Eggs are a versatile, cheap source of protein that can be cooked quickly. They contain protein, fat, vitamins (A, B, D), and minerals (calcium, phosphorus, iron). Eggs should be stored in the refrigerator with the pointed end down and used before the expiration date. Eggs can be prepared in many ways such as boiled, poached, or scrambled, and are also used in baking, sauces, and coatings. Proper handling and cooking kills bacteria and preserves nutrients.
5. Nutritive/ Food Value
HBV protein, growth & repair.
Saturated fat, energy.
No carbs, serve with bread, pasta, rice.
Vit B - nerves and energy.
Vit A - growth, skin, membranes, eyes.
Vit D - bones & teeth.
Calcium & phosphorus - bones & teeth.
Iron - red blood cells.
High in water more in the white than the yolk.
6. Value of eggs in the diet
Contain protein, vit A, calcium, phosphorus & vitamin
D all needed by growing people.
Low income, cheap protein instead of meat.
Easily digested for invalids, elderly, infants.
Very versatile in cookery.
High cholesterol, not good for people with heart
disease.
7. Uses
Cooked on their own eg. boiled, poached, scrambled.
In savoury dishes eg quiche, omelette.
Thickening eg. custard.
Glazing eg. scones, pastry
Binding eg. beef burgers, fish cakes.
Aerating eg. sponges, pavlova.
Coating eg. in batter, with breadcrumbs.
Emulsions eg. mayonnaise.
8.
9. Buying and storing eggs
Buying
Best before date
Check grade
No cracks or dirt
Correct size
Heavy for size
Rough shell
Storing
Store in fridge
Pointed end down
Use before use by date
Use in rotation
Away from strong smelling foods
Yolks in cup covered with water
Whites in screw top jar
10. Fresh eggs
Date stamp
Small air space
Heavy
Rough shell
Sink in water
Dome shaped yolk
Thick egg white
11. Using eggs
To avoid curdling:
Use at room temperature
Cook gently
Add the hot to the cold
For good aeration :
Use fresh eggs
Room temperature
Do not let any yolk get into
the white when making
meringue
12. Effects of cooking
Protein coagulates and sets
May curdle if temperature is too high
Lightly cooked – more digestible
Over cooked – harder to digest
Bacteria are killed
Vit. B damaged
13. Salmonella
It is recommended that
elderly, pregnant women ,
invalids and infants avoid
foods containing raw eggs
eg. mayonnaise because of
the danger of salmonella
food poisoning
14. Batters
A mixture of flour, eggs and a liquid (usually
milk)
Beat well to get air bubbles into the batter,
this will make it rise
Uses:
Thin Batters: pancakes, Yorkshire pudding
Thick Batters: coating foods
15.
16. Custard
A custard is a mixture of eggs
and milk cooked gently so that
the eggs thicken the milk.
Can form part of hot and cold
dishes eg. baked custard, crème
caramel, crème brulée , quiche.
Commercial custards are made
of starch, coloured and
flavoured to seem like custard