Eggs: Nutrition, Structure, Types, Market Forms, and Storage (T.L.E. 10)

Vocabulary flashcards covering egg nutrition, structure, types, storage, and market forms based on the provided notes.

Lecithin

A group of phospholipids found in many plant and animal tissues, especially egg yolk.

Chalazae

One of a pair of spiral threads of albumen holding the yolk in position.

Albumen

The white of an egg; the nutritive and protective gelatinous substance, mostly albumin that surrounds the yolk.

Candling

To examine eggs for freshness by holding them up to a bright light.

Energy value

A medium egg has an ______ of 78 kilocalories (324 kilojoules).

Protein

Egg protein is of high biological value and contains all the essential amino acids.

Vitamins

Eggs contain most recognized vitamins except vitamin C; they are a good source of B vitamins and fat-soluble vitamin A.

Minerals

Eggs are an excellent source of iodine (for thyroid hormone) and phosphorus (for bone health).

Carbohydrates and dietary fiber

Eggs contain only traces of carbohydrates and no dietary fiber.

Fat content

An egg has about 11.2% _______.

Cholesterol and lecithin

Cholesterol and lecithin are fat-like substances essential to the structure and function of all cells.

Eggshell

The outer shell is made almost entirely of calcium and has up to 8000 tiny pores.

Shell membranes

Inner and outer shell membranes lie just inside the shell and surround the albumen.

Outer thin albumen

A narrow fluid layer next to the shell membrane; the watery part of the egg white farthest from the yolk.

Inner thick albumen

The dense, matted albumen near the yolk (chalaziferous layer).

Yolk membrane

The clear casing that encloses the egg yolk.

Germinal disk

A small, circular white spot on the yolk surface where the sperm enters the egg.

Yolk

The yellow portion; major source of vitamins and minerals, about half the protein, and all of the fat and cholesterol.

Chalaziferous albumen

A dense, matted albumen layer around the membrane near the yolk.

Air cell

An air space that forms as the contents cool and contract after the egg is laid.

Chicken eggs

Most common eggs; includes Standard, Organic, and Free-range varieties.

Bantam’s eggs

Small eggs from Bantam hens, a smaller variety of chicken.

Duck eggs

Eggs that are larger than chicken eggs with a stronger flavor.

Goose eggs

The largest eggs commonly found in markets.

Hen’s eggs

Eggs graded by size: small, medium, large, extra large, very large.

Barn eggs

Hens raised in non-cage systems but still under intensive farming.

Quail eggs

Tiny eggs with speckled shells and delicate flavor.

Freshness test

Air pocket increases as eggs age; buoyancy (buoyancy test) helps determine freshness: sink to bottom = fresh; float = not fresh.

Egg grades

AA, A, and B grades; AA and A are commonly sold; B is used in some processed foods.

Market forms of eggs

Fresh eggs (shell); Frozen eggs (whole, whites, yolks, or whole with extra yolks); Dried eggs (whole, yolks, whites); many are pasteurized for safety.

Fresh eggs

Used for breakfast cookery and normal home use.

Frozen eggs

Pasteurized; suitable for scrambling, omelets, French toast, and baking; sold in cans; thaw in refrigerator (about two days).

Dried eggs

Used primarily for baking; not recommended for breakfast; not shelf-stable and must be refrigerated or frozen.

Storing eggs

Refrigerate raw eggs in shell; do not freeze whole eggs; beat yolks and whites together before freezing; yolks do not freeze well; hard-cooked eggs keep for about a week in the fridge.

Raw eggs in shell

Refrigerator storage: 3 to 5 days (per notes); freezing whole eggs is not recommended.

Hard-cooked eggs

Refrigerator storage: about 1 week.