Egg, a nutritional bless to mankind. Complete ambrosia, rich in protein and other minerals, a healthy food, a breakfast delight to cream of caramel has wide range of application in the gastronomy. Egg contains the highest quality protein you can buy. Egg protein has the perfect mix of essential amino acids needed by humans to build your own tissues. In addition, eggs have thirteen essential vitamins and minerals.
A world without egg, “you must be joking”, says our master chef.
Chef’s tips to how you handle the “Egg”
The Egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors.
Storing them in their cartons helps keep them fresh.
Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered.
Eggs age more in one day at room temperature than in one week in the refrigerator .
Eggs can be kept refrigerated in their carton for at least 4 to 5 weeks beyond the pack date.
A hard-cooked egg will peel more easily if it is a week or two old before it is cooked.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked, if it wobbles, it is raw.
A cloudy white is a sign of freshness, not age, because of high carbon dioxide content when the egg is laid.
If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
A greenish ring around a hard-cooked (boiled) egg yolk is due to either overcooking or high iron content in the cooking water. This can be avoided using proper cooking time and temperature, and by rapidly cooling the cooked egg in a bowl of ice-water for a few minutes.
In cooking, eggs are "the cement that holds the castle of cuisine together." because of their ability to bind, leaven, thicken, emulsify, clarify, and more in all types of recipes.
The egg yolk and white separate best when cold. Egg whites will beat to a better volume if they're allowed to stand at room temperature for 20 to 30 minutes before beating.
A fresh egg will sink in water while an older egg will stand up. As the egg gets older the air space in the egg increases causing it to float.
The stringy piece of material in the egg is not an embryo but rather a special protein called chalazae which acts as a shock absorber for the yolk so it doesn't break .
Which came first, the chicken or the egg? Forget it!
It has a noting to do with our taste bud.
French Omelette
The classic French omelette is not cooked as long as its American counterpart. This omelette is simple in design but difficult in execution. Follow these steps from Master Chef.
Ingredients------------Qty
Eggs-------------------12nos
Butter-------------100gms
Salt----------------10gms
Pepper-------------10gms
Tomatoes----------------25gms
Onion----------------25gms
Parsley--------------05gms
Milk or Cream--------------50gms
A world without egg, “you must be joking”, says our master chef.
Chef’s tips to how you handle the “Egg”
The Egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors.
Storing them in their cartons helps keep them fresh.
Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered.
Eggs age more in one day at room temperature than in one week in the refrigerator .
Eggs can be kept refrigerated in their carton for at least 4 to 5 weeks beyond the pack date.
A hard-cooked egg will peel more easily if it is a week or two old before it is cooked.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked, if it wobbles, it is raw.
A cloudy white is a sign of freshness, not age, because of high carbon dioxide content when the egg is laid.
If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
A greenish ring around a hard-cooked (boiled) egg yolk is due to either overcooking or high iron content in the cooking water. This can be avoided using proper cooking time and temperature, and by rapidly cooling the cooked egg in a bowl of ice-water for a few minutes.
In cooking, eggs are "the cement that holds the castle of cuisine together." because of their ability to bind, leaven, thicken, emulsify, clarify, and more in all types of recipes.
The egg yolk and white separate best when cold. Egg whites will beat to a better volume if they're allowed to stand at room temperature for 20 to 30 minutes before beating.
A fresh egg will sink in water while an older egg will stand up. As the egg gets older the air space in the egg increases causing it to float.
The stringy piece of material in the egg is not an embryo but rather a special protein called chalazae which acts as a shock absorber for the yolk so it doesn't break .
Which came first, the chicken or the egg? Forget it!
It has a noting to do with our taste bud.
French Omelette
The classic French omelette is not cooked as long as its American counterpart. This omelette is simple in design but difficult in execution. Follow these steps from Master Chef.
Ingredients------------Qty
Eggs-------------------12nos
Butter-------------100gms
Salt----------------10gms
Pepper-------------10gms
Tomatoes----------------25gms
Onion----------------25gms
Parsley--------------05gms
Milk or Cream--------------50gms
Methods
Take a mixing bowl, the eggs, add cream or milk, add salt and pepper (to taste), add chopped tomatoes and chopped onion and parsley. Beat well with fork until mixed all together.
Heat the frying pan, add butter or oil.
Put the mixture and move the pan anti clock to settle the mixture well.
Once it is done place it on the plate.
You can garnish with few slices of tomatoes
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