e ggs class a eggs are clean fresh have unbroken shells class b eggs are removed from their shells...

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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

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Page 1: E GGS 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

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

Page 2: E GGS 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

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.

Page 3: E GGS 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

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.

Page 4: E GGS 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

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.

Page 5: E GGS 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

EGGS HAVE A VARIETY OF FUNCTIONS

Aeration Eggs are whisked to

trap air Such as in Swiss

rolls meringues and mousses

Page 6: E GGS 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

EGGS HAVE A VARIETY OF FUNCTIONS

Emulsification Egg yolks emulsify

helping to hold water and oil together such as in mayonnaise.

Page 7: E GGS 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

EGGS HAVE A VARIETY OF FUNCTIONS

Binding Holds ingredients

together such as in burgers or fish cakes

Page 8: E GGS 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

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.

Page 9: E GGS 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

EGGS HAVE A VARIETY OF FUNCTIONS

Glazing Gives an attractive

golden finish to a product like pastry

Page 10: E GGS 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

EGGS HAVE A VARIETY OF FUNCTIONS

Garnishing Egg can be used as

a garnish to decorate savoury products

Page 11: E GGS 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

EGGS HAVE A VARIETY OF FUNCTIONS

Enriching Egg can be added to

foods such as mashed potato to make it more nutritious.

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