Saturday, March 9, 2019

Eggs facts


Female animals of many different species, such as birds, reptiles, amphibians, mammals, fish, and insects lay their eggs, which are eaten by humans and animals.
Bird eggs have been used as a foodstuff since prehistory, in both hunting societies and more recent cultures where birds were domesticated
The bird eggs which are the most commonly used are those from the chicken, duck, and goose eggs, an also the Smaller sized eggs
Nowadays, the Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry






But first, we need to know the component of eggs to can cook it in a professional ways

It contains at three parts

:The shell

Eggshell color is caused by pigment deposition during egg formation. and it may vary according to species. from the more common white or brown to pink or speckled blue-green.  Although there is no significant link between shell color and nutritional value, often there is a cultural preference for one color over another, like the Brown eggs have significantly higher incidence of blood spots due to candling being less effective
Some countries use the egg shells as a source of calcium by cleaning it, then boiling for 30 minutes and then grinding it to form into powder


:The white

"White" is the common name for the clear liquid (also called the albumen) contained within an egg. which upon cooking it turns white
Egg white consists primarily of approximately 90 percent water into which is dissolved 10 percent proteins and no fat. Unlike the yolk, which is high in lipids (fats), so it preferred people who follow for diet eating egg white


The yolk



Yolk is the yellow inner part of eggs which the color is dependent on the diet of the hen. If the diet contains yellow or orange plant pigments known as xanthophyll, they are deposited in the yolk. A diet without such colorful foods may result in an almost colorless yolk. Yolk color is, for example, enhanced if the diet includes foods such as yellow corn and marigold petals

    Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, poached, hard-boiled, soft-boiled, omelettes, and pickled. They also may be eaten raw, although this is not recommended for people who may be especially susceptible to salmonella, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51 percent bio-available, whereas that of a cooked egg is nearer 91 percent bio-available, meaning the protein of cooked eggs is nearly twice as absorb-able as the protein from raw eggs

Egg yolks are an important emulsifier in the kitchen, and are also used as a thickener, as in
custards
Egg white may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.

And as the Eggs contain multiple proteins, so it be gel to solidified at different temperatures within the yolk and the white, and the temperature determines the gelling time, as Egg yolk becomes a gel, or solidifies, between 70 and 80 °C while Egg white gels at different temperatures: 60 to 73 °C


  • If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk due to changes to the iron and sulfur compounds in the egg

So, the best time for boiling eggs not increase to 6-8 minutes

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