Egg structure its uses in

People on a low-cholesterol diet may need to reduce egg consumption; however, only 27 percent of the fat in egg is saturated fat palmiticstearicand myristic acids.

While the embryo is growing, the shell membranes surround and contain the white or albumen of the egg.

egg structure and types

The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept. Between the two, they build a cozy and compressed nest for the more fluid and liquid proteins inside of the egg.

Hard boiled eggs pickled in flavoured vinegar and sterilized will keep for months. The yolk should be plump and there should be two layers of white.

The albumen provides the liquid medium in which the embryo develops, and it also contains a large amount of the protein necessary for proper development. Like the chalazae and a few other egg components described here, this clear casing gradually becomes more fragile as egg hormones develop or eggs remain dormant.

The final and furthest layer from the central yolk, the thin outer white holds further protein-based nutrients and compounds that would aid in overall embryo growth if the egg was fertilized.

The eggs are stored with the larger side facing up to keep the yolk in the centre. Shell Color: Chicken eggs come in a rainbow of colors, from blues and greens to whites, browns, and even speckled varieties.

Structure of egg pdf

Egg Yolk Misunderstandings The egg yolk has been the source of much contention over the years. While this way of determining freshness is probably the quickest, it is possible that the quality of some eggs from which the bloom has recently disappeared has not been injured. Chalazae will be slightly darker and milkier in color than their surrounding fluid. Chalazae are another of the rather unknown yet important pieces in the anatomy of an egg. The egg white The egg white represents approx. Aerated egg whites are frequently employed in shaken cocktail recipes, such as this Ramos gin fizz , for textural and aesthetic purposes. The pale yellow-green colour of the white is due to the presence of riboflavin vitamin B2.
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Science of Eggs: Anatomy of an Egg