1. Eggs © PDST Home Economics

2. EGGS ARE…….  A cheap protein food  Versatile  Cooked quickly  Suitable for all ages

3. Average % composition of an egg  Protein 13%  Fat 12%  Carbohydrate 0%  Vitamins 1%B,A,D  Minerals 1% Ca, Phos, Iron  Water 73%

4. Structure of an egg

5. Nutritive/ Food Value  HBV protein, growth & repair.  Saturated fat, energy.  No carbs, serve with bread, pasta, rice.  Vit B - nerves and energy. Vit A - growth, skin, membranes, eyes. Vit D - bones & teeth.  Calcium & phosphorus - bones & teeth. Iron - red blood cells.  High in water more in the white than the yolk.

6. Value of eggs in the diet  Contain protein, vit A, calcium, phosphorus & vitamin D all needed by growing people.  Low income, cheap protein instead of meat.  Easily digested for invalids, elderly, infants.  Very versatile in cookery.  High cholesterol, not good for people with heart disease.

7. Uses  Cooked on their own eg. boiled, poached, scrambled.  In savoury dishes eg quiche, omelette.  Thickening eg. custard.  Glazing eg. scones, pastry  Binding eg. beef burgers, fish cakes.  Aerating eg. sponges, pavlova.  Coating eg. in batter, with breadcrumbs.  Emulsions eg. mayonnaise.

9. Buying and storing eggs Buying  Best before date  Check grade  No cracks or dirt  Correct size  Heavy for size  Rough shell Storing  Store in fridge  Pointed end down  Use before use by date  Use in rotation  Away from strong smelling foods  Yolks in cup covered with water  Whites in screw top jar

10. Fresh eggs  Date stamp  Small air space  Heavy  Rough shell  Sink in water  Dome shaped yolk  Thick egg white

11. Using eggs To avoid curdling:  Use at room temperature  Cook gently  Add the hot to the cold For good aeration :  Use fresh eggs  Room temperature  Do not let any yolk get into the white when making meringue

12. Effects of cooking  Protein coagulates and sets  May curdle if temperature is too high  Lightly cooked – more digestible  Over cooked – harder to digest  Bacteria are killed  Vit. B damaged

13. Salmonella  It is recommended that elderly, pregnant women, invalids and infants avoid foods containing raw eggs eg. mayonnaise because of the danger of salmonella food poisoning

14. Batters  A mixture of flour, eggs and a liquid (usually milk)  Beat well to get air bubbles into the batter, this will make it rise Uses:  Thin Batters: pancakes, Yorkshire pudding  Thick Batters: coating foods

16. Custard  A custard is a mixture of eggs and milk cooked gently so that the eggs thicken the milk.  Can form part of hot and cold dishes eg. baked custard, crème caramel, crème brulée, quiche.  Commercial custards are made of starch, coloured and flavoured to seem like custard