E GGS Class A eggs are Clean Fresh Have unbroken shells Class B eggs are removed from their shells...

EGGS

Class A eggs are Clean Fresh Have unbroken shellsClass B eggs are removed from their shells

and pasteurisedThe 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.