June 2017: Eggs

Question 1

When does the air cell get bigger?

Answer 1

The air cell gets bigger as the egg gets older

Question 2

What part of the egg is more fattening?

Answer 2

The yolk

Question 3

What’s the white in the egg called?

Answer 3

Albumin

Question 4

What are the four different types of egg?

Answer 4

Free Range Eggs
Caged Eggs
Barn Eggs
Organic Eggs

Question 5

What is found in the yolk?

Answer 5

Lecithin

Question 6

What is the Albumen rich in?

Answer 6

The Albumen is rich in protein

Question 7

What does the Yolk contain?

Answer 7

The yolk contains Fat, cholesterol, Vitamin A and D

Question 8

How much calories does an egg contain?

Answer 8

An egg contains 75 calories

Question 9

How much do the different sizes of eggs weigh?

Answer 9

Small - 53g and under
Medium - 53g - 63g
Large 63g - 73g
Very Large - 73g and over

Question 10

What does the lion mark mean?

Answer 10

It means the egg has been produced to the highest standards of food safety

Question 11

What temperature does the Albumen coagulate at?

Answer 11

60°c

Question 12

What temperature does the Yolk coagulate at?

Answer 12

70°c

Question 13

What causes protein Coagulation?

Answer 13

heat

Question 14

What is Coagulation?

Answer 14

Coagulation is the change from a solid to a liquid

Question 15

What is coagulation affected by?

Answer 15

• Temperature used
• Cooking time
• Presence of other ingredients

Question 16

What is synerisis?

Answer 16

Syneresis is when the proteins get separated from the liquid which causes curdling

Question 17

How can we prevent syneresis?

Answer 17

Use a low temperature
Stir
Cool quickly