | - Total cholesterol and LDL don't change or go up slightly

Question 35

What is the method used to measure quality of eggs?

Answer 35

Candling

Question 36

What are some tips when purchasing eggs?

Answer 36

oOnly buy refrigerated eggs | oOpen carton to make sure eggs are clean and not cracked

Question 37

What is the size of the eggs based on?

Answer 37

oSize is unrelated to grading but determined by the weight of a dozen eggs

Question 38

When do eggs being to deteriorate?

Answer 38

Eggs begin to deteriorate as soon as they are laid

Question 39

What is the best way to store eggs?

Answer 39

Refrigerated in a contained (minimizes gas exchange)

Question 40

Name some egg substitutes.

Answer 40

Bananas (1/2 mashed) 1 Tbsp Flaxseed + 3-4 Tbsp water - 1/4 C silken tofu

Question 41

Is sizing related to grading?

Answer 41

No

Question 42

True or False: the larger the air cell the fresher the egg?

Answer 42

False

Question 43

How does egg freshness affect the air cell?

Answer 43

The fresher the egg the smaller the air cell

Question 44

Why are there brown and white eggs?

Answer 44

Different types of chickens (brown and white) | Brown are larger, more costly