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Flashcards in Foods: Eggs Deck (19)

Uses of eggs

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


Composition of an egg

Protein 13% (100% HBV proteins)

Fat 12%

Carbohydrate 0%

Vitamins B, A, D

Minerals Iron, calcium (1%)

Water 74%


Nutritive value - Protein

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


Nutritive value - Fat

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


Nutritive value - Carbohydrate

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.


Nutritive value - Minerals

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


Nutritive value - Vitamins

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


Nutritive value - Water

Make up 74%


Buying eggs

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.


Bord Bia Egg Quality Assurance Scheme

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


Quality Assured logo

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


Tips - Salmonella

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


Info on egg box

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


Storing eggs

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


Effects of cooking/heat on eggs

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


Avoid cross-contamination

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



One of most nutritious foods in diet
Great value, easy to cook, very useful ingredient for both savoury & sweet dishes


buying eggs

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


storing eggs

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