Eggs

Question 1

Name the 3 ways eggs are produced

Answer 1

1. Battery cages - hens are permanently kept in cages
2. Barn systems - hens can only move around in building
3. Free range - hens can walk around outside during the daytime

Question 2

Name the ways of safe storage and handling

Answer 2

1. Eggs must be kept in the fridge to slow the growth of bacteria
2. Eggs carry bacteria such as Salmonella which causes food poisoning
3. Store away from smelling food since the egg is porous
4. Do not use cracked eggs as bacteria may have entered the egg

Question 3

Describe 2 methods on how we should test for freshness

Answer 3

1. Place an egg in a bowl full of salty water. If the egg sinks, it is fresh. If it floats it is stale.
2. A fresh egg will feel heavy whereas a stale egg of the same size will feel lighter

Question 4

Name 6 nutrients which eggs contain

Answer 4

1. Fats - found in the yolk
2. Vitamins A, D, E and K - these dissolve in fat, they are found in the yolk
3. B vitamins - dissolve in water and so are found in egg white
4. Minerals - iron, phosphorus, zinc and selenium
5. Water - contained in the yolk and egg white
6. HBV protein - found in yolk and the white.

Question 5

Describe the effect of heat on eggs

Answer 5

1. When the protein in eggs is heated, the protein is denatured. This process cannot be reversed. With continued heating, protein coagulates. The white begins to coagulate at 60 degrees and the yolk at 65 degrees celsius.
2. Over-cooking makes the protein become tough. When eggs are heated too quickly, protein coagulates and shrinks, causing water to be squeezed out -> called syneresis

Question 6

Name the 10 versatilities of eggs

Answer 6

1. As a main dish - can be used instead of meat or fish
2. Glazing and adding colour - bread rolls
3. Binding - fish cakes
4. Coating - Fish cakes
5. Setting and thickening - Egg custard
6. Enriching - Scones
7. Aeration - Cakes
8. Emulsification - Mayonnaise
9. Raising agent - Cakes
10. Garnishing - Salad