Eggs - Frequently Asked Questions

What are eggs? An egg is the substance from which another animal of the same species grows. In our diet, the chicken eggs is the most popular but duck, geese, quail, pheasant, pigeon, guinea fowl, gull, ostrich and emu eggs are also eaten.

Hen’s eggs are a good source of protein, vitamins and minerals. In fact they contain every vitamin except vitamin C. They also contain moderate amount of fat, 10 grams per 100 grams and cholesterol.

While their cholesterol content may be a problem for someone with high blood cholesterol most people can eat four eggs in one week without a problem. If the rest of your diet is low-fat, one egg a day is fine.

Eggs have five main components:

• Shell which is not usually eaten. It has small holes (pores) that allow oxygen odours and bacteria to enter the egg and allow water and carbon dioxide out of the egg. The colour of the shell varies according to the breed of the bird.
• Shell membrane which completely lines the shell and helps prevent bacteria getting into the egg.
• The white of the egg which comprises a thick and a thin layer. The thick white is close to the yolk and protects the yolk. The white is a solution of the protein egg albumen in water. The white contains some vitamin B (riboflavin) and sulphur.
• The yolk which contains complete protein fat which is emulsified and hence easily digested, iron, calcium, phosphorous, sulphur vitamin A D and B. The yolk membrane weakens as the egg ages. The colour of the yolk is related to the diet of the bird.
• Chalazae which keep the yolk away from the shell.

• Protein – the protein in eggs contains all the essential amino acids that is, it is a complete protein.
• Fat - (including dietary cholesterol in small amounts) the fat is highly emulsified and so is easily digested.
• Minerals, particularly iron
• Vitamin A and D and thiamine.

The nutrients in the yolk are different to those in the egg white with the yolk having a higher fat content and a higher iron content. 1 large egg contain 7.8 grams protein and 1.1 mg iron

Eggs from all birds for example chicken duck, quail are similar in nutritional profile.

To check if an egg is fresh, place it in a bowl of cold water

• A fresh egg will sink
• A stale egg will stand on end or float because air will have entered and increased the size of the air cell.

When removed from its shell a fresh egg has a high rounded yolk and the white is thick and gel-like .

In an older egg, the yolk will be flat and the white will be thin an spread widely.

• Keep eggs in the main part of the refrigerator which is cooler than the shelves in the inside of the door.
• Store the pointed end of the egg down so that the yolk remains centred in the shell away from the air pocket at the larger end.
• Leave eggs in their original dated cartoon to keep track of when you bought them.
• Refrigerated eggs can be kept safely for up to 3 weeks.

Omega -3 fat enhanced eggs are new to the egg world. They are laid by hens fed a diet high in canola seed.

Their yolk contain omega-3 fats. the polyunsaturated fat associated with lower risk of heart disease and stroke.

These eggs are low in saturated fat and are better source of vitamin E than regular eggs.

• Uses of eggs in cookery

  Eggs are extremely useful food as they are used in making so many different kinds of dishes, either as a full menu or breakfast dishes. Eggs are an integral part of cookery and they can be used for many nutritious dishes.

• Methods of Cooking Eggs

  Eggs are served in many different ways. Although commonly thought as a breakfast food they are frequently served at other meals. Eggs are fairly simple to prepare, this hubs provides information on different methods of cooking eggs.