Eggs
Basic parts of an egg-
shell- hard, protective covering. Porous
white- Albumin, egg white contains protein called avidin. No fat
yolk- high fat and cholesterol concentration. Iron, phosphorus, vitamin A,
thiamine, riboflavin.
Chalaza- thick white cord which is used to help hold yolk in center of egg.
Eggs provide a complete source of protein. Avidin is the protein in egg whites.
Yolk is made up of fat, almost all cholesterol. Approx. 213 mg. of cholesterol in 1
yolk. RDA for chol. is 300 mg/day.
Egg color- shell may be white or brown. Color does not affect grade, or nutritional
value of egg.
Bacteria- Eggs are susceptible to bacteria since they are stored raw. If cracked, discard.
Uses of Eggs- Thickening agent, leavening agent, source of liquid, emulsifier, color.
Ferrous oxide- Gray-green discoloration of egg yolk next to egg white, caused by iron
and sulfur in egg combining.
3 U.S. Grades of Eggs
AA, A, B
Sizes- Jumbo, X-large, large, medium, small, pee wee
Candling- inspection done to eggs to look for imperfections, held up to a light
source. This determines Grade.
*Note- Always use size large eggs in baking recipe.