Eggs

• Parts of egg


  brown/ white shell (10%)

  egg white (60%)

  egg yolk (30%)
• The tiny pores on the egg shells allow moisture and gas through
• We eat eggs from hens, geese, ducks and quails
• Main types of eggs


  ->free range eggs

  ->enriched cage farm eggs

  ->barn eggs
• Free range eggs


  from hens that are free to roam outside
• enriched cage farm eggs


  from hens living in cages
• barn eggs


  from hens that are free to roam inside (not in a cage)
• Sizes of egg


  small (lighter than 53g)

  medium (53-63g)

  large (63-73g)

  very large (heavier than 73g)
• Methods of cooking eggs

  boiling

  poaching

  frying

  scrambling
• Storing eggs


  ->away from smelly foods to stop the odours contaminating the eggs

  ->use before best-before dates on eggs

  ->pointy end facing downwards in the refrigerator
• Sizes of eggs

  • small: lighter than 53g
  • medium: 53-63g
  • large: 63-73g
  • very large: heavier than 73g
• 4 main animals we eat eggs from

  • hens
  • geese
  • quails
  • ducks
• Nutritional value of egg yolk

  • vitamins A, D and E
  • Iron
  • Fat
  • Protein
  • Water
• Nutritional value of egg white

  • Protein
  • Water
• Methods of cooking eggs

  • boiling
  • poaching
  • frying
  • scrambling
• Storing eggs

  • Away from smelly foods to stop odours contaminating the eggs
  • Use before the best-before dates on eggs
  • Pointy end facing downwards in the refrigerator