Eggs

• There are various types of eggs including free-range, barn, cage, organic, and omega-3.
• Free range hens are kept in an open area with access to the outdoors.
• Barn hens are kept in a barn with access to the outdoors.
• Cage hens are kept in a cage with no access to the outdoors.
• Whites coagulate/set at 60°C and yolks coagulate at 68°C.
• Egg whites change colour, from transparent to opaque.
• Some B-group vitamins are lost.
• Bacteria are destroyed.
• Eggs become tough and difficult to digest if overcooked.
• Eggs can curdle if cooked at very high temperatures or overcooked.
• Organic eggs are laid from hens that eat organic feed and don’t receive vaccines or antibiotics, avoiding the use of chemical fertilisers and pesticides.
• Omega-3 eggs are produced by hens fed a diet rich in omega-3 fatty acids, which transfers into their eggs, thought to reduce the risk of heart disease and improve brain functioning.
• The structure of an egg consists of the shell (10%), white (60%), and yolk (30%).
• The shell of an egg is made of calcium carbonate, a porous thin membrane, and an airspace.
• The egg white is made of water, proteins (albumin and globulin), minerals, and vitamins.
• The egg yolk is held in place by chalazae, is made of water, proteins (vitellin and livetin), saturated fat, cholesterol, lecithin, vitamins A and D, and some minerals.
• The average nutritional composition of an egg includes 75% water, 10% HBV protein, 12% saturated fat & cholesterol, 1% minerals (calcium, iron, phosphorus), and 2% vitamins (B, A, D, E & K).
• The nutrient types in eggs include protein, fat, carbohydrate, vitamins, and minerals.
• The protein in eggs is easily digested and serves as a readily available form of protein.
• When eggs are whisked, protein chains unfold and air bubbles are introduced, creating a temporary foam.
• The unfolded protein chains wrap themselves around the air bubbles trapping them, and whisking also creates heat that begins to coagulate/set the egg albumin (protein), forming a temporary foam.
• Egg whites coagulate and change from translucent to opaque at 60°C and egg yolks coagulate at 68°C.
• When eggs are heated, protein chains unfold, straighten and bond together around small pockets of water, causing coagulation.
• The hydrophilic head of lecithin attaches to the water and the hydrophobic tail attaches to oil, preventing them from separating and creating a permanent emulsion.
• Eggs can hold ingredients together and can be used to stick breadcrumbs to foods, for example, to make chicken goujons.
• Eggs are laid by hens for a certain number of weeks before they are brought to the slaughter house.
• Culinary applications of lecithin include mayonnaise, hollandaise, and cake making.
• Overcooking causes proteins to clump together and squeeze out water, forming lumps of protein and a watery liquid, a process known as curdling.
• A bright light is shined on the eggs to test their freshness.
• Eggs can be used in various ways such as being cooked on their own, garnishing, binding, thickening, scrambled, boiled, poached, fried, in salads, burgers, fishcakes, custard, quiche, and can also be used to aerate, emulsify, coat, and glaze.
• Eggs hold two liquids together that don’t normally mix.
• Egg yolk contains the natural emulsifier lecithin which can join two immiscible liquids such as oil and water, creating a permanent emulsion.
• The fat in eggs is saturated and provides heat and energy.
• The carbohydrate in eggs is none, serving with bread, pasta, or rice.
• The vitamins in eggs include B1, B2, B12, A, D, E, and K, contributing to growth, healthy muscles, and the release of energy from food.
• Store eggs in a fridge at 4°C.
• Eggs - Box Labelling
• Egg labelling
• Class or Grade of Eggs
• All farms are monitored and meet standards.