Eggs Flashcards
Fat
Saturated fat in yolk
High levels of cholesterol
12% in whole egg
Carbohydrates
No carbohydrates
Should be served with foods high in carbohydrates
Vitamins
Yolk contains vit A,D,E,K
beta carotene gives yellow colour
Vits B2 and B12
Minerals
Iron Phosphorus Zinc Selenium Calcium
What is the yolk held in place with
Chalazae
Contribution to the diet
Easy to digest- ideal for convalescents and kids
HBV protein- kids,adolescents & lacto-ovo vegetarians
Good meat alternative
Cooks quickly
Low cholesterol diet- restrict egg intake
Good source of vitamins and minerals
What information has to be displayed of eggs boxes
Country of origin Use-by date
Name & address of producer Storage instructions
Registration number Quality assured mark
Quantity
Class/quality
Week number
Egg Quality Assurance Scheme
Farms that follow guidelines are allowed use EQAS symbol
Inspections of farms ensure proper management systems are in place
Protein
Contains HBV protein Easy to digest Egg white contains ovalbumin and globulin Egg yolk contains vitelin and livetin 13% in whole egg
Coagulation
Causes protein chains to untwist and straighten (denature) and bond together around small pockets of water
Eg: binding= burgers, thickening= custard
Curdling
Protein clumps together and squeezes out water
Aeration
Whisking traps air
Friction created by whisking produces heat which sets foam (slightly coagulates albumin). Further cooking sets foam permanently. Fat prevents foaming aeration so use clean utensils. Overheating cause loss of volume
Eg: whole egg- aerating cakes= sponges
Emulsifier
There is a natural emulsifier in eggs called lecithin. It enables two immiscible liquids to join together
Eg: oil and vinegar in mayonnaise
