Eggs are commonly consumed in the UK, coming from hens but also geese, ducks, and quails. Eggs are made up of a shell, egg white in two types (thick and thin), and the yolk, whose color depends on the hen's diet. Eggs are a good source of proteins and fat-soluble vitamins. When heated, the egg white coagulates at 60°C and the yolk at 70°C. Eggs have various culinary functions like emulsifying, thickening, binding, and setting mixtures. Eggs must be stored at 0-5°C and those with a lion mark are salmonella-free.

3. Hen

4. Goose on left

5. Duck (similar size to hen)

6. Quail (half size of hen)

11. Functions Choux Pastry To give a smooth, glossy finish Sauce Enriching/thickening Holding breadcrumbs on Coating/enrobing Pastry Glazing Quiche Coagulating/setting Beef burgers, fishcakes Binds ingredients together Mayonnaise Forms an emulsion when mixed with fat Meringues Holds air when whisked Cakes Adds colour and flavour Example Function