EggsEggs  

VRQ2 TheoryVRQ2 TheoryUnit 712Unit 712UPK 712UPK 712

Eggs as a Food sourceEggs as a Food source

Eggs are an ancient Eggs are an ancient source of foodsource of food

They are self contained They are self contained incubators for growthincubators for growth

Everything required for Everything required for the complete growth of a the complete growth of a animal that hatches from animal that hatches from an egg is enclosed withinan egg is enclosed within

Therefore it is a complete Therefore it is a complete source of nutrition for source of nutrition for othersothers

How an egg is formedHow an egg is formed Process Takes approx Process Takes approx

25 hours25 hours Yolk forms around Yolk forms around

Germ cell (hen Germ cell (hen chromosomes) mainly chromosomes) mainly fat and proteinsfat and proteins

Detaches from ovary Detaches from ovary and begins journey and begins journey down the oviductdown the oviduct

4 layers of egg white, 4 layers of egg white, 1 antimicrobial 1 antimicrobial membrane, shell.membrane, shell.

StructureStructure

Structure

Stage 1Stage 1

Stage 2Stage 2

Stage 3Stage 3

Stage 4Stage 4

Stage 5/6 Stage 5/6

Nutrition of EggsNutrition of Eggs High in proteinHigh in protein High in FatHigh in Fat High cholesterol High cholesterol

levelslevels Low in SodiumLow in Sodium Low in Low in

carbohydratescarbohydrates

As Eggs get OlderAs Eggs get Older

Those changes are:Those changes are:

As an Egg gets older changes take place that are visible and that will effect the quality of the dishes being produces.

• Air sac increases in size due to evaporation of water vapour through the pores in the shell.

• Water is transferred to the yolk from the white so the yolk membrane weakens causing the yolk to flatten.

• Yolk becomes displaced and settles against the shell instead of being firmly suspended in the white, due to weakening of chalazae strands.

• Thicker white weakens and becomes watery.

Quality PointsQuality Points Clean ShellClean Shell Undamaged ShellUndamaged Shell Within use by dateWithin use by date Quality marksQuality marks Origin and typeOrigin and type Correct sizeCorrect size

Egg QualityEgg Quality Under European law there are two classes of egg Under European law there are two classes of egg

quality: A & B.quality: A & B. Grade A :Grade A : eggs are the highest grade. They are eggs are the highest grade. They are

naturally clean, fresh eggs, internally perfect with naturally clean, fresh eggs, internally perfect with shells intact and the air sac not exceeding 6mm in shells intact and the air sac not exceeding 6mm in depth. The yolk must not move away from the depth. The yolk must not move away from the centre of the egg on rotation. Grade A eggs are centre of the egg on rotation. Grade A eggs are sold as shell eggs. sold as shell eggs.

Grade B: Grade B: eggs are broken out and pasteurised. In eggs are broken out and pasteurised. In addition, there is another class of eggs called addition, there is another class of eggs called industrial eggs which are for non-food use only and industrial eggs which are for non-food use only and are used in products such as shampoo and soap.are used in products such as shampoo and soap.

The Lion Quality markThe Lion Quality mark

The Lion Quality mark on egg shells and egg boxes means that the eggs have been produced to the highest standards of food safety.The Lion Quality Code of Practice was launched in 1998 and includes compulsory vaccination against Salmonella Enteritidis of all pullets destined for Lion egg-producing flocks, independent auditing, improved traceability of eggs and a "best-before" date stamped on the shell and pack, as well as on-farm and packing station hygiene controls.

Battery HensBattery Hens (laying cage system)(laying cage system)

50% of Total Egg Production

In the UK

Typically a laying cage system consists of a series of at least three tiers of cages. The cages have sloping mesh floors so that the eggs roll forward out of the reach of the birds to await collection.

Since 2003 new enriched cages where installed with 750cm² per bird along with a nest, perching space and a scratching area. Before this conventional cages required a minimum of 550cm² per bird. Food is supplied in troughs fitted to the cage fronts and an automatic water supply is provided. The units are kept at an even temperature and are well ventilated. Electric lighting provides an optimum day length throughout the year.

Free RangeFree Range

45% of Total Egg Production

In the UK

The Welfare of Laying Hens Directive stipulate that for eggs to be termed 'free range', hens must have continuous daytime access to runs which are mainly covered with vegetation and with a maximum stocking density of 2,500 birds per

hectare.

Barn System’sBarn System’s

5% of Total Egg Production

In the UK

In the barn system the hen house has a series of perches and feeders at different levels. The Welfare of Laying Hens stipulate a maximum stocking density of 9 hens per square metre of useable floor space. Water and feeding troughs are raised so that the specially prepared food is not scattered. Electric lighting is provided to give an optimum day length throughout the year. At the end of the laying period the

house is completely cleared and disinfected.

ORGANIC EGGSORGANIC EGGS

Eggs from hens fed rations having ingredients that were grown without pesticides, fungicides, herbicides or commercial fertilizers. No commercial laying hen rations ever contain hormones. Due to higher production costs and lower volume per farm, organic eggs are more expensive than eggs from hens fed conventional feed. The nutrient

content of eggs is not affected by whether or not the ration is organic

“Hens producing organic eggs are always free range. In addition, hens must be fed an organically produced diet and

ranged on organic land.”

Hygiene IssuesHygiene Issues If sourced from a If sourced from a

farm, could be a host farm, could be a host for Salmonellafor Salmonella

Should be stored in Should be stored in the fridge in airtight the fridge in airtight box to prevent the box to prevent the absorption of strong absorption of strong odoursodours

Safest type is Safest type is pasteurised eggpasteurised egg

Advantages;Advantages; Salmonella freeSalmonella free Longer shelf lifeLonger shelf life Ease of use (tetra Ease of use (tetra

packed)packed) Safe for uncooked Safe for uncooked

dishes (mousses, dishes (mousses, mayonnaises)mayonnaises)

Egg FactsEgg Facts

UK production 791 million dozen eggs

Imports 18 million dozen eggs

Total UK consumption 660 million eggs

Retail market    £582m

No of UK laying birds 32.9 million

Average yield per bird pa 311

Other EggsOther EggsDuck, Gulls,

Goose and Plover

Quail

Ostrich

CookingCooking EggsEggs There are many recipes for cooking eggs all of them fall into one of the There are many recipes for cooking eggs all of them fall into one of the

following basic cooking methods :following basic cooking methods :

Boiling Poaching

Scrambled

Fried

Omelette En Cocotte

Sur le Plat

Classical Egg GarnishesClassical Egg Garnishes These are dependant upon the named dish, These are dependant upon the named dish,

but there is a theme to the garnishes.but there is a theme to the garnishes. Scrambled Eggs; fried breadScrambled Eggs; fried bread En cocotte, sauce of appropriate type in a En cocotte, sauce of appropriate type in a

thin thread aroundthin thread around Hard Boiled, roux based white sauceHard Boiled, roux based white sauce Poached or soft boiled, dependant upon the Poached or soft boiled, dependant upon the

name, but usually nape with the sauce and name, but usually nape with the sauce and decorated with the appropriate garnishdecorated with the appropriate garnish

Omelettes, Sur le Plat; dependant upon nameOmelettes, Sur le Plat; dependant upon name

Questions ????