Transcript EGGS - Food and Nutrition @ JVS

EGGS
Jing ling (16) and Liew Kee (10)
3c
Nutritional facts
• Eggs is very nutritional
as it is rich in riboflavin,
vitamin B12, phosphorus,
protein and selenium.
• But the egg yolk also
contain high amount of
fat, saturated fat, and
cholesterol.
Nutritional value of a raw egg
eggs
Common eggs
• Chicken eggs: chicken egg is most
commonly found in supermarkets. It is
also most commonly eaten by people.
• Duck eggs: duck egg is bigger then
chicken egg. It has an off-white shell
and a rich flavor and but it also means
it have higher fat content than a
chicken egg. It has a higher level of
albumen then chicken egg.
Common eggs
• Quail eggs: quail egg is smaller then
chicken egg and it has the same flavor
as them. The shells of quail egg are
speckled and its colour varies from
dark brown to blue or white.
• Goose eggs: goose egg is 4-5 times
bigger then chicken egg. It is also
bigger then duck egg. Goose egg is
very rich in fat and cholesterol.
Other edible eggs
• Other edible eggs include Ostrich egg,
Pigeon egg, Pheasant egg, Guinea fowl
egg, Gull egg, Partridge egg, Turkey
egg, Turtle egg and Emu egg. As well,
there are also eggs from fish such as
Salmon, Sturgeon, Cod, Shaker,
Whitefish, and Hake
Structure of egg
Testing for fresh egg
• Put an egg in a bowl
• Put an egg in a
bowl of water,
of water, bad egg
fresh egg will sink
will float and stand
to the bottom and
upright.
lie flat on its side.
• This is because the • This is because the
air cell within the
egg starts to lose its
egg is very small.
freshness
and
more
Thus the egg should
air enters the egg.
feel quite heavy.
Thus the egg will be
light.
Testing for fresh egg
• The yolk of a very
fresh egg will have a
round and compact
appearance and it will
sit positioned quite
high up in the middle
of the egg. The white
that surrounds it will
be thick and stays
close to the yolk.
• A less fresh egg will
contain a flatter yolk,
that may break easily
and a thinner white
that spreads quite far
over the plate.
Does colour matter?
Blue quail egg
• The colour of the egg shell does not
affect the quality of the egg.
• The shell can be brown or white, there
is no difference in the quality of the
egg.
Chicken egg, quail egg, duck egg
Difference colour goose egg
Goose egg, duck egg, green duck egg,chicken egg
Egg storage
• Eggs are perishable food and need to
be refrigerated. Keep eggs in the
original carton in the coldest part of
the refrigerator.
• It is best not to wash eggs before
storing or using them. Washing is a
routine part of commercial egg
processing and the eggs do not need
to be rewashed.
Shelf life
•
•
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Fresh egg in the shell- 3 to 4 weeks
Fresh egg white- 3 to 4 days
Fresh egg yolk- 2 to 4 days
Hard-cooked egg- 1 week
Deviled egg- 2 to 3 days
Left over egg dish- 3 to 4 days
How to tell hard-boiled egg
from raw egg?
• Spin a hard-boiled egg and a raw egg
carefully on a countertop. The hardboiled egg will spins but the raw one
will not spin. This is because the hardboiled egg is solid so everything spins
in one direction, while the inside of
the raw egg sloshes in different
directions and, therefore, doesn't
allow it to spin.
Good for your brain
• Eggs give us brainpower. Choline, a
substance found in egg yolks, stimulates
brain development and function.
• Choline has been recognized as an
essential nutrient by Health Canada.
Since it is necessary for good health,
but is not produced by our body in
adequate amounts, a continuous new
supply must be provided by our diet.
Two large eggs provide an adult with
the recommended daily intake of
choline.
Ways to cook eggs
Poached egg
Hard-boil egg
• Eggs can be made into a variety of
meals such as hardboiled, coddled,
shirred, omelet, frittata, soft-boiled,
scrambled, fried, and poached. They
are also used as a key ingredient in
many food dishes.
Frittata egg
Scrambled egg
Shirred egg
Recipe for egg tart
Ingredients for crust:
• 340g top flour
• 230g butter
• 70g caster sugar
• ½ beaten egg
Ingredients for egg custard filling:
• 3 eggs
• 80g caster sugar
• 70ml milk
• 230ml of water
Recipes for egg tart
Steps:
• Crust :1) beat butter and sugar until creamy
• 2) add egg into mixture and mix together
• 3) add flour and mix into a dough
• 4) cover dough with cling wrap and keep in the
fridge for 30 mins
• 5) weight dough into 20g each (depending on size of
mould) and press into egg tart moulds
• 6) set aside the mould tart dough
Tips: roll the 20g dough into a ball and flatten it
before putting it into the mould.
Recipe for egg tart
Steps:
• Egg custard: 7) whisk egg and sugar until thick and
creamy
• 8) add milk into mixture and continue to whisk
• 9) add water gradually and continue to whisk
• 9) pour the mixture into the mould tart dough
• 10) preheat oven at 180c and bake for 25 mins, till
the crust is slightly brown and egg custard is set
• 11) remove from mould by turning it upside down
Credits:
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http://www.getcracking.ca/dozenreasons.html
http://www.google.com.sg/images
http://www.victoriapacking.com/egginfo.html
http://ezinearticles.com/?Common-andUncommon-Edible-Eggs&id=2872938
• http://www.buzzle.com/articles/eggs-nutritionfacts.html
• http://www.nibbledish.com/people/wokkingmum/r
ecipes/egg-tarts