This is the
talk page for discussing improvements to the
Egg white article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
Archives: 1 |
![]() | This ![]() It is of interest to the following WikiProjects: | ||||||||||||||||||||||||
|
Curious as to how eggs are processed to fun be packaged and sold as concentrated egg whites. Is there some sort of machine that systematically breaks the eggshells and filters the yolks out? 152.3.85.176 01:58, 15 June 2007 (UTC)
The article says a large egg has 20 calories and 9 grams of protein. This can't be. ONE gram of protein contains 4 calories. So if the egg white has 9 grams of protein it must have 36 calories. If it has 20 calories it must contain 5 grams of protein. Which is it? I removed the section till someone can find out for sure. Please do not undo the edit as they both can't be right. Find out which one is correct the post the correct one. —Preceding unsigned comment added by 63.26.81.86 ( talk) 03:32, 11 September 2008 (UTC) The article actually stated that the average egg white only contains 4.7grams of protien......therefore, 20 calories +/- would be correct....
"it called albumin/men?"
An interesting fact to incorporate: According to Le Ton beau de Marot by Douglas R. Hofstadter, the German word Eiweiß (literally "egg white") means "protein."
I have a question - the albumen in the eggs laid by my chooks is often quite runny ... does anyone know what I can feed them to change this? Lee
There are quite a few claims in this article which I'm not sure I can just take some unknown editor's word for:
My take:
The references added so far in the "References" section does not answer to any of the five concerns above left four out of five concerns above unaddressed.
24.19.184.243
09:32, 18 July 2006 (UTC)
Went ahead and took this out, it's very pro organic, poorly worded, and has no citations.
Raw eggs are not of a health hazard unless they are commercial. Commercial eggs are raised under dismal sanitary and space conditions requiring injecting the chickens with antibiotics and other toxins to keep them alive. In addition, their feed has pesticidesl. Therefore it is not safe to eat raw commercial eggs.
However, eggs from organic free roaming, healthy chickens who do not receive shots of any kind and feed mostly organic grass, are safe to eat. — Preceding unsigned comment added by 131.151.147.100 ( talk) 20:38, 21 February 2013 (UTC)
After extensive research I was not able to verify the claim that ovalbumin may be effective for the treatment of heavy metal poisoning. I was not able to find anything suggesting that ovalbumin is a chelating agent at all. Even if it was a chelating agent it probably wouldn't be effective in the acidic environment within the stomach because this would denature the ovalbumin. Perhaps a heavy metal could be attached to ovalbumin and administered as some kind of immunotherapy in the future, but this is definitely not a current medical practise. I also highly doubt the claim that "iron poisoning is the second leading cause of death among toddlers in the United States". If someone can provide a reference for any of these claims I would be extremely interested. For now I think it's safest to remove this section of the article to avoid potentially dangerous situations involving self-administration of egg-whites in the case of heavy metal poisoning. Juicy-one 10:27, 7 December 2006 (UTC)
Ovalbumin is an important protein used in immunology research and in proteomics (as a molecular weight marker). I therefore believe that it warrants its own article seperate from egg whites. This would also be much less confusing for the readers as ovalbumin is only a constituent of egg white, it is not a synonym. I will do a bit more research and put together an article on ovalbumin and change the redirect. Juicy-one 10:27, 7 December 2006 (UTC)
My friend was making pancakes and one of his eggs had blood red egg whites. Yolk was still yellow, though. I have searched all over the interbutt, and I have not been able to come close to an explanation for this. This oddity has certainly peaked my curiosity, however! Reibear 03:35, 14 May 2007 (UTC)
"Egg white is the common name for the clear liquid (also called albumen, poggle, or glair/glaire)."
