9.2: Concept Review Eggs - Quality and Cookery
- Page ID
- 29416
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| 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 |
- white –
- yolk –
- Explain and be able to demonstrate the proper technique to crack-open an egg.
- Explain the reason why egg white coagulates at a lower temp versus egg yolk.
- What is the effect of overcooking an egg product such as scrambled egg on
flavor?
tenderness?
moistness?
- What is the chemical composition of the greenish gray ring surrounding the yolk of some hard cooked eggs?
Why were some methods more effective than others in controlling the green ring formation?
- What is the difference between scrambled eggs and a French omelet?
- Explain the proper technique to hard-cook an egg.
- Why don’t we hard boil eggs in food preparation?
- Describe the attributes of properly scrambled eggs.