Eggs Class A eggs are • Clean • Fresh • Have unbroken shells Class B eggs are removed from their shells and pasteurised The size ranges from very big to small. • Very large-more than 73g • Large-more than 63g • Medium –more than 53g • Small-53g
Eggs All eggs in Britain must be marked with a code that shows- • Which egg producer they come from • The country of origin • The type of production • Manufacturers use liquid, frozen or spray dried. Class B eggs to reduce the risk of food poisoning.
Eggs You should store eggs- • In the fridge with the blunt end upwards • Away from strong smelling foods • Always use eggs by the best before date.
Eggs have a variety of functions Coagulation • Egg white proteins coagulate(set) at 60C. • The yolk at 70C for thickening egg custards and lemon curds.
Eggs have a variety of functions Aeration • Eggs are whisked to trap air • Such as in Swiss rolls meringues and mousses
Eggs have a variety of functions Emulsification • Egg yolks emulsify helping to hold water and oil together such as in mayonnaise.
Eggs have a variety of functions Binding • Holds ingredients together such as in burgers or fish cakes
Eggs have a variety of functions Coating • Prevents foods falling apart or from absorbing too much fat such as a breadcrumb coating on fish or chicken.
Eggs have a variety of functions Glazing • Gives an attractive golden finish to a product like pastry
Eggs have a variety of functions Garnishing • Egg can be used as a garnish to decorate savoury products
Eggs have a variety of functions Enriching • Egg can be added to foods such as mashed potato to make it more nutritious.