PHYSICAL

STRUCTURE AND
COMPOSITION OF
EGG
We normally distinguish 3 parts of
an egg, the shell, the egg white, and
the egg yolk, but a closer scrutiny
reveals a much more detailed
structure of an egg.
\
Structure

1. Shell. The egg‘s outer covering, the shell, accounts for about
9 to 12 % of its total weight depending on egg size. The shell is
the egg‘s first line of defense against bacterial contamination.
The shell is produced by the shell gland (uterus) of the oviduct,
and has an outer coating, the bloom or cuticle. The cuticle
somewhat seals the pores and is useful in reducing moisture
losses and in preventing bacterial penetration of the egg shell.
2. Air cell.
This is the empty space between the white and shell at
the large end of the egg which is barely existent in
newly laid egg. When an egg is first laid, it is warm. As
it cools, the contents contract and the inner shell
membrane separate from the outer shell membrane to
form the air cell.
3. Albumen/Egg white. Albumen, also called egg white, accounts for
most of an egg‘s liquid weight, about 67%. This is produced by the
oviduct and consists of four alternating layers of thick and thin
consistencies. From the yolk outward, they are designated as the inner
thick or chalaziferous white, the inner thin white, the outer thick white
and the outer thin white. The outer thin white is a narrow fluid layer
next to the shell membrane. The outer thick white is a gel that forms the
center of the albumen. The inner thin white is a fluid layer located next
to the yolk. The inner thick white (chalasiferous layer) is a dense,
matted, fibrous capsule terminates on each end in the chalazae, which
are twisted in opposite directions and serve to keep the yolk centered
4. Chalaza. This is the ropey strands of egg white at both
sides of the egg, which anchor the yolk in place in the center
of the thick white. They are sometimes mistaken for egg
imperfections or beginning embryos, which of course they are
not. The twist in the chalaza is meant to keep the germinal
disc always on top whichever way the egg may turn. The
more prominent the chalazae the fresher is the egg.
5. Germinal Disc. This is the entrance of the latebra,
the channel leading to the center of the yolk. The
germinal disc is barely noticeable as a slight
depression on the surface of the yolk. When the egg
is fertilized, sperm enter by way of the germinal
disc, travel to the center and a chick embryo starts to
form. Since table eggs are not fertilized, this is not
as easy to recognize as when the egg is fertilized.
6. Membranes. There are two kinds of membranes, one just under the shell
and the other covering the yolk. These are the shell membrane and the
vitelline membrane. Just inside the shell are two shell membranes, inner
and outer. The air cell formed due to the contraction of egg as it cools, is
found between the two layers of this shell membrane. The outer
membrane sticks to the shell while the inner membrane sticks to the
albumen. During storage, the egg losses water by evaporation, causing the
air cell to enlarge. The vitelline membrane is the covering that protects the
yolk from breaking. The vitelline membrane is weakest at the germinal
disc and tends to become more fragile as the egg ages. Every cook has
experienced that the yolk of eggs that are no longer fresh easily break.
7. Yolk. The yolk or the yellow to yellow- orange portion makes up about
33% of the liquid weight of the egg. The egg yolk is formed in the ovary.
On the surface of the yolk, there is a small white spot about 2 mm in
diameter. This is the germinal disc and it is present even if the egg is
infertile. In infertile eggs, the germinal disc contains the genetic material
from the hen only but when fertilized, it contains the zygote that will
eventually develop into a chick. The yolk material serves as a food source
for embryonic development. It contains all the fat in the egg and a little
less than half of the protein. The main protein in the egg yolk is vitelline,
a lipoprotein. It also contains phosvitin which is high in phosphorus and
has antioxidant properties, and livetin which is high in sulfur
COOKING EGGS
When you go to the market or grocer
for eggs, you know that the eggs you
buy will have come from a female
chicken. Hence, egg is the generic
term for chicken egg (Le Cordon
Bles, 2011).
A quality fresh egg is distinguished
when it is served whole. Other than
obvious signs, such as a bad smell,
the quality of an egg is hard to
determine until it is cracked open.
Hence, without breaking it, the test to tell a
fresh egg from a stale one is to place it in a
glass of salt and water mixture (ie., 1⁄2 teaspoon
salt to 1 glass of water). If the egg sinks to the
bottom, it is fresh. If it sinks yet stands on its
point, it is not very fresh and needs to be used
soon. If it floats to the top, it is stale and best
discarded.
Remember that as the egg ages, the air pocket inside it
expands and causes it to become buoyant. Of course,
you can always look for the following characteristics to
determine the freshness of an egg when it is cracked
open- the yolk will have a strong membrane that will
prevent it from breaking easily; the white will hold its
shape and spread little. You should take special care in
storing eggs to retain freshness. Keep the eggs in the
refrigerator to prevent salmonella contamination.
Egg Sizes
1. Jumbo Weighs 850 grams per dozen

