EGG PRESERVATION

Eggs and meat are essential to breakfast that is provide

its share of the days food need, especially those of
protein and minerals.
People everywhere eat eggs because they
provide such concentrated food values, being amply
supplied with vitamins and minerals, protein and fat. An
egg, to most of us, means a hens eggs, but people in
other parts of the world enjoy other kind of eggs also.
Eggs do not always have to be eaten as eggs,
pure and simple, although that is a popular way to eat
them at breakfast. They may be use in other meals in
custards, sauces, and puddings and they are
appropriate in the main course of luncheons and simple
suffers
-Have been sources of food for animals for
million of years

-If refers to a hens eggs used as a food or is an

ovum by a kind, fish insect or reptiles

-Are poultry products from chicken, duck and

quail that are eaten as food.

-They can be used in variety of ways either

served alone or combine with other
food and of great importance is the fact that
eggs is high in nutritive value.
PARTS OF AN EGG
USES OF EGGS

1.An emulsifying agent

2.As thickening agent
3.As leavening agent
4.Add richness and color
5.Act as binder
CHARACTERISTICS OF FRESH EGG

1.Slightly rough shell

2.Clear when hold before the light
3.Soak in water
4.Has a thin shell
5.Free from unpleasant odor
STANDARD FOR FRESHNESS OF EGGS

Signs of a Fresh Egg when broken

1.Yolk stands up , is rounded , and has

a good fresh color
2.White of eggs is rounded , sticks
together , stay close to yolks
3.Yolk is completely surrounded by
white
Signs of a Less – Fresh Eggs when
broken

1.Yolk is flattened
2.White is thin and watery
3.Yolk is off center and larger
4.Air cell is enlarged
PROPER SELECTION OF EGGS

Testing of Eggs

As a simple test, eggs may be placed in

cold water . A fresh egg will sink immediately.
The commercial test for freshness of eggs is
called candling. The testing apparatus is a tube
with a strong electric light at one end and a
place for the egg at the other. A fresh egg has a
transparent look with a little or no air space .
Old eggs appear cloudy and may have a large
air space at the larger end.
BuyingEggs
Beware of eggs washed clean and having
a glossy , smooth shell. Produces often wash
eggs because clean eggs will sell for a higher
price. Newly laid eggs have a protective
covering that seals the pores and prevents
bacteria form entering. Washing removes this
covering and allows the eggs to absorb odors
and to lose their water content. The covering
gives a dull – looking shell. On the other hand ,
eggs that are badly soiled should not be
chosen.
SOME EGG ABNORMALITIES

1.Doubled – Yolk Eggs

Results when ovulation involves the
simultaneous release of two yolks or when
the oviduct fails to engulf the released yolk
for the day and is picked up only the next
day together with another yolk, then
released.
2.Yolkless Eggs
Caused by a bit tissues sloughed off
from the ovary or oviduct which
stimulates the secretion of albumen,
shell membranes and shells by the
oviduct is as a yolk would.
3.Egg within an Egg
Due to freakish peristaltic movement
of the oviduct causing a reversal of
direction of a formed egg. Thus, one
day egg is added to the next days egg
shell is formed around both.
4.Bloodspots-
Are usually formed by a rupture of one or
more small blood vessels in the yolk sac
when the yolk is released. This abnormality
would not make the egg inedible if
originating from such source but would be
development of the germ a fertile egg
5.Soft Shelled Eggs
Premature laid so that the shell is
not completely deposited. It may
be due to the dietary deficiencies
or diseases.
6.Thin – Shelled Eggs
Caused by dietary deficiencies ,
hereditary or disease
7.Glassy and Chalky Shelled Eggs
-Caused by abnormality of the
uterus. Glassy eggs are less porous
and will not hatch but retain their
quality
• 8.Off – Colored Yolks
-Caused by certain pigments
in diet
• 9.Off – Flavored Eggs
-Caused by disease , certain
feeds, eggwhite pH packing
materials
EGGS SAFETY AND QUALITY

Storage
1. Store away from strong odors
2. Rotate – 1st in 1st out

Handling
1. Wash hands
2. Use only clean, uncracked eggs
3. Use clean, sanitized utensils and
equipment
Preparation
1. Cook eggs thoroughly
2. Hold cold egg dishes below 40F
3. Hold hot egg dishes above 140F
4. Never leave egg dishes at room
temperature more than 1 hour.
NUTRIENTS OF EGGS

