FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
EGG
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Hens' eggs are graded according to quality and size (European Economic Community). Quality: A-fresh; A extra-packed less than 7 days ago; B-less fresh than A, preserved or refrigerated; C- fit for food manufacture only. Sizes: Grade 1, 70g and over, then grades 2 to 6 at 5g intervals, with grade 7 under 45g. Analysis whole egg per 100g: 12g protein, 11g fat, 150kcal (0.60MJ), 50mg Ca, 2mg Fe, 150 ug retinol, 0.1 mg vitamin B1, 0.5 mg vitamin B2, 0.1 mg nicotinic acid, 2 ug vitamin D, 1.6 mg vitamin E. Yolk per 100 g: 16 g protein, 31 g fat, 340 kcal (1.4MJ), 130 mg Ca, 6 mg Fe, 400 ug retinol, 0.3 mg vitamin B1, 0.5 mg vitamin B2, 0.02 mg nicotinic acid, 5 ug vitamin D, 5 mg vitamin E. White per 100g: 9g protein, trace fat, 36kcal (0.15MJ), 5 mg Ca, trace Fe, 0.4 mg vitamin B2, 0.1 mg nicotinic acid. Useful in food preparation to thicken sauces and custards, as an emulsifie3r, to hold air in meringues and sponges, and as a binder in croquettes.
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
Poultry has been domesticated in China since early items, with archeological findings from tombs of the early Han period (206BC-AD220) including bamboo slips listing eggs as one of the common foods of the period. Duck and chicken eggs are the most commonly used, with duck generally regarded as having a superior flavor. But the eggs of quail, pigeon and other game birds are also featured in Chinese cuisine, as well as the food of other parts of Asia. Most Asian cuisines feature omelets in several variations, and a frequently used garnish in Indonesian, Malaysian and Thai cuisine is finely shredded egg that has been cooked in a thin sheet in the wok. Egg cooked in this way is used as the wrapper for ģegg rollsī which as known in Asia as lumpia, poh pia or spring rolls. In Asia, particularly China, preserved eggs have been used through the ages.
are the ova of chickens. They have many roles. Eggs in custrd give the gel structure and color. Eggs in yeast breads provide added color, soft texture and richness.
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is the hard shelled reproductive body of the chicken composed of an outer shell and shell membranes within which are the yolk and albumen (egg white). it consists of approximately 65% white, 35% yolk which represents 13% protein and 11% fat. Eggs are graded by quality - Grade AA, A, B, and by size-Jumbo, Extra Large, Large, Medium, Small, PeeWee. They function in foods to provide texture, structure, color, and appearance by acting as emulsifiers, whipping aids, and coagulants. Dried eggs are in the powder form.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is an oval or round object laid by a female bird, reptile, fish, or invertebrate.
-an infertile egg, typically of the domestic hen, used for food.
-a thing resembling a bird's egg in shape: chocolate eggs.
- ORIGIN Middle English (superseding earlier eye, from Old English ceg: from Old Norse.
Eggs Food Safety
From: Egg Nutrition Center http://www.enc-online.org;
1050 17th St. NW Suite 560;
Washington, DC. 20036.
*Buy eggs that your grocer has kept refrigerated.
*Allow no more than 2 hours at room temperature for eggs, egg mixtures, and cooked egg dishes.
*Store eggs in their carton on an inside refrigerator shelf, not on the door.
*cook eggs for use in all recipes.
*Refrigerate leftovers immediately in sallow containers, reheat thoroughly
and eat within 2 days.
*Use fresh eggs within 4 to 5 weeks of the pack date or 3 to 4 weeks of
purchase. Use hard-cooked eggs with in 1 week of cooking.