Now I've heard egg white & albumen. I'm willing to accept glair as maybe coming from French cooking. But where the heck does poogle come from? (It sounds kinda British to me.) Trcunning 06:09, 20 July 2007 (UTC)
Most of the information on here is specific to chicken egg whites and as such should be reflected in the introduction of the article and probably the title of the article. Egg whites from different animals have a different make-up than chickens do.-- Christopher Tanner, CCC 13:21, 31 July 2007 (UTC)
I have moved some material from the company article Eggology to this article. The transfer is described at Talk:Eggology#Content focus. --User:Ceyockey ( talk to me) 19:40, 21 January 2008 (UTC)
Nowhere in this article is egg tempera mentioned. While in panel painting only the yolk is used, in manuscript illumination, "glair" is used as a medium. To make the "glair" one must beat pure egg white with a feather until it stiffens into a meringue, add three tablespoons of cold water and let it sit overnight. The liquid that has settled at the bottom of the bowl can then be used as a medium. The term "glair" in no way originates from cooking as it has been documented with the instructions for this technique in "De Arte Illuminandi: a 14th century treatise by anonymous" Translated from Latin by Daniel V. Thompson New Haven, 1933. —Preceding unsigned comment added by Tofubravado ( talk • contribs) 20:20, 31 March 2008 (UTC)
Should the dominant feature of the picture in this article be an egg yolk? —Preceding unsigned comment added by 24.44.85.180 ( talk) 23:11, 18 May 2008 (UTC)
I was just passing through and noticed under "Composition" it is stated that a US large egg white has around 20 calories. I believe it is actually just under 40 calories even using the information provided right there. One gram of protein is four calories and so is one gram of carbohydrate. So 9.6g x 4 = 38.4 0.3 x 4 = 1.2
Total = 39.6 calories.
Dont want to edit because my visits to Wikipedia are usually brief and am not familiar with etiquette. —Preceding unsigned comment added by 77.49.105.105 ( talk) 17:10, 11 July 2008 (UTC)
An average egg (including yoke) contains approx. 6 grams of protein, so no way does an egg white contain 9.6 grams. Probably why the calorie info doesn't jive. —Preceding
unsigned comment added by
66.184.128.195 (
talk)
18:18, 28 July 2008 (UTC)
Most references out on the web say that a US large egg white weighs 30 grams or 28 grams (one US ounce). However this article says it weighs 38 grams. Perhaps this is a typo. It may also at least partially account for calorie the discrepancies discussed here, as 38 grams is about 25% more than 28 or 30. —Preceding unsigned comment added by 66.92.79.175 ( talk) 12:41, 2 August 2009 (UTC)
The first reference in the references' list is McGee, which is the source for the list of the egg-white's protiens. Can someone please tell me, what is the article or book whose McGee involved in concerning the list of the proteins? Thanks —Preceding unsigned comment added by Shailevi8 ( talk • contribs) 18:26, 26 December 2008 (UTC)
So if the protein in eggs is denatured by cooking it, does this mean that a cooked egg's protein is still valuable to the body (even if not as valuable as a raw egg)? And do different cooking methods (i.e microwaving) make the protein in eggs even less nutritious? Kitty ( talk) 09:08, 15 September 2009 (UTC)
The egg white is not the cytosol of the egg. The 'yolk' is the egg that is released from the ovary and is is surrounded by the cell membrane. The yolk itself is essentially a large lipid vacuole within the cell. The germinal disk (white spot on the yolk) contains the cells genetic information (the nucleus) an is where the egg would be fertilized. When the egg is ovulated, the yolk passes into the rest of the reproductive tract where the egg whites, membranes and shell are added. Finally the 'egg' is laid. —Preceding unsigned comment added by 207.199.245.195 ( talk) 20:55, 6 May 2010 (UTC)
This article says "The U.S. large egg's white weighs 38 grams with 4.7 grams of protein, 0.3 grams of carbohydrate and 62 milligrams of sodium." but the egg yolk article says "One large egg (50 g total, 17 g yolk) contains approximately: 2.7 g protein, 210 mg cholesterol, 0.61 g carbohydrates, and 4.51 g total fat. (USDA National Nutrient Database)" How can the egg white by itself have 4.7 grams of protein when the whole egg is cited to have 2.7 grams of protein? —Preceding unsigned comment added by 69.171.163.68 ( talk) 16:45, 9 November 2010 (UTC)
Chooky proteins? Huh? The internet gives no real clues. Urban Dictionary has a completely unrelated definition of "chooky" and that's about it. I can't even tell what part of speech it is (is that a noun or an adjective?). Wth are chooky proteins? -- 74.88.34.126 ( talk) 03:34, 3 January 2017 (UTC)
I think that "chook" is an informal term for "chicken" in Australia. Ilikefood ( talk) 02:57, 15 June 2019 (UTC)
the main image on the site originally just had a caption saying it is a pocture of a yolk surrounded by an egg white, but the image is of an entire raw egg, not just the yolk and white. Membranous tissue and other stuctures are visible which indicate this.
