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Egg Anatomy Uses and Cooking Basics
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1
Question
What percentage of an egg's total weight does the shell typically account for?
Answer
About 9–12%
2
Question
Where is the air cell located in an egg?
Answer
Between the white and shell at the large end
3
Question
What portion of the egg is the albumen?
Answer
About 67% of the liquid weight
4
Question
What is the function of chalazae?
Answer
Anchor the yolk in place in the thick white
5
Question
Where is the germinal disc located?
Answer
On the surface of the yolk; entrance of the latebra
6
Question
How many membranes does an egg have, and where do they attach?
Answer
Two membranes; outer to shell, inner to albumen
7
Question
What percentage of the liquid weight does the yolk comprise?
Answer
About 33%
8
Question
According to the composition table, what is the water content of whole egg?
Answer
100% water baseline for whole egg (by weight)
9
Question
What is the approximate protein percentage in egg white (albumen)?
Answer
11% protein in egg albumen
10
Question
What is the approximate fat percentage in egg yolk?
Answer
32.5% fat in yolk
11
Question
Which nutrients are notably present in egg but lacking vitamin content?
Answer
Vitamin C is absent in eggs
12
Question
How is egg quality categorized?
Answer
Shell quality (exterior) and interior egg quality
13
Question
What does egg grading classify eggs by?
Answer
Exterior and interior quality (A, B, C, D in the Philippines)
14
Question
List the common egg size classifications.
Answer
Jumbo, Extra Large, Large, Medium, Small, Peewee
15
Question
What is the typical weight per egg (in grams) for Large eggs in this chart?
Answer
56 g per Large egg (average weight)
16
Question
What is the weight range for Jumbo eggs according to the chart?
Answer
840 g total for 12 eggs; 70 g each
17
Question
What is one market form of eggs?
Answer
Fresh eggs (shell eggs) sold by the dozen or trays of 36
18
Question
What is a key characteristic of frozen eggs?
Answer
Pasteurized; require thawing before use
19
Question
What is a primary use for dried eggs?
Answer
Whites used for meringue; ingredients in food industry
20
Question
Name one role of eggs as a functional ingredient.
Answer
Emulsifier, binding, thickening, gelling, foam, coloring, flavoring
21
Question
What cooking method is described for coddled eggs?
Answer
Simmer in already boiling water for 30 seconds
22
Question
How long are soft-cooked eggs simmered according to the guide?
Answer
3–4 minutes
23
Question
How long are medium-cooked eggs simmered?
Answer
5–7 minutes
24
Question
What are poached eggs cooked in and what helps them set faster?
Answer
Barely simmering water; vinegar (helps set proteins) and salt
25
Question
Describe 'sunny side up' fried eggs.
Answer
White set; yolk still liquid and visible on top
26
Question
What distinguishes 'basted' fried eggs from other fried eggs?
Answer
Top steamed with water without flipping
27
Question
What defines 'over easy' fried eggs?
Answer
Flipped; white set; yolk still liquid
28
Question
What defines 'over medium' fried eggs?
Answer
Flipped; yolk partially set
29
Question
What defines 'over hard' fried eggs?
Answer
Flipped; yolk fully set
30
Question
How can scrambled eggs be prepared for a soft, creamy texture?
Answer
Stirred constantly over low heat