COMPOSITION of EGGS || ROLE of EGGS in COOKERY

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    EGGS 

                                                               

  COMPOSITION OF EGGS :

 • Egg shell 
   It contains calcium carbonate, magnesium carbonate, Phosphorus pentoxide and organic matter (matrix protein & polysaccharide).

 • Egg White 
   Egg white consists of water largely with no fat or carbohydrate but contain 8% to 12% protein. 20% to 25% of the total white of fresh eggs is thin white. Different types of proteins are present in egg white - 
  Ovalbumin, Conalbumin, Ovamucoid, Ovomucin, Lysozyme, Avidin (anti nutritional factor), Ovoglobulin, Ovoinhibitor.

 • Egg Yolk 
   Egg Yolk comprises mostly 25% to 33% of  fat and 15% to 17% protein and the remaining water. Solid content of yolk is about 50%. 

  a. Protein : It contains different Proteins like - Lipovitellins, Phosvitin, Livetin, Low - density lipoprotein.

  b. Fat : It contains triglycerides, phospholipids and lipoproteins. Lipoproteins are complexed with phospholipids and cholesterol.

  • Pigments 

  a. Shell - the colour giving substances in the egg-shell are ooporphyrins, derivative of hemoglobin give brown colour and oocyanin, a product of bile formation gives bluish green colour to the shell. 

  b. Egg White - egg white contains small amounts of ovoflavin. The riboflavin in the egg white, the greener is the colour.

  c. Egg Yolk - the colour of the egg yolk varies from a pale yellow to brilliant orange depending upon the amount and type of the pigment Carotenoids and xanthophylls and present in the diet of the hen.

  • Proteins : 
    Egg contents 12% to 14% protein which are well balanced with respect to all the essential amino acids. 

  • Fat :
    Egg is one of the richest sources of lecithin. It is the source of essential fatty acids, linoleic acid and arachidonic fatty acids.

  • Minerals and Vitamins : 
    Important Vitamins - A, D, E, folic acid and B12 are present in the egg.
    Important minerals such as Phosphorus, iron, zinc and other trace elements are present in the egg.

   NUTRITIVE  VALUE  OF  EGGS (Per 100 gram) :

          Nutrients                       Amounts             
         • Energy (kcal)                                  173.0                    
         • Protein (g)                                       13.3             
         • Fat (g)                                             13.3
         • Calcium (mg)                                   60.0                 
         • Phosphorus (mg)                             220.0
         • Iron (mg)                                           2.1
         • Retinol (ug)                                       420
         • Thiamine (mg)                                   0.1
         • Riboflavin (mg)                                  0.4
         • Niacin (mg)                                        0.1
         • Folic Acid (ug)                                  78.3
         • Vitamin B12 (ug)                                0.2
  Note :- Eggs are rich source of all nutrients except Vitamin C for ascorbic Acid.


   RECIPES OF EGGS :

  • Poached Eggs.
                     
  • Scrambled Eggs.
                                                    
  • Fried Eggs.
                                                     
  • Custards - a. Baked Custards, b. Soft Custards.
                                                  
  • Omelettes.

  • Souffles.
                                                       

  ROLE OF EGG IN COOKERY :

  • Eggs are used as boiled, scrambled or poached for table use.

  • Used as a thickening agent - Stirred Custards & Baked Custards, Puddings.

  • Emulsifying Agent - Mayonnaise.
                                                       
  • Leavening Agent - Cakes, Foamy Omelette.
                                                   
  • Binding and Coating Agent - Cutlet, French Toast.
                                                   
  • Garnishing Agent - Hard boiled eggs are often diced and used to garnish dishes.

  • Glazying Agent - for pastries to give the surface a golden brown colour when cooked.
                                                                                                   



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