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The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen). [1] The test was introduced by Raymond Haugh in 1937 [1] and is an important industry measure of egg quality next to other measures such as shell thickness and strength.
Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many ...
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.
Medium white eggs in carton. Chicken eggs are graded by size, for the purpose of sales. The egg shell constitutes 8–9% of the weight of the egg (calculated from data in Table 2, F. H. Harms). [1] A scale for grading eggs. An egg scale that was patented in 1924
An egg wash is a multipurpose mixture made of whole egg (or sometimes just the yolk or white) that has been well beaten with a liquid, usually water or some sort of dairy, until homogeneous.
Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F). The white contains exterior albumen which sets at the highest temperature. In practice, in many cooking processes the white gels first because it is exposed to higher temperatures for longer. [36]
Metric equivalents are based upon one of two nearly equivalent systems. In the standard system the conversion is that 1 gallon = 231 cubic inches and 1 inch = 2.54 cm, which makes a gallon = 3785.411784 millilitres exactly.
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