EGGS

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

2. 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 facts Nutritional value of a raw egg

3. eggs

4. 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.

5. 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.

6. Other edible eggs • Other edible eggs include Ostrich egg, Pigeon egg, Pheasant egg, Guinea fowl egg,Gull egg, Partridge egg,Turkey egg, Turtle eggand Emu egg. As well, there are also eggs from fish such as Salmon, Sturgeon, Cod, Shaker, Whitefish, and Hake

7. Structure of egg

8. 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. 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. Testing for fresh egg

9. 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. Testing for fresh egg

10. 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

11. 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.

12. Shelf life • Fresh egg in theshell- 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

13. 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.

14. 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.

15. 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

16. 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

17. 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.

18. 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

19. 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-Edible-Eggs&id=2872938 • http://www.buzzle.com/articles/eggs-nutrition-facts.html • http://www.nibbledish.com/people/wokkingmum/recipes/egg-tarts