Eggs: Structure, Function, and Cooking

Eggs: Structure, Function, and Cooking

Year 9 Food Technology Understanding how eggs work in kai (food) From structure to function in cooking

Starter: Kai with Eggs

Think of as many foods as you can that contain eggs Write 4-5 examples in your books Are eggs always visible in the food? Why do you think eggs are used so often in cooking?

The Structure of an Egg

Three main parts each with different roles Shell - protective outer layer Egg white (albumen) - protein for structure Yolk - fat, colour, flavour, and thickening power

Egg Functions in Cooking

Eggs as Binders

Hold ingredients together when heated Proteins in egg white and yolk coagulate (set firm) Examples: frittata, burgers, meatballs Essential for keeping mixed ingredients from falling apart

Eggs as Thickeners

Thicken liquids when gently heated Yolk is especially good at this due to lecithin Examples: custard, quiche filling, hollandaise sauce Key point: gentle heat prevents scrambling!

Eggs as Aerators

Trap air when whisked or beaten Egg whites are especially good at this Creates light, fluffy textures Examples: sponge cake, meringue, soufflé

Why Does Temperature Matter?

What happens if we cook eggs too quickly or at too high heat? Think about scrambled eggs vs smooth custard How might this affect our cooking techniques?

Connecting to Our Frittata Practical

{"left":"Which egg functions will we use in our frittata?\nWhy do we need gentle heat when tunu (cooking) our frittata?\nBinding - holds vegetables and other ingredients together","right":"Thickening - creates the firm but tender texture\nGentle heat prevents the eggs from scrambling\nCreates an even, smooth texture throughout"}

Quick Check - Test Your Understanding

Complete these sentences in your books: 1. Name one part of an egg and its function 2. Name one food where eggs act as a binder 3. What can go wrong if eggs are cooked too quickly? 4. In a frittata, eggs are used mainly as _______ because _______