Cooking With Eggs

We use eggs in many recipes. They are a staple in the kitchen.

An egg can be cooked alone - boiled, poached, fried, scrambled.

O is used as an ingredient in cooking, pasta and pastries.

Alternatively, you can use eggs to thicken sauces or to add air to lighten the dishes.

The egg is truly amazing. And without it - so our menus you would be boring.

But do you know much about the egg?

Chances are you've never thought of. Well, it's time you did.

The most critical aspect of the egg is - it is the air content. (I bet you thought I would say that the skull).

The first of which, the egg is almost no internal air pocket air. Since the shell is porous, allowing air to penetrate. And over time, the air moves inside the egg and the air pocket increases.

As it enlarges air bag, the moisture evaporates into the egg. Therefore, as the egg yolk becomes flatter and less fat and black separates and extends.

All this affects cooking. Depending on how you plan to use the egg determines how fresh an egg you need.

If you fry an egg, you will end up with a flat "pancake" instead of an egg carefully rounded.

Stale egg more fragile and difficult to distinguish from it.

Unlike fresh egg, which has an inner lining tense and difficult. This makes peeling the cooked egg shell was very frustrating. As the egg ages the skin relaxes allowing the skin to peel more easily.

If you are lucky enough to have your own chickens, you know how old your eggs. But what if you buy them?

The easiest way to tell how the egg is old, is to put the egg container of water.

If it sinks and lies horizontally - very cool.

If it sinks, but slightly more expensive - about 1 week old.

If it sinks, but vertically - older, stale.

But if it floats - it is off, being careful not to break the shell.

Some people prefer brown eggs and some white. But nutrition is the same thing.

Egg yolk color also varies depending on the diet of the hen.

Do not you notice when you break the hard-boiled eggs? Well, follow these simple instructions to get the perfect eggs.

Use eggs two weeks old and ensure that they are at room temperature. Make prick the rounded end of egg dish - which allows steam to escape could be built.

Use a pot as small as possible, so that the eggs will fit snuggly - you do not want a lot of space, because they can bounce around and crack.

Bring to boil, only simmer do not boil vigorously. Follow these tips and your eggs will not crack.

So, for frying and poaching eggs for use as fresh as possible. When a recipe calls for eggs to be separated, use fresh eggs as well. But if you want easy to peel the eggs used in the elderly. And when it comes to encryption, the fresher the better, but parents do.