It is made up of three main components:
Shell – Calcium carbonate 12%
White – Protein: albumen 58%
Yolk – Protein: lecithin 30%
The average weight of the egg: Whole – 60 g White – 40 g Yolk – 20 g
The use of eggs in cooking and baking:
- Moistening agents & enriching agents.
- Absorbed air when whisked / beaten.
- If overcooked, the texture becomes tough and rubbery / scramble.
Coagulation: Yolk – 65-70 C White – 60-65 C
Free-range eggs (Freilandhaltung) – The eggs are from hens with outdoor access and able to roam.
Mass-produced eggs (Bodenhaltung) – The eggs are from caged hens.
Imported eggs – Individual egg must be marked with a letter, which identifies the source of country.
It contains a large amount of complete protein and all amino acids making them a highly nutritious food.
They also contain vitamins & minerals
Fat soluble – A (carotene), D, E, K
Vitamin B – B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6, B9 (folic acid) and B12
Minerals – Calcium, potassium, sodium, magnesium, phosphorus, iron and lecithin.
Visual – The yolk must be round and firm and the white should ring and firm around the yolk.
Water method – 1 salt: 10 water and place the egg in the water. The fresh egg will sink to the bottom.
Candling – Place in front of the light. If the egg is bad, it will show dark spots.