8.1: Egg Introduction
- Page ID
- 43484
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Watch the “Food Lab: How to Make a Perfect Poached Egg” video posted on Canvas.
1. Explain how to make a poached egg based on the steps in the video.
Egg Composition
To start learning about eggs, it is helpful to understand egg composition and components.
| Component | Whole Egg | Egg White | Egg Yolk |
|---|---|---|---|
| Weight | 55 grams | 38 grams | 17 grams |
| Protein | 12% | 10% | 16% |
| CHO, carbs | Trace | Trace | none |
| Fat | 11% | None | 35% |
| Cholesterol | 213 mg | None | 213mg |
| Calories | 84 cal | 20 cal | 64 cal |
Fill in the diagram with the given terms:
- shell
- germinal disk
- thick white
- thin white
- membrane
- yolk
- chalaza
- vitelline membrane
- air cell
Observe the Effects of Storage Time and Temperature Upon Fresh Eggs
| Condition | Appearance of Yolk | Appearance of White | Air Cell Size |
|---|---|---|---|
| Fresh | |||
| Stored for two weeks in a refrigerator | |||
| Stored for two weeks at room temperature |
Food Safety of Eggs
It is important to cook eggs fully before consuming them. The main risk is getting sick from salmonella.
- Crack eggs on a flat surface to avoid shell pieces getting into bowls or pans.
- Do not eat raw cookie dough or lick cake batter off of the beaters.
- Consume cooked egg products promptly or refrigerate for 2–3 days.
When eggs are cooked, the egg proteins will denature and coagulate. This can be seen in fried eggs, poached eggs, omelets, scrambled eggs, and hard-cooked eggs. The goal is typically to coagulate the proteins without overcooking, which can result in tough, rubbery, and dry eggs.
Eggs are used to thicken custards. Custards can either be stirred or baked and are made up of eggs, milk or cream, and sugar.