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Egg Cookery

The document outlines the cookery of eggs, detailing their production, structure, nutritional value, and various cooking methods. It emphasizes the importance of eggs in enhancing food value and flavor, as well as their uses in cooking. Additionally, it discusses factors determining egg freshness and lists popular egg dishes.

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18 views2 pages

Egg Cookery

The document outlines the cookery of eggs, detailing their production, structure, nutritional value, and various cooking methods. It emphasizes the importance of eggs in enhancing food value and flavor, as well as their uses in cooking. Additionally, it discusses factors determining egg freshness and lists popular egg dishes.

Uploaded by

davidfestusugwu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Eggs cookery.

DATE: 19TH - 23RD MAY, 2025


BIBLE REFERENCE:- Job 39:14 She lays her eggs on the
ground and lets them warm in the sand.
LEARNING OBJECTIVES.
 Explain how eggs are produced
 List the structure of an egg
 Explain the food value of egg and the uses of egg
 Mention the factors that determines the freshness of an
egg.
 List the methods of cooking eggs and egg dishes

EGG COOKERY
Eggs are produced by domesticated birds such as chickens, turkey,
duck, goose etc. The hen’s egg of average size weighs
approximately 56g they are covered with a protective shell which
can either be white or brown in colour.

STRUCTURE OF AN EGG.
1. Eggs are spherical in shape with one end pointed and the other
blunt.
2. Immediately beneath the egg shell are two inner membranes
which separate at the blunt end of the egg forming air space.
3. At the centre is the egg yolk.
4. Chalazae are two cords like structure that held the egg yolk in
position.
5. Vitelline membranes that cover the egg yolk.
6. Immediately after the vita line membranes is the thick egg white.

FOOD VALUE OF AN EGG


1. Protein: The protein of an egg is of good biological value and is
easily digested.
2. Vitamin: eggs contain some vitamins such as vitamin A, D and B-
Complex.
Both egg yolk and white are good source of riboflavin.
3. Mineral salts: eggs are rich in mineral salts like iron, Sulphur,
phosphorus and calcium.
4. Water: 51 percent of the yolk of an egg contains water and white
contains 87 percent.
5. Fat: the egg yolk contains appreciable amount of fat.

USES OF EGGS
1. Eggs are used to increase the food value and food flavour of a
meal.
2. As a binding agent.
3. For coating foods for frying.
4. As thickening agents.
5. As a raising agent in cake making.
6. For garnishing
7. For glazing pastry, doughnut, biscuits etc.
FACTORS THAT DETERMINES THE FRESHNESS OF AN EGG.
1. Fresh egg should have no unpleasant smell when broken.
2. It should feel heavy and when dropped in salty water should sink
and not float.
3. When egg is shaking it should not make noise.
4. If held towards source of light it should be clearing not opaque.
5. When broken, the yolk should stand and surround by egg white.

METHODS OF COOKING EGG.


1. Boiling.
2. Poaching.
3. Scrambling.
4. Frying.

EGG DISHES.
1. Omelette
2. Scotch egg
3. Fried egg
4. Soufflé Omelette
5. Egg custards
6. Poached eggs with cheese sauce
7. Egg sauce
FURTHER READING: CATERING CRAFT PRACTICE FOR SECONDARY
SCHOOLS SS1-3 BY AMINU S. N. BARIKI (PAGE 47-51)

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