Eggs Flashcards
Name some functions of eggs in food preparation.
o Foaming o Thickening o Emulsifying o Leavening o Browning o Glazing o Binding o Clarifying
Which food is used as a reference protein?
Eggs, since they have such a good ratio of AA
Why are eggs so nutritious?
All bird eggs are highly nutritious as they contain everything needed for the life of a new chick
How can eggs serve as binding agents?
o Battered foods
o Meatballs
o Muffins
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?
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
What fraction of the egg is the yolk?
1/3 of the eggs weight
Why is the yolk nutrient dense?
To nourish the chick
What pigments in chicken’s feed can cause colours of yolk?
Beta-carotene, depends on hen’s diet
What is another word for egg white?
Albumen
Albumen makes up what % of an egg’s weight?
58%
What is albumen made of?
Made of water and protein, layers of different viscosity
What is the chalaza?
Anchors egg yolk to the center of the egg white
What is the shell made of?
Calcium carbonate shell
Is the shell solid?
Not solid! Contain thousands of tiny pores to allow for gas exchange
What does the air cell do? What influences the size of the air cell?
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
What is the role of the shell membrane?
Protects from bacterial invasion
The egg shell makes up what % of the weight?
12% of the eggs weight
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?
- 7 grams of protein (4 from white, 3 from yolk)
- Fat: 47% monounsaturated, 37% saturated
- Cholesterol: 213 mg in one large egg
Define the micronutrient characteristics in an egg.
• Fat soluble vitamins A, D, E, K • Water soluble B2, B12, folate, biotin, pantothenic acid •Selenium, iodine, zinc, iron, copper • Iron is not bioavailable
Which mineral is not available in eggs?
Iron is not bioavailable
Why does egg white cook faster?
Ovalbumin (54% of egg white) denatures easy
What is the protein in the egg yolk that prevents us from absorbing iron?
Phosvitin and conalbumin
Which pigments are in the egg yolk?
o Carotenoids
o Xanthophyll and lycopene
o Lutein and zeaxanthin
What kind of fats are in egg yolk?
o Triglycerides (55%) o Phospholipids (28%) o Cholesterol (4-5%)
Why do you have to be careful when eating raw egg whites?
Avidin binds to biotin, so you might miss out on biotin
Name 5 value-added eggs.
- Omega-3 Eggs
- Low Cholesterol Eggs
- Free Run
- Organic Shell Eggs
- Liquid Eggs
How are omega-3 eggs made?
Added through fish oil
How are low cholesterol eggs made?
o Hens are fed high fibre diet and low in fat
o Contain 18% less cholesterol than regular eggs
Why do free run eggs have bigger eggs?
When you’re in an overcrowded space, you’re stressed so you produce smaller eggs
How do organic shell eggs differ to regular eggs?
- No nutrition
- Pigment is different (because of the feed)
Why are liquid eggs useful?
o Quality consistent
o Convenient
o Microbial safety (pasteurized)
Should everyone be careful of cholesterol?
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
How many eggs per day is safe?
3 eggs per day for healthy people
Why could cholesterol suggest health benefits?
- Increase HDL cholesterol
- Total cholesterol and LDL don’t change or go up slightly
What is the method used to measure quality of eggs?
Candling
What are some tips when purchasing eggs?
oOnly buy refrigerated eggs
oOpen carton to make sure eggs are clean and not cracked
What is the size of the eggs based on?
oSize is unrelated to grading but determined by the weight of a dozen eggs
When do eggs being to deteriorate?
Eggs begin to deteriorate as soon as they are laid
What is the best way to store eggs?
Refrigerated in a contained (minimizes gas exchange)
Name some egg substitutes.
Bananas (1/2 mashed)
1 Tbsp Flaxseed + 3-4 Tbsp water
- 1/4 C silken tofu
Is sizing related to grading?
No
True or False: the larger the air cell the fresher the egg?
False
How does egg freshness affect the air cell?
The fresher the egg the smaller the air cell
Why are there brown and white eggs?
Different types of chickens (brown and white)
Brown are larger, more costly
