Eggs are produced by female birds. They are an essential ingredient to most cooks. The weight of the egg can be broken down in the parts;
- Egg shell approximately 10%
- Egg yolk approximately 30%
- Egg white approximately 60%
Eggs come in different sizes and grades; it is important to pay attention to the eggs you use for certain recipes that are sensitive. Its often a good idea to use eggs by weight as opposed to by unit in baking. Here are some of the egg(chicken) sizes available;
Extra-large: 61 grams
Large: 55 grams
Medium: 50 grams
Small: 45 grams or less.
Eggs are a versatile ingredient and has several roles in our cooking, let me highlight a few;
- In baking: eggs provide structure to baked goods, tenderize and enrich dough and increase the nutritive value of our products.
- Eggs are also used as a binding agent in short crust pastry.
- Eggs are nutritious and most of our memorable breakfast dishes involve eggs. I will be sharing loads of egg recipes in the future. A 50g egg has about 70 calories and 6 grams of protein, not bad at all.
- We use eggs for mayonnaise, meringues, salads, soups and sauces.
- We use eggs to add colour to our baked goods by glazing them with eggs before baking.
- We use eggs to bind our burgers, meatballs and stick our breadcrumbs to all the delicious croquettes we fry or bake.
Keep calm and enjoy eggs!!!!
