Foods: Eggs

Question 1

Uses of eggs

Answer 1

Eating on their own - scrambeld, boiled, fried, poached

Savoury dishes - quiche, omelette, pancakes

Glazing - beaten egg may be brushed on pastry, brad, sctones, to give attractive finish

Garnishing - hard boiled, sliced, sieved

Binding - used to bind foods togethrand, eg. fish cakes

Emulsions - able to form emulsions, mayonnaise

Question 2

Composition of an egg

Answer 2

Protein 13% (100% HBV proteins)

Fat 12%

Carbohydrate 0%

Vitamins B, A, D

Minerals Iron, calcium (1%)

Water 74%

Question 3

Nutritive value - Protein

Answer 3

HBV
For growth + repair of all body cells
Found in the white and the yolk
Useful for teenagers, children, pregnant women

Question 4

Nutritive value - Fat

Answer 4

Saturated fat found inyolk
For heat, energy, insulation
Restrict for people with high cholesterol

Question 5

Nutritive value - Carbohydrate

Answer 5

Not present
Usually served with starchy foods to make up eg. scrambled egg on foast. Should be high-fibre starchy foods such as wholemeal bread.

Question 6

Nutritive value - Minerals

Answer 6

Calcium, iron, sulphur, phosphorous
For bones, teeth, healthy bloog
In yolk

Question 7

Nutritive value - Vitamins

Answer 7

A) for growth, healthy eyes, skin. Prevent night blindness

B) Healthy nerves, Release of energy.

C) Lacks vitamin C - serve with orange juice

D) Healthy bones - absorbing calcium

Question 8

Nutritive value - Water

Answer 8

Make up 74%

Question 9

Buying eggs

Answer 9

The Bord Bia Egg Quality Assurance Scheme covers the production and packing of eggs.
Every egg is individually stamped with a code, which makes it fully traceable back to the farm where it was produced.

Question 10

Bord Bia Egg Quality Assurance Scheme

Answer 10

Farming Method
0= organic
1= free range
2= barn
3= cage

Country of Origin
IE = Ireland

Farm and County ID
Specific letter showing county of production + two-digit number for farm produced

Best Before Pack
Eg. 16 July

Question 11

Quality Assured logo

Answer 11

Eggs produced + packed according to quality assurance scheme carry the Quality Assured logo on packs

Question 12

Tips - Salmonella

Answer 12

Because of risk of salmonella, it is recommended that elderly, children, and pregnant women avoid eating undercooked or raw materials ggs, eg. in homemade cheesecakes, mousse, tiramius, icings, ice crean, or mayonnaise

Question 13

Info on egg box

Answer 13

Number of eggs
EU size: small, medium, large
EU egg class: class is an indication of quality. Class A is the best quality
Registration number of the packing station
Name of the production and/or packer
‘Free range’ will be printed on the box if hens have had freedom to roam in natural environment

Question 14

Storing eggs

Answer 14

Store in clean, cool, dry place eg. refrigerator
Do not wash eggs, this removes natural protective layer
Store away from strong-smelling foods, eg. onions, as smell will be absorbed through porous shell
Do not use eggs after ‘best before’ date
Don’t use eggs that are damaged or dirty

Question 15

Effects of cooking/heat on eggs

Answer 15

Bacteria killed
Protein coagulates (sets)
Egg white becomes cloudy then white
Eggs curdle if cooked at too high a temp or for too long
Overcooked eggs become hard + rubbery + difficult to digest
Lightly cooked eggs - more digestible

Question 16

Avoid cross-contamination

Answer 16

Wash hands before + after handling raw eggs
Throw away broken eggshells immediately - do not keep in same tray as unbroken.
Handle raw eggs carefully, taking care not to splash onto food preparation surfaces, dishes, cloths, etc.
Clean + disinfect surfaces after working with raw eggs

Question 17

Eggs

Answer 17

One of most nutritious foods in diet

Great value, easy to cook, very useful ingredient for both savoury & sweet dishes

Question 18

buying eggs

Answer 18

Fresh within sell-by-date/best before date
Unbroken, uncracked
Clean no dirt on shell
Available in sizes small, medium, large, very large, choose size suitable for use/dish
Free range eggs are more expensive but may be better quality ___ Fresh eggs should feel heavy for their size

Question 19

storing eggs

Answer 19

Cool place fridge
Pointed end down
Away from strong smelling foods
Do not wash
Separated eggs-yolk covered with water-white in air tight container in fridge