Eggs

Question 1

Where do the main type of eggs in the uk come from?

Answer 1

Hen

Question 2

Name different types of eggs

Answer 2

Hen
Quail
Duck
Goose
Ostrich

Question 3

When were battery hens banned?

Answer 3

Jan 2012 in whole of Europe

Question 4

How many egg in the UK come from enriched caged and what does this mean?

Answer 4

51%
More space, have perches
Have food/water on demand
Chickens indoor whole life
Eggs mainly go into catering business

Question 5

How many eggs in the uk are free range?

Answer 5

45%

Mainly to supermarket

Question 6

How many eggs are barn eggs in uk?

Answer 6

2% - chickens live in barns

Question 7

How many eggs in the uk are organic?

Answer 7

2%

Question 8

What are other types of eggs

Answer 8

Omega 3, vitamin enhanced, vegetarian

• all due to the diet of chicken - limit as to what is transferred to egg

Question 9

What are organic eggs?

Answer 9

• eggs from hens fed special feed with ingredients grown without pesticides, herbicides or fertilisers
• nutritionally no different but less pesticide

Question 10

What are omega 3 enhanced eggs

Answer 10

Eggs created by including 10-20% flax in hens diet = eggs higher in omega 3 but not a lot

Question 11

What are vitamin enhanced eggs

Answer 11

Eggs from hens with vitamin enhanced diets

Eggs contain slightly higher amounts of nutrients

Question 12

What are vegetarian eggs?

Answer 12

Eggs from hens which are fed ingredient of plant origin only
-nutritionally no different

Question 13

How many eggs does the uk produce and import and export?

Answer 13

Produce = 10.37 bn
Import = 2 bn
Export 135 mil

Question 14

What percentage of eggs in uk are sold in retail, as egg products and sold to food service?

Answer 14

Retail = 54%
Egg product = 23%
Food service = 23%

Question 15

What are the components of an egg?

Answer 15

Water
Protein
Fat
Carbohydrate 
Vitamins/minerals

Question 16

What is the order of nutrients in terms of percent in a whole egg?

Answer 16

Water 75%
Protein 12%
Fat 11%
Carbohydrate 1%
Vit/min 1%

Question 17

What is the order of nutrient in percentage in an egg white?

Answer 17

Water - 88%
Protein - 10.1%
Fat - trace
Carbohydrate 0.8%
Vit/min - trace

Question 18

What is the order of nutrients in terms of percentage in an egg yolk?

Answer 18

Water - 48.8%
Fat - 32.9%
Protein - 16.4%
Carbohydrate - 0.2%
Vit/min - trace

Question 19

What is the anatomy of an egg centre to outermost layer?

Answer 19

Yolk 
Vitelline membrane 
Chalaza
Albumen
Inner membrane
Air cell
Outer membrane 
Shell

Question 20

What is the purpose of the cell and what is its structure?

Answer 20

Hard protective layer
Bumpy/grainy
Made of mainly calcium carbonate crystals
Covered in up to 17000 tiny pores
Semi permeable= air/moisture can pass through pairs
Coated in thin cuticle to keep bacteria and dust out

Question 21

What are the inner and outer membrane made of and what are their purpose?

Answer 21

Lie between egg shell and white
Transparent protein membranes 
Defence against bacterial invasion
Strong
Made partly of keratin
Important in protection

Question 22

Why do eggs have an air space?

Answer 22

Air space forms when contents of egg cool and contract after laying
Usually rests between the outer and inner membrane
At larger end of egg
Grows larger with age

Question 23

What is the albumen of the egg and what is it made of?

Answer 23

Egg white
Aqueous solution of protein and water
Alternating layers of thick and thin albumen within it - outer and inner thin, middle thick
Several proteins: ovalbumin, conalbumin, ovomucoid, ovomucin - globular proteins

Question 24

What is chalazae and what is its purpose in an egg?

Answer 24

Opaque ropes of egg white
Hold yolk in geographical centre
Act like anchors attaching holds casing to membrane lining in eggshell
More prominent = fresher egg
Lose firmness during aging and yolk floats up
Rope attached to pointy end is tougher

Question 25

What is the yolk of an egg and what is its purpose?

