Food commodities - Eggs

Eggs

Eggs are versatile ingredients, that can be prepared in a number of ways:

Boiled
Poached
Scrambled
Fried

Not only that, but eggs are important in a wide variety of dishes, from omelettes, to meringue, to cakes and more!

The proteins and fats in eggs also have very important uses in food science (e.g. aeration, glazing, coagulation).

Eggs for 5-11 years

Eggs resources for 5-11 years

Eggs presentation 5-7

A presentation around egg production in the UK.

5-7

Eggs - the journey cards

An activity looking at where food comes from.

5-7

Eggs presentation 7-11

A presentation around egg production in the UK.

7-11

Does it use eggs?

A worksheet around dishes that use eggs.

5-7, 7-11

Eggs for 11-14 years

Eggs resources for 11-14 years

Eggs presentation 11-14

A presentation around egg production in the UK.

11-14

Egg labelling worksheet

An activity looking at the quality assurance labelling on eggs.

11-14

Functions of ingredients - cakes

An information sheet explaining the functions of ingredients in cake making.

11-14

Food functions - glaze

An information sheet about the 'how and why' of ingredients and their functions properties.

11-14

Food functions - set

An information sheet about the 'how and why' of ingredients and their functional properties.

11-14

Food functions - bind

An information sheet about the 'how and why' of ingredients and their functional properties.

11-14

Food functions - aerate

An information sheet about the 'how and why' of ingredients and their functional properties.

11-14

Functional properties of ingredients overview presentation

A presentation introducing the functions of ingredients.

11-14

Functions overview worksheet

A worksheet about the functional properties of ingredients.

11-14

Eggs for 14-16 years

Eggs resources for 14-16 years

Eggs presentation 14-16

A presentation around egg production in the UK.

14-16

Functional properties of food overview

A presentation looking at functional properties overview.

14-16

Functional properties of food overview worksheet

A worksheet looking at functional properties overview.

14-16

Proteins and their functional properties in food products

A presentation looking at protein in food.

14-16

Proteins and their functional properties in food products worksheet

A worksheet looking at protein in food.

14-16

Functions of colloidal systems in food products

A presentation looking at colloidal systems.

14-16

Functions of colloidal systems in food products worksheet

A worksheet looking at colloidal systems.

14-16

Investigation - egg proteins

An activity and worksheet looking at egg proteins.

14-16

Investigation - ingredients that set

An activity and worksheet looking at ingredients that set.

14-16

Custard making activity

An activity and worksheet comparing custard making methods.

14-16

Chocolate mousse activity

An activity and worksheet comparing chocolate mousse making methods.

14-16

Meringues information sheet and recipe

A fact sheet looking at meringues.

14-16

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