An egg can be cooked alone - boiled, poached, fried, scrambled.
Or used as an ingredient in cakes, pastries and cakes.
Alternatively, you can make an egg to thicken sauces or to air in the courts.
The egg is truly amazing. And without them - our menu would be tedious.
But much is known about the egg?
The odds are good that you've never thought of. Now is the time.
The most criticalAppearance of the egg - is air content. (I bet you thought of telling the shell).
The first of which, the egg has no air inside a small air bubble. However, because the shells are porous, allowing air to penetrate. And over time, the air moves into the egg and the bubble grows.
With the increase this cushion of air, moisture evaporates into the egg. Just as the egg ages, the yolk becomes flatter and less awkward and white separates and spreads.
And all of this affectCooking. Depending on how you intend to use the egg determines how to use a fresh egg.
If an egg frying bigger, you end up with a flat 'pancake' instead of a normal egg turn.
Be to separate the more stale egg is more fragile and difficult.
Like fresh eggs, a thick skin and hard inside responded. This makes peeling the shell of the egg very frustrating. Relaxed with the aging of the egg, the skin much easier to peel the shell.
If youLucky to have your hens, then you know how old the eggs. But what if I buy it?
The easiest way to tell how old an egg, the egg is placed in a bowl with water.
If it sinks and lies in a horizontal position - very cool.
If it sinks but tilts slightly - about 1 week old.
If it sinks, but vertically - older, stale.
But if it floats - and is the eighth to break out of the shell.
Some people prefer the white and brown eggs. But nutritionalare the same.
The yolk also vary in color depending on the diet of the hen.
Find breaking eggs in the kitchen? Now, follow these simple steps to get perfect eggs.
Use 2-week-old eggs and ensure that they are at room temperature. Making a pinprick in the end, rounded egg dish - which can spiral out of steam that might build.
Use a pot as small as possible, so the eggs fit snuggly - you do not want too much space and can jumpand crack.
Bring to a boil, but not limited to simmer to boil vigorously. Follow these tips and the eggs do not crack.
Thus, for use as an egg frying and poaching fresh as possible. When to separate the recipe calls for eggs, use eggs as well. But if you want to peel easily use older eggs. And when it comes to scrambling, preferably fresh, but the old will be done.
Happy Cooking Egg
Lisa "The Crock Cook"
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