As a result, I have added some additional information, such as a more detailed description of what is the yolk, what is the white, and pointing out the membrane, and I will be returning to make another minor edit to just mention that it is a whole cracked egg. VoidHalo ( talk) 16:17, 21 August 2023 (UTC)
This is the
talk page for discussing improvements to the
Egg white article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
Archives: 1 |
![]() | This ![]() It is of interest to the following WikiProjects: | ||||||||||||||||||||||||
|
Curious as to how eggs are processed to fun be packaged and sold as concentrated egg whites. Is there some sort of machine that systematically breaks the eggshells and filters the yolks out? 152.3.85.176 01:58, 15 June 2007 (UTC)
The article says a large egg has 20 calories and 9 grams of protein. This can't be. ONE gram of protein contains 4 calories. So if the egg white has 9 grams of protein it must have 36 calories. If it has 20 calories it must contain 5 grams of protein. Which is it? I removed the section till someone can find out for sure. Please do not undo the edit as they both can't be right. Find out which one is correct the post the correct one. —Preceding unsigned comment added by 63.26.81.86 ( talk) 03:32, 11 September 2008 (UTC) The article actually stated that the average egg white only contains 4.7grams of protien......therefore, 20 calories +/- would be correct....
"it called albumin/men?"
An interesting fact to incorporate: According to Le Ton beau de Marot by Douglas R. Hofstadter, the German word Eiweiß (literally "egg white") means "protein."
I have a question - the albumen in the eggs laid by my chooks is often quite runny ... does anyone know what I can feed them to change this? Lee
There are quite a few claims in this article which I'm not sure I can just take some unknown editor's word for:
My take:
The references added so far in the "References" section does not answer to any of the five concerns above left four out of five concerns above unaddressed.
24.19.184.243
09:32, 18 July 2006 (UTC)
Went ahead and took this out, it's very pro organic, poorly worded, and has no citations.
Raw eggs are not of a health hazard unless they are commercial. Commercial eggs are raised under dismal sanitary and space conditions requiring injecting the chickens with antibiotics and other toxins to keep them alive. In addition, their feed has pesticidesl. Therefore it is not safe to eat raw commercial eggs.
However, eggs from organic free roaming, healthy chickens who do not receive shots of any kind and feed mostly organic grass, are safe to eat. — Preceding unsigned comment added by 131.151.147.100 ( talk) 20:38, 21 February 2013 (UTC)
After extensive research I was not able to verify the claim that ovalbumin may be effective for the treatment of heavy metal poisoning. I was not able to find anything suggesting that ovalbumin is a chelating agent at all. Even if it was a chelating agent it probably wouldn't be effective in the acidic environment within the stomach because this would denature the ovalbumin. Perhaps a heavy metal could be attached to ovalbumin and administered as some kind of immunotherapy in the future, but this is definitely not a current medical practise. I also highly doubt the claim that "iron poisoning is the second leading cause of death among toddlers in the United States". If someone can provide a reference for any of these claims I would be extremely interested. For now I think it's safest to remove this section of the article to avoid potentially dangerous situations involving self-administration of egg-whites in the case of heavy metal poisoning. Juicy-one 10:27, 7 December 2006 (UTC)
Ovalbumin is an important protein used in immunology research and in proteomics (as a molecular weight marker). I therefore believe that it warrants its own article seperate from egg whites. This would also be much less confusing for the readers as ovalbumin is only a constituent of egg white, it is not a synonym. I will do a bit more research and put together an article on ovalbumin and change the redirect. Juicy-one 10:27, 7 December 2006 (UTC)
My friend was making pancakes and one of his eggs had blood red egg whites. Yolk was still yellow, though. I have searched all over the interbutt, and I have not been able to come close to an explanation for this. This oddity has certainly peaked my curiosity, however! Reibear 03:35, 14 May 2007 (UTC)
"Egg white is the common name for the clear liquid (also called albumen, poggle, or glair/glaire)."
