Eggs

Eggs

1. Culinary uses

   • food- boiled/scrambled garnish salads,glaze scones, make stock clear,enrich rice pudding ..see properties

2. effects of cooking/heat

   • overcooking=curdling & green ring as iron & sulphur react
   • protein coagulates
   • white goes transparent to opaque
   • bacteria killed
   • loss of vit B

3. Buying

   • egg info
     • farming method, country of origin, farm & county Id, Best before date
   • carton info
     • packer, Quality A (best) to C, weight - L/M/S, storage, no.eggs
   • options- free range/battery/organic/large/medium/small
   • check -no cracks, date, quality, size, if QA logo
     • egg quality assurance scheme hens salmonella free , traceable, approved by bord bia, eggs have QA logo

4. Storage

   • Fridge, pointed end down, away from strong smells, at room temp. before use, whites in container,yolks in water

5. Testing for freshness- water bowl -sink =fresh

6. properties

   • 1. coagualation
     • white coagualates@ 60, yolk @-65 ; protein denatures; overcooking=curdling; food application=- thicken custard, bind burgers, coat fish with breadcrumbs
   • 2. emulsification
     • emulsifier lecithin in yolk keeps oil & viinegar (water) together e..g mayonnaise
   • 3. Aeration
     • whicksin traps air bubbles; heat -=coagulation around bubbles; heat sets; application-white -meringue

7. nutritive value & compostion

   • calcium, iron, phosphorous
   • 13% HBV protein- white =albumin,globulin;yolk =livetin, vitelin yolk
   • No carbs
   • 74% water
   • 12% saturated fat in yolk in fine emulsion due to lecithin;cholesterol
   • B2,B12 in white, ADEK in yolk E.

8. dietetic value

   • HBV protein for growth in children. easily digested for elderly, reduce if CHD as saturated fat & choleserol, variety of uses, cheap, serve with carbs/vit c

9. structure

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