FOOD AND NUTRITION FIRST TERM SSS1

WEEK 6

FOOD STUDY (EGG, MILK AND MILK PRODUCTS)

CONTENT

Egg Cookery

Eggs are spherical in shape with one end pointed and the other end blunt. They are covered by a hard protective shell which depends upon the breed of the chicken and it is unrelated to the colour of the yolk or to the food value and quality of the egg.

Factors to consider when choosing eggs

In buying eggs, it is very important to make sure that stale eggs are not purchased.

1. When hold against the source of light, it should be bright and not opaque. An opaque egg is not good and should not be purchased. This process is known as Candling.
2. The yolk should be intact and surrounded by the egg white.
3. When immersed in salted water, it should sink and float.
4. When broken, there should be no offensive odour.
5. When shaken, no sound should be produced if the egg is of good quality.