Eggs Flashcards
Nutritional value
HBV protein Sat fat No carbs Vit B Vit A Vit D Calcium, phosphorus and iron High in water
Culinary uses
On their own eg boiled Savory dishes eg omelette Thickening eg custard Binding eg beef burgers Emulsions- eg Mayo. Holds oil and vinegar together
Value in the diet
Contains Protisn, Vit A , calcium- for growing people
Cheap protein
Easily digested
Versatile in cooking.
Free range eggs
Comes form a chicken that wasn’t kept in a cage
Buying eggs
Date Check grade No cracks/ dirt Correct size Rough shell
Storing eggs
Store in the forge
Pointed end down to keep air space at the top
Best before date
Keep away from strong smelling foods
Fresh eggs
As an egg gets stale, water evaporates through tiny Pores and the air space gets bigger and the egg gets lighter
Egg boxes
Best before date
How hen was rated
Country of origin
Letter and number on egg from country
To avoid curdling
Use at room temp
Cook gently
Add hot to cold
For good aeration
Use fresh eggs
Room temp
Don’t let any yolk get into the white when making meringue
Effects of cooking
Protein coagulates May curdle if temps too high Bacteria killed Vit B damaged Lightly cooked- more digestible
Why should pregnant women avoid foods with raw egg
Salmonella food poisoning.
