One of the culinary world’s most versatile ingredient, the almighty egg is chock-full of nutrients, variety of uses and delicious flavors. Whether it be a crisp egg wash on a freshly made loaf of bread, a plate full of hot scrambled eggs or a summertime favorite egg salad sandwich, this food has been put to the test of expansive uses and it has passed with flying colors.
The anatomy of an egg
Why do the color of shells vary?
Thanks to good ole genetics, hens can lay eggs that come in various shades of blue, green, brown, cream, pink and white. According to Michigan State University Extension, the breed of the chicken will in fact determine the color of the eggs that they lay. They all start out white and as they travel through the hen’s oviduct, they will have pigment deposited on them that will change color. This only affects the exterior of the egg – that is why the inside is always the same color!
Fun fact!
You can tell, most of the time, what color egg a hen will lay based on their ear lobes, according to (purinamills.com)
Nutrient breakdown
According to the Cleveland Clinic, “Egg whites are full of protein and contain no fat. Egg yolks, meanwhile, are nutrient-rich and contain healthy fats and vitamins A, D and E. Yolks also contain choline, which is good for your eyes.”
All about eggs
FRESHLY LAID EGGS DO NOT NEED TO GO IMMEDIATELY INTO THE REFRIGERATOR.
That is because when eggs are laid, they have a protective layer called the cuticle that protects them from bacteria, also known as the bloom according to PurinaMills.com. “This protective coating works by sealing the shell’s pores and preventing air from penetrating it, helping to keep bacteria out.” If they haven’t been washed off, they can be kept on the counter. Once washed off, and the cuticle is removed, they must be kept in the refrigerator.
HE LARGEST SERVING OF SCRAMBLED EGGS WEIGHED 6,860 LBS
According to the Guinness Book of World Records, THE LARGEST SERVING OF SCRAMBLED EGGS was made by Federación Nacional de Avicultores de Colombia – FENAVI (Colombia) at Parque Principal de Soacha, in Cundinamarca, Colombia, on October 11, 2019. The dish WEIGHED 6,860 LBS, 12.57 OZ AND USED 59,758 EGGS, mixed with onion, milk, garlic and butter.
RAW ONES AREN’T SAFE TO EAT IF THEY’RE UNPASTEURIZED
Before you decide to follow in Rocky’s footsteps, think again before downing that raw egg. While the movie made it appear to give him super powers, “RAW EGGS AREN’T SAFE TO EAT IF THEY’RE UNPASTEURIZED. THAT MEANS THEY COULD CONTAIN HARMFUL BACTERIA,” according to Cleveland Clinic. Even if they are pasteurized, there is chance that they still be contaminated with salmonella.
Ways to prepare them
Eggs are by far one of the most versatile foods on our plates. They can be cooked savory, added to sweets, eaten alone or mixed into a fluffy omelet. They top burgers and are whipped into a frothy eggnog. There is no end to how one can consume this high protein delicacy. So, how do you like them?
SCRAMBLED:
One of the most classic ways to eat eggs, this is where the whole egg is whisked into submissions and basically scrambled as it cooks over a heat in a pan. One can have them more “soft” — cooked on low heat and less well done, or “hard” — cooked over medium heat a bit longer and drier in texture.
HARD BOILED:
Eaten all year and not just a colored Easter object, this egg delicacy is perfect for a high protein snack. It is also great for creating the perfect egg salad! Once done, you will have a fully cooked yolk and egg white, and nothing will be runny. Just boil water, place the eggs in gently with a slotted spoon (be careful not to crack them), lower the heat and let them cook for 15 minutes. Once cooled, roll gently on your plate to crack the shell, peel and enjoy!
SOFT BOILED:
The cousin to the hardboiled egg, this version will have a semi soft or runny yolk when done. It is often consumed in it’s own little dish with a mini spoon to allow for ample enjoyment and collection of running yolk. Boil water, place the eggs in with a slotted spoon, then lower the heat to medium. Cook for 6 minutes, take them out and immediately transfer them to a cold ice bath (this will stop the cooking process). Place in a shot glass or egg cup, and carefully cut off the top. This will expose the cooked whites and runny yellow yolk. Sprinkle with salt and pepper and enjoy!
PICKLED:
While it may seem at first that pickling and eggs wouldn’t go together, they are in fact a real thing! Originating from the necessity to have food last longer, a pickled egg is simply a hard boiled egg. However, it has no shell and has been submerged in and preserved in pickling juices. This is usually a mixture of vinegar, spices and sugar to your liking. Let them sit in the juices for 2-3 weeks to get perfectly pickled, then store them in the fridge for up to 3-4 months and enjoy! They are a great on-the-go snack and an accompaniment to any charcuterie board.
POACHED:
Ever so delicious but not so easy to make, the poached egg has to be done delicately and to perfection!
According to Allrecipes.com, the best way to poach is as follows:
1) Fill a large pot with at least 3 inches of water and bring to a boil over high heat.
2) Reduce temperature to low. The water will be ready when you see bubbles at the bottom of the pot; there should be no bubbles breaking the surface of the water.
3) Crack it into a small mesh sieve and allow any loose egg whites to drain. Transfer it to a small bowl or ramekin.
4) When the water has reached the right temperature, stir in vinegar. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool and carefully drop it into the center.
5) Cook until the egg white is set but the yolk is still soft and runny for about 2 1/2 to 3 minutes. Do not overcook. Use a slotted spoon to transfer poached egg to a paper towel to remove excess water.
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