Eggs

Eggs

1. Salmonella

   • Raw eggs may contain food poisoning bacteria called salmonella – eggs should be cooked thoroughly to destroy the bacteria. When raw egg has been handled, everything must be washed in hot soapy water to reduce/kill any bacteria, including work surfaces and hands and after touching raw eggs.

2. Nutrition in eggs

   • Eggs are a nutritious food and good value for money. There is no recommended limit on how many eggs we should eat. Eggs offer us: Easily digested protein needed for growth. Essential vitamins, A,D,E, K and B groups – but no vitamin C Minerals in iron, phosphorus and zinc Only 80-90 kcal an egg – and are low in saturated fat.

3. Checking a delivery of eggs:

   • Egg shell is clean Stored pointed end down No cracks and not broken Date stamped Stamped lion mark Stored below 3C
   • marked with a code that shows:
     • Which egg producer they came from (Farm ID) The country of origin (UK) The type of method used, e.g. free range, organic, barn, cage.
     • Lion quality mark

4. Eggs are a useful ingredient because they are:

   • Easy to obtain, cheap, quick to cook. Can stay fresh for up to 3 weeks. Nutritious, good source of high biological value protein for vegetarians. Can be eaten every meal of the day. Can be sweet/savoury. Cooked in many ways, boil, poach, fry, scramble