Eggs

What Is Egg?
• An oval or round object laid by female animals of many
different species, including birds , reptiles, amphibians,
mammals, and fish, and have been eaten by humans for
thousands of years
• The most commonly consumed eggs are chicken eggs.
Other poultry eggs including those of duck and quail
are also eaten. Fish eggs are called roe and caviar
Different Types
Of Edible Eggs
Chicken Eggs
• This is the most common type of
eggs that you can get from any
market when you ask for 'EGGS'.
• It is again of two types - brown
and white. Both have roughly the
same nutrient values.

• Rich in proteins, calcium, and

zinc they are mild in taste.
Duck Eggs
• Having slightly larger yolk than
the chicken eggs.

• duck eggs have higher amount

of fats and proteins.

• It is filled with Vitamin B

complex compounds, has a
thicker shell and remains fresh
for a longer period of time.
Quail Eggs
• Quite similar to white chicken
eggs,

• Quail eggs have brownish dots on

them and are comparatively small
as compared to standard chicken
eggs.

• Rich in Vitamin D and B12, these

are quite similar to chicken eggs
in terms of nutrients too
 Fish Eggs
(roe and caviar)
• Among the most expensive
eggs, caviar is a fish egg from
Sturgeon
• They are from the fish Roe that is salt
- cured.
• It is rich in anti-oxidants and is a
treasure of sea minerals.
• Caviar is a delicacy enjoyed around
the globe and is highly valued
Goose Eggs
• Goose eggs are double the size of
the chicken eggs,.
• These have a much enriched
taste and have a greater content
of proteins.
• While goose egg shells are hard,
the egg itself is even harder to get
as a goose lays not more than 40
eggs per year!
Turkey Eggs
• Turkey eggs are similar to duck eggs
when it comes to size. It has a
creamier taste due to it thick yolk and
egg-white.
• They are rich in calcium too.
• Turkeys don't lay nearly as many
eggs as chickens. So the ones that
are produced are used by turkey
farmers for creating more turkeys.
• A turkey's average egg production
per year is 100
HISTORY Of EGGS
• Bird eggs have been valuable foodstuffs since
prehistory, in both hunting societies and more
recent cultures where birds were domesticated.
• The chicken was probably domesticated for its eggs
from jungle fowl native to tropical and subtropical
Southeast Asia and India before 7500 BCE. Chickens
were brought to Sumer and Egypt by 1500 BCE, and
arrived in Greece around 800 BCE, where the quail
had been the primary source of eggs.
• In Thebes, Egypt, the tomb of Haremhab, built
about 1420 BCE, shows a depiction of a man
carrying bowls of ostrich eggs and other large
eggs, presumably those of the Pelican, as
offerings.
Pelican
•In ancient Rome, eggs were preserved
using a number of methods, and meals
often started with an egg course.

•The Romans crushed the shells in their

plates to prevent evil spirits from hiding
there.
• In the Middle Ages, eggs were forbidden during Lent
because of their richness.

• The word mayonnaise possibly was derived from

moyeu, the medieval French word for the yolk,
meaning center or hub.

• Egg scrambled with acidic fruit juices were popular

in France in the 17th century; this may have been the
origin of lemon curd.
• In 1911, the egg carton was invented by
Joseph Coyle in Smithers, British Columbia, to
solve a dispute about broken eggs between a
farmer in Bulkley Valley and the owner of the
Aldermere Hotel.

• Early egg cartons were made of paper.

Parts and Structure of an
Egg
Parts and Structure of an Egg
1. Yolk - This is the yellow or orange portion
found in the center of the egg. - the yolk is encased
in a colorless membrane called the vitelline
membrane

2. White - this also called the albumen - the

yolk is suspended in it by two yolk cords or
chalazae ( Kah-lay-za)
3. Shell membrane - there are two
membranes, the inner and outer which are
readily seen when peeling hard cooked eggs.

