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Eggs - Coggle Diagram
Eggs
Culinary Uses
Bind-Eggs hold ingredients together to prevent from falling apart- burger
Thicken-Chances consistency of sauce/food as egg coagulates when heated causing thickening
Whole food-Eaten on there own/cooked
Emulsify-eggs enable immiscible liquids eg oil and water
Garnish-can be added as decoration to make food more visually appealing
Glaze
Aerate
Coat
Enrich
Effects of cooking on egg
Whites coagulate at 60°C and yolks coagulate at 68°C
Egg whites change colour, from translucent to opaque
Bacteria are destroyed
Some B-group vitamins are lost
Eggs can curdle if cooked at very high temperatures
Eggs become tough and difficult to digest if overcooked
Green ring forms around egg yolk if overcooked
Guidelines to buy eggs
Buy eggs from a retailer with a strict food hygiene and safety
Check the best before date
Buy eggs in small amounts.
Buy eggs with the Bord Bia Quality Mark.
Avoid purchasing eggs with cracked shells
Ensure eggs feel heavy for their size, if an egg seems light it could be stale.
Guidelines for storing eggs
Store eggs in a fridge at 4°C
Store eggs away from strong-smelling foods
Ensure eggs are stored with the pointed end downwards to egg yolk becoming damage
Leftover whites should be refrigerated in a airtight container for 2-4 days
Leftover yolks should be refrigerated in water for 2-4 days to prevent drying out
Use within the best before date
Classification
Free-range eggs
Barn eggs
Cage eggs
Organic eggs
Omega-3 eggs
Structure
Shell – 10%-Composed of calcium carbonate. Shell inedible and porous. Various colours. On the inside thin membrane that encloses white and yolk and leaves a air space
White – 60%-Viscous, colourless liquid that surrounds the yolk .Composed of protein-ovalbumin globulin, minerals, vitamins, water
Yolk – 30%-Viscous, Dark yellow centre that's held together my chalazae. Most nutritious part. Composed of protein -vitellin, livetin, minerals , nutrients ,saturated fat, lecithin , cholesterol,water
EMULISIFICATION
Lecithin is a natural emulsifier present in egg yolk. It has the ability to join two immiscible liquids, e.g. oil and water, as it has a hydrophilic (water-loving) head and a hydrophobic (water-hating) tail.
The hydrophilic head attaches to the water and the hydrophobic tail attaches to oil, preventing them from separating.
This creates a permanent emulsion e.g. mayonnaise