Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.



No description

Julie Catona

on 20 June 2011

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of egg

anyway you cook it, egg-sellent dishes! Yolks, which make up one-third of the egg's weight, are the near-opposite of albumen; they contain all the egg's fat and cholesterol, half of its protein, and four times the calories of the white. A yolk's golden yellow color is due to the diet of the hen. A diet rich in the yellow and orange plant pigments called xanthophylls leads to a yellow yolk. If the hen's diet is low in these pigments, the yolk can be almost colorless.

Yolks contain all of the vitamin content in the egg, including six B vitamins, as well as vitamins A, D, and E. The yolk also contains the antioxidants lutein and zeaxanthin and trace amounts of -carotene, phosphorus, iron, magnesium, and other metals. I love New Yolk! Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg. Like little anchors, they attach the yolk’s casing to the membrane lining the eggshell. The more prominent they are, the fresher the egg. The Chalazae The incrediable egg! Egg yolk solidifies (coagulates) at temperatures between 149ºF and 158ºF (65ºC-70ºC). Symbolically, the egg stands for the renewal of life. Commercially, the term 'egg' refers to hen's eggs. Eggs from ducks, geese, quails, ostriches are also sold but they must be labeled accordingly. whatever the egg, there are so many reasons to love them! Commercially, the term 'egg' refers to hen's eggs. And with an ever increasing love for this incredible egg, the United States has doubled its egg production since the 1950’s. What makes these shelled items such an expanding craze? lets begin where it all started... the egg! this dosen't include golden eggs.. The shell! The shell is usually more pointed at one end. There is a good reason for this, when an egg is laid, if it rolls, it doesn't roll away too far from the nest, because it rolls around in a circle! Not all eggs are like this, (the Pekin Duck for example) but in the wild, this is a useful feature, especially if you are a seagull laying your eggs in a nest on the edge of a cliff! Now to elaborate on these parts and explain a bit of their functions: *Depending on the hen- commercial eggs in the U.S. are generally white or brown, but chickens lay eggs of other colors, from pink to green to blue. The colors of eggs come from pigments that are secreted by the hen and deposited on the eggshell's outer layers during formation in the chicken's oviduct, the canal that eggs travel through from the ovaries to the outside world. The egg’s outer covering, accounts for about 9 to 12% of its total weight (depending on the egg size.) Bumpy and grainy in texture, an eggshell is covered with as many as 17,000 tiny pores. An Eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. It is a semipermeable membrane, which means that air and moisture can pass through its pores. The shell also has a thin outermost coating called the bloom or cuticle that helps keep out bacteria and dust. Lying between the eggshell and egg white, these two transparent protein membranes provide efficient defence against bacterial invasion. If you give these layers a tug, you’ll find they’re surprisingly strong.
They’re made partly of keratin, a protein that’s also in human hair! An air space forms when the contents of the egg cool and contract after the egg is laid. The air cell usually rests between the outer and inner membranes at the egg’s larger end, and it accounts for the crater you often see at the end of a hard-cooked egg. The Air Cell The air cell grows larger as an egg ages. As we “break” the surface a bit, we see the INNER AND OUTER MEMBRANE of the egg The makeup of the egg can be divided into 6 distinctive parts: thin white, thick white, yolk, shell, air cell, and chalazae Beyond this we delve into the more interesting parts of the eggs for us Pastry chefs- Egg whites! Albumen
The egg white is known as the albumen, which comes from albus, the Latin word for “white.”Depending on the size of the egg, albumen accounts for most of an egg’s liquid weight, about 66%. The white contains more than half the egg’s total protein, a majority of the egg’s niacin, riboflavin, magnesium, potassium and sodium, and none of the fat. Egg white is actually mostly water, 90 percent water and only 10 percent protein. Air Cell The albumen consists of four alternating layers of thick and thin consistencies.

From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. As an egg ages, the egg white tends to thin out because its protein changes in character. That’s why fresh eggs sit up tall and firm in the pan while older ones tend to spread out. In a fresh egg, the albumen contains carbon dioxide, which diffuses out of the egg as it ages. With the loss of CO2, the egg white becomes more alkaline and thins Now on to the most decadent part of the incredible egg.. quality and grading by USDA are determined by the firmness of the white and the size of the air cell USDA Qaulity grading Egg Products Food service operations often want the convenience of buying eggs out of the shell in the exact form needed: whole eggs, yolks only or whites only. These processed items are called egg products and are subject to strict pasteurization standards and USDA inspections. Egg products can be frozen, refrigerated or dried. Precooked, preportioned and blended egg products are also available. how are whole eggs pasterized?? lets now review a few of the functions of eggs in pratical baking.. eggs provide many complex functions in baked goods Structure-
Coagulated egg protiens provide thickening and gelling in custards Aerating-
eggs are fantastic at areating ,producing rather stable foams.
Egg whites especially have a high foaming power- and can whip up to 8x their volume Emulsifying:
the egg yolk contains an emulsifying agent, lecithin, which acts as a stabilising emulsion between oil and water. This prevents oil and water mixtures from separation. Lecithin attracts oil and water particles and forms a thin layer around them to keep them from dispersing. not just from the shell! contributing color:
yellow- orange cartenoids in yolk provide rich yellow color to baked goods, creams and sauces foam is created when air molecules are surrounded by egg protein and captured. When egg whites are whisked, air is included. At the same time, the twisted protein spiral unfolds and stretches capturing and surrounding the air in a stable foam. As eggs are heated, proteins in both the whites and the yolks gradually denature or unfold, they then move through
the liquid and aggregate with one another. Creating a strong yet flexable bond. how to store eggs??
Full transcript