Kate Rochelle T. JaramilloX Magnesium

EGG AND EGG COOKERYEgg Definition - Eggsare laid by female animals of many different species, includingbirds,reptiles,amphibians, andfish, and have been eaten by humans for thousands of years. Egg yolks and whole eggs store significant amounts ofproteinandcholine,[2][3]and are widely used in cookery. Due to their protein content, theUnited States Department of Agriculturecategorizes eggs asMeatswithin theFood Guide Pyramid.[2]Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies.Sources of Egg - The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin the compound that enables emulsification in recipes such as hollandaise or mayonnaise. Eggs are one of the largest sources ofphosphatidylcholine(lecithin) in the human diet. A study published in the scientific journalNatureshowed that dietary phosphatidylcholine is digested by bacteria in the gut and eventually converted into the compoundTMAO, a compound linked with increased heart disease. Eggs are especially valuable as a source of protein. In fact, egg protein is used as the standard against which the quality of other food proteins is measured.Structure of Egg - The egg is a biological structure intended by nature for reproduction. It protects and provides a complete diet for the developing embryo, and serves as the principal source of food for the first few days of the chick's life. The egg is also one of the most nutritious and versatile of human foods. Composition of Egg A whole egg consists primarily of a yolk, a white, and a shell. In addition, it contains a membrane that lines the shell and forms an air cell at the large end, and two white strands calledchalazaethat hold the yolk centered.1. Theyolkis high in both fat and protein, and it contains iron and several vitamins. Its color ranges from light to dark yellow, depending on the diet of the chicken.2. Thewhiteis primarily albumin protein, which is clear and soluble when raw but white and firm when coagulated.The white also contains sulfur.The white has two parts: a thick portion that surrounds the yolk, and a thinner, more liquid portion outside of this.3. Theshellis not the perfect package ,in spite of what you may have heard.Not only is it fragile but it is also porous, allowing odors and flavors to be absorbed by the egg and allowing the egg to lose moisture even if unbroken.

Nutritivalue Of Egg - Ch. = Choline; Ca = Calcium; Fe = Iron; Mg = Magnesium; P = Phosphorus; K = Potassium; Na = Sodium; Zn = Zinc; Cu = Copper; Mn = Manganese; Se = Selenium;Chickeneggs are the most commonly eaten eggs. They supply allessential amino acidsfor humans (a source of 'complete protein'),and provide several vitamins and minerals as significant amounts of theDaily Value, includingretinol (vitamin A),riboflavin,pantothenic acid,vitamin B12,cholineandphosphorus(table per 100 gram serving). A 100 gram serving of eggs (seeChicken egg sizes) provides 155calories(kcal) of food energy and 12.6 g ofprotein. Vitamins A andDare in the egg yolk, one of the few foods to naturally contain vitamin D. A yolk contains more than two-thirds of therecommended daily intakeof 300mg ofcholesterol.

Market Forms 1. Fresh eggs or shell eggs.These are most often used for breakfast cookery .

2. Frozen eggs. Whole eggs Whites Yolks Whole eggs with extra yolks Frozen eggs are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs,omelets,French toast, and in baking. They are pasteurized and are usually purchased in 30-pound (13.6-kg) cans. These take at least two days to thaw at refrigerator temperatures.

3. Dried eggs. Whole eggs Yolks Whites Dried eggs are used primarily for baking. They are not suggested for use in breakfast cookery.Unlike most dehydrated products, dried eggs are not shelf-stable and must be kept refrigerated or frozen,tightly sealed. SanitationIn recent years, cases of salmonella food poisoning have been caused by raw or undercooked eggs. As a result, cooks have been made more aware of egg-related sanitation concerns. Pasteurized egg products are used in more operations. Assignment in TLE