Duck Hen OstrichGoos

eQuail

To get you

thinking..…

Name that egg…

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)

Egg Product Refrigerator FreezerRaw 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 monthsRaw egg yolks 2 to 4 days Yolks do not

freeze well

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.

Functional properties of eggs

1. Foaming - egg white can increase in volume by as much as 8 times when beaten - air bubbles are trapped by the protein

2. 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

3. 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

The protein in an egg means that it is a versatile ingredient to cook with - it has many uses:

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

5. 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.

6. 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

7. As a main protein source - omelette,or egg and chips

Functional properties of eggs

The nutritional value of an eggEggs are: 10% shell

60% white

30% yolk10% shell

60%

white

10% protein

90% water

16% protein

32% fat

50% water

30%

yolk

They are good sources of protein, calcium, iron and B vitamins

Two eggs provide:

20% of your daily protein needs

8% of your daily iron needs

8% of your daily calcium needsTwo eggs also provide 15% of the daily fat you should

eat

This fat is a saturated fat - an animal fat

Eggs

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