Ceist Eile

Ceist Eile is in development. Features, questions and prices may change while we refine it.

Subjects · Leaving Cert Home Economics

Leaving Cert Home Economics: Eggs

How often Eggs comes up on the Home Economics papers, every year it was asked, and questions to try.

HL Asked on 2 of the last 10 Higher Level papers, most recently in 2021.

OL Asked on 5 of the last 10 Ordinary Level papers, most recently in 2026.

Eggs, Higher Level(7 marks)

Quick ones on Eggs.

(a)Main protein in egg white?
  1. Caseinogen
  2. Ovalbumin
  3. Gliadin
(b)Part of the egg that contains lecithin, fat and fat soluble vitamins?
  1. The shell
  2. The albumen
  3. The yolk
(c)Twisted cord that holds the yolk in the centre of the egg?
  1. The chalaza
  2. The membrane
  3. The air sac
Show the answers

(a) Ovalbumin

(b) The yolk

(c) The chalaza

Your turn: Higher Level questions on Eggs.

Higher Level

Asked on 2 of the last 10 Higher Level papers, most recently in 2021.

Every paper, year by year

YearWhere it came up
2026Not asked
2025Not asked
2024Not asked
2023Not asked
2022Not asked
2021Q2
2019A4
2018Not asked
2017Not asked
2016Not asked

Links open the State Examinations Commission’s paper for that year.

More Eggs questions

Eggs, 3 marks

Why does a stale egg float when put into water?

  1. Its shell has thinned as the calcium dissolved into the white
  2. Its yolk has broken down and turned into a lighter oil
  3. Its air sac has grown as water evaporated through the shell
Show the answer

Its air sac has grown as water evaporated through the shell

The shell is porous, so moisture escapes and air replaces it. A fresh egg is dense and sinks flat to the bottom.

Eggs, 3 marks

Property of egg white used to make meringue?

  1. Gelatinisation
  2. Aeration by whisking
  3. Emulsification
Show the answer

Aeration by whisking

Whisking stretches the ovalbumin and traps air bubbles. Baking sets the protein around the air so the foam stays risen.

Eggs, 3 marks

Cause of the greenish ring around an overcooked hard-boiled yolk?

  1. Iron in the yolk reacting with sulphur from the white
  2. Mould growing on the yolk because the egg was stale
  3. Fat separating from the yolk and oxidising in the heat
Show the answer

Iron in the yolk reacting with sulphur from the white

Long boiling frees sulphur compounds that form iron sulphide at the yolk surface. It is harmless but avoided by cooling eggs quickly.

Ordinary Level

Asked on 5 of the last 10 Ordinary Level papers, most recently in 2026.

Every paper, year by year

YearWhere it came up
2026A5
2025Q2
2024Not asked
2023A3
2022Not asked
2021C4
2019Not asked
2018Not asked
2017Not asked
2016Q3

Links open the State Examinations Commission’s paper for that year.

More Eggs questions

Eggs, 2 marks

Which nutrient is an egg a good source of?

  1. Fibre
  2. Vitamin C
  3. Protein
Show the answer

Protein

Egg protein is high biological value. Eggs also give iron, vitamins A and D, and all the fat is in the yolk.

Eggs, 2 marks

Which part of the egg contains the fat?

  1. The shell
  2. The yolk
  3. The white
Show the answer

The yolk

The yolk holds the fat, the fat soluble vitamins and the emulsifier lecithin. The white is mostly water and protein.

Eggs, 3 marks

How can you test at home whether an egg is fresh?

  1. Place it in water and see if it floats
  2. Shake it beside your ear and listen
  3. Weigh it on a kitchen scales
Show the answer

Place it in water and see if it floats

As an egg ages the air pocket inside grows, so a stale egg floats. A very fresh egg sinks and lies flat.

Other Home Economics topics

All of Leaving Cert Home Economics