Egg Cookery

Describe the structure and composition of eggs.

An egg consists of the shell, shell membranes, albumen (egg white), yolk, chalazae, and air cell. The shell protects the contents, the albumen contains water and protein, and the yolk contains fat, vitamins, minerals, and protein.

Discuss the nutritive value of eggs in the diet.

Eggs are highly nutritious because they contain high-quality protein, vitamins A, D, E, and B-complex vitamins, as well as minerals such as iron and phosphorus. They provide energy, help with growth and repair of body tissues, and support good health.

Explain how eggs can be tested for freshness.

The freshness of an egg can be tested by placing it in water. A fresh egg sinks and lies flat on the bottom, while an old egg stands upright or floats because the air cell becomes larger as the egg ages.

Describe the effects of heat on eggs.

When eggs are heated, the proteins coagulate and become firm. Gentle heat produces a tender texture, while excessive heat causes eggs to become tough, rubbery, and sometimes watery.

Outline the uses of eggs in food preparation.

Eggs are used as a binding agent, thickening agent, raising agent, emulsifier, coating agent, glazing agent, and for adding colour, flavour, and nutrients to foods.

Discuss the proper storage of eggs in the home.

Eggs should be stored in the refrigerator with the pointed end facing downward. They should be kept in their carton to prevent moisture loss and absorption of odours from other foods. Proper storage helps maintain freshness and reduces the risk of spoilage.