Egg

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

Production:

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.

Freshness:

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.