Now I've heard egg white & albumen. I'm willing to accept glair as maybe coming from French cooking. But where the heck does poogle come from? (It sounds kinda British to me.) Trcunning 06:09, 20 July 2007 (UTC)
Most of the information on here is specific to chicken egg whites and as such should be reflected in the introduction of the article and probably the title of the article. Egg whites from different animals have a different make-up than chickens do.-- Christopher Tanner, CCC 13:21, 31 July 2007 (UTC)
I have moved some material from the company article Eggology to this article. The transfer is described at Talk:Eggology#Content focus. --User:Ceyockey ( talk to me) 19:40, 21 January 2008 (UTC)
Nowhere in this article is egg tempera mentioned. While in panel painting only the yolk is used, in manuscript illumination, "glair" is used as a medium. To make the "glair" one must beat pure egg white with a feather until it stiffens into a meringue, add three tablespoons of cold water and let it sit overnight. The liquid that has settled at the bottom of the bowl can then be used as a medium. The term "glair" in no way originates from cooking as it has been documented with the instructions for this technique in "De Arte Illuminandi: a 14th century treatise by anonymous" Translated from Latin by Daniel V. Thompson New Haven, 1933. —Preceding unsigned comment added by Tofubravado ( talk • contribs) 20:20, 31 March 2008 (UTC)
Should the dominant feature of the picture in this article be an egg yolk? —Preceding unsigned comment added by 24.44.85.180 ( talk) 23:11, 18 May 2008 (UTC)
I was just passing through and noticed under "Composition" it is stated that a US large egg white has around 20 calories. I believe it is actually just under 40 calories even using the information provided right there. One gram of protein is four calories and so is one gram of carbohydrate. So 9.6g x 4 = 38.4 0.3 x 4 = 1.2
Total = 39.6 calories.
Dont want to edit because my visits to Wikipedia are usually brief and am not familiar with etiquette. —Preceding unsigned comment added by 77.49.105.105 ( talk) 17:10, 11 July 2008 (UTC)
An average egg (including yoke) contains approx. 6 grams of protein, so no way does an egg white contain 9.6 grams. Probably why the calorie info doesn't jive. —Preceding
unsigned comment added by
66.184.128.195 (
talk)
18:18, 28 July 2008 (UTC)
Most references out on the web say that a US large egg white weighs 30 grams or 28 grams (one US ounce). However this article says it weighs 38 grams. Perhaps this is a typo. It may also at least partially account for calorie the discrepancies discussed here, as 38 grams is about 25% more than 28 or 30. —Preceding unsigned comment added by 66.92.79.175 ( talk) 12:41, 2 August 2009 (UTC)
The first reference in the references' list is McGee, which is the source for the list of the egg-white's protiens. Can someone please tell me, what is the article or book whose McGee involved in concerning the list of the proteins? Thanks —Preceding unsigned comment added by Shailevi8 ( talk • contribs) 18:26, 26 December 2008 (UTC)
So if the protein in eggs is denatured by cooking it, does this mean that a cooked egg's protein is still valuable to the body (even if not as valuable as a raw egg)? And do different cooking methods (i.e microwaving) make the protein in eggs even less nutritious? Kitty ( talk) 09:08, 15 September 2009 (UTC)
The egg white is not the cytosol of the egg. The 'yolk' is the egg that is released from the ovary and is is surrounded by the cell membrane. The yolk itself is essentially a large lipid vacuole within the cell. The germinal disk (white spot on the yolk) contains the cells genetic information (the nucleus) an is where the egg would be fertilized. When the egg is ovulated, the yolk passes into the rest of the reproductive tract where the egg whites, membranes and shell are added. Finally the 'egg' is laid. —Preceding unsigned comment added by 207.199.245.195 ( talk) 20:55, 6 May 2010 (UTC)
This article says "The U.S. large egg's white weighs 38 grams with 4.7 grams of protein, 0.3 grams of carbohydrate and 62 milligrams of sodium." but the egg yolk article says "One large egg (50 g total, 17 g yolk) contains approximately: 2.7 g protein, 210 mg cholesterol, 0.61 g carbohydrates, and 4.51 g total fat. (USDA National Nutrient Database)" How can the egg white by itself have 4.7 grams of protein when the whole egg is cited to have 2.7 grams of protein? —Preceding unsigned comment added by 69.171.163.68 ( talk) 16:45, 9 November 2010 (UTC)
Chooky proteins? Huh? The internet gives no real clues. Urban Dictionary has a completely unrelated definition of "chooky" and that's about it. I can't even tell what part of speech it is (is that a noun or an adjective?). Wth are chooky proteins? -- 74.88.34.126 ( talk) 03:34, 3 January 2017 (UTC)
I think that "chook" is an informal term for "chicken" in Australia. Ilikefood ( talk) 02:57, 15 June 2019 (UTC)
the main image on the site originally just had a caption saying it is a pocture of a yolk surrounded by an egg white, but the image is of an entire raw egg, not just the yolk and white. Membranous tissue and other stuctures are visible which indicate this.
As a result, I have added some additional information, such as a more detailed description of what is the yolk, what is the white, and pointing out the membrane, and I will be returning to make another minor edit to just mention that it is a whole cracked egg. VoidHalo ( talk) 16:17, 21 August 2023 (UTC)