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Home Ec > Eggs > Flashcards

Eggs Flashcards

1
Q

When selecting eggs

A

Buy fresh - check bbd
Should be heavy for size
No cracks or breakages
Check carton for information (size, class/quality, farming method no.)

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2
Q

Farming methods (list)

A

3 cage/battery
2 barn
1 free range
0 organic

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3
Q

3/Cage/Battery Eggs

A

Hens are kept in cages
Large warehouse
Slanted floors
Artificially heated
Conveyer belt

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4
Q

2/Barn Eggs

A

Hens kept indoors but not caged

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5
Q

1/ Free Range Eggs

A

Hens roam between the outdoors and indoors

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6
Q

0/ Organic Eggs

A

Free range eggs produced to organic standards
No GM feed and restricted use of antibiotics
Birds aren’t treated with growth hormones
More expensive

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7
Q

Grading eggs
Size

A

XL
L
M
S

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8
Q

Grading eggs
Class/Quality

A

A (fresh)
B (industry)

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9
Q

Labelling Regulations:
Egg packaging

A

Egg packs must declare this information in clearly legible and visible type:

Name, Address and No of the packer
Quality of the eggs (A or B)
Farming method
Size
Best before date
Advice to customers in storage instructions
Number of eggs

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10
Q

Labelling Regulations:
Eggs

A

Each egg is stamped with:
Bord Bia Quality Mark
Farming method number
Two letters for country
Code with a letter and two numbers identifying the county and farm (traceability)
Best before date

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11
Q

Quality assured eggs

A

Bord Bia operates the Sustainable Egg Assurance Scheme to ensure best practice at all stages of egg production

All hens are certified salmonella free
Egg producing farms comply with the standards of the scheme
Producer is awarded the QA mark

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12
Q

Storage of eggs

A

In refrigerator
Pointed downwards (prevent chalazae breaking)
Away from strong smelling foods
Use at room temp (take out 1h before use, prevents curdling and cracking)
Use within recommended time

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13
Q

Stalling of eggs

A

Washing and not refrigerating increases risk of staling
Air space increases in size as water evaporates
Eggs can be preserved by freezing (de shelled) or as dried egg
Could smell of hydrogen sulphide

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14
Q

Testing eggs for freshness

A

Heavy for size
Sink in water (stale float)
When deshelled, fresh eggs have a well rounded yolk and jelly like white
(Stale eggs have a flat yolk and a watery white)

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15
Q

Properties of eggs
(List)

A

Coagulation
Emulsification
Aeration/ foam formation

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16
Q

Coagulation

A

Protein in eggs coagulated during cooking
Egg white (60-65)
Egg yolk (65-68)
Overcooking causes egg proteins to clump together, squeezing out the water (curdling)

Examples of coagulation: boiled, fried, scrambled

17
Q

Emulsification

A

Egg yolk contains the natural emulsifier lecithin, which binds oil and water together
An emulfifier is a molecule that has a hydrophilic head and a hydrophobic tail
The hydrophilic head attaches itself to the water molecule while the hydrophobic tail attaches itself to the oil molecule
Prevents the two substances from separating
Stabilisers maintain the emulation (pectin, gelatine)
Used in mayonnaise and hollandaise sauce

18
Q

Aeration/ Foam Formation

A

Whisking eggs introduces air, which is aided by the addition of sugar
The heat produced by the friction slightly coagulates the protein around the air bubbles.
Cooking further coagulates the protein
Used in sponge cakes

19
Q

Effects of cooking on eggs

A

Protein coagulates
Pathogenic bacteria such as salmonella are destroyed
Loss of B group vitamins (thiamine)
Egg white changes to opaque
Curdles is overheated
Difficult to digest if overheated

20
Q

Protein

A

HBV
Growth and repair
Albumin, lecithin, globulin
Easily digested form

21
Q

Fat

A

One third of the egg is fat
Heat and energy
Saturated fat present in a fine emulsion because of lecithin
Easy to digest
Cholesterol is present

22
Q

Carbohydrates

A

None
Heat and energy
Serve with one

23
Q

Vitamins

A

ADEK in yolk
Beta carotene gives yolk it’s yellow colour
B1 B2 B12 and niacin in yolk and white
No C

24
Q

Minerals

A

Calcium
Iron
Phosphorus

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