We use eggs in many recipes. They are a staple in the kitchen.
Eggs can cook can be cooked alone, fried, sauteed, or used as an ingredient in pasta, baking, and cakes. You can also use eggs to thicken sauces or add air to lighten dishes. The egg is really great. And without it, our menu would certainly be boring.
But do you know the egg well? Chances are you haven't thought about it. Well, it's time for you to do it. The most important aspect of the egg is its composition.
When first laid, the eggs have almost no air inside a small air sac. However, because the shell is porous, it allows air to enter. And over time, air moves inside the egg and air sacs develop.
As this air sac expands, the moisture in the egg evaporates. So, as the egg ages, the yolk becomes less full and flatter and the white separates and spreads out. And all this has an effect on the kitchen. Depending on how you plan to use the eggs will determine the freshness of the eggs you should use.
If you fry an older egg, you'll end up with a flat "pancake" instead of a round egg. The longer the egg is left, the more fragile it will be and the harder it will be to separate. Unlike fresh eggs, the inner shell is tight and chewy. This makes peeling a hard-boiled egg very frustrating. As the egg ages, the skin stretches, making the shell much easier to peel.
If you're lucky enough to have your own chickens, you'll know how old your eggs are. But what if you had to buy them? The easiest way to determine the age of an egg is to put it in a dish of water.
If it sinks and is horizontal ? very fresh.
If it sinks but is slightly tilted? about 1 week.
If it sinks but stands vertically? older.
But if it floats? it's off and be careful not to crack the shell.
Some people like brown eggs and a few white eggs. But from a nutritional point of view, they are the same.
The yolk also varies in color depending on the hen's diet. Do you find your eggs cracked when boiled? Well, follow these simple steps to get perfect eggs every time.
Use 2 week old eggs and make sure they are at room temperature. Make a pin at the flat, rounded end of the egg. This allows steam to build up to escape.
Use as small a pan as possible so the eggs fit snugly our don't want too much space or they can bounce around and crack.
Bring to a boil but only gently simmer; do not vigorously boil. Follow these tips and your eggs won't crack.
So, for frying and boiling, use eggs as fresh as possible. When the recipe calls for egg separation, you can also use fresh eggs. But if you want eggs that are easy to peel, use older ones. And when it comes to scrambling, the fresher ones are best, but the older ones will do.
Enjoy Your Egg Cooking!
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