Posted in Food


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:

  1. Moistening agents & enriching agents.
  2. Absorbed air when whisked / beaten.
  3. 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.

Nutritional value:

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.


Masters student major in Culinary Management and BA in Culinary Management. Experienced in the cooking field in European cuisine and lived in Switzerland for 2 years. Therefore, both Asian and European cuisine is functional for me and would like to share the experience with people out of this community.

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