EGGS

Professor Rizal Damanik, PhD

Division of Food Management and Environmental Health,
Department of Community Nutrition,
Faculty of Human Ecology, IPB University
damanik@ipb.ac.id

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Composition of Eggs
The egg has five major components:
1. Egg yolk: 30% of the egg's weight, dense in nutrients –
one yolk provides at least 10% of the RDI for a male
25-50 years of age. The color of the yolk, ranging
from pale yellow to deep red, caused by pigment
such β-carotene
2. Albumen (egg white): 58% of the egg's weight, four
layers, composed largely of water and protein.
Chalaza anchor the yolk in the thick egg white
surrounding it.
3. Shell Membranes: inner and outer membranes
protect the egg against bacterial invasion.
4. Air Cell: locate between the two shell membranes at
larger end of the egg, becomes larger as egg ages.
5. Shell: 12% of the egg's weight, porous calcium
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Composition of Eggs

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 Nutrient Content
Eggs are an excellent source of many nutrients-protein, fat,
vitamins, minerals, and water- although they contain very
little carbohydrate or fiber. An average large egg provide
about 75 kcal, primarily from fat and protein.
• Protein. One large egg contains approx 7gr of complete
protein-4gr from the white and 3gr from the yolk. As a life-
sustaining protein, the quality of protein in eggs is so high
that it has become the standard for protein by which
researchers rate all other foods.
• Fat. One egg yolk contains approx 5gr of fat,
predominantly in the form of triglycerides, phospholipids,
and cholesterol. The fat is approx 47% monounsaturated
(2gr), 37% saturated (2gr), and 16% polyunsaturated (1gr)

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 Nutrient Content
Egg yolks are high in cholesterol, averaging 213mg in a large
egg. Dietary cholesterol has been reported by some
researchers to increased blood cholesterol. As a result, it is
recommends no more than 100mg of dietary cholesterol be
consumed for every thousand calories (kcal), which
generally limits egg consumption to no more than four egg
yolks per week.
Despite the dietary focus on lowering fat and cholesterol,
eggs are not always easily replaced in recipes, and
consumer surveys show that the amount of fat often
determines whether or not food is acceptable.
Commercial food processors have also tried various methods
to reduce the amount of cholesterol found in foods. One
California poultry farmer developed a special chicken feed,
using sea kelp, to reduce cholesterol content in large Grade
AA eggs to only 125mg each as compared with 213mg in an
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average egg, but it is also Materi
resulted
Kuliah Ilmu in high
Bahan Makananiodine levels.
 Nutrient Content
•Vitamins and Minerals. Eggs are rich in certain
vitamins and minerals. They are one of the few foods
containing all the fat-soluble vitamins-A,D,E, and K.
An egg yolk provides at least 10% of the RDI for each
of these fat-soluble vitamins. Certain water-soluble B
vitamins, found primarily in the white, are also
supplied by the egg in relatively high RDI percentages:
25% of vitamin B12, 15% each of riboflavin (B2) and
biotin, 12% of folate, and 11% of pantothenic acid.
In addition, eggs are a source of several minerals,
especially selenium, iodine, zinc, iron, copper.
Unfortunately, the iron in egg yolk is not very
available because it binds to phostivin, an egg protein
that inhibits absorption. When eggs are overcooked,
the iron in the yolk interacts with the small amount of
sulfur found in the egg white to produce ferrous
sulfide, which causes a characteristic strong off-odor.
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 Nutrient Content
• Eggs are one of the very few foods containing all the
fat-soluble vitamins and large amounts of certain
water-soluble vitamins (A, E, D, and K).
• Eggs contain all the essential amino acids, making them
a good source of complete proteins. They contain very
little carbohydrate or fiber.

• As a life-sustaining protein, the quality of protein in eggs

is so high that it has become the standard for protein by
which researchers rate all other foods.

• The versatility of eggs whether prepared alone or in

combination with other foods, makes them nearly
indispensable in cooking

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 A Large Egg Contains:

• Calories : 75 kcal
• Protein : 7 grams
• Fat : 5 grams
• Cholesterol : 213 mg
• Vitamins : A, D, E, K, and B vitamins
• Minerals : selenium, iodine/zinc, iron

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Protein content of Egg White
Protein % properties

Ovalbumin 54 Denatures easily

Conalbumin 13 Antimicrobial, complexes iron

Ovomucoid 11 Inhibits enzymes (trypsin)

Unidentified 8 Mainly globulins

Lysozime 3.5 Antimicrobial

Ovomucin 1.5 Viscous, reacts with viruses

Flavoprotein 0.8 Binds riboflavin

Proteinase 0.1 Inhibits enzyme (bacterial

inhibitor proteinase)
Avidin 0.05 Binds the B vitamin Biotin (raw
egg white only)
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 Purchasing Eggs

• Inspection
• Grading
• Candling
• Haugh Units
• Appearance
• Sizing
• Egg Substitutes

