Egg formative

Why are lion stamped UK eggs less prone to salmonella?

• The chickens are vaccinated against salmonella

• Salmonella doesn't occur in the UK

• The eggs are pasteurised

Which of these are advantages of pasteurising eggs? There are 3 correct answers.

• Longer shelf life

• Safer to use (free from salmonella)

• Easier to use

• Cooks quicker

• Better flavour

Order the following eggs from the smallest to the largest.

• Hen

• Goose

• Turkey

• Quail

• Duck

Match the following eggs to their culinary uses.

• Yorkshire puddings, cakes

• Hens

• Cakes, omelettes, meringues

• Turkey

• Canapes, garnish

• Quail

Answer explanation

Turkey eggs have a high yolk to white ratio, are much richer and can give a subtle but creamier flavour to things like Yorkshire puddings and cakes.

Duck and goose eggs are also richer than hens but make a suitable alternative to most dishes.

What are some quality points to look for when purchasing fresh eggs? Choose 3 correct answers.

• Clean and well shaped shells, with a slightly rough texture.

• Within best before date.

• Required size and grading.

• Pointy at both ends

• A small chirp

At what temperature do egg whites begin to coagulate?

• 40-45C

• 60-65C

• 80-85C

• 100C