E GGS Class A eggs are Clean Fresh Have unbroken shells Class B eggs are removed from their shells and pasteurised The size ranges from very big to small. Very large-more than 73g Large-more than 63g Medium –more than 53g Small-53g

E GGS All eggs in Britain must be marked with a code that shows- Which egg producer they come from The country of origin The type of production Manufacturers use liquid, frozen or spray dried. Class B eggs to reduce the risk of food poisoning.

E GGS You should store eggs- In the fridge with the blunt end upwards Away from strong smelling foods Always use eggs by the best before date.

E GGS HAVE A VARIETY OF FUNCTIONS Coagulation Egg white proteins coagulate(set) at 60C. The yolk at 70C for thickening egg custards and lemon curds.

E GGS HAVE A VARIETY OF FUNCTIONS Aeration Eggs are whisked to trap air Such as in Swiss rolls meringues and mousses

E GGS HAVE A VARIETY OF FUNCTIONS Emulsification Egg yolks emulsify helping to hold water and oil together such as in mayonnaise.

E GGS HAVE A VARIETY OF FUNCTIONS Binding Holds ingredients together such as in burgers or fish cakes

E GGS HAVE A VARIETY OF FUNCTIONS Coating Prevents foods falling apart or from absorbing too much fat such as a breadcrumb coating on fish or chicken.

E GGS HAVE A VARIETY OF FUNCTIONS Glazing Gives an attractive golden finish to a product like pastry

E GGS HAVE A VARIETY OF FUNCTIONS Garnishing Egg can be used as a garnish to decorate savoury products

E GGS HAVE A VARIETY OF FUNCTIONS Enriching Egg can be added to foods such as mashed potato to make it more nutritious.