Eggs are a source of animal protein foods that have a high nutritional value. Eggs are very useful in the culinary world both in local, national, and international. Eggs have a variety of types with different sizes.
Beside as food source of protein, in the eggs also contained iron, vitamins A, D, and riboflavin in large quantities and small amounts of other vitamins materials.
Eggs composed by three main parts: the skin, egg whites, and egg yolks. The porous egg shell composed mainly by calcium carbonate. The color of the egg shell does not reflect the quality of the eggs, but depending on its type. On the inside of the egg shell, there are two thin membrane that separates the eggshell of the egg white. Egg whites are divided into sections dilute egg and thick section is approximately 60% of the total weight of the egg. Egg yolk floating in the egg whites, held by strands of protein called kalaza.
Beside as food source of protein, in the eggs also contained iron, vitamins A, D, and riboflavin in large quantities and small amounts of other vitamins materials.
Eggs composed by three main parts: the skin, egg whites, and egg yolks. The porous egg shell composed mainly by calcium carbonate. The color of the egg shell does not reflect the quality of the eggs, but depending on its type. On the inside of the egg shell, there are two thin membrane that separates the eggshell of the egg white. Egg whites are divided into sections dilute egg and thick section is approximately 60% of the total weight of the egg. Egg yolk floating in the egg whites, held by strands of protein called kalaza.
Beside as food source of protein, in the eggs also contained iron, vitamins A, D, and riboflavin in large quantities and small amounts of other vitamins materials.
Eggs composed by three main parts: the skin, egg whites, and egg yolks. The porous egg shell composed mainly by calcium carbonate. The color of the egg shell does not reflect the quality of the eggs, but depending on its type. On the inside of the egg shell, there are two thin membrane that separates the eggshell of the egg white. Egg whites are divided into sections dilute egg and thick section is approximately 60% of the total weight of the egg. Egg yolk floating in the egg whites, held by strands of protein called kalaza.
Beside as food source of protein, in the eggs also contained iron, vitamins A, D, and riboflavin in large quantities and small amounts of other vitamins materials.
Eggs composed by three main parts: the skin, egg whites, and egg yolks. The porous egg shell composed mainly by calcium carbonate. The color of the egg shell does not reflect the quality of the eggs, but depending on its type. On the inside of the egg shell, there are two thin membrane that separates the eggshell of the egg white. Egg whites are divided into sections dilute egg and thick section is approximately 60% of the total weight of the egg. Egg yolk floating in the egg whites, held by strands of protein called kalaza.
The signs of fresh eggs with subjective observations are as follows:
- The appearance of the outside: the skin intact, no cracks, air voids almost no, looks clear, clean when viewed in the light, no sound when rocked.
- After the split: Whole round egg yolk in the middle, the boundaries of the egg part apparent and does not stink.
- After boiling: the yolk in the middle, a small air cavity, egg white solid but flexible / supple, easily removable skin.
When the egg is heated, the protein in the white and the yolk will be coagulated. Protein in egg white will be coagulated first at a temperature of about 60ºC, so that thickens. Iron sulfide is formed on the eggs during cooking and sometimes cause black staining around the yolk. There was a slight loss of thiamine and riboflavin eggs as a result of cooking, which is between 5% and 15%.