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Parts of the Egg

Parts of the Egg. thick albumen thin albumen shell air cell yolk chalaza. Sizes of eggs. jumbo 30 oz. per doz. medium 21 oz. per doz. extra large 27 oz. per doz. small 18 oz. per doz. large 24 oz. per doz. peewee 15 oz. per doz.

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Parts of the Egg

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  1. Parts of the Egg • thick albumen • thin albumen • shell • air cell • yolk • chalaza

  2. Sizes of eggs • jumbo 30 oz. per doz. • medium 21 oz. per doz. • extra large 27 oz. per doz. • small 18 oz. per doz. • large 24 oz. per doz. • peewee 15 oz. per doz.

  3. Storage • Eggs should be refrigerated large end up in the egg carton.

  4. Egg Cookery • Cook at low temperature • Cook until desired firmness

  5. Nutritional Value • Protein, fat, vitamin A, vitamin D, riboflavin, iron, phosphorus

  6. Eggs Function in Cooking • Binder, Add nutrients, Color, texture, flavor, Thickener, Leavening agent, • Emulsifier

  7. Egg Characteristics

  8. True or False The color of the egg shell has no influence on nutritional values or eating quality. Most recipes are developed to use extra large eggs.

  9. Egg whites • Foamy • soft peaks • stiff peaks

  10. Vocabulary • candling - Process of grading eggs with light. • albumen - White part of an egg. • yolk - Yellow part of an egg. • air cell - Separation between membranes. • shell - Outer covering of egg, brittle and porous. • chalaza - Anchors and supports yolk from breaking in shell. • bloom - Another name for outer covering of an egg. • USDA - United States Department of Agriculture.

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