Transcript Functions of Eggs

It’s all about Eggs
Eggs are a good source of protein, but it's important to
store, handle and prepare them properly.
Eggs are a good choice as part of a healthy, balanced diet.
As well as being a source of protein, they also contain
vitamins and minerals. They can be part of a healthy meal
that's quick and easy to make.
However, to avoid any risk of food poisoning, it's important
to store, handle and cook eggs properly. This especially
applies to vulnerable groups, including the very young, the
unwell, pregnant women and elderly
people.
Eggs and your diet
Eggs are a good source of:
1. protein
2. vitamin D
3. vitamin A
4. vitamin B2
5. Iodine
There is no recommended limit on how many eggs people
should eat. But to get the nutrients you need, make sure
you eat as varied a diet as possible.
Eggs and cholesterol
Eggs contain cholesterol, and high cholesterol levels in our
blood increases our risk of heart disease.
However, the cholesterol we get from food – including eggs
– has less effect on the amount of cholesterol in our blood
than the amount of saturated fat we eat.
If your GP or health professional has told you to watch your
cholesterol level, your priority should be to cut down on
saturated fat.
If you are eating a balanced diet, you only need to cut down
on eggs if you have been told to by your GP or dietitian.
Egg safety
Eating raw eggs, eggs with runny yolks, or any food that is uncooked
or only lightly cooked and contains raw eggs can cause food
poisoning, especially in anyone who is in an ‘at risk’ group. These
groups include:
•babies and toddlers
•elderly people
•pregnant women
•people who are already unwell
This is because eggs may contain salmonella bacteria, which can
cause serious illness.
When eating raw or lightly cooked eggs, using pasteurised eggs
minimises this risk, because the pasteurisation process kills
salmonella.
Pasteurisation is a heat treatment that uses high temperatures to kill
bacteria. Most eggs you can buy in the shops are not
pasteurised. Pasteurised eggs often come in liquid, dried or frozen form.
If you are preparing food – especially food that won’t be cooked or will
only be lightly cooked – for people who are in an ‘at risk’ group, you can
choose pasteurised egg as the safest option.
When using normal, unpasteurised eggs, bear in mind the importance of:
•storing eggs safely
•avoiding the spread of bacteria from eggs to other foods, utensils or work
surfaces
•cooking eggs properly – ensuring both white and yolk are solid will kill
any bacteria
People who are not in vulnerable groups who eat soft-boiled eggs or
foods containing lightly cooked eggs should not experience any health
problems, but cooking eggs thoroughly is the safest option if you are
concerned about food poisoning.
Foods containing raw eggs
Foods that are made with raw eggs and then not cooked, or only lightly
cooked, can cause food poisoning. This is because any bacteria in the
eggs won't be killed.
Any of the following might contain raw eggs:
•homemade mayonnaise
•hollandaise and Béarnaise sauces
•salad dressings
•ice cream
•icing
•mousse
•Tiramisu
If you are making these foods yourself, using pasteurised eggs is
the safest choice.
Most commercially produced mayonnaise, salad dressings,
sauces, ice cream, desserts or ready-made icing are made with
pasteurised eggs.
Check the label, or contact the manufacturer if you are unclear
whether the food was made with pasteurised eggs.
If you're concerned about raw egg when eating out or buying food,
ask the person serving you.
Storing eggs safely
Storing eggs safely helps to make sure the bacteria from the eggs
and eggshells do not spread.
Here are some tips to help you store your eggs safely:
1. Store eggs in a cool, dry place, ideally in the fridge.
2. Store eggs away from other foods. It's a good idea to use your
fridge's egg tray, if you have one, because this helps to keep
eggs separate.
3. Eat dishes containing eggs as soon as possible after you've
prepared them. If you're not planning to eat them straight away,
cool them quickly and then keep them in the fridge for up to two
days.
4. Cakes can safely be stored somewhere cool and dry as long as
they don’t contain any additions such as custard or cream.
Avoiding the spread of bacteria
Bacteria can spread very easily from eggs to other foods, as well as
hands, utensils and worktops.
There can be bacteria on the eggshell as well as inside the egg, so
take care when handling them.
These tips can help avoid the spread of bacteria:
1. Keep eggs away from other foods, both when they are in the shell
and after you have cracked them.
2. Be careful not to splash egg onto other foods, worktops or dishes.
3. Always wash and dry your hands thoroughly after touching eggs or
working with them.
4. Clean surfaces, dishes and utensils thoroughly, using warm soapy
water, after working with eggs.
5. Don't use eggs with damaged shells, because dirt or bacteria
might have got inside them.
'Best before' dates of eggs
Eggs can be eaten a day or two after their ‘best before’ date as long
as they are cooked thoroughly until both yolk and white are solid, or
if they are used in dishes where they will be fully cooked such as a
cake.
Cook eggs until both the white and yolk are solid will kill any
bacteria, such as salmonella.
People who are in ‘at-risk’ groups should only eat eggs, or food
containing eggs, that have been thoroughly cooked.
FUNCTIONS OF EGGS
EMULSIFYING AGENTS
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
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An emulsion is a mixture
that forms when you
combine liquids that do not
ordinarily mix
To keep the liquids from
separating you need an
emulsifying agent
Egg yolk is an excellent
emulsifying agent. The
yolk surrounds the oil
droplets to keep them
suspended


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Foams are used to add air to
foods
When you beat air into egg
whites, many air cells form
As the beating continues, the
cells become smaller and
more numerous as a result
the foam thickens
FOAMS – INCORPORATING AIR
FOAMY STAGE
SOFT PEAK STAGE
STIFF PEAK STAGE - MERINGUE
THICKENER


Heat causes egg
proteins to thicken
(coagulate)
Because of this property
eggs are used to
thicken foods such as
sauces, custards, and
puddings
BINDING AGENT

Eggs act to hold
ingredients together

Meatloaf is an example
of eggs used in this way
INTERFERING AGENT

Frozen desserts like ice
cream stay creamy
because eggs inhibit the
formation of large ice
crystals which would ruin
the texture of the dessert
STRUCTURE

Eggs form the structure
of many baked goods.
COATING

Eggs are used to help a
coating adhere to a food
NUTRIENTS
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Eggs are a nutrient
dense food and contain
essential amino acids as
well as many vitamins
and minerals.
They are quick and easy
to prepare for a
nutritious meal or
contribute nutrients to
food products.
EGGS ADD A GOLDEN COLOR TO BAKED
GOODS
COLOR
FLAVORING
Eggs add flavor to many
foods
TYPES OF COOKED EGGS
Hard-Boiled
Hard-boiled eggs are delicious and are very popular around
Easter. They are boiled in a pot on the stove for about 20 minutes.
After they have cooled, the shells can be broken and peeled off so
you can eat your delicious hard-boiled egg.
Sunny-Side Up
Many people like to eat their eggs sunny-side up. This can be
done by gently cooking the egg over the stove without breaking
the yolk. Some people like their egg flipped while others prefer a
real runny yolk, hence the name sunny-side up.
Scrambled
Scrambled eggs are great and loved by many kids. Simply break a few
eggs into a bowl and stir them until the yolk is broken and they are well
blended. Then, cook the eggs on the stove being sure to stir them often.
Omelet
An omelet is a very filling way to eat an egg. Cook an omelet similar to a
scrambled egg but don't break the egg apart. Fill the omelet with
mushrooms, ham, cheese or bacon and roll the omelet up.
Soft-Boiled
Soft-boiled eggs are great to eat for breakfast and very quick to make.
Boil them in a pot of water for 3-5 minutes. Carefully take the hot egg out
of the water and crack the top part of the shell and eat using a spoon.
NUTRIENTS IN CHICKEN EGGS
Nutrient
Iron
Benefit
Carries oxygen to the cells, helps prevent anemia – the iron in eggs is easily
absorbed by the body
Vitamin A
Helps maintain healthy skin and eye tissue; assists in night vision
Vitamin D
Strengthens bones and teeth; may help protect against certain cancers and
auto-immune diseases.
Vitamin E
An antioxidant that plays a role in maintaining good health and preventing
disease
Helps protect against heart disease
Helps produce and maintain new cells; helps prevent a type of anemia, helps
protect against serious birth defects if taken prior to pregnancy and during
the first 3 months of pregnancy
Vitamin B12
Folate
Protein
Essential for building and repairing muscles, organs, skin, hair and other
body tissues; needed to produce hormones, enzymes and antibodies; the
protein in eggs is easily absorbed by the body
Selenium
Lutein and
zeaxanthin
Works with vitamin E to act as an antioxidant to help prevent the breakdown
of body tissues
Maintains good vision; may help reduce the risk of age-related eye diseases,
such as cataracts and macular degeneration
Choline
Plays a strong role in brain development and function