2. Extra Large Weighs 840 grams per dozen

3. Large Weighs 745 grams per dozen

4. Medium Weighs 650 grams per dozen

5. Small Weighs 560 grams per dozen

Egg Dishes
The basic principle of cooking an egg
is to always cook it at low temperature
until just done. As an egg is heated, it
gradually becomes firm.
The following are examples of egg dishes:
1. Fried Eggs
2. Boiled Eggs
3. Scrambled Eggs
4. Omelettes
5. Poached Eggs
1. Fried Eggs
a. Sunny-side up or “eyes open.” The
yolk is yellow and well-rounded. There
should be no brown edges for the white,
which should be firm.
1. Fried Eggs
b. Hard fried. The white and
yolk are firm and not rubbery.
2. Boiled Eggs
Although we use the term ‘boiled
eggs’ here, the fact is that “a
perfectly done egg in the shell is not
boiled; it is instead simmered on the
very cusp of the boiling point.
To cook eggs this way, follow these steps:
a. Place the eggs in a saucepan and pour enough water to cover
them.
b. Set over medium to high heat.
c. Bring the water to a rolling boil.
d. Turn off the heat and cover the pan.
e. Leave the eggs in the covered pan. For hard cooked eggs, let them
stand for 10 to 15 minutes. For soft cooked eggs, let them stand
for 2 to 6 minutes.
f. Cool boiled eggs under running water before peeling and/or
serving it.
3. Scrambled Eggs
There are various techniques on how to
prepare scrambled eggs. Standards for scrambled
eggs, nevertheless, do not change-they should be
always be soft, yellow, tender and not watery.
Adding water to the eggs yields tender product.
Stirring in milk or cream adds body and makes
creamy, soft scrambled eggs.
3. Scrambled Eggs
There are various techniques on how to
prepare scrambled eggs. Standards for scrambled
eggs, nevertheless, do not change-they should be
always be soft, yellow, tender and not watery.
Adding water to the eggs yields tender product.
Stirring in milk or cream adds body and makes
creamy, soft scrambled eggs.
4. Omelettes
Omelettes are a mixture of eggs, salt and
pepper cooked in a pan over high heat; omelettes
cook so quickly. Omelettes are made one at a time.
Usually, two eggs make a basic serving for one
person. Omelettes are usually folded when served
plain or with a filling, for instance cheese,
mushroom, chopped herbs, or ham.
5. Poached Eggs
Poaching is cooking eggs out of their
shell in simmering liquid like water with
vinegar and salt, although, wine, milk,
and stock are also used.
To prepare poached eggs, follow the procedure:
a. Fill a pan with water. Add vinegar.
b. Season with salt and bring to a boil.
c. When the water comes to a gentle boil, crack an egg into a
small container and slip it into the hot water.
d. Scoop the egg with a ladle or spoon. Check its doneness by
gently pressing with a finger.
e. Slip the egg into a bowl of warm water. Once the egg is
cooled, trim off the loose whites.
f. Serve immediately.