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Understanding Food Amy Brown. Chapter 13: Eggs. Just a few examples of how eggs are used in food preparation: Structure Thickening Color Emulsifying . Leavening Binding Coating Glazing Clarifying. Composition of Eggs. Composition of Eggs. The egg has five major components:

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composition of eggs
Just a few examples of how eggs are used in food preparation:










Composition of Eggs
composition of eggs1
Composition of Eggs
  • The egg has five major components:
    • Yolk
    • Albumen (egg white)
    • Shell membranes
    • Air cell
    • Shell
purchasing eggs
Purchasing Eggs


  • The Egg Products Inspection Act of 1970 requires that egg processing plants be inspected and that their eggs and egg products be:
    • Wholesome
    • Unadulterated
    • Truthfully labeled
purchasing eggs1
Purchasing Eggs


  • The best-quality eggs are graded USDA Grade AA, followed by USDA Grade A.
  • USDA Grade B, the lowest grade.
purchasing eggs2
Purchasing Eggs
  • Sizing is not related to grading in any way.
  • Eggs are sold in cartons by various sizes determined by a minimum weight for a dozen eggs in their shell.
functions of eggs in foods
Functions of Eggs in Foods
  • Eggs are often combined with other ingredients.
  • Their unique ability to:
    • Flavor
    • Color
    • Emulsify
    • Thicken
    • Bind
    • Foam
    • Interfere
    • Clarify

…makes them nearly indispensable in cooking.

preparation of eggs
Preparation of Eggs

Changes in Prepared Eggs

  • The key to cooking eggs is to keep the temperature low and/or the cooking time short.
  • Egg whites and yolks coagulate at different temperatures.
storage of eggs
Storage of Eggs
  • Eggs begin to deteriorate as soon as they are laid and lose quality very rapidly at room temperature.
  • An egg will age more in one day at room temperature than in one week in the refrigerator.
storage of eggs1
Storage of Eggs
  • The size of an egg’s air cell provides another indication of its age.
storage of eggs2
Storage of Eggs


  • Freezing a whole egg is not possible because it will crack under the expanding liquids.
  • Food manufacturers solve this dilemma by breaking the eggs open at the processing plants where the contents are frozen
    • Whole (whites and yolk mixed together)
    • Separated as whites or yolks
storage of eggs3
Storage of Eggs

Safety Tips

  • The chances of an egg being internally contaminated are relatively low, less than one in 10,000 commercial eggs.
  • It is more common for contamination to occur during handling and preparation after the egg has been removed from its shell.