Eggs Flashcards
1
Q
Protein
A
Hbv, growth
In white and yolk.
2
Q
Fat
A
Saturated, heat energy and insulation
In yolk
3
Q
Carbs
A
None
4
Q
Minerals
A
Calcium: teeth and bones
Iron: red blood cells
Sulphur + phosphorus:
5
Q
Vitamins
A
A: Growth, skin, eyes
B: Nerves, release of energy
D: Bones
6
Q
Water
A
Hydration.
7
Q
Composition percentages
A
Protein:13% Fat 12% Carbs 0 Vitamins ABD Minerals Water 74%
8
Q
Fat percentage
A
12%
9
Q
Protein percentage
A
13%
10
Q
Info on egg box
A
Whether free range, organic Number Size Class Producer Packing station Country of origin Expiry date
11
Q
Effects of cooking on eggs
A
Bacteria is killed Protein sets Turns white Curdle if cooked too long Overcooked= hard, rubbery, hard to digest Lightly cooked is easy to digest.
12
Q
Tips on eggs (preparing, storing, consuming)
A
Whisk at room temp
Elderly, pregnant people and kids shouldn’t eat raw/undercooked eggs
Don’t Leave any yolk in the whites if separating
13
Q
Uses
A
On their own Glazing scones Binding burgers Holding air for sponge cakes Coating before frying (fish etc) Garnishing Thickening mixtures like custard Enrich mash or breads Emulsions for mayo
14
Q
Nutritive Value
A
HBV Protein Saturated Fat Carbs Minerals Vitamins Water
