Transcript Eggs - Kenyon-Wanamingo School District

Eggs
Egg Nutrition
 Eggs
contain protein. Egg whites
are called: albumin (100%
protein)
 Egg yolks contain fat and
cholesterol.
 Eggs are an excellent source of
riboflavin and iodine
3 Main Parts
1.
2.
3.
YOLK: 1/3 of whole egg
WHITE: (albumen) 2/3 of whole egg
SHELL
*CHALAZA: anchors eggs yolk to the
membranes surrounding the white
Egg Uses

Emulsion: mixture that forms when
you combine liquids that ordinarily do
not mix (mayonnaise)
Foam: Adds air to foods (meringues)
 Thickener: sauces, custards,
puddings

Egg Uses (continued)
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
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Binding: meat loaf
Interfering: Frozen desserts – ice cream,
sherbet, egg inhibit the formation of ice
crystals
Structure: muffins, cakes
Nutrition: contribute important nutrients
to food products; add flavor and color
Egg Cooking Principles


High temps. Will cause eggs to lose
moisture, shrink, and toughen
Cooking time also affects coagulation,
causing toughening and shrinkage