Eggs Flashcards
4 sizes of eggs
Small, medium, large, extra large
Types of eggs sources
Caged, branded, free range, organic
What type of vegetarians can eat egg
Lacto ovo
Storage of eggs
Cool place , pointy end down, away from strong smell foods
What should eggs be pointed down when stored
The yolk does not rest near the shell
How eggs can be cooked
Boiled, poached, fried, omelettes, quiche
Caged eggs
Restricted movement, confined conditions
Barn eggs
More space but kept inside
Free range
Freedom to roam but bad feed
Organic eggs
Free to move , fed organic food
What should be written on eggs
Lion mark - quality checked egg, and the best before date
Testing if an egg is fresh
If an egg sinks on its side- fresh
Sinks In between the top and side- 1 week
Sinks On the point- 2 weeks
Doesn’t sink- 3 weeks
3 parts of a fresh egg
A thin white, a thick white , a yolk
What will a stale egg differ to a fresh
No thin white on thick white
What bacteria can eggs have
Salmonella
Look for when buying eggs
Clean well shaped, no cracks, in use by date
Nutrition in eggs
Protein, fat, minerals, vitamins, carbohydrates (small amounts)
Pasteurised eggs
Treated with heat to remove bacteria, can be sold liquid egg product or in a pasteurised shell.
Proportion of yolk to white in percentage
Yolk- 66%. White 33%
What chemical functions do eggs have on foods
Coagulation, foaming, denaturing
What happens when eggs denature foods
Unravel and form new structures when heated
What are eggs in
Cakes, sausage rolls, quiche,
How does salad dressing use eggs
Protein stops separating through emulsification
How do eggs bind
The protein coagulates ( becomes thick and sets) and binds the ingredients together
How does egg foam
Protein in egg stretches and denatures, air bubbles trapped, solidify when cooked
What can eggs be used for to finish of pastry
Glazing for a glossy look
How do eggs coat or enrobe chicken nuggets
Egg coagulates and helps the dry ingredients stick
Thickening foods with egg
Coagulates as the protein is heated and thickens product
Denaturation definition
Process when proteins lose their structure
Coagulation definition
Change from a liquid to a thickened or solid state
What temperature do eggs first coagulate for yolk and white
60 for white, 65 for yolk
When does the whole egg coagulate
70
What is syneresis
When an egg is over cooked and becomes hard and rubbery until it shrinks and water is squeezed out
Foam definition
Substance that traps gas bubbles in a liquid or solid
Food science of foaming in eggs
Egg whites only are whisked and air is brought in, protein unfolds , foam fixes protein when heated.
What percentage of water to protein to fat in whites and yolk
White = 90% water, 10%protein, 0 fat
Yolk = 15%protein, 50% water, 35% fat
What happens to over beaten egg white
Releases water and changes shape
Emulsion definition
is a mixture of two liquids that wouldn’t normally mix together. It comes in two different forms;
fat dispersed into water
water dispersed into fat.
What are egg grades
Quality of the egg , best is A
Calories in egg
55-80 (most from the yolk)
Vitamins in egg
Every one except c , mainly vitamin A, D and E . B2 +B12
Minerals in egg
Source of iodine + phosphorus + iron
What bowl should be used when making meringues
Not plastic as fat can cling to plastic
What temperature of eggs should you separate them at
When cold
