An egg supplies a developing chick embryo with all the nutrients needed during the early stages of growth
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What are the 3 main parts of an egg?
Shell, egg white (albumen) and yolk
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What does the shell do?
equates to 10% of the egg and is made of phosphate and calcium carbonate
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What does the albumen do?
around 60% of the egg and is divided into thin white and thick white
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What is the yolk?
30% of the egg and is separate from the white by vitelline membrane
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How is the yolk held together?
By chalaza
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What is the nutritional value of eggs?
Iron and HBV protein, fat, vitamin A and calcium, small amounts of vitamin D and B
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What is the energy value for a medium sized egg?
76kcal and therefore 3% of average energy requirement
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What don't eggs contain?
Vitamin C, carbohydrate or dietary fibre
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What is the fat content of an egg?
10.8%- found almost entirely in yolk. Less than 0.05% fat in the albumen
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What types of fat are in eggs and in what percentage?
11% polyunsaturated, 44% monounsaturated and 29% saturated
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What does the egg white consist of?
water, dissolved salts and proteins (ovalbumin, conalbumin and ovomucoid) Vitamin B (riboflavin)
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What does the egg yolk consist of?
half water, one third fat and one sixth protein. Calcium, iron, vitamin A, D, E, riboflavin, thiamin and niacin
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What are the sizes of eggs?
Small- 53g or under. Medium- 53-63g. Large- 63-73g. Very large- 73g and over
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What can the air cell not exceed?
6mm
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What has to be on an egg box?
Size of egg, quality, packaging date and best before
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How should eggs be kept?
Fridge, ideally in their box or compartment
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What are the main systems of egg production in the UK?
Battery, deep litter, barn and free range
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What people shouldn't eat raw or lightly cooked eggs?
Elderly, infirm, pregnant and children
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What should vulnerable people avoid?
Mayonnaise,mousses, ice creams
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What are you looking for when looking at quality?
The Quality Lion Mark
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What performance characteristics do eggs have?
coagulation, emulsification and foaming
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Coagulation...
When eggs are heated, the protein in the white and yolk starts to coagulate- meaning the egg becomes firmer, eventually becomes solid
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Coagulation....Thickening examples
Sauces, custard, soups
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Coagulation... Binding examples
Adds moisture and holds the ingredients together. As cooked, egg coagulates and holds together. Meatballs, burgers
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Coagulation....Coating examples
Forms a protective barrier. Fish cakes and fish fingers.
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Coagulation... Glazing examples
Gives a glossy golden brown finish. Scones, bread, pies and sausage rolls
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Coagulation...Garnishing examples
hard boiled egg- salads, curry
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Emulsification
Yolk is used to stabilise an emulsion (oil and water) prevents the two from separating. The yolk contains lecithin which acts as emulsifier. Mayonniase
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Foaming
When the white is whisked, incorporates air and produces foam- which will gradually collapse but if heated, becomes permanent. Meringues
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