Portable Breakfast:
Where does a full breakfast originate from?A full breakfast is a breakfast meal, usually consisting of bacon, sausages and eggs, often served with a variety of side dishes and a beverage such as coffee or tea. It is especially popular in the UK and Ireland and in UK-influenced cultures, including the United States, Australia, New Zealand, Canada and South Africa. It is sometimes referred to as an English breakfast or a "full English breakfast". Sometimes it may be shortened to "full English" or "fry-up". The phrase "full breakfast" differentiates it from the European Continental breakfast, traditionally consisting of tea, milk or coffee and fruit juices with bread, croissants or pastries.
A full breakfast is regarded as a staple of traditional UK and Irish cuisine. Many British and Irish cafés and pubs serve the meal at any time as an "all-day breakfast". Other common names for the dish reflect UK and Irish locality and produce and include the full Scottish, full Welsh, full Irish and the Ulster fry. Learning Intention:To develop an understanding of eggs and learn how to cook eggs when making scrambled eggs.
Tips & Techniques:-Heating the tortilla wraps in the microwave for a few seconds makes them softer and easier to fold.
- Don't overcook the eggs as they will become rubbery and separate- take them off the heat when they start to set. -You could use a sandwich press to heat and seal the wrap. Cooking Methods:1. Frying
How do I make a full breakfast? |
Success Criteria: I can prepare scrambled eggs by beating the eggs and milk with a fork.
I can cook the eggs by stirring until the mixture coagulates (thickens). I understand that if I overcook the eggs they will become rubbery and separate. Food Preparation Skills Required:1. Scrambling
2. Beating 3. Dicing Important Tools and Equipment:1. Small saucepan
2. Vegetable knife 3. Chopping board 4. Fork 5. Frying pan 6. Spoon What type of eggs can I buy?Purchasing and storing eggs:
Battery eggs- chickens kept in small cages Barn-laid eggs- chickens kept in barns that can spread wings and stretch Free-range eggs- hens are free to move around in open spaces and scratch in dirt for worms and seeds Organic eggs- free-range eggs that do not use artificial Eggs should be stored in the fridge in the carton they were purchased in. This prevents them from taking on the smells of the fridge. |
What are the nutritional benefits of eggs?
Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Egg yolks contain more calories and fat. They are the source of cholesterol, fat soluble vitamins A, D, E and K and lecithin - the compound that enables emulsification in recipes such as hollandaise or mayonnaise.
Some brands of egg now contain omega-3 fatty acids, depending on what the chickens have been fed (always check the box). Eggs are regarded a 'complete' source of protein as they contain all eight essential amino acids; the ones we cannot synthesise in our bodies and must obtain from our diet.
One large egg contains:
78 calories6.3g protein5.3g fat1.6g saturated fat212mg cholesterolFor years eggs have been considered more of a health risk than a healthy food. Since they are high in cholesterol, it was recommended that people with high cholesterol levels avoid eggs. But it turns out the cholesterol content for which they have been vilified is much lower than it was 10 years ago. This reduction has been attributed to the changes in hen feed since the BSE crisis in the 1990s. British research shows that a medium egg contains about 100mg of cholesterol, a third of the 300mg recommended daily limit. Also it is saturated fat in the diet, not dietary cholesterol that influences blood cholesterol levels the most.
If you are concerned about your cholesterol or are unsure whether it is safe for you to consume eggs please consult your GP.
Some brands of egg now contain omega-3 fatty acids, depending on what the chickens have been fed (always check the box). Eggs are regarded a 'complete' source of protein as they contain all eight essential amino acids; the ones we cannot synthesise in our bodies and must obtain from our diet.
One large egg contains:
78 calories6.3g protein5.3g fat1.6g saturated fat212mg cholesterolFor years eggs have been considered more of a health risk than a healthy food. Since they are high in cholesterol, it was recommended that people with high cholesterol levels avoid eggs. But it turns out the cholesterol content for which they have been vilified is much lower than it was 10 years ago. This reduction has been attributed to the changes in hen feed since the BSE crisis in the 1990s. British research shows that a medium egg contains about 100mg of cholesterol, a third of the 300mg recommended daily limit. Also it is saturated fat in the diet, not dietary cholesterol that influences blood cholesterol levels the most.
If you are concerned about your cholesterol or are unsure whether it is safe for you to consume eggs please consult your GP.