Eggs are produced by domesticated bird such as
chicken, turkey, duck, goose, guinea fowl, e.t.c. the hen’s egg of average size
weight approximately 56g. They are
covered with a productive shell which can either be white or brown in colour.
The colour is unrelated to food value and quality of egg.
The
structure of an Egg
1. Eggs
are spherical in shape with one and pointed and the other blunt.
2. Immediately
beneath the eggs shell inner membrane which separate of the blunt end of the eggs
forming what is known as air space.
3. At
the centre is the egg yolk.
4. Challeza
are two cord like structure that held the egg yolk in position.
5. Viteline
membrane is a membrane that covers the egg yolk.
6. Immediately
after the viteline membrane is the thick egg white.
Food Value of
Egg
1. Protein:
The protein of eggs as a whole is of good biological value and is easily
digested. Eggs can be used to replace meat, fish and poultry in diet.
2. Vitamins:
Eggs contain vitamin A, D, and the B complex.
3. Mineral
salt: Eggs are rich in minerals like Iron, sulphur, phosphorus and calcium.
4. Water:
Eggs contains a responsible amount of water. Egg York – 51% eggs while 87%.
5. Fat:
Egg yolk contains fat.
Note: Egg does not contain carbohydrates.
METHOD OF COOKING EGGS
1. BOILING
2. POACHING
3. SCRAMBLING
4. FRYING
EGG DISHES
·
SCOTCH EGGs
·
Egg custard
·
Poached egg
·
Eggs savce
·
Fried egg cakes with cheese sauce
·
E.t.c
USES OF EGGS
1. As
a binding medium e.g. fish, cakes, yam balls e.t.c
2. As
a raising agent in cake baking.
3. For
coating food for frying e.g. fish, yam balls.
4. For
glazing pastry, bread dough, biscuits e.t.c for baking.
5. Eggs
are valuable in the diet especially in that of growing children because they
are rich in nourishment and are easily digested.
6. Eggs
are used to increases food value and to improve the flavour of foods to which
eggs are added e.g. doughnut, pancake e.t.c