4. Shell - this is made up mainly of calcium

carbonate.
Nutritional Information per 53 g serving
Calories 70 Cal / 292.88.kJ

Fat 5g

Cholesterol 195 mg

Sodium 65 mg

Carbohydrate 1g

Protein 6g
 The vitamins and minerals of an egg
and how they benefit you:
NUTRIENT BENEFIT
Iron Carries oxygen to the cells, helps prevent
anemia – the iron in eggs is easily
absorbed by the body
Vitamin A Helps maintain healthy skin and eye
tissue; assists in night vision
Vitamin D Strengthens bones and teeth; may help
protect against certain cancers and auto-
immune diseases
Vitamin E An antioxidant that plays a role in
maintaining good health and preventing
disease
Vitamin B12 Helps protect against heart disease
Folate Helps produce and maintain new cells; helps
prevent a type of anemia, helps protect against
serious birth defects if taken prior to pregnancy
and during the first 3 months of pregnancy
Protein Essential for building and repairing muscles,
organs, skin, hair and other body tissues; needed
to produce hormones, enzymes and antibodies;
the protein in eggs is easily absorbed by the body

Selenium Works with vitamin E to act as an antioxidant to

help prevent the breakdown of body tissues

Lutein and zeaxanthin Maintains good vision; may help reduce the risk of
age-related eye diseases, such as cataracts and
macular degeneration
Choline Plays a strong role in brain development and
function
Protein
With 6 grams of the highest quality protein and 14 key nutrients,
eggs provide the energy needed to keep you going. They are a
natural choice for a healthy, active lifestyle.
Eggs are one of the few foods considered to be a complete
protein, because they contain all 9 essential amino acids.
“Essential” means that our body can’t synthesize them from
other components, which is why we need to include them in our
diet. Amino acids are considered the "building blocks for the
body" because they help form protein
In addition to giving you energy, your
body uses the protein found in eggs
to:
• Help keep your body fluids in balance
• Build and maintain healthy muscles
• Grow strong hair and nails
• Build and repair body tissue and cells
• Help fight infections
 Always Keep Eggs in their Carton
• The carton protects the eggs and prevents them from absorbing
strong odours and flavours of other foods in your fridge through
the thousands of tiny pores in the egg shell.
• The best before date is always visible to you so you can
guarantee freshness.

• Eggs should always be stored with the large end up, the same
way they are packaged in the carton. This helps the yolk
remain centered.
 Storing raw and cooked eggs
• Eggs should not be stored on the refrigerator door,
but in the main body of the refrigerator to ensure that
they keep a consistent and cool temperature.
• Leftover raw egg whites and yolks should be put in airtight
containers and stored in the refrigerator immediately. To
prevent yolks from drying out, cover them with a little cold
water. Drain the water before using.

• When storing hard-cooked eggs, you may notice a "gassy"

odour in your refrigerator. The odour is caused by hydrogen
sulphide, which forms when eggs are cooked. It's harmless
and usually dissipates in a few hours.
 Cooking Food Safely
When preparing perishable foods, including eggs,
follow these four simple steps to make sure food is
prepared safely
Clean - Wash hands and surfaces often. Proper
hand washing may eliminate nearly half of all cases
of food-borne illness.
Chill - Refrigerate/freeze food promptly. Cold
temperatures can prevent the growth of most types
of harmful bacteria.
Separate - Don’t cross-contaminate. Keep
raw meat/poultry/seafood and their juices
separate from one another and other food
during storage and preparation.
Cook - Cook meat, poultry and eggs to
proper temperatures.
 Recommended Storage Times for
Eggs
Fresh shell eggs By best before date

Leftover yolks or whites Within 2 to 4 days

Hard-Cooked eggs Within 1 week

Prepared egg dishes Within 3 to 4 days

Pickled eggs Within 1 month

Frozen whole eggs (blended) Within 4 months

 How to determine the quality of eggs
When purchasing and using produce, price and quality is always an important
factor to consider. Eggs are graded in four sizes – small, medium, large and very
large. The size of the egg only affects the price, not the quality.

How can we assure quality?

• Clean, well-shaped eggshells that are not cracked
• A high proportion of thick egg white to thin egg white when the
egg is broken (a lot of thin egg white means the egg is old)
• Yolks that are firm, round and an even colour.
Which One Came First
CHICKEN OR EGGS?