A true friend is one who thinks you're a good egg, even though he knows you're a little cracked./ Bernard Meltzer /
Eggs are an excellent source of protein. Food that can be obtained in a few minutes. Especially if you're in the morning race. Eggs can be eaten both fried and boiled.
How to properly cook eggs - often someone asks this question.
If you have boiled eggs on hand, you can prepare breakfast, lunch, snacks or even dinner.
This time the blog article will be on how to boil eggs. How long should they be cooked; how to peel them more easily; what they give us.
Eggs are laid by many different species of women, including birds, reptiles, amphibians, some mammals and fish, and many of them have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, protein (egg white) and vitellus (egg yolk) located in various thin membranes. The most commonly used eggs are chicken eggs. Also eat other poultry eggs, including ducks and quails. Fish eggs are called caviar and caviar.
Egg yolks and whole eggs store significant amounts of protein and choline and are widely used in cooking.
Chickens and other laying eggs are widely kept around the world, and mass production of chicken eggs is a global industry. In 2009, around 62,1 million tonnes of eggs were produced worldwide from a flock of around 6,4 billion laying hens.
The center of the bird's egg is a yolk (vitellus). The yolk is surrounded by a yolk shell and several protein shells. Above the white shell is the shell of the shell. At the thickest end of the egg, an air chamber is formed between the shell and the white shell, which the germ uses during the last days of incubation. The outside of the egg is covered by a shell. The shell is made up of ocheratin fibers. These include calcium, magnesium and phosphorus salts. Microscopic channels run through the shell, through which gases are exchanged with the external environment. The shell is covered with a film of the upper shell, the function of which is to prevent microorganisms from entering the egg. The size, color and shape of eggs depend on the species of bird.
Egg yolk is the main ingredient in eggs. It contains the substances needed for germ development. Its cytoplasm contains many reserves of nutrients in the form of yellow grains. A fertilized egg has a germ disc on top of the yolk. The yolk on both sides is secured and held in the center by protein bonds or halazas, which allow the yolk to rotate so that there is always a germ disc at the top.
Protein provides the water needed for germ development and protects it from drying out. Protein also contains nutrients that the germ uses during development.
The largest birds' eggs are ostriches, the egg weight reaches 1400 g. The Guinness Book of Records lists the 2008 ostrich egg in Sweden as the largest egg. Its mass was 2589 g. The smallest eggs are hummingbirds, their mass is 0,5 g.
Since prehistoric times, bird eggs have been a valuable food item both in hunting societies and in newer cultures where birds have been domesticated. The hen was probably domesticated by eggs before 7500 BC.
The chickens were brought to Egypt in 1500 BC, in Greece around 800 BC, where quails were the main source of eggs.
In Thebes, Egypt, the tomb of Haremhab, dated to about 1420 BC, depicts a man carrying bowls of ostrich eggs and other large eggs, possibly pelican eggs, as a donation.
In ancient Rome, eggs were preserved. The Romans crushed the shells on their plates so that the evil spirits would not hide there. In the Middle Ages, eggs were banned during fasting because of their wealth.
Eggs whipped with sour fruit juices were popular in France in the 17th century.
In 1878, a company in St. Louis, Missouri, began using a drying process to convert egg yolk and egg white to a light brown, flour-like substance.
In 1911, an egg palette was created by Joseph Koill Smithers, British Columbia. Early egg boxes were made only of paper.
Bird eggs are food and one of the most versatile ingredients used in cooking.
The most commonly used bird eggs are chicken, duck and goose eggs. Smaller eggs, such as quail eggs, are occasionally used as a gourmet ingredient in Western countries. Eggs are a common daily food in many parts of Asia, such as China and Thailand, and in 2013, Asian production accounted for 59% of the world's production.
Larger bird eggs, from ostriches, tend to be used only as a special luxury dish. Seagull eggs are considered a delicacy in England, as well as in some Scandinavian countries, especially Norway.
In some African countries, guinea fowl eggs are often seen at points of sale. Pheasant eggs and emu eggs are edible but less available; they can sometimes be obtained from farmers, poultry farmers or luxury grocery stores. In many countries, wild bird eggs are protected by laws that prohibit their collection or sale or allow them to be collected only during certain annual periods. Periodically.
It is important to choose the size of the pot so that it is not too small or too large. Remember that cold eggs do not need to be immediately put in hot water.
When the water starts to boil, put in a saucepan and boil. Eggs must be completely covered with water.
Next, choose how long you want to cook the eggs and what result you want.
I usually boil eggs in my eye. I like that the egg yolk is a little softer than usual, 5-7 minutes. However, if eggs are needed hard, such as when making a salad or a snack, I use a timer.
Boiled eggs seem dry to me and they lose their flavor. But, everyone has their own taste buds and methods of cooking. What does not work for one fits another!
After boiling, rarely, the egg yolk is not as bright yellow as usual. This means that you have boiled the egg. Egg yolk is grayish, bluish, whatever you call it.
From time to time the egg cracks during boiling and some of the white and even yolk inside may leak out. The egg is technically still edible because it is boiled.
Sometimes, when peeling an egg, the egg pieces come with the shell. This is perfectly normal and will not affect the taste of the egg, just the appearance. Fresh eggs are difficult to peel, but older - easier.
Unused or shelled eggs can be stored in the refrigerator for up to 1 week. Each have their own. I like to eat eggs right away. When they are even a little warm from boiling.