Eggs

Question 1

What is the nutritional value of eggs?

Answer 1

Protein - egg yolk and white (growth)
Fat - egg yolk (heat, energy, insulation)
Calcium, Iron, Sulphur, Phosphorus - egg yolk (bones, teeth, blood)
Vitamins A, B, C - (growth, eyes, skin, nerves, energy release, bones)
Water - 78% of the egg

Question 2

What is the composition of an egg?

Answer 2

Protein - 13%
Fat - 12%
Vitamins - 1%
Minerals - 1%
Water - 73%

Question 3

What is the structure of an egg?

Answer 3

The egg is a biological structure intended by nature for reproduction. It protects and provides a complete diet for the developing embryo, and serves as the principle source of food for the first few days in a chicks life. The egg is also one of the most nutritious and versatile of human foods.

Question 4

What are the parts of an egg?

Answer 4

Airspace, shell membrane, yolk, egg white, chalaza.

Question 5

What does it say on the egg box?

Answer 5

• Number of eggs
  -EU Size: Small, Medium or Large
  -EU Egg Class: class is an indication of quality Class A is the best quality
• Registration number if the packing system
  -Name of the producer and/or packer
  -‘Free Range’ will be printed on the box if the hens have had freedom to roam around there natural environment

Question 6

What are the guidelines for storing eggs?

Answer 6

• Store in a clean, cool, dry place, such as a fridge
  -Do not wash eggs, as this removes the natural protective layer
• Store away from strong-smelling foods such as onions,as the smell will be absorbed through the porous shell
  -Store with the pointed end down so that they will keep fresh for longer.
• Don’t use eggs after the ‘ best before’ date
  -Don’t use eggs that are damaged or dirty
  -If storing separated eggs, place the yolks in a bowl and cover with water. Store whites in an airtight container. Store both in the fridge.

Question 7

What are the preparation guidelines for eggs?

Answer 7

-If you are going to whisk eggs bring them to room temperature as they will whisk better than cold eggs
-When making sauces slowly add hot liquids to eggs to prevent curdling
-When separating egg whites from egg yolks ensure that no trace of egg yolk gets into the whites or the bowl or the white will not whisk well
-Also ensure that the bowl and beater are spotlessly clean and free from any fat (Yolk). This insures greater volume
-Because of the risk of salmonella, it is recommended that elderly,children and pregnant women avoid eating under cooked or
raw eggs eg in homemade cheesecakes, mousse, tiramisu, icings, ice-cream or mayonnaise