Eggs

© PDST Home Economics

EGGS ARE…….

A cheap protein food Versatile Cooked quickly Suitable for all ages

Average % composition of an egg

Protein 13% Fat 12% Carbohydrate 0% Vitamins 1% B,A,D Minerals 1% Ca, Phos, Iron Water 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 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

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

Using eggsTo avoid curdling: Use at room temperature Cook gently Add the hot to the coldFor 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