World egg day!
- Oct 11, 2024
- 3 min read
Celebrate the wonderful world of eggs today, plus let's discover why eggs should roar.
11th October is World Egg Day.
Boiled, poached, scrambled or fried. Baked into scrumptious cakes, pasta, biscuits, custard, meringues and beyond. Eggs can be used in so many ways and are really versatile.
Eggs really are a nutrition power house too. If you think about it, the egg is the source of nutrition and energy for a chick to grow, so it makes sense they are packed full of goodness!
An egg white is 90% water, the remaining 10% is protein (with traces of minerals, fats, glucose* and vitamins). *This glucose, along with the protein, helps the white turn into a lovely golden colour when cooked - a science lesson for another day! The egg yolk is rich in fats, proteins and a variety of essential vitamins and minerals, including vitamin D, A and omega-3 fatty acids. Eggs are also a key source of choline, which is an important nutrient in brain health.
Beyond the nutrition, eggs are also fascinating in the world of science. They are of course the source of the beginning of life - when fertilised, and can sustain the growth of an chick (or otherwise). The humble egg has 2 very different components - whites and yolks. In cooking, eggs can be used to make custard set, make a foam, give rise to baked goods, combine oil and water (which are notorious for not mixing!), stick breadcrumbs to other foods, give s shiny glaze
and when cooked eggs can become like glue. And, is anyone a fan of a pickled egg?! Eggs have numerous uses in the world of food and cooking, due to their amazing properties and components.
Let's make sure they roar...
We all know eggs don't come from lions, but lions are super important when it comes to eggs.
The British Lion Mark is a sign of safety and quality and is internationally renowned, and said to be the UK's most successful food safety scheme, with over 200 billion eggs having been sold through the scheme since 1998!
The British Lion mark indicates safety, and eggs stamped with a lion can be safely consumed raw (and cooked) by all, including young children, elderly and pregnant women. These lion stamped eggs come from a chicken that has been vaccinated against Salmonella. Eggs without a lion should be fully cooked if being served to vulnerable groups, due to the risk of Salmonella.
Now, not all UK eggs are lion eggs - so watch out! Some eggs are imported from countries who have different standards, some are from smaller producers who may not vaccinate and so on. Anyone who falls into a vulnerable category (young children, pregnant women, elderly and those with immune conditions) should take extra care and avoid eating these eggs raw or lightly cooked. One of the trickiest places to ensure this is when eating out - make sure you either speak to staff or eat eggs fully cooked!
You can find out more about the British Lion scheme on their website:
It is also worth noting, some eggs are laid under a 'Laid in Britain' scheme, which offers the same protection in terms of Salmonella vaccination and safety. There is no mark on the eggs, but the box should have visible recognition of the 'Laid in Britain' scheme or you cn search on a database of suppliers. More info can be found on the link below:
Looking beyond the chicken
Eggs can of course come from other animals, typically goose, duck and quail are eaten in the UK. They all have different uses, tastes and sizes.
For those who eliminate eggs from their diet, such as choosing a vegan diet or those with allergies, substituting eggs can be relatively straightforward in most recipes.
Chickpea water, banana, flaxseed are all great alternatives.
References:
McGee on Food and Cooking, 2004, Harold McGee, Chapter 2: Eggs.
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