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 Inspection

• Eggs that do not pass inspection called

restricted eggs, are not allowed to be sold to
the consumer. Examples of restricted eggs are
ones with cracked shells (“checks”); “leakers”
have cracked shells& broken membranes;
“dirties” have at least one-fourth of their
shell covered with dirt or stain; “inedibles”
have greenish egg white or are fertilized or
rotten

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 Grading

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 Candling

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 Candling

The yolk in a fresh, high-quality egg is suspended tightly

by the chalazae, seen in candling only as a slight shadow

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 Haugh Units

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 Preparation of Eggs

• When combined with other ingredients, egg have a

unique ability to flavor, color, emulsify or thicken,
bind, foam, interfere, and clarify.
• Emulsifying : Lecithin, found in egg yolks, keeps
liquid compounds (like fat and water) from
separating, thus thickening and stabilizing food such
as sauces and salad dressing
• Binding : the high protein content in beaten eggs can
act as an adhesive when cooked. Examples are egg
use with breaded, fried foods and the addition of
eggs to bind meatloaf.

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• Foaming : Egg whites beaten into a foam
increase their original volume six to
eight times, and aerate and leaven food
products such as soufflés and meringues.
The best egg-white foam is made from
fresh eggs at room temperature.
• Interfering : Because they interfere with
the formation of crystals (ice, sugar),
eggs are used to in create a smooth,
velvety texture in ice cream and candy.
• Clarifying : Eggs white are used to make
clear soups

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 To preserve the egg's texture, flavor, and color, it is
the best to keep cooking temperature low and the
heating time short.
Eggs can be prepared in a great variety of ways,
using either dry-heat or moist-heat methods.
• Dry-heat
» Fried , scrambled, omelets
» Baked (shirred, meringues, soufflés)
• Moist-heat
» Simmering
» Coddling
» Poaching
» Custards (stirred, baked)
» Microwaving
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 Storage of Eggs

• Refrigerator
» Whole Eggs
Proper refrigerator of eggs helps to delay the changes
(the process of aging) and protects them from
microbial growth, thus helping to maintain their
quality
Washing eggs is not recommended, because this will
remove the oil coating applied by the processor to
prevent microbial growth and moisture loss
Refrigerated whole eggs should stay fresh for about a
month

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» Storage Eggs
used by commercial food service establishments,
are usually used within a month, but can be
stored for up o six month. They are not available
at the retail level. The coating of oil or plastic
prevents microbial invasion and any loss of
moisture or carbon dioxide.
» Liquid Pasteurized Eggs
The USDA regulations require that all liquid,
frozen, or dried eggs be pasteurized or otherwise
treated to protect against Salmonella. After being
pasteurized, the advantages of liquid eggs over
whole eggs or even frozen eggs blends are
convenience, consistent quality, microbial safety,
and cost savings in terms of space, labor, and
freezing

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• Frozen
Freezing a whole egg is not possible because it will
crack under the expanding liquids, so food
manufacturers solve this dilemma by breaking the eggs
open at processing plants where the contents are
frozen whole (whites and yolk mixed together) or
separated as whites or yolks.
Prior to being frozen, the liquid whole eggs are usually
pasteurized (52°- 55° C for three and half minutes)
Egg whites by themselves denature if pasteurized, so
prior to this process they are often combined with a
small amount of lactic acid and aluminum sulfate

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• Dried
Dried eggs, used extensively by food manufacturers,
are particularly advantageous when storage and
refrigeration space is limited.
The major disadvantage of the functional and sensory
qualities of eggs, and are highly susceptible to
bacterial contamination. Therefore, they should be
used only when the end product will be thoroughly
heated.
Drying eggs is a simple process. Whole eggs or
separated yolks are spray-dried to create a fine
powder, which is mixed with anti caking substance to
prevent clumping. Eggs whites are dried in different
ways to form granule, flake, or milled textures.
Dried eggs are used in food preparation by adding
them to water or by sifting them with dry
ingredients.
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 There are many precautions that can be taken to
prevent food borne illness from eggs :
1. Use an egg separator rather than passing the yolk
back and forth between the two shell halves
2. Always store eggs in the refrigerator, never at
room temperature. Meringue-covered pies and
other egg-containing foods should be refrigerated
until served
3. Raw eggs should never be consumed, this is
especially the case for the very young, elderly, or
immune-compromised.
4. Use only pasteurized eggs for food items in which
eggs are only lightly cooked or not at all.
5. Do not add raw eggs to already scrambled eggs, a
practice sometimes used in food service
operations to increase the moisture content of
dried scrambled eggs.
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6. Cook eggs until no visible liquid egg remains,
especially when preparing French toast, scrambled
eggs, poached eggs, and omelets
7. A knife inserted into baked eggs dishes such as
quiches, baked custards, and most casseroles should
come out clean.
8. Scrambled eggs should be held on cafeteria or
buffets lines at appropriate temperatures.
9. Be extra cautions when preparing lightly cooked egg
dishes such as mousse, meringue, and other similar
dishes, because they may not be sufficiently cooked
to eliminate possible bacteria
10. All eggs dishes should be heated to 63°C

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