Eggs EGGS ARE A cheap protein food Versatile

Eggs

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

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

Structure of an egg

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.

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.

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.

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

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

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

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

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

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

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