Eggs - is an incredibly popular product on our table. And why not? Tasty, affordable and nutritious! I will focus on chicken eggs, because they are the most popular. It would seem that such an ordinary product, but not everybody knows how to use it in the kitchen and cook properly. So, will introduce you some facts and tips!
About the anatomy:
1) Color of an eggshell depends on the breed of the hen and has no effect on the flavor or taste.
2) Yolk color depends on what the chickens are feed. Many connoisseurs say that the color of the egg yolks, and so the food given to the chicken influences the taste and aroma a lot.
3) In a large egg yolk weighs approximately 20 grams and it collected all the fat and almost all the vitamins.
4) Egg yolk contains lecithin - a natural emulsifier and popular panacea. It is responsible for the thickening and creation of stable emulsions in sauces such as mayonnaise, hollandaise sauce. There is now way to make a dessert sauce sabayon without lecithin as well. In addition, it is incredibly beneficial for our health. Thanks to it, the statement that you can not eat a lot of eggs because of cholesterol is MYTH. Lecithin prevents the absorption of that egg cholesterol. So, my dear, eat eggs!
5) Egg white of a large egg weighs about 30 grams and does not have fat, but also doesn’t have many vitamins. But it contains most of the egg protein.
About the freshness:
1) A test for freshness: Place eggs in a bowl filled with water. If laid horizontally - it is the freshest. If strives upward or standing upright - it is not so fresh. If the egg floated – throw it away!
2) The explanation for that is the fact that the eggs begin to accumulate air from the moment of being laid by the chicken. Creating, so-called air "pocket". The older is an egg – more air it contains.
3) If You want to make neat deviled eggs it is better not to take the freshest eggs. Older eggs are easier to clean because of the air "pocket" and the skin of older egg clings less to the egg.
4) But if you want nice, neat fried eggs - sunny side up, it is better to take the freshest eggs. Protein in fresh eggs is more firm and less runny.
1) A test for freshness: Place eggs in a bowl filled with water. If laid horizontally - it is the freshest. If strives upward or standing upright - it is not so fresh. If the egg floated – throw it away!
2) The explanation for that is the fact that the eggs begin to accumulate air from the moment of being laid by the chicken. Creating, so-called air "pocket". The older is an egg – more air it contains.
3) If You want to make neat deviled eggs it is better not to take the freshest eggs. Older eggs are easier to clean because of the air "pocket" and the skin of older egg clings less to the egg.
4) But if you want nice, neat fried eggs - sunny side up, it is better to take the freshest eggs. Protein in fresh eggs is more firm and less runny.
About Storage:
1) It is better to store eggs in the same container they were sold in or in an airtight container.
2) And eggshell has a porous structure through which the string eggs can easily penetrate.
3) Keep eggs in refrigerator and not on the door, but closer to the wall, it's colder there. At room temperature, the eggs deteriorate as much in a day as in 4 days in a refrigerator.
4) Not everyone knows that the egg whites and yolks can be frozen separately. Egg whites as they are, just place them in a cellophane bag or small airtight container. And add a little salt or sugar to the yolks, depending on what you are going to do with them later.
1) It is better to store eggs in the same container they were sold in or in an airtight container.
2) And eggshell has a porous structure through which the string eggs can easily penetrate.
3) Keep eggs in refrigerator and not on the door, but closer to the wall, it's colder there. At room temperature, the eggs deteriorate as much in a day as in 4 days in a refrigerator.
4) Not everyone knows that the egg whites and yolks can be frozen separately. Egg whites as they are, just place them in a cellophane bag or small airtight container. And add a little salt or sugar to the yolks, depending on what you are going to do with them later.
To be continued .... About methods of cooking eggs.
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