Eggs Flashcards
What is an indicator of good quality in an egg?
high proportion of thick white
What sorrounds an egg yolk?
vitelline membrane
_____________ are yolk anchors
chalazae
what type of emulsion is an egg?
oil in water
Calories and macronutrients in an egg
80 calories, 6 grams of protein, 5 grams of fat
Micronutrients in an egg
A, D, riboflavin
The grading of an egg includes the following criteria
- Thickness of white
- Location and condition of yolk
Grades of Eggs
AA, A, B
How much doe the following egg sizes weigh: Jumbo x-LARGE Large Medium Small Peewee
Jumbo-30 oz x-LARGE-27 oz Large-24 oz Medium-21 oz Small-18 oz Peewee-15 oz
For how long can eggs be maintained in cold storage?
six months
At which temperature must eggs be stored?
29-32 F
Qualities of fresh eggs
- Sink
- Dull rough shell
At which temperature does the protein in en egg coagulate?
62-70 C
What is syneresis?
liquid released from a coagulated product.
Why does syneresis happen?
Product was cooked at too high a temperature or too low a temperature fro too long time
Ingredients that stablilize an egg white foam?
acid, sugar
Why does an acid stiffen an egg white foam?
the protein is tenderized and allowed to extend more easily
How is specific gravity calculated?
weight of a given volume divided by weight of the same volume in water
Why do eggs at room temperature whip up more easily ?
due to lower surface tensions
Which property in egg yolk helps to stablelize an emulsion?
lipoproteins
Which ingredients speed up coagulation?
vinagar and salt
What can happen to an egg if its overcooked or allowed to cool slowly?
The turns green
Why do egg yolks become green when overcooked?
iron from the yolk combines with sulfur from the egg to create ferrous sulfide
The _______the % sag, the more tender the gel
larger
