The current topic that Year 9 Food are studying is the most eggcellenty versatile, yet humble egg. From the simple boiled egg to its’ more diverse uses such as binding, coating, thickening, these nutrient packed meal-in-ones, have many functions. To begin this topic, Year 9 investigated cooking eggs in 5 different ways: poached, boiled, scrambled, fried and finally made into an omelette, to demonstrate how the various methods affect the white and yolk. Once students had washed up, they were able to eat what they had produced. Some eggceptional, eggsamples of the properties of eggs.
Well done Year 9.
Mrs James/ Miss Sinden/ Miss Dicken.