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The Egg -  An Introduction.

The egg is the most complete food available in nature. It is the most widely used natural ingredient for food processing. Egg protein is of such high quality that it is used as the standard by which other proteins are compared. Eggs have a biological value (efficacy with which protein is  used for growth) of 93.7%. Comparable values are 84.5% for milk, 76% for fish, and 74.3% for beef. Eggs are the best protein money can buy, and they have many other valuable vitamins and minerals too.

NUTRIENT CONTENT OF A LARGE EGG

NUTRIENTS

WHOLE EGG

ALBUMEN

YOLK

Calories (kcal)   

75.00   

17.00   

59.00

Protein (g)   

6.25   

3.52   

2.78

Total lipid (g)   

5.01   

0   

5.12

Total carbohydrate (g)   

0.6   

0.3   

0 .3

Fatty acids (g)   

4.33   

0   

4.33

Saturated fat (g)   

1.55   

0   

1.55

Monounsaturated fat (g)   

1.91   

0   

1.91

Polyunsaturated fat (g)   

0.68   

0   

0.68

Cholesterol (mg)   

213.00   

0   

213.00

Thiamin (mg)   

0.031   

0.002   

0.028

Riboflavin (mg)   

0.254   

0.151   

0.103

Niacin (mg)   

0.036   

0.031   

0.005

Vitamin B6 (mg)   

0.070   

0.001   

0.0069

Folate (mcg)   

23.5   

1.0   

22.5

Vitamin B12 (mcg)   

0.50   

0.07   

0.43

Vitamin A (IU)                 

317.5     

0   

317    

Vitamin E (mg)   

0.70   

0   

0.70

Vitamin D (IU)   

24.5   

0   

24.5

Choline (mg)   

215.1   

0.42   

214.6

Biotin (mcg)   

9.98   

2.34   

7.58

Calcium, Ca (mg)   

25   

2   

23

Iron, Fe (mg)   

0.72   

0.01   

0.59

Magnesium, Mg (mg)   

5   

4   

1

Copper, Cu (mg)   

0.007   

0.002   

0.004

Iodine, I (mg)   

0.024   

0.001   

0.022

Zinc, Zn (mg)   

0.55   

0   

0.52

Sodium, Na (mg)   

63   

55   

7

Manganese, Mn (mg)   

0.012   

0.001   

0.012

THE EGG : FUNCTIONAL PROPERTIES
Foaming. Coagulation. Emulsification. Crystallization Control. Flavor Enhancing. Imparting Pleasing Colour.
USE AND FUNCTION OF EGGS IN FOODS

Cakes /Pastries   

Foaming, Coagulation, Color

Candy/Eclair/Confectionary   

Inhibition of Crystals

Custards/Puddings   

Coagulation + Flavor

Omelets/Scrambled/Poached   

Coagulation  + Flavor

Mayonnaise/Salad Dressing   

Emulsification

Meringues/ Soufflés   

Foaming

Ice Cream   

Emulsification, Texture

Meat (patties, sausages)   

Binding by Coagulation

Fish Products (surimi)   

Binding by Coagulation

Pancakes /Crepes/Waffles   

Flavour, Coagulation

Doughnuts /Croissants   

Texture , Flavour

Noodles/Pasta   

Colour, Flavor, Nutrition

Health Foods /Weaning Foods   

Protein purity of egg white

DISADVANTAGES OF USING EGG IN SHELL

1. Large labour force needed to break and separate eggs for getting the liquid.  This is expensive.

2. Because of large  labour force, human contact at many places is unavoidable. This is un hygienic.

3. Refrigerated storage space is essential to preserve the  quality of shell eggs. This is expensive.

4. Losses by breakage because of handling during unloading and transporting to point of use.

5. Procurement has to be ‘use based’.   We cannot take advantage of larger purchases at low prices.

6. Source of eggs is not known. Thus, the conditions in which the egg was produced is suspect.

7. Egg contents  may not be standard in terms of color /fat/protein. This may need frequent recipe adjustment.

8. Egg contents  may not be safe.  Salmonella and other harmful bacteria are likely to be present. 

9. Use of shell eggs is prohibited in flight kitchens and some institutional catering establishments due to fear of Salmonella or other pathogenic organisms.

10. Disposal of egg shells and waste liquid is a problem and leads to unhygienic conditions in a food processing factory. Pollution Control Authorities take a serious view of this matter.

11. Recipes using only egg white or only egg yolk lead to wastage of the other component.

12. There is a chance that egg shell particles are present in the final product leading to complaint from consumers.

FEATURES OF DRIED EGG PRODUCTS

Most convenient and economical form of eggs for transportation, storage and recipe formulation.

Preservation is achieved without any additives. Microbiological deterioration is arrested by removal of moisture to below a level of 5%.

Worldwide trend of about 8-10% growth in dried egg products compared to other forms of eggs.

STORAGE REQUIREMENTS & SHELF LIFE OF DRIED EGG POWDERS

Dried egg products should  be stored in a cool & dry place.

They should not be stored along with other items with strong odour.

Shelf life depends on temperature of storage.

Long storage at high temperatures (35 deg C) causes degradation of protein.  This affects some functional properties.

Store  below 25 deg C to ensure shelf life up to twelve (12) months.

RE CONSTITUTION OF EGGS FROM EGG POWDERS

Whole Egg Powder: Add 3 parts of water to 1 part of powder by weight and mix to obtain uniform consistency.

Egg Yolk Powder:  Add 1.1 parts of water to 1 part of powder by weight and mix to obtain uniform consistency.

Egg Albumen Powder: Add 7 parts of water to 1 part of the powder by wt and mix to obtain uniform consistency.