CAT 2 INVESTIGATING

AND DESIGNING WITH

EGGS
Year 9 FAT DUCK
http://scscyear9thefatduck.weebly.com

PART 1
Research

TASK 1
Set Up new section in your Digital folio: CAT 2
Write up 3 things you already know about eggs

TASK 2
Use your I pad or computer and discover at least 8 new things, use the
headings to assist. Include slides of your findings. Make sure you use images,
diagrams and your own words to explain your findings.
Structure of an egg- Find a diagram of an eggs structure. Include Chemical
properties/nutrient content
Functions they perform in cooking and food preparation.
Ethical consideration about producing egg (egg farms)

TASK 3
Egg experiment - How to make a naked egg
https://Naked Egg
- In a snap lock bag put a whole egg in and cover with vinegar. Leave for 24
hours, making observations along the way
- Take photos to include in your presentation
- What is actually happening in this reaction?
- Would it be possible to use this egg, cook it? Why? Why not?

PART 2
HESTON

TASK 1
Watch Heston video of EGGS-Write down 3 other interesting things you have
learnt about eggs from Heston. Add these into your journal/folio.

How To Cook Like Heston S01 E02 EGGS

PART 3
Production

TASK 1
This is the chance now for you to be creative and try to create an exciting egg
dish in our egg design challenge. Create your dish at home and take photos or
short videos along the way.

You must follow the design brief

CAT 2 EGG DESIGN TASK

Steve Robertson, our hospitality VET teacher wants to showcase to his class the versatility of
eggs, to show his students the different functions or roles of eggs across a range of dishes.
As the amazing students who are studying the science of eggs in cooking in the Fat Duck
elective, Steve is asking you to design 3 different dishes that use egg as the core
ingredient.
The dishes need to show eggs being used in a variety of functions in your 3 dishes (aeration,
browning, setting and structure; denaturation and co-agulation, emulsification and binding).
He is also asking you to create at least 1 dessert dish, and 1 vegetarian main meal.
He is asking that the dishes are not just copied from a resource such as a book or website but
that you show your skill in designing to adjust a recipe or create one of your own using a dish
as inspiration.
You will need to show him a list of any resources that you have used to assist you in creating
your dishes.
You should make at least 1 dish at home and take at least 5 photos of the important steps
and the final dish. This should all be presented into your folio as part of the Egg
investigation and design CAT.

FUNCTIONAL PROPERTIES
The physical and chemical properties of ingredients that impact on food
preparation and processing.

AERATION
Aeration refers to the process of introducing a gas, such as air,
into a liquid or viscous solution.
Beaten eggs contribute volume and lighter texture to baked
goods such as sponge cake.
The aeration achieved in lighter textured foods can be
attributed to eggs, specifically whole eggs and egg whites.
When air is incorporated into a food, a foam forms, which is
basically entrapped air bubbles. That foam influences the
height and density of a food.
Egg whites can be whipped to produce a foam that is six to
eight times greater in volume.
When whole eggs are whipped and used to aerate baked
goods, the process is more accurately referred to as leavening

BROWNING,
When exposed to heat, the proteins in
egg products can participate in the
Maillard reaction, producing a desirable
brown colour. Egg yolk contains
xanthophyll, a carotenoid that has a
yellow-orange pigment and gives the yolk
its characteristic colour. This pigment
contributes a rich colour to various foods.

Millard reaction

SETTING AND STRUCTURE;

DENATURATION
Denaturation ("changing the nature")
happens when protein molecules unravel
from their naturally coiled state. With
eggs, this happens most frequently when
theyre heated or beaten, but
denaturation can also be prompted by
salt, acids (such as vinegar), alkalies
(such as baking soda), and freezing.
Denaturation Clip
Denaturation Animation

CO-AGULATION,
The process that occurs when heat is
applied to the protein molecules in
theeggs, which thicken into a firmer
mass. Theycoagulate, causing
theeggproduct to change from a
liquid to a semi-solid or solid.
Coagulationinfluenceseggproducts
' ability to foam, seal, thicken and
more.
Coagulation

EMULSIFICATION
(A fine dispersion of minute
droplets of one liquid in another
in which it is not soluble or
miscible)
In the culinary arts, an emulsionis a
mixture of two liquids that would
ordinarily not mix together, like oil
and vinegar.

BINDING
Eggs can be used to bind ingredients
together as they are coagulated when
cooked.

RESOURCES
https://www.exploratorium.edu/cooking/eggs/eggscience.html
https://
sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/hfoo
d/e_uses.html
http://www.eggs.ca/eggs101/view/95/food-science
http://www.makeitpossible.com/guides/egg-labels.php
http://www.ethical.org.au/3.4.2/get-informed/issues/egg-choices/