ABSTRACT
Eggs are economical; they are quick, convenient, and easy to prepare; they are easily digestible; appetizing; and they have a high satiety value. Egg protein is one of the highest quality proteins known for human food. Egg proteins contain all of the essential amino acids, those amino acids required in the diet of man, and are of such high quality that nutritionists use the egg as a standard of reference against which other protein foods are evaluated. A number of components of egg white have biological properties. Lysozyme has been observed to lyse the cell walls of some bacteria, cause flocculation of bacterial cells, and hydrolysis of B-1-4-glycosidic bonds. Conalbumin is responsible for chelation of iron, zinc, and copper while ovomucoid acts as a trypsin inhibitor. A functional property of egg is that of a thickening agent, particularly in custards, puddings, and cream fillings. Eggs also combine with milk, sugar, flavoring, and other ingredients, which when heated, form a gel.
