Eggs

Eggs are a very versatile cooking ingredient. Hen’s eggs are the type of egg most frequently used in cooking. Duck eggs, gull eggs and quail eggs are less frequently used and are generally eaten on their own, rather than in baking. In baking, most recipes that call for eggs mean medium eggs. As raw hen’s eggs can contain salmonella, a bacteria that can cause illness (and sometimes even death in vulnerable people), it12ka4s important to cook eggs thoroughly. In dishes such as home-made mayonnaise, béarnaise sauce, hollandaise sauce, salad dressings, ice creams, icings and some mousses, the Food Standards Agency recommends that pasteurised egg should be used. Pasteurised egg is available in frozen, liquid or powder form and eggs pasteurised in their shells are also available.