Egg recipes, Angel food cake recipe, Breakfast casserole recipe
Egg recipes have been a part of mans diet since very early times. The good egg is one of our most versatile foods. It is perfectly formed and prepackaged. The egg supports the world of gastronomy. No other food contains so many nutrients essential for life. It is high in protein and fat as well as calcium, iron and vitamins. The nutritional qualities alone are so remarkable that the egg ranks as a top product worldwide. Especially at Easter the egg is celebrated as a symbol of spring, fertility and everlasting life. Most cooks and chefs consider the egg so indispensable that many have created special egg recipes.
Wild bird eggs were a source of substance for the primitive man but the domestication of fowl began to ensure a more predictable supply of eggs. Chickens are a productive layer and selective breeding has helped to increase their output. It was increased further by mass production in the United States. A top quality chicken egg will have a firm round yolk surrounded by a white thickness. Almost twenty percent of the yolk is protein while ninety percent of the egg white is water and the rest is protein.
SEE MY VIDEO ON HOW EGGS CAN BE AN EASY APPETIZER RECIPE
A uniform grading system takes the guesswork out of how many eggs to go into your egg recipes. Eggs sold at retail are classified according to size and graded for quality and freshness. Most recipes call for large eggs so some adjustments might need to be made if you have other sizes. Extra large eggs average 27 ounces per dozen; large has 24 ounces per dozen; and medium has 21 ounces per dozen. The quality is gauged by checking the shell for cleanliness, shape and smoothness; inside is checked by lighted racks for firmness of the yolk, thickness of the white and amount of air in the egg. The best egg is graded AA, the next best is A and the eggs with enlarged yolks and thin whites are graded B and are not usually available in stores. Eggs should be eaten as fresh as possible. Generally speaking, the spoiling of eggs is due largely to exterior bacterial infection. If you buy eggs directly from a farm, it is best to clean them before storing them.
To store eggs, place them in the refrigerator large end up. If possible use the eggs within a week. I have bought fresh eggs and used them for weeks without having any bad eggs. I have been told of people placing whole yolks in a container with water and refrigerating for a few days to save them. I have not tried this but I have saved yolks in a cup stored in the refrigerator for a couple of days and then made noodles or other egg recipes and there was no problem with the yolks. Whites of the egg can be saved for up to two days in a covered container in the refrigerator or placed in the freezer for longer storage. Some people store the whole good egg by opening the egg in a container and with a fork blending the white with the yolk. Add ½ teaspoon salt per cup of eggs. Cover and freeze.
There are few ingredients that can be used in as many different ways as eggs. No matter how you are using eggs, they need to be handled with care. They should be broken carefully so as not to get any shell pieces in the egg. When separating the white from the yolk, this also should be done carefully. If using whites for a meringue, a little yolk will prevent the white from whipping up. Actually the only time you can be rough with an egg is whipping the whites into a meringue.
Return to Home Page from Egg Recipes © Copyright 2010-11 painlesscooking.com
|
