1. Quail Duck Hen Ostrich Goose Name that egg… To get you thinking..…
Buying eggs: Most eggs in shops are hens eggs. There are four main choices of egg production: battery farming (intensive farming with hens kept in cages), deep litter (hens live in an enclosed space as they soil their litter more is spread on top), barn (uncaged hens are kept indoors) and free range (hens can roam outside for at least part of the day)
To get you thinking..…
Quail
Duck
Hen
Ostrich
Goose

2. Egg Storage (Foodsafety.gov.uk)
Most eggs recipes require eggs to be at room temperature before using. Eggs in shells are fine at room temperature for a few days.
Egg Product
Refrigerator
Freezer
Raw eggs in shell
3 to 5 weeks
Do not freeze. Instead, beat yolks and whites together; then freeze.
Raw egg whites
2 to 4 days
12 months
Raw egg yolks
Yolks do not freeze well

3. Functional properties of eggs
The protein in an egg means that it is a versatile ingredient to cook with - it has many uses:
Foaming - egg white can increase in volume by as much as 8 times when beaten - air bubbles are trapped by the protein
Binding - egg protein can hold together a combination of ingredients. When heated the protein coagulates so that the product is unbroken. For example: cakes, fishcakes, burgers
Thickening - liquids such as milk can be heated with beaten eggs. Once the protein coagulates, the mixture thickens. For example custard or hollandaise sauce. This mixture can set when cooled. For example crème caramel or quiche

4. Functional properties of eggs
4. Coating - When used in an ‘egg wash’ the egg lets breadcrumbs stick to a product. The protein coagulates when cooked and acts as a barrier to the product so that it stays moist and not overcooked
Glazing - a shiny brown finish can be achieved on bread, pastry or biscuits if beaten egg is brushed on before cooking. It coagulates during cooking.
Emulsifying - egg yolk is a natural emulsifier - it stops water and fat separating. When an egg yolk is combined with oil and vinegar it makes a stable mixture: mayonnaise
As a main protein source - omelette,or egg and chips

5. The nutritional value of an egg Eggs
Eggs are: 10% shell
60% white
30% yolk
10% shell
10% protein
They are good sources of protein, calcium, iron and B vitamins
60%
white
90% water
Two eggs provide:
20% of your daily protein needs
8% of your daily iron needs
8% of your daily calcium needs
16% protein
30%
yolk
32% fat
50% water
Two eggs also provide 15% of the daily fat you should eat
This fat is a saturated fat - an animal fat

6. Things you need to know about eggs:
Eggs change as they age!
Egg shells are porous - they let in air and odours (smells)
As they age:
The air space gets bigger
The egg white becomes thinner and it is easier to whisk
The yolk increase in size and the skin surrounding it becomes weaker (more likely to break into the white)
The pH rises and it takes longer to foam
Also:
Egg yolk protein coagulates at a higher temperature than egg white protein