Answer 25

Most vit/min found here Source of lecithin - effective emulsifier Colour ranges depending on feed and breed of hen Green layer sometimes seen in boiled egg = iron sulphide

Question 26

What are the characteristics of a fresh egg?

Answer 26

Albumin = translucent Yolk = clearly visible Air pocket is small - can be seen agains light sometimes Can be kept 3-4 weeks in cool dark place with little temp fluctuations Store below 10 c recommended Temp fluctuation cause spoilage

Question 27

How do you test if an egg is fresh?

Answer 27

Roll test Egg in water Albumen height

Question 28

What is the roll test?

Answer 28

Fresh egg will wobble as egg is held in gravitational centre Non fresh egg will roll long and stable as chalazae weakens with age so yolk sits in centre

Question 29

What is the egg in water test?

Answer 29

If egg sinks = fresh Stands up right = 3-4 days old If it floats = old as air increases with age

Question 30

What does the albumen height tell us about an egg?

Answer 30

Protein quality Haugh unit is unit of measurement Higher number = better egg quality Water in egg yolk is equilibrilated = expansion Height is correlated with weight = haugh unit

Question 31

Why does the air cell increase with age?

Answer 31

As water evaporates through porous shell

Question 32

Why does the old enlarge and its membrane weaken as the egg ages?

Answer 32

Movement of water from white to yolk - water tries to equilibrium = enlargement and reduced viscosity of yolk and weakened green of vitelline membrane = flattens yolk when egg cracks

Question 33

Why does the egg become more alkaline as it ages?

Answer 33

Ph of whit rises from 8-9.2 in first 5 days due to loss of co2 from egg Ph yolk stays at 6

Question 34

Why does the egg white become thinner with age?

Answer 34

Action of enzyme on ovomucin | Decomposition occurs when ph increases

Question 35

Why does the egg albumen become mor transparent with age?

Answer 35

Very fresh egg = cloudy albumen | Egg white becomes more alkaline = transparent

Question 36

Name some functional properties of eggs

Answer 36

``` Coagulation Glazing Emulsifying Foaming Thickener ```

Question 37

Who are the top three consumers of eggs?

Answer 37

Japan China Ukraine

Question 38

Why is salmonella associated with eggs and how has egg consumption been effected?

Answer 38

Long associated with raw eggs Edwina currie: Egg sales plummeted by 60% overnight 4 mil hens slighted, 400 mil eggs destroyed Big economic impact Children, preg women and elderly should avoid Chickens kept in poor conditions bread salmonella

Question 39

How was there a breakthrough with salmonella in eggs and what does this mean?

Answer 39

Vaccination for hens | 85% now have red lion stamp - salmonella free

Question 40

What is bird flu and how did it effect egg status?

Answer 40

Uk 2017 Bird flu from wild birds so some hens housed to protect them Hen housed for over 12 weeks lost free range status

Question 41

What is fibrosis in eggs and where is effected?

Answer 41

August 2017 Dutch eggs contaminated with banned insecticide fipronil Used illegally to control lice on Dutch hens Effected 700000 eggs imported into uk Can damage kidneys liver and thyroid Came from Romania Ongoing investigation

Question 42

What are the health benefits of eggs

Answer 42

High in protein Good for eye health High in cholesterol

Question 43

Why is eggs being high in protein good

Answer 43

1 lrg egg = 6g protein Contain all essential amino acids for humans Adequate protein helps weight loss, increase muscle mass, lower bp and optimise bone health

Question 44

Why is eggs being good for eye health good?

Answer 44

High in lutein and zeaxanthin Both are antioxidants important for eye health - prevent macular degeneration and cataract Similar to carrots

Question 45

Why are eggs being high in cholesterol good?

Answer 45

Contains 212mg out of 300mg recommended daily amount Liver produces cholesterol so generally food has no effect Elevated levels of Hdl = linked to reduced effect of many diseases