eggs

• how many eggs are eaten each year in the uk?


  170
• what are the three main parts of an egg?

  shell

  egg white

  egg yolk
• how are eggs farmed?


  laying cages

  free range

  barns
• what happens to eggs from laying cages?

  hens are kept indoors with controlled temperature, light and feed
• what happens to eggs that are free range?


  hens are allowed in open air and live in a hen house
• what happens to eggs from a barn?


  hens move freely inside the barn but light and feed are controlled
• at what temperature does egg albumen coagulate at?


  60 degrees
• at what temperature does egg yolk thicken?


  65-70 degrees
• what does heat do to eggs?


  it denatures egg protein
• what does adding sugar to eggs do?


  increases coagulation temperature
• what does an over heated egg do?


  syneresis or curdling
• what does whisking eggs do?


  hold air forming a foam to make it airy
• are eggs HBV or LBV?


  HBV
• what nutrients do eggs not have?


  vitamin c or fibre/NSP
• what nutrients are eggs rich in?


  vitamin A, B1, B2, D, E
• how do you know if an egg is fresh or stale?


  if the egg sinks in water it’s fresh

  if the egg floats in water it’s stale
• what are the 8 functions of eggs?

  aeration

  binding

  coating

  glazing

  emulsifying

  thickening

  enriching

  garnish
• what does aeration do?

  it traps air in a mixture making it light and foamy
• what does binding do?

  the eggs coagulate when heated
• what does coagulation mean?


  becoming solid
• what does coating do?


  it forms a crispy coating and prevents the food from overcooking
• what does coating do?

  it forms a crispy coating and prevents the food from overcooking
• what does glazing do?

  it gives a shine and a brown colour
• what does emulsifying do?


  it stops oil and water from separating
• what does thickening do?


  egg protein coagulate when heated causing it to thicken
• what does enriching do?


  adding eggs to a dish to make it richer in nutrients
• what does garnishing do?


  sliced boiled egg is used to add colour to a dish
• examples of aeration?


  meringues

  sponges

  mousses
• examples of binding?


  meat loaf

  fish cakes

  falafel
• examples of coating?


  fish cakes

  scotch eggs

  battered fish
• examples of glazing?


  pastry

  bread

  scones
• examples of emulsifying?


  mayonnaise

  aioli

  cake batter
• examples of thickening?


  custard

  sauces

  mashed potato
• examples of garnishing?


  salads