The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a range of 18 vitamins and minerals. They’re also hugely versatile. Almost all eggs are edible but the most commonly consumed are hen’s eggs.

Year 10 food preparation and nutrition students have been learning about the functional and chemical properties for eggs. They have had to find out about the food provenance of our eggs and what environmental and welfare issues are attached to eggs. They have then had to investigate the nutritional benefits and physical makeup of an egg. Future tasks will be looking at food safety aspects and understanding what food science happens when we whisk and start to cook an egg.

How foams are formed – Air is trapped in a gas-in-liquid foam by whisking, e.g. egg whites for meringue. Watch the video and see how amazing egg science is!

In the meantime the year 10’s have enjoyed a two part practical making quiche, lemon meringue pie and stuffed yorkshire puddings. This demonstrates the excellent food practical skills of the students and the coagulation, thickening and foam properties of the humble egg!