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Eggs

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 eggs

 Eggs

The most common egg used today is the hen's egg, though duck, goose and other fowl are available in some areas. The eggshell's color is determined by the breed and has nothing to do with either taste or nutritive value. The color of the yolk depends on the hen's diet -- wheat-fed hens will have darker yolks than hen's fed other grasses. Fertile eggs (expensive because of high production costs) are no more nutritious than non-fertile eggs, and blood spots do not indicate fertile eggs, they are simply harmless tasteless blood spots. Egg yolks are high in cholesterol (215 mg for a large egg, and the American Heart Association recommends only 300mg/day); an egg white (albumin) is fat free and contains only 10 calories. ubstitution: 1 egg (in baking)= 1 tbsp ground flax seed + 2 tbsp water + 1/4 tsp baking powder

Ingredien
t   season: available year-round

How to select: Eggs come in the following sizes based on minimum weight per dozen: jumbo (30 oz./dozen), extra large (27 oz), large (24 oz.), medium (21 oz.), small (18 oz.) and peewee (15 oz.). Most hens' eggs are classified according to quality (using exterior and interior criteria) and size by the USDA standards: AA, A, and B. In high quality eggs the white and yolk both stand higher and spread less.

How to store:
While eggs will keep in your refrigerator for several weeks, it's important to note that they can lose some quality. A little known fact about eggs is that they can absorb odors from your refrigerator if stored in an open container, although this shouldn't be a major problem unless you're storing eggs along side opened containers of onions and garlic or other such strong smelling foods. Egg whites will keep out of the shell tightly covered and refrigerated for four days days; egg yolks for a day or two. Hard-cooked eggs will keep for a week refrigerated.

How to prepare
: Delicious on their own, eggs are used as a leavener in cakes and breads, as a base in dressings, as a thickener in sauces, and as a coating in batters. Egg whites WILL NOT WHIP if they come into contact with even the slightest trace of fat, grease or egg yolk. Egg whites that are at room temperature will whip easier and faster. You can add 1/4 teaspoon of cream of tartar to help the process along.

Matches well with: anchovies, asparagus, bacon, bread, butter, capers, caviar, cheese, chicken livers, chives, crab, cream, ham, hollandaise sauce, mushrooms, onions, Parmesan cheese, parsley, pepper, potatoes, scallions, shallots, shrimp, smoked salmon, spinach, tomato, truffles

Substitutions:

1/4 cup egg substitute = 1 large egg;
3 small eggs = 2 large eggs;
2 tbsp egg substitute = 1 egg white;
2 tsp sifted dry egg white powder + 2 tbsp warm water = 1 egg white;
2 tbsp dry, sifted egg yolk powder + 2 tsp water = 1 egg yolk;
1/2 of large egg = 2 tablespoons of one large egg (beat first!)

Useful Tools

Hard Boiled  eggs can be sliced neastly with an egg slicer. While making cakes one needs to beat the eggs and a handy tool is the egg beater,


 

 

 

 

 

 

 

 

http://en.wikipedia.org/wiki/Egg_(food)
http://whatscookingamerica.net/eggs.htm
http://www.recipezaar.com/library/getentry.zsp?id=142

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