EGGS
Class A eggs are
 Clean
 Fresh
 Have unbroken shells
Class B eggs are
removed from their shells
and pasteurised
The size ranges from very
big to small.
 Very large-more than 73g
 Large-more than 63g
 Medium –more than 53g
 Small-53g
EGGS
All eggs in Britain must
be marked with a
code that shows Which egg producer
they come from
 The country of origin
 The type of production

Manufacturers use
liquid, frozen or spray
dried. Class B eggs to
reduce the risk of food
poisoning.
EGGS
You should store
eggs In the fridge with the
blunt end upwards
 Away from strong
smelling foods
 Always use eggs by
the best before date.
FUNCTIONS
Coagulation
 Egg white proteins
coagulate(set) at 60C.
 The yolk at 70C for
thickening egg
custards and lemon
curds.
EGGS HAVE A VARIETY OF FUNCTIONS
Aeration
 Eggs are whisked to
trap air
 Such as in Swiss rolls
meringues and
mousses
EGGS HAVE A VARIETY OF FUNCTIONS
Emulsification
 Egg yolks emulsify
helping to hold water
and oil together such
as in mayonnaise.
EGGS HAVE A VARIETY OF FUNCTIONS
Binding
 Holds ingredients
together such as in
burgers or fish cakes
EGGS HAVE A VARIETY OF FUNCTIONS
Coating
 Prevents foods falling
apart or from
absorbing too much
fat such as a
breadcrumb coating
on fish or chicken.
EGGS HAVE A VARIETY OF FUNCTIONS
Glazing
 Gives an attractive
golden finish to a
product like pastry
EGGS HAVE A VARIETY OF FUNCTIONS
Garnishing
 Egg can be used as a
garnish to decorate
savoury products
EGGS HAVE A VARIETY OF FUNCTIONS
Enriching
 Egg can be added to
foods such as mashed
potato to make it more
nutritious.