eggs

• Eggs


  • Cheap source of protein in the diet
  • Easily digested and suitable for all age groups
  • Hen eggs most commonly eaten in Ireland, but duck, goose and quail eggs also available
• Eggs


  • Types of eggs
  • Structure of eggs
  • Average composition of eggs
  • Nutritive and dietetic value of eggs
• Eggs are a cheap source of protein in the diet. When cooked properly, eggs are easily digested and suitable for all age groups. Hen eggs are most commonly eaten in Ireland, but duck, goose and quail eggs are also available.
• Culinary uses of eggs

  • Baking
  • Binding
  • Glazing
  • Sauces
• Information on an egg box


  • Name and address of packer or seller
  • Egg packaging centre code
  • Number of eggs in the pack
  • Class or quality of the eggs
  • Country of origin
  • Expiry or best-before date
  • Size
  • Farming method
  • Storage instructions
• EU labelling regulations for eggs

  All the information you need to buy good-quality fresh eggs must be written on the carton
• Additional requirements for eggs in Ireland under the Bord Bia Quality Assurance Scheme


  • Farming method
  • Country of origin
  • Farm and county ID
  • Best-before date
• Testing eggs for freshness

  1. Place an egg in a glass of water

  2. As eggs become stale, they lose water and the air space gets bigger, making them lighter
• Effects of cooking on eggs

  1. Protein coagulates

  2. Egg whites change from translucent to opaque

  3. Bacteria is killed

  4. If overcooked, eggs become tough, rubbery and difficult to digest

  5. If eggs are boiled for too long, the iron and sulfur in the eggs react, causing a green ring to form around the yolk

  6. When boiling eggs, bring the water to the boil and then turn it down to a gentle simmer

  7. For a soft egg, simmer for three minutes. For a harder egg, allow five minutes
• If overcooked, eggs become tough, rubbery and difficult to digest
• If eggs are boiled for too long, the iron and sulfur in the eggs react, causing a green ring to form around the yolk
• structure of an egg


  shell, yolk, air cell, chalazae, germinal disc, white