Eggs Flashcards
Composition: protein
13%
Composition: fat
12%
Composition: carbohydrates
0%
Composition: vitamins
ABD
Composition: minerals
Iron, calcium (1%)
Composition: water
74%
Parts of an egg
Shell Yolk White Chalaza Air bubble Membrane
Nutritive value: protein
HBV
Growth and repair of body cells
White and yolk
Growing children/recovering from injury
Nutritive value: fat
Saturated
Yolk
Heat, energy, insulation and protection
Very active person
Nutritive value: Carbohydrate
Contains none
Usually served with
Nutritive value: calcium, sulphur and phosphorus
In yolk
Fore healthy blood, bones and teeth
Nutritive value: vitamin A
Growth, healthy skin and eyes
Nutritive value: Vitamin B
Healthy nerves and release of energy
Nutritive value: Vitamin D
Healthy bones, absorbing calcium
Nutritive value: vitamin C
Eggs are lacking in vitamin c
Nutritive value: water
Contains 74%
5 uses of eggs
On their own: scrambled Savory dishes: omelette Sweet dishes: sponge Glazing: pastry Emulsion: mayonnaise
6 things found on egg carton
Number of eggs EU size EU class Name of producer Registration number of packaging station If free range
Board Bia Egg Assurance Auality Scheme
Every egg is individually stamped with code so it is completely retractable
4 things found on egg
Farming method: (0-4)organic, free range,barn,cage
Country of origin: IE- Ireland
Farm and county ID: letter for county and number for farm
Best before date
Storing eggs
Store in clean, cool, dry place eg. Fridge
Don’t wash: removes protective layer
Keep away from strong smelling foods : porous
Point tip downwards: fresher for longer
Use before best before date
Don’t use if damaged or dirty
How to avoid cross contamination
- way hands before and after
- throw out broken eggs immediately
- Handle carefully, don’t splash on other surfaces
- Clean and disinfect surfaces after working with raw eggs
Effects of cooking or heat on eggs
Bacteria killed
Protein coagulates (sets)
Eggs whites become cloudy and then white
Eggs curdle if cooked at high temperature for too long
If overcooked, become hard and difficult to digest
Lightly cooked, more digestible
Risk of salmonella
Pregnant women, elderly and young children should not eat products with raw eggs eg.homemade mayonnaise because the bacteria could affect them as their immune systems are usually not as strong
