Eggs Unshelled: Nutritional Powerhouses Explained

The video explores the significance of eggs, highlighting their production, nutritional value, and physical properties. It explains the composition of eggs, their protein content, and addresses misconceptions about cholesterol. The video also delves into the structural strength of eggs and their resistance to pressure. Finally, it examines the cooking process, explaining how heat affects the egg's proteins and alters its taste and texture.

What is the primary component of an egg yolk?

• Water

• Protein

• Fat

• Carbohydrates

How many grams of protein does one egg approximately provide?

• 15 grams

• 12 to 13 grams

• 10 grams

• 5 grams

What is the main reason eggs were once thought to be unhealthy?

• High sodium content

• High cholesterol content

• High carbohydrate content

• High sugar content

What shape is an egg compared to, which helps it withstand pressure?

• A cube

• A sphere

• A cathedral vault

• A pyramid

What is the main mineral component of an eggshell?

• Magnesium sulfate

• Potassium nitrate

• Sodium chloride

• Calcium carbonate

How can you tell if an egg is still good to eat?

• It has a shiny shell

• It sinks in water

• It has a rough texture

• It floats in water

At what temperature does egg white coagulate?

• 80°

• 70°

• 60°

• 50°