Eggs are a versatile, cheap source of protein that can be cooked quickly. They contain protein, fat, vitamins (A, B, D), and minerals (calcium, phosphorus, iron). Eggs should be stored in the refrigerator with the pointed end down and used before the expiration date. Eggs can be prepared in many ways such as boiled, poached, or scrambled, and are also used in baking, sauces, and coatings. Proper handling and cooking kills bacteria and preserves nutrients.

1. Eggs

2. EGGS ARE…….
 A cheap protein food
 Versatile
 Cooked quickly
 Suitable for all ages

3. Average % composition of an egg
 Protein 13%
 Fat 12%
 Carbohydrate 0%
 Vitamins 1% B,A,D
 Minerals 1% Ca, Phos, Iron
 Water 73%

4. Structure of an egg

5. Nutritive/ Food Value
 HBV protein, growth & repair.
 Saturated fat, energy.
 No carbs, serve with bread, pasta, rice.
 Vit B - nerves and energy.
Vit A - growth, skin, membranes, eyes.
Vit D - bones & teeth.
 Calcium & phosphorus - bones & teeth.
Iron - red blood cells.
 High in water more in the white than the yolk.

6. Value of eggs in the diet
 Contain protein, vit A, calcium, phosphorus & vitamin
D all needed by growing people.
 Low income, cheap protein instead of meat.
 Easily digested for invalids, elderly, infants.
 Very versatile in cookery.
 High cholesterol, not good for people with heart
disease.

7. Uses
 Cooked on their own eg. boiled, poached, scrambled.
 In savoury dishes eg quiche, omelette.
 Thickening eg. custard.
 Glazing eg. scones, pastry
 Binding eg. beef burgers, fish cakes.
 Aerating eg. sponges, pavlova.
 Coating eg. in batter, with breadcrumbs.
 Emulsions eg. mayonnaise.

9. Buying and storing eggs
Buying
 Best before date
 Check grade
 No cracks or dirt
 Correct size
 Heavy for size
 Rough shell
Storing
 Store in fridge
 Pointed end down
 Use before use by date
 Use in rotation
 Away from strong smelling foods
 Yolks in cup covered with water
 Whites in screw top jar

10. Fresh eggs
 Date stamp
 Small air space
 Heavy
 Rough shell
 Sink in water
 Dome shaped yolk
 Thick egg white

11. Using eggs
To avoid curdling:
 Use at room temperature
 Cook gently
 Add the hot to the cold
For good aeration :
 Use fresh eggs
 Room temperature
 Do not let any yolk get into
the white when making
meringue

12. Effects of cooking
 Protein coagulates and sets
 May curdle if temperature is too high
 Lightly cooked – more digestible
 Over cooked – harder to digest
 Bacteria are killed
 Vit. B damaged

13. Salmonella
 It is recommended that
elderly, pregnant women ,
invalids and infants avoid
foods containing raw eggs
eg. mayonnaise because of
the danger of salmonella
food poisoning

14. Batters
 A mixture of flour, eggs and a liquid (usually
milk)
 Beat well to get air bubbles into the batter,
this will make it rise
Uses:
 Thin Batters: pancakes, Yorkshire pudding
 Thick Batters: coating foods

16. Custard
 A custard is a mixture of eggs
and milk cooked gently so that
the eggs thicken the milk.
 Can form part of hot and cold
dishes eg. baked custard, crème
caramel, crème brulée , quiche.
 Commercial custards are made
of starch, coloured and
flavoured to seem like custard