Eggs come primarily from chickens but also other birds like turkeys and geese. They are versatile and used in many dishes through coagulation, aeration, and emulsification. Quality eggs are clean with thick whites and round yolks. Eggs must be stored and cooked properly to avoid foodborne illness.

1. Commodity - Eggs
Where do they come from?

2. Types of Eggs we eat:
We also can eat eggs from hens
(chickens), turkeys, geese, guinea
fowl and gulls. The most
commonly used are hens’ eggs.
Yes, we also eat fish eggs, but we
only them to add flavour, texture
and appearance to food.
Apart from flavour, texture and
appearance, why else do we use
eggs in cooking?

3. Versatility of Eggs
Eggs are extremely versatile and are used in many different
dishes and in many different ways.
Task – Make a list of dishes that you know of that contain egg.
Make 2 columns.

4. Eggs in food preparation
Different preparation methods, cooking methods, processes and equipment use the
properties of eggs to give a variety of results.
Eggs play such an important role in food preparation due to 3 main properties –
Coagulation - Aeration (foaming) - Emulsification
Coagulation - the conversion of the liquid egg into a solid by the addition of heat, which
binds together other ingredients.
e.g. Quiche, omelttes, custards, cup cakes
Aeration – the trapping of air into a batter
e.g. merringue, swiss roll, gateau
Emulsification - the stabilization of one liquid in another that wouldn’t naturally mix
together (i.e. Oil and water will emulsify easier with the help of mustard in a
vinaigrette.)
e.g. mayonaise, cake batter, hollandaise sauce
Task: Make notes of the
ways eggs can be used
in preparation

5. Other uses of eggs in cooking
• Binding
Eggs are used as the ‘glue’ in a recipe to help stick other ingredients
together. E.g. burgers, rissoles and croquettes
• Coating
Eggs are used to coat food to help stick flour or breadcrumbs to make a
crispy coating to fried food
• Glaze
They are also used as a glaze. Beaten egg, sometimes mixed with milk
is brushed over bread and pastries such as sausage rolls, before they are
put in the oven, to produce a golden, shiny glaze during baking.
Task: Add these uses of
eggs to your notes
Now try to explain what
eggs are used for in each of
the dishes in your list.

6. How to determine the quality of eggs
When purchasing and using produce, price and quality is always an important factor to
consider. Eggs are graded in four sizes – small, medium, large and very large. The size
of the egg only affects the price, not the quality.
How can we assure quality?
Look for –
• Clean, well-shaped eggshells that are not cracked
• A high proportion of thick egg white to thin egg white when the e.g is broken (a lot
of thin egg white means the egg is old)
• Yolks that are firm, round and an even colour.
Which egg in the picture above is fresh?
The one on the left.

7. Egg Safety
Eggs are known as ‘high risk’ foods. This means it is a food that provides the perfect
conditions for the growth and reproduction of micro-organisms that contaminate the food
and make it unsafe to eat. Eggs are often associated with the food poisoning bacteria
‘Salmonella’.
To avoid the risk:
• Obtain eggs from a reliable source
• Store eggsin correct conditions
• Cook thoroughly
• Do not give un-pasturised eggs or uncooked eggs to ‘at risk’ groups such as elderly,
young children, convalescents, pregnant women.
• Use pasturised eggs and egg products in catering for large numbers
The UK uses a Quality Assurance scheme called the British Lion Quality mark to ensure
safety. The red lion mark can be found on egg shells and egg boxes and it means that the
eggs have been produced to the highest standards of food safety. Hens would have been
vaccinated against salmonella and a ‘best before’ date stamped on the shell to help
identify freshness quality

8. Eggciting Facts
• Eggs should be stored in a cool place. The shells are porous and will absorb strong
flavours, so they should be kept away from strong-smelling food like onions.
• Eggs are high in protein and they provide energy, fat, minerals and vitamins.
• Eggs can be bought in liquid and powdered form, egg yolk only, egg white only. These
products are often used in catering establishments as they will have been pasturised
and therefore safe to consume

9. Egg Issues
Free Range Eggs Battery Eggs
As a caterer which one would you choose?