The hen house was probably originally in the Indian subcontinent as a result of selective breeding of two Red junglefowl (the chickens are similar to most) and the Grey junglefowl (the chickens to their skin yellow). During the ancient times, two different strains of chickens have been developed and one species, the chicken has been accepted in East Asia and Polynesia. The European chicken, in contrast with the West from the Middle East, Africa, the Mediterranean and, finally,Reached Europe, where it is transported to America.
Chickens are the most common pets, especially because they can farming, grow quickly and provide meat and eggs. Unlike wild birds, chickens produce eggs year round and do not have a single breeding season.
Eggs, chicks, even when developing countries should take all the nutrients for food storage are amazing. Of course I keep for weeks andcontain protein and fats are kept fresh in the shell package.
As an ingredient in cooking the eggs are incredibly versatile. They can be cooked by frying, poaching, baking or scrambling. But perhaps more importantly, the use of eggs in other foods. One of the most important cooking. Not only have eggs taste cakes, but also sweet and more "spongy". This is a very interesting feature of eggsBianchi. Overall, egg whites contain a protein component of the egg and egg yolk contains fat.
If you separate the egg whites and whip them, this makes the protein molecules begin to attack each other. The more you play, the more they hold together the protein molecules. But as she also refers to the air in the mixture, and this is the air trapped between the protein molecules and thereby increase the volume of egg yolk asThey beat and drive.
If you fold this egg cake mix into a paste, the trapped air expands as the cake bakes and make the cake rise. The Romans knew this and used this property of the eggs in his kitchen. But their technology was lost during the Middle Ages and the pie dough with yeast in general. Then art of baking with eggs, the newly-discovered during the 16th century in Italy and quickly spread throughout Europe. ThisTechnique was only with the development of baking powder displaced 19th century.
Another use is for eggs as a thickener and this is mainly due to fat in the yolk. In medieval times, cooked chopped egg yolk-disks were often used as a thickener for stews. With the egg yolks as a thickener for puddings remains the foundation (and therefore many flavors of ice cream) today. In fact, with the eggs to make creams was one of the most important ways toRomans used to have eggs and sweet pudding (with honey) and savory pudding (with herbs), both of which were seasoned with black pepper sauce and fish specialties. Sweet puddings would pine nuts and fresh fruit and salted meat and fish were in themselves.
The eggs can also be used as a binder ingredients together, the protein molecules in the hold, the eggs of others. This is mostly seen in dishes such as omelets and Italian films. Buteggs are also used in this way in modern cakes risen with baking powder in which you will find a few beaten eggs included in the recipes. A classic example being the Victoria sponge.
But perhaps one of the commonest uses of eggs is as a breakfast food. Whether that be as simple boiled, poached, fried or scrambled eggs or more elaborate dishes such as Eggs Benedict, Eggs Florentine, Omelette Arnold Bennet, Strata, Coddled Eggs and many more.
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