1.The egg is considered a valuable source

of protein

2.Vitamin A and D value

3.Sources of iron, phosphorous and trace

minerals

4.Egg white contains significant quantity of

riboflavin.
NUTRITIVE VALUE OF EGGS

1.Protein
2.Fat
3.Mineral
4.Phosphorous
5.Vitamins
STORAGE OF EGGS

1.Cracked shells should be used

immediately.
2.Left over white should be tightly
covered and stored in refrigerator.
3.Eggs should be covered and away from
smelling food.
4.Eggs are preserved by covering with
wax paper or metal foil and frozen.
5.Never wash the eggs when storing in
refrigerator
METHODS OF PRESERVING EGGS

1.Cold Storage – store the eggs at the

refrigerator
2.Freezing – a temperature used in
freezing eggs in order to maintain
the freshness of the eggs
3.Salt Curing – method of lowering the
water content. Preserving by
submerging
them in a saturated salt solution for 2
weeks during which the salt gradually
penetrates the egg through its porous
shell and then the eggs are boiled.
4.Pickling – Chicken eggs maybe pickled after
hard cooking and peeling. The peeled eggs
are usually hot pack in glass jars and
garnished with green and red bell pepper.
The pickling solution consist of vinegar ,
sugar , salt and some spices
5.Oil Coating – This is more widely
used in developed countries
6.Century Eggs - , eggs are preserved
by covering them with a mixture
of caustic soda, ash and charcoal
7.Mosaic – This is a fancy method of
preserving eggs by cooking them in
brewing tea, salt, bay leaves and other
spices for 15 minutes. The eggs are then
removed and cracked only on the
surface. Then they are boiled with
colored water
TIPS ON HANDLING AND COOKING EGGS
SAFELY TO PREVENT SALMONELLA

1.When buying raw eggs, choose only Grade

AA or Grade A eggs that are clean, have
no cracks refrigerated. Choose the
freshest eggs by checking the date on the
carton. Refrigerate the eggs by placing their
carton in your refrigerator as soon in
them, and have been kept as you get
home. Eggs should be refrigerated between
33 and 40 degrees Fahrenheit.
2.Or, choose liquid, frozen, and dried
pasteurized egg products instead of raw
eggs to prevent salmonella. Pasteurized
eggs have basically been removed from
their shells and heated to kill any
Salmonella bacteria. Not all egg products are
pasteurized. So make sure the package states
the product is in fact "pasteurized" and carries
the USDA inspection mark.
3.Use soap and water to wash any cooking
utensils and countertops that have come in
contact with raw eggs. Also, wash your
hands with soap and water before and
after you crack eggs open, and during the
preparation process, to prevent salmonella
contamination.
The preservation of eggs is an important matter and
great advances have been made of recent years. For
commercial purposes shell eggs, that is eggs in their
shells, are preserved by storing at a temperature
slightly above freezing point, in an atmosphere in
which both the amount of moisture and of carbon
dioxide are controlled. By keeping the relative
humidity of the atmosphere of the storage place
high, evaporation from the eggs is prevented and
the introduction of small amounts of carbon dioxide
greatly extends the length of time that eggs can be
preserved. This method of gas-storage is now used
on a large scale.
For domestic method in the preservation of
egg, reliance is placed on coating the shell
with some substance, such as oil, wax, or
fat, which prevents the diffusion of gases
through the shell. Alternatively, the eggs
may be immersed in a solution, such as
"water-glass", which has the same effect. It
is important to note that only absolutely
fresh eggs should be preserved.
TIPS ON EGGS

-To hard cook eggs, place in a pan of cold water to

cover. Bring to a boil and remove the pan from the
heat. Cover and let stand 20 minutes. Immediately
rinse in cold water. The eggs will be tender, the yolk
will be an even yellow and there will be no grey
ring.

-Keep yolks centered in eggs by stirring the

water while cooking hard-boiled eggs.

-When boiling eggs, add one tsp. vinegar to

water, to prevent cracking.
-Before boiling a cracked egg, rub
moistened salt over the shell. This
prevents the white from running out.

-When eggs crack during boiling, add a

little vinegar to the water to help seal
the crack.
-Do not boil eggs in the microwave as pressure
builds up and there are chances of the eggs
exploding.

-Do not boil eggs in the microwave as pressure

builds up and there are chances of the eggs
exploding.
• -Poke it with a small sewing needle
before hard-boiling, and the egg will peel
with ease or add a pinch of salt to the
water before hard-boiling!
Hard Boiled Egg

-Hard-boiled eggs for use in egg

salad are easily mashed with a
pastry blender.

-When slicing hard-cooked eggs,

wet the knife before each cut to
keep the yolk from crumbing.
• -To determine whether an egg is
hard-boiled, spin it, if it spins, it is
hard boiled, if it wobbles and will
not spin it is raw.
-Hard Boiled eggs will peel easily when
cracked and placed in cold water
immediately after taking out of the
hot water.

-Hard boiled eggs -While cutting hard

boiled eggs, the egg yolk often tends
to break so to avoid this dip the knife
in cold water for a few seconds and
then cut smoothly.
 Yolk and Egg White

-Yolks are most easily detached from

whites when cold, but whites will beat
to greater volume when they're at
room temperature.
-The yolks of eggs, left over when
baking requiring whites only, can be
dropped into a pan of boiling and
salted water. When cooked, they are
ready to add to a salad.

-To store egg yolks, pour a tablespoon

of water over them. The water keeps
them moist.
-If a bit of egg yolk gets into the whites
you've just separated, touch the yolk with
a damp cloth. It will pick up the yolk
quickly and cleanly.

-To ensure a white film over the yolk when

frying eggs, add a few drops of water to
the pan and cover with a lid.
 -To separate the whites of an egg
from the yolk, break the egg into a
funnel. The white will slip through,
but the yolk will stay in the funnel.
-Egg whites will whip faster and to
greater volume when brought to room
temperature before beating.

-Add one tsp. cold water for each egg

white before beating and you will have
double the volume.

-Add a pinch of salt when beating the

white of eggs. This helps them to froth
up quickly.
-Egg Whites contain more than � the
protein in an egg.

-The best tool for removing pieces of

eggshell or a bit of yolk from a bowl of
egg whites, is a large piece of the
eggshell. They are attracted to the
shell as if it were a magnet. Just be
sure to wash your eggs before
breaking to prevent contamination.
Omelets
-For fluffier omelets, add a pinch of
cornstarch before beating.

-For Soft fluffy omelet, Beat the egg and stir

briskly with a fork as this will allow more air
in the omelet, making it light and fluffy; by
the time heat butter in a non-stick pan &
then fry till done and serve hot. You can
even add one tablespoon of water to an egg
before beating. Your omelet will turn out
fluffier and larger.
-Eggs must be at room temperature.
Instead of adding milk, try using water.
It increases the volume at least 3 times
more than the milk. Another great
addition is � teaspoon of baking soda
for every 3 eggs. Try it.
Poached Eggs

-Add 1 teaspoon vinegar to 1 quart

of water. This allows the eggs to set
and retain a more desirable shape
as well as helping the whites retain
their bright white color.
Age of an Egg

-Fill a large bowl � full with cold water.

Drop an egg in. If the egg goes to the
bottom and lies on its side, it is FRESH. If it
stays on the bottom and stands up at a 90�
angle, it is about 10 to 12 days old. If it
floats to the top, it is bad and should not be
opened. Eggs should be stored tapered end
down to reduce spoilage.
Eggs Stuck in Carton

-Wet the carton and the eggs will

come out without cracking!

-Egg Stuck to egg beater, pots, etc.

-The secret to cleaning eggs off

utensils is to use cold water, not hot
water.
Cholesterol Conscious

-Use two egg whites in place

of one whole egg.
Some More Egg Tips
-Bread crumbs added to scrambled eggs will
improve the flavor and make them go
further.

-One tsp. vinegar and one tsp. baking soda

dissolved together will take the place of one
egg when making a cake.
-If you run one egg short in the
middle of a recipe, substitute one
tsp. cornstarch and one tsp.
vinegar. The liquid in the recipe
should then be increased by three
or four tbsp. (Note: This will only
work for one egg, no more.)
-Egg shells are permeable, i.e. odors and
flavor pass through them. So wash them in
water to avoid other flavors.

-Salt toughens eggs so add it to the egg

dishes only after they're cooked. Also
Remember cook all egg dishes at low or
moderate heat to avoid toughing.
-You won't drop the eggs if you
moisten your fingers before
removing them from the carton.
The BEST egg shells should be dull
and not shiny or bright!
 EGG ABNORMALITIES

Doubled-yolk Egg

Yolk-less Eggs

Egg within an Egg

Bloodspots

Soft Shelled Eggs

Thin-shelled eggs

Glassy and Chalky-Shelled Eggs

Off-colored Yolks

Off-flavored eggs