Eggs contain all nine essential amino acids, making them an excellent source of high quality protein and vitamins, along with iron and other trace minerals.  Sceintists frequently use the protein in eggs as a standard for measuring the quality of protein in other foods.

 

In addition to their high nutrional value, eggs have other desirable aspects.  They're inexpensive, relatively  low in calories, convenient to use, prepare and are simple to eat.

 

One large first grade or Grade A egg contains:

 

Energy - 71 calories (297) kilojoules

Protein - 6.2g

Cholesterol - 190mg

Carbohydrate - 0g

Fats - 5g

 

Polyunsaturated - 0.8g

 Monounsaturated - 2g

Saturates - 1.5g

 

EGG SIZES:  The standards for egg sizes and wights vary from country to country.  In South Agrica the standard is:

 

Jumbo - 66g - 72g

Extra Large - 59g - 66g

Large - 51g - 59g

Medium - 43g - 51g

Small - 43g or less

 

Pullet's eggs:  These are hen's lay that are under a year old and fall under "small".

 Generally only 'jumbo', 'extra large' and 'large' are sold commercially, however hotels for cost effectiveness use 'medium' sized eggs.

STORAGE

Eggs are much better and safer if kept cool, either in the fridge or a cool larder.  They should be stored vertically, with the pointed end down in their box.  This prevents the air cell, which is in the pointed side, from trying to change ends and push the yolk off centre.  Eggs are lined with a membrane, which seperates itself from the shell at the larger end of the egg to form the air chamber.

The eggs should be kept well clear of anything with a strong smell.  It is important to remember that washing an egg makes the egg permeable to smells.  The shell consists of a porous substance that is pervious to air, water and smells.

Egg whites can be placed in sealed containers and frozen and kept up to 3 months.

 FRESHNESS

As an egg ages it gets lighter by evaporation of water through the porous shell, causing the growth of the air space.  A fresh egg is heavy and should feel well filled.  Hence the old water test for freshness, a fresh egg sinks and an old egg floats.

When broken, the white of a fresh egg should be  compact round the yellow.  It speads out, as it gets older.
Holding it up to the light can also test the freshness of the egg.  A very small air chamber indicates a very fresh egg.
Typically eggs reach the shops within 2 -3 days of being laid.
Egg should be used within 1 month and kept under the conditions described.

FREE RANGE EGGS

Our eggs are laid by free range hens that are allowed to roam outdoors and feed on a vegetarian diet of grains and pulses.  Their feed contains no animal by-products or fishmeal or yolk colourants.  It must be emphasised that they do not walk on soil, but on chuff or shavings inside the poultry house.  At the end of the day, they come inside to roost, as again whilst they are allowed to roam freely, they are contained for their own security.

QUESTIONS AND ANSWERS:

Q What is the scientific name of an egg white and what does it condist of?

A Albumen is the scientific name of an egg white.  It conains more than half of the egg's total protein content,