Eggs

Question 1

What is the job of eggs?

Answer 1

Eggs provide texture flavour structure, moisture and nutrition to a variety of foods from soups to sources to breathe and pastries 

Question 2

What are the birds beside hens that provide eggs?

Answer 2

Quails
Ducks
Goose
Ostrich
Emu
Turkey

Question 3

What temperature do egg yolks and egg whites solidify?

Answer 3

Ege solidify temperatures between 65 and 70° well egg whites coagulate between 62 and 65°

Question 4

What is the percentage structure of an egg?

Answer 4

Around 10% shell
60% egg white
30% egg yolk

Question 5

What sizes do eggs come in?

Answer 5

Small 53 g and below
Medium 53 to 63 g
Large 63 to 73 g
Very large 73 g and above

Question 6

What are the uses of eggs in the kitchen?

Answer 6

Baking - as a leavening agent binder and to add moisture and richness
Binding - to hold ingredients together
Thickening - to thicken sauces, custard and cream in pastry and hot kitchen
Emulsifying - combine ingredients to create a smooth and stable texture
Clarifying, -stocks and consumers by coagulating impurities and strained out

Question 7

How should eggs be stored?

Answer 7

Eggs should be stored at temperature below 7° and at 70 to 80% humidity as the egg can get stale and the whites becoming thinner and the yolk flatter. incorrect storage quickly reduces the egg quality
Stored away from strong smelling and flavoured foods

Question 8

How long should eggs be kept for

Answer 8

If uncooked can be stored for 4-5 weeks and cooked eggs should be used in a week

Question 9

Things to note about eggs

Answer 9

Do not use cracked or dirty eggs as they may contain bacteria Salmonella
Frozen eggs should be thawed in the refrigerator before use and used in dishes that will be thoroughly cooked
When a fresh egg is put in water it will sink to the bottom stale eggs float to the middle and very stale will float on top.

Question 10

How should eggs be prepared and cooked

Answer 10

Eggs should be kept at room temperature before use and cracked in separate bowl then poured into required place
Cooking time must not be longer than 12 minutes while boiling or the York will turn dark green düre to sulfur

Question 11

What is an eggs nutritional value

Answer 11

An egg contains 16% protein 32% fat 49% water and small amounts of carbohydrates and minerals which make up 2,9% of the solids. Yolks are rich in vitamin A D E B and a source of zinc