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eggs - Coggle Diagram
eggs
nutritional value of egss 
Protein: 13% (HBV – high biological value, mainly in egg white)
Fat: 11% (mostly unsaturated, in yolk)
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Vitamins: A, D, E, K (fat-soluble, in yolk), B-group (B12, riboflavin in white)
Minerals: Iron (yolk), phosphorus, calcium, zinc
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culinary uses.
Binding – burgers, meatballs
Aeration – meringues, sponge cakes
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Thickening – custards, sauces
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buying and storing eggs
Binding – burgers, meatballs
Aeration – meringues, sponge cakes
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Thickening – custards, sauces
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effects of heat on eggs
Coagulation: White @ 60°C, yolk @ 68°C
Overcooking: Causes curdling, tough texture
Syneresis: Water loss in overcooked eggs (e.g., scrambled eggs)
egg labelling
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Code on shell: Country of origin, producer ID, farming method
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