Eggs Flashcards
What type of protein do eggs provide?
High Biological Value (HBV) protein
List four vitamins provided by eggs.
Vitamin A
Vitamin D
Vitamin E
Vitamin B12
What are the quality grades of eggs and who are they available to?
Grade A is available to consumers
Grade B and C are used by manufacturers
What does the Lion Quality mark indicate?
Produced to high food safety standards
What changes occur in an egg as it gets older?
Water moves from the white to the yolk
Yolk structure weakens
Egg white becomes thinner
Air space increases which means bacteria enters the shell.
What causes a ‘bad egg’ smell?
Production of hydrogen sulphide and related compounds
How should eggs ideally be stored?
In a refrigerator, in their box or a specialized compartment
What are some issues with battery farming chickens?
They are kept in very small spaces
Many chickens die from disease caused by unsanitary environments
Chickens beaks are cut to stop them pevking each other
What is coagulation in the context of cooking eggs?
The process where protein in the egg becomes firmer when heated
Fill in the blank: Egg yolk contains ______, which acts as an emulsifier.
lecithin
What is the function of eggs in cooking - binding?
Holds ingredients together in mixtures like burgers and fish cakes
What is the purpose of glazing in cooking with eggs?
To give a glossy golden brown finish to baked items
What happens to whisked egg whites when heated?
The foam becomes permanent, e.g., in meringue
What happens when an egg is added to sauce or custard?
It thickens
Adds nutrients
What happens when an egg is added to sauce or custard?
It thickens
Adds nutrients
