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Eggs - Coggle Diagram
Eggs
Culinary Uses
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Thicken: change the consistency of sauce or dish as the coagulate when heated, eg. custard
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Effects of Cooking
Protein coagulates, white at 60C & yolks at 68C
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Some B-group vitamins are lost, not heat soluble
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Nutritive Value
Proteins (13%) excellent source of HBV protein. Ovalbumin & globulin in the white, and vitelin and livetin in the yolk. Needed for growth and repair
Fat (12%) saturated fat is present in the yolk. Dispersed as a fine emulsion due to the presence of lecithin. The yolk contains LDL cholesterol. The white is fat-free, fat provides the body with heat and energy.
Carbohydrates (0%) lacks carbohydrates for this reason should b served with a carb-rich food eg: bread
Vitamins a source of B-group vitamins, particularly B1 : aids growth and development of children, B2 : maintains healthy mucous membranes of the body, B3 : helps maintain healthy skin, B12 : aids formation of red blood cells. Yolks are a good source of vitamins A : maintains healthy immune system, D helps the body absorb calcium E : maintains healthy eyes and Kwhich gives the yolk its colour
Minerals Good source of calcium for strong teeth and bones, phosphorus, zinc and sufur
Water high water content, with the majority found in the white
Guidelines for Buying
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Buy in small amounts, eggs have a short shelf life
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Avoid purchasing eggs with cracked shells, as this will quicken the rate of spoilage
Ensure eggs feel heavy for their size, if eggs seem lights it could be due a large air space meaning the egg is stale
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Dietetic Value
Excellent source of HBV, assists with growth and repair this makes it a meat alternative in the diets of vegetarians and its a valuable food in the diets of children, teens and pregnant women
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Versatile food suited to many different cooking methods and culinary uses eg: baking, sauces and batters
Yolks high in saturated fat and cholesterol, should be restricted in the diets of people with high cholesterol . Eating whites only a good alternative
lack carbohydrates and vitamin C, should be consumed with foods rich in these eg : scrambled eggs on toast with orange juice
Guidelines for Storing
Store in a cool,clean, dark environment or in fridge to slow down rate of spoilage
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Ensure they are stored with the pointed end downwards to prevent the chalaze from breaking and the egg yolk becoming damaged
Leftover white should be stored refrigerated in an airtight container for 2 to 4 days, leftover yolks refrigerated in water for 2 to 4 days
Minimize the amount of time eggs are in storage, use within best before date
Structure Of Eggs
Shell (10%) composed mainly of calcium carbonate. Inedible & porous. Inside the shell is a thin membrane that encloses the white and yolk and leaves an airspace at the wider end of the egg.
White (60%) Viscous colourless liquid that surrounds the yolk. Ovalbumin, globulin, minerals, vitamins & water 
Yolk (30%) held in place by a string like structure called a challaze. Most nutritious part of the egg. Proteins vitellin & livetin, saturated fat, cholesterol, lecithin, minerals, vitamins and water
Properties of Eggs
Aeration eggs are whisked protein chains unfold and air bubbles form. protein chains entrap air, creating a foam. Whisking also creates an amount of heat that begins to set the albumin. Forms a temporary foam and will collapse after awhile if not heated eg meringues
Coagulation eggs are heated, protein chains unfold, straighten and bond together around small pockets of water, causing coagulation. Whites coagulate and 60C & yolks 68C eg. cooking (boiled eggs)
Emulsification lecithin is a natural emulsifier present in yolks. It can join two immiscable liquids together, as it was a hydrophilic and hydrophobic tail. one attaches to water and one to oil preventing them from separating, creating a permanent emulsion eg. mayonaise
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