Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Eggs

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Types of egg Hen’s eggs: The most common in cookery. Quail’s eggs: Used as a garnish, a starter or part of a main course, e.g. in a tartlet with wild mushrooms, coated in hollandaise sauce. Eggs from turkeys, geese, ducks, guineafowl and gulls are also edible.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Quality points Size affects price but not quality. Eggs are tasted, weighed and graded. Shells should be clean, well-shaped, strong and slightly rough. The colour of the shell is determined by the hen’s breed and the feed. When broken, there should be a high proportion of thick white to thin white. Yolks should be firm, round (not flattened) and of a good even colour. Over time thick white gradually changes to thin white and the yolk loses strength and begins to flatten.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Food value and uses A source of energy, fat, vitamins and minerals. Egg white is made up of protein and water. The fat in egg yolk is mainly saturated. Egg dishes are often served at breakfast, but also at lunch, high tea, supper and as snacks.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Storage Store in a cool, dry place at 0–5 ° C. The refrigerator is best. With controlled humidity and carbon dioxide levels, eggs can be kept for up to nine months. However, to comply with good practice, follow the quality date stamp on eggs. Store away from strong-smelling foods as eggshells are porous and can absorb strong odours.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Health, safety and hygiene Store away from possible contaminants, such as raw meat. Rotate stock – first in, first out. Wash hands before and after handling eggs. Keep utensils, surfaces and containers clean. Do not use cracked eggs. Egg dishes should be consumed immediately or refrigerated. Avoid using raw fresh eggs in dishes that will not be cooked, such as mousses and cheesecakes. Use pasteurised eggs.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Pasteurisation Hens can pass salmonella bacteria into their eggs and thus cause food poisoning. Use pasteurised eggs where appropriate to reduce the risk. To pasteurise, eggs are washed, sanitised and broken into sterilised containers. Yolks and whites are combined, strained, heated to 63 ° C for one minute and then cooled rapidly. Pasteurised yolks and whites are also available separately.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Popular egg dishes