Eggs and Egg Cookery

Question 1

What are uses for eggs?

Answer 1

emulsions, foam, coagulation, clarifying agent in broths and coffee, color and flavor

Question 2

What is the composition of whole eggs?

Answer 2

75% water, 12% protein, 10% fat, 1% carbs, 1% minerals

Question 3

What is the composition of egg white?

Answer 3

88% water, 4 g protein, 0 g fat, trace minerals

Question 4

What is the composition of egg yolk?

Answer 4

49% water, 3 g protein, 5 g fat

Question 5

what are the proteins found in eggs?

Answer 5

high protein efficiency ratio (PER), ovalabumin in whites and lipoproteins in yolks

Question 6

What are the lipids found in eggs?

Answer 6

triglycerides, phospholipids, and cholesterol

Question 7

What are the pigments found in eggs?

Answer 7

xanthophyll and vitamin A

Question 8

What is the structure of the egg shell?

Answer 8

porous to allow exchange of gas and moisture; shell color has no impact; and a protective coating that is replaced with oil after washing

Question 9

What is chalazae in eggs?

Answer 9

thickened “rope-like” white that anchors yolk

Question 10

What is the quality of fresh eggs?

Answer 10

stand high when broken onto a plate; yolk stands high and round; two “layers” of egg white evident; small air cells; yolks are slightly acidic

Question 11

What is the quality of older eggs?

Answer 11

spreads out when broken onto a plate; yolk does not stand high and round; one “layer” of white that spreads out; large air cells; egg becomes more alkaline

Question 12

What is the egg flavor and odor affected by?

Answer 12

feed, hen, storage

Question 13

What are recommendations for eggs?

Answer 13

avoid cross-contamination with raw eggs; do not eat raw eggs; cook over moderate heat; use pasteurized eggs for high-risk populations

Question 14

What is a blood or meat spot on eggs from?

Answer 14

rupture of small blood vessel(s) in yolk at time of ovulation, or deposition of tissue during egg formation

Question 15

what is a cloudy egg white from?

Answer 15

egg is extremely fresh

Question 16

What is a color of yolk from

Answer 16

influenced by pigments in feed in the hen’s diet

Question 17

What is the green ring on hard-cooked yolk from?

Answer 17

result of overcooking egg, caused by sulfur and iron compound reactions on the yolk surface of the yolk

Question 18

What is an off-color egg white, i.e. pink, green, or iridescent from?

Answer 18

spoilage due to psudomonas bacteria, a very common type of bacteria that healthy people often carry without knowing it. Do NOT eat

Question 19

what is the black or green spots inside the egg come from?

Answer 19

results of bacterial or fungal contamination of the egg. do NOT eat

Question 20

what do egg substitutes contain?

Answer 20

no or very little yolk and high concentration of egg whites

Question 21

What are egg preparation methods?

Answer 21

poached, cooked in shell, fried eggs, scrambled eggs, shirred eggs, omelets, crepes, souffles, custard, meringues, and microwave cooking