Understanding Egg Composition

What is the primary protein found in the white of an egg?

Which grade of eggs is best suited for fried or poached eggs?

What does the color of the yolk depend on?

What characteristic allows odors and flavors to be absorbed by an egg?

What is the key element for making omelets?

What is the origin of frittatas?

How are baked eggs also known as?

What is the recommended doneness for sunny-side-up eggs?

How are American-style omelets made?

What is the recommended storage temperature to maintain egg quality for weeks?

At what temperature can eggs lose a full grade in one day?

What is the purpose of commercial egg substitutes?

What is the most important rule of egg cookery?

What causes the green ring in hard-cooked eggs?

What is the purpose of whipped egg whites in cooking?

Which type of fat is recommended for frying eggs for the best flavor?

What causes tough and rubbery eggs when overcooked?

Which characteristic defines the standard of quality for fried eggs?

What are the classifications of egg sizes according to weight?

What has led to increased awareness of egg-related sanitation concerns?

What are some factors affecting the foaming of whipped egg whites?

Understanding Eggs

Proper storage at 36ºF (2ºC) maintains egg quality for weeks, but room temperature storage quickly degrades quality.
Eggs can lose a full grade in one day at warm kitchen temperatures.
Egg size classifications include jumbo, extra-large, large, medium, small, and peewee, with corresponding weights in U.S. and metric measurements.
Cases of salmonella food poisoning from raw or undercooked eggs have led to increased awareness of egg-related sanitation concerns.
Commercial egg substitutes have been developed to reduce cholesterol, including pasteurized egg white-based substitutes and eggless options.
The most important rule of egg cookery is to avoid high temperatures and long cooking times to prevent tough eggs, discoloration, and flavor changes.
Eggs coagulate at specific temperatures depending on the type, with overcooking resulting in tough and rubbery eggs.
Whipped egg whites are used for lightness and rising power, with factors such as fat, acids, and sugar affecting foaming.
The green ring in hard-cooked eggs results from sulfur in the whites reacting with yolk iron, and can be prevented by using low temperatures and short cooking times.
Standards of quality for fried eggs include a bright, shiny appearance, compact shape, firm but tender whites, and warm, liquid yolks.
Butter is recommended for frying eggs for the best flavor, but margarine, oil, or bacon fat can also be used based on taste and budget.
Different stages of frying eggs, such as sunny side up, basted, over easy, medium, and hard, have specific characteristics regarding the setness of the yolk and white, and quality standards.

Test your knowledge on the composition of eggs, including the nutritional content of the yolk and the characteristics of the white. This quiz covers the components of eggs and their properties.