Food Commodities | Eggs, Uses Of Eggs, Fish, Classification Of Fish

Eggs The term “egg” applies not only to those laid by hens but also includes the edible eggs of other birds such as turkeys, geese, ducks, guinea fowl, and quails.   Eggs typically have a spherical structure with one end pointed more than the other, which is blunt. The egg is enclosed by a fairly […]

Eggs

The term “egg” applies not only to those laid by hens but also includes the edible eggs of other birds such as turkeys, geese, ducks, guinea fowl, and quails.

 

Eggs typically have a spherical structure with one end pointed more than the other, which is blunt. The egg is enclosed by a fairly robust protective covering called the shell, whose color depends on the type of bird that laid it. The yolk also varies, ranging from yellowish to creamy white.

 

Food Value Of Eggs

  1. Protein: Eggs are a rich source of high-value protein, making them a suitable replacement for meat, poultry, and fish in the diet.
  2. Minerals and Vitamins: Eggs contain vitamins A, B-complex, and D, as well as mineral salts such as iron, sulfur, phosphorus, and calcium.
  3. Fat: The yolk contains a considerable amount of fat.
  4. Water: The yolk contains 51% water, while the egg white contains 87% water, indicating a significant water content in eggs. However, eggs do not contain carbohydrates or starch.

 

Grading Of Hens’ Eggs

  1. Small: 53g or under
  2. Medium: 53 – 63g
  3. Large: 63 – 73g
  4. Very large: 73g

 

Uses Of Eggs

  1. Eggs are utilized to enhance the nutritional value and flavor of various foods, such as pancakes and doughnuts.
  2. They serve as a binding agent in dishes like yam balls and fish cakes.
  3. Eggs are used to coat foods before frying, such as fish and yam balls.
  4. They act as a thickening agent in egg custards and sauces.
  5. Eggs function as a raising agent in dishes like sponge cake and pancakes.
  6. They are used for glazing pastries, bread, and biscuits before baking.
  7. Eggs are valuable in the diet, especially for children, invalids, and convalescents.

 

Factors To Consider When Choosing Eggs

  1. The shell of fresh eggs should be slightly rough.
  2. When broken, the yolk should be intact and surrounded by the egg white.
  3. Held towards a light source, the egg should be clear and bright, not opaque.
  4. There should be no offensive odor when the egg is broken.
  5. Shaking the egg should produce no sound.
  6. When immersed in salted water, the egg should sink and not float.
  7. The shell should be intact and not broken.

 

Method Of Cooking Eggs

  1. Boiling
  2. Poaching
  3. Frying

Various egg dishes include omelettes, Scotch eggs, scrambled eggs, fried eggs, egg custard, and egg sauce.

 

Fish

Fish refers to sea creatures living in both fresh and saltwater. It is more easily digestible than meat.

 

Classification Of Fish

Fish is categorized into two groups:

 

Finfish

  1. a) White/Lean Fish: Examples include cod, tilapia, halibut, skate, sole, and brill.
  2. b) Oily/Fat Fish: Examples include mackerel, salmon, herrings, tuna, kingfish, and sardines.

 

Shellfish

  1. a) Mollusks: Examples include clams, periwinkle, scallops, and oysters.
  2. b) Crustaceans: Examples include crabs, crayfish, prawns, shrimps, and lobsters.

Food Value Of Fish

  1. Protein: Fish contains a substantial amount of protein, with dried fish having a higher food value than fresh fish.
  2. Fat: Oily fish has more fat than white fish.
  3. Vitamins: Oily fish is rich in vitamins A and D.
  4. Mineral salts: Fish contains calcium (in bones) and iodine (in sea fish).
  5. Water: All fish contain water, with white fish having more water than oily fish.

 

Fish Cuts

  1. Whole or Round fish: Unprocessed, with nothing removed.
  2. Drawn fish: Entrails (intestines and gills) removed.
  3. Dressed fish: Head, fin, tail, and scales removed.
  4. Steaks: Cross-section slices from a large dressed fish.
  5. Fillets: Sides of the fish cut lengthwise away from the backbone, practically boneless.

 

Factors To Consider When Buying Fish

  1. Select fish with bright eyes.
  2. Firm and stiff flesh, not flabby.
  3. No unpleasant odor.
  4. Bright and red gills.
  5. Bright, shiny, and plentiful scales.
  6. Solidly frozen for frozen fish, with no discoloration or offensive odor.

 

Methods Of Cooking Fish

  1. Frying
  2. Boiling
  3. Stewing
  4. Grilling and roasting
  5. Poaching

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