0
Eggs (food)
Eggs can be served in many ways, and they are a good source of protein. Chicken eggs are commonly used, but turkey, duck, peacock, and quail eggs are also common depending on the culture.
1,306 Questions
What is the difference between cooked and uncooked egg?
The difference between a cooked egg and a raw egg is that when a egg is cooked the clear/yellow gooey stuff turns white and turns into a solid. A raw egg doesn't have the white stuff because it has not been added to heat. This is an example of a chemical change.
Is it good to eat turtle eggs?
It's definitely not good for the turtle! Many turtle species are endangered and it could be illegal if you eat those varieties.
How long does it take to boil the perfect ostrich egg?
12 time as long as you normally boil an egg. So for me 30 mins.
Why do you eat boiled eggs on Easter?
Eggs are symbols of life and fertility and were used in Springtime rituals and celebrations long before Christianity spread through the Roman Empire. When Christianity was imposed on various cultures, old symbols and rituals were reinterpreted and given "Christian" meanings. Instead of representing the fertility of the Goddess, eggs became symbols of the Holy Trinity because each egg is one unity with three elements: shell, white and yolk. Another metaphor compares the egg's hard, apparently lifeless shell to the stone tomb of Jesus Christ, who emerged from the tomb in somewhat the same way as a living chick hatches from an egg. Boiled eggs are more convenient than raw eggs to decorate, give as gifts and use as decorations on Easter.
What country invented the omelette?
"Eggs have been known to, and enjoyed by, humans for many centuries. Jungle fowl were domesticated in India by 3200 B.C.E. Record from China and Egypt show that fowl were domesticated and laying eggs for human consumption around 1400 B.C.E., and there is archaeological evidence for egg consumption dating back to the Neolithic age. The Romans found egg-laying hens in England, Gaul, and among the Germans. The first domesticated fowl reached North America with the second voyage of Columbus in 1493."
---Encyclopedia of Food and Culture, Solomon H. Katz, editor, William Woys Weaver, associate editor [Charles Scribner's Sons:New York] 2003, Volume 1 (p. 558)
According Alan Davidson's Oxford Companion to Food[Oxford University Press:Oxford] 1999 (p. 550, 553), the word omelette" is of French origin and came into use during the mid-16th century. Somewhat similar egg dishes were known to and ancient medieval cooks. Mr. Davidson traces the origins of the omelette to ancient Persia. We know the Ancient Romans often combined eggs and dairy products into patinae, custards and a variety of other sweet and savory dishes. C. Anne Wilson comments: "The precursor to the omlette in Britain was known as a herbolace and in the late fourteenth century was a mixture of eggs and shredded herbs, baked in a buttered dish. A contemporary French recipe under the same name is much more detailed, and gives instructions for heating oil, butter or fat thoroughly in a frying pan before pouring in eight well-beaten eggs (of medieval size) mixed with brayed herbs and ginger. The French version was finished off with grated cheese on top, and appears to have been quite close to the modern concept of an omelette."
---Food and Drink in Britain From the Stone Age to the 19th Century [Academy Chicago Press:Chicago] 1991 ( p. 142).
"Omelette...a sweet of savoury dish made from beaten whole eggs, cooked in a frying pan, and served plain or with various additions....Omelettes were known during the Middle Ages. In the 17th century one of the most famous omelettes was omelette du cure, containing soft carp roes and tuna fish, which Brillat-Savarin [a food writer] much admired."
---Larousse Gastronomique, Completely revised and updated edition [Clarkson Potter:New York] 2001 (p. 808)
To remove one part from another as the yolk from the white of an egg?
To remove, for example, the yolk from the white of an egg is to separate the egg.
This is achieved by using an egg separator, which catches the yolk in a bowl-like section while allowing the white to run through into a container below; you can use a cup to catch the white. This is the neatest and quickest method.
Or you can carefully crack the egg in half and, holding over a cup or bowl, tilt the shell halves as you tip the yolk back and forth from one to the other until the white has all run off and just the yolk is left in one half of the shell.
Some cooks like to crack the egg into their hand and pass it back and forth between hands, allowing the white to run off between the fingers until just the yolk is left in the palm of the hand. You need