EGGS

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EGGS
Jing ling (16) and Liew Kee (10) 3c
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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
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eggs
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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.

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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.

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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

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Structure of egg
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Testing for fresh egg

• Put an egg in a bowl of water, bad egg will float
  and stand upright.
• This is because the egg starts to lose its
  freshness and more air enters the egg. Thus the
  egg will be light.

• Put an egg in a bowl of water, fresh egg will
  sink to the bottom and lie flat on its side.
• This is because the air cell within the egg is
  very small. Thus the egg should feel quite heavy.
  

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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.

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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
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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.

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Shelf life

• 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

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How to tell hard-boiled egg from raw egg?

• Spin a hard-boiled egg and a raw egg carefully on
  a countertop. The hard-boiled egg will spins but
  the raw one will not spin. This is because the
  hard-boiled 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.

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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.

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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
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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

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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.

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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

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Credits

• http//www.getcracking.ca/dozenreasons.html
• http//www.google.com.sg/images
• http//www.victoriapacking.com/egginfo.html
• http//ezinearticles.com/?Common-and-Uncommon-Edib
  le-Eggsid2872938
• http//www.buzzle.com/articles/eggs-nutrition-fact
  s.html
• http//www.nibbledish.com/people/wokkingmum/recipe
  s/egg-tarts