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ScribdTranslationsINTRODUCTION
The egg is a unicellular body, formed in the ovary or oviduct. It is composed of
protoplasm, germinal vesicles, and envelopes. It contains essential nutrients.
to nourish the germ of the respective species. The egg has the following parts:
shell, inner membrane, air chamber, chalazas and gems (ORNELLAS).
Of all the foods we consume, the egg is the one that provides us with proteins.
more complete, in addition to providing fats, vitamins, and minerals. The egg white is
composed almost entirely of viscous nature proteins, presenting
low lipid content, vitamins, minerals, and carbohydrates. The yolk, on the other hand, is a
lipid emulsion, presenting 50% water, a larger part of lipids and another one
slightly lower in proteins. Its lipid fraction is composed of 66% triglycerides,
28% phospholipids and 5% cholesterol and still 64% of fatty acids are
unsaturated (EDUCATION PORTAL, 2013)
The shell is composed of calcium carbonate, it has small pores for
gas exchange, covered by a waxy cuticle, which prevents water loss and the
entry of microorganisms. That's why we cannot wash the eggs beforehand.
refrigerator storage (PHILIPPI, 2003).
The egg white is composed of albumin, which is soluble in water.
conalbumin, ovalbumin, and ovomucoid. In the yolk, there is ovovitellin, which is
a phosphoprotein, which combines with lecithin, forming lecithoproteins,
responsible for many of the characteristic reactions of the yolk during the
cooking. All the proteins in the egg are soluble in saline solution and coagulate: the
Clara at 60 °C and the yolk at 65 °C, reaching the maximum water retention at 70 °C.
Temperature, being maintained for much longer or being increased, harms the
Preparation of the egg, as it becomes porous, grainy, leading to loss of water.
(ORNELLAS).
According to Ornellas, the chicken egg, which is the most used in food
a human weighs approximately 50g and contains, in 35g that correspond to the egg white,
4g of protein and vitamins A, D, E, K, and B, in addition to calcium, iron, and sulfur. The fat
the egg contains lecithin (rich in phosphorus-lipids), which promotes metabolism of
cholesterol.
The consumption of 2 eggs/day provides half of the daily needs of
choline in an adult individual, this nutrient being essential for functioning
cerebral and cellular formation (FORNÉS, 2008). We can affirm, according to Nakamura
et al. (2006), which states that the phospholipids in eggs reduce absorption of
cholesterol, preventing the formation of atheroma plaques, in addition to its profile of
monounsaturated fats play an important cardioprotective role
Eggs have numerous functions in preparations, such as in creams, sauces, and
soups to thicken; meringue soufflés to rise, aerate; in cakes, puddings
with the aim of uniting; in mayonnaise, fillings and ice creams to emulsify; besides
decorate, bread and cover preparations in the Milanese style. Eggs are one of the ingredients.
more useful and valuable in the kitchen, as many recipes would not be possible
without their qualities and functions (ARAÚJO, 2007).
The following lesson aimed to analyze the action of heat, acids, sugar and
fat over the egg protein
2. METHODOLOGICAL PROCEDURES
2.1 MATERIALS
Acetic acid (vinegar);
Sugar;
Oil;
Eggs;
Frying pan
Stove
.
2.2 METHODOLOGY
For boiling, three whole eggs were placed in a pot.
with boiling water, the first egg was taken out after 5 minutes of boiling, the
the second after 7 minutes and the third after 10 minutes of boiling, then they were
cut lengthwise and observed the texture of each of the three
2. Coagulation of proteins: In a deep frying pan, 3 cups were placed
water is brought to a boil and 1 tablespoon of vinegar is added,
after boiling, the egg was added, always being careful not to bring it back to a boil,
the egg was boiled for 5 minutes then it was removed and placed on a plate
for the observation of the results
3. Foam stability: three samples were prepared, each containing the
whisk 3 eggs, the first was beaten until it reached the foam stage, the second to
soft peak meringue and the third to hard peak meringue with firm peaks,
then the hot sugar syrup was slowly added to each sample,
made with 2 cups of tea sugar and 1 cup of tea water, each was beaten well
sampled for 5 minutes and then the results were evaluated
4. Fried Egg: The egg was placed in a pan with heated oil.
salt, the frying pan was covered and after 5 minutes the egg was taken out and placed in a
lawn
5. Formation of the green ring: water was placed in a paper to boil, after the start
in the boiling, 2 eggs were added, one was boiled for 12 minutes and the other
for 18 minutes, the first one was cooled in running water and the second was
preserved in the cooking water until cooled, after cooling they were cut into
longitudinal sense
PHILIPPI, S. T. Nutrition and dietary technique. 1st ed. Barueri: Ed. Manole, 2003.
Araujo, W.M.C. et al. Alchemy of Foods. 1st ed. Brasilia: Ed. SENAC, 2007.
FORNÉS, N.S. et al. Frequency of food consumption and serum levels of
lipoproteins in the population of Cotia, São Paulo, Brazil. Public Health Journal,
p.380-387, v.34, n.4, 2008.
NAKAMURA, Y. et al. Egg consumption, serum total cholesterol concentrations and
coronary heart disease incidence: Japan public health Center based prospective
study. British Journal of Nutrition, v.96, p.921-928, 2006