Eggs 🍳


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http://www.bordbia.ie/consumer/aboutfood/eggs/pages/default.aspx

‘Best before’ dates of eggs

Eggs have a shelf life of around  28 days (from date laid to their “best before” date). Eggs can be eaten a day or two after their “best before” date as long as they are cooked thoroughly.

Homework questions:

  1. Discuss the guidelines for correct storage of eggs.
  2. Outline the effects of cooking/heat on eggs.1st year

 

 

2 thoughts on “Eggs 🍳

  1. 1. they are an excellent source of protein , they have little prep time , you can make a wide variety of dishes with an egg e.g scrambled egg , omelette , quiche.
    2.carbohydrates and vitamin C
    3(A).a glass of orange juice,
    with scrambled egg and toast and with a hand full of fruit.
    3(B).Orange juice=The fruit and vegetable group
    Eggs=The meat group
    Toast=The carbohydrates group
    4.1=air space
    2= membrane
    3=shell
    4=yolk
    5=egg white
    5.cupcakes&omelette
    6.Binding =Eggs can be used to bind ingredients together as they are coagulated when cooked.E.g Hamburgers, Patties, Omelettes ,Quenelles

    Clarifying =Beaten egg whites are added to remove impurities and produce a clear finish E.g
    Stocks
    Consommé Soups
    Aspic

    Coating= Coating batters use whole eggs and breadcrumbs to provide a coating or protection for the food item prior to cooking. E.g Fried or deep fried foods, such as fish, meats, chicken and vegetables

    Enriching =Whole eggs add flavour and nutritional value.E.g Cakes, Puddings ,Pasta, Egg-nog drinks

    Emulsion= Whipped egg yolks can hold other ingredients together that do not normally mix, such as oil and vinegar.E.g Hollandaise ,Mayonnaise

    7(A).When your buying eggs look for the grade and size
    7(B).when storing eggs they should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.

    8.size, class , BB date , where there come from , nutrition information ,how many it contains

    9. free range eggs means the chickens are aloud run around fields and are not barn feed or kept in a cage.

    10.Pregant women and small children because it very dangerous for food positioning and salmonella

  2. Q1:eggs should be included in the diet as they have high biological value protein in theme.
    Q2:carbhoydrates and vitamin C are not present in eggs.
    Q3: A: scrambelled egg with brown toast.
    B:brown bred for the cereal/poato group.
    Q4:air space
    membrain
    shell
    yolk
    egg white
    Q5: sweet dish:marreinges
    savoury dish: omellete
    Q6:Binding =Eggs can be used to bind ingredients together as they are coagulated when cooked.
    Q7:when bying eggs look for the grtade and size.
    when storying eggs make sure to kepp in a clean, coll dry place .
    Q8:best before date, quantity, size,class,where they come from.
    Q9:free range eggs means eggs are aloud run around and are not caged.
    Q10:pregeant women and small children.

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