1. EGG S

2. Let’s first start off with the structure of the egg... Tip: The outer egg shell is rich in calcium and so is excellent for putting in the compost as this will help plants to reach their maximum growth.

3. Nutrients: There are quite a number of nutrients in the egg, from the shell to the yolk. As we already know, egg shells are rich in calcium. Although we don’t eat them, the plants will surely enjoy it. Egg shells can also be used to keep snails off your plants with its fragments scattered around it.

4. Nutrients continued... There also vitamins like, vitamin B, A & D, zinc, iron and vitamin B¹². Vitamin B¹² is especially good for people who are practically vegetarian or old as this will give them the supplements they need. Eggs have a good source of anti-oxidants lutein (which are good for your eyes) and zeaxanthin. Choline, is an ingredient in the egg that helps with the move of cholesterol in the blood stream, also aiding in fat metabolism and neurological damage. Not only does it repair the damage, but also improves your memory and helps with early brain development. Did you know, eating eggs may also help to reduce ageing effects on the muscles and body.

5. Methods of using an egg There is more to eggs than just cracking them open and mixing. They play a huge role in many dishes. Here are some examples: Thickening: Thickening the egg mixture and making it firm for the final product. E.g. Custards, sauces such as mayonnaise. Binding: Helps other ingredients to mix together. E.g. Mixtures such as flour, meatball mixtures etc. Glazing: Lightly covers the surface of a dish, sometimes sweet or savoury. E.g. Pastries, donuts. Emulsifying: Help to keep the ingredients together so they do not separate. E.g. Keeping the oil and vinegar in mayonnaise from running to form one whole product. Coating: The egg acts as a glue to stick other ingredients onto the food. E.g. Kentucky Fried Chicken.

6. Continuing... Aerating: It traps air within itself, this helps the texture to become light and fluffy. When it has become aerated, it is irreversible. E.g. Meringues, Soufflés. Clarifier: The egg is used to make a broth clear. Any unwanted objects will stick to the egg. Once the egg is cooked it can be removed. E.g. A broth. Prevention of crystallisation: When a liquid freezes, crystals form, but when an eggs is added, it prevents crystals from forming.

7. Facts and tips Egg whites can be used as glue. Egg whites can be stored in the freezer for up to a year! Brown eggs and white eggs are of the same quality, just from different breeds... To see if a egg is hard-boiled, spin it on a flat surface. If it spins normally, it is hard-boiled but if it wobbles, it is raw. To determine if an egg is fresh or old. You look at its appearance. Rough and chalky means it’s fresh, smooth and shiny means it’s old. Goof for a facial. Another way to determine if an egg is fresh is by placing it in a pan of cold water. If it sinks, it’s edible if it rises to the top, throw it away. Chickens need 24-26 hours to lay an egg. Eggs will age more at room temperature than in a fridge for a week.

8. Some interesting pictures...

9. Bibliography: Best of helpful hints by Mary Ellen, published 1980 Readers Digest: Extraordinary uses for ordinary things, published 2006-7 Reader’s digest: Foods that harm Foods that heal, published 2002 http://en.wikipedia.org/wiki/Glaze_(cooking_techni que)http://en.wikipedia.org/wiki/Glaze_(cooking_techni que) http://wiki.answers.com/Q/What_is_aeration http://www.saskschools.ca/curr_content/paamidle vel/fd_st/mod8_eggs/eggs_role_uses/paa_p1.htmhttp://www.saskschools.ca/curr_content/paamidle vel/fd_st/mod8_eggs/eggs_role_uses/paa_p1.htm http://wiki.answers.com/Q/What_are_the_function s_of_egg_in_cookeryhttp://wiki.answers.com/Q/What_are_the_function s_of_egg_in_cookery http://www.youtube.com/watch?v=SEfO4cL-yqM http://www.google.com.au/imghp?hl=en&tab=wi http://www.eggs.org.nz/Kids- Education/Interesting-Egg-Facts.htmlhttp://www.eggs.org.nz/Kids- Education/Interesting-Egg-Facts.html

10. 65100 Sara Hussain