Eggs

Question 1

4 types of eggs

Answer 1

Free-range, barn, cage, organic

Question 2

Structure of eggs

Answer 2

Shell, yolk, white, membrane, chalaze, air space

Question 3

In eggs

Answer 3

Hbv protein, yolks contain saturated and unsaturated fat, vitamins A D E K, B group vitamins, calcium, iron, phosphorus, water

Question 4

3 culinary uses

Answer 4

On their own, as a main, coating, glazing, binding, thickening, setting, holding air when whisked

Question 5

Labeling regulations

Answer 5

Name and address of packer or seller, egg packaging centre code, number of eggs, class or quality of the eggs, country of origin, best before date, size, farming method, storage instructions

Question 6

Effects of cooking on eggs

Answer 6

Protein coagulates, whites change from translucent to opaque, bacteria is killed, if overcooked they become tough, rubbery and hard to digest, if boiled for too long iron and sulfur cause a green ring around the yolk