Which one of the following statements concerning the use of

Last updated: 7/10/2022

Which one of the following statements concerning the use of eggs in food preparation is correct? The green colour of iron sulphide, sometimes present in eggs, can be prevented by increasing the cooking time. Egg yolks contain lecithin and cholesterol. The smell of rotten eggs is caused by the presence of cholesterol in the yolk. The formation of meringue results from changes in the carbohydrate chains of the egg white. Mayonnaise is essentially a mixture of egg white and oil. None of these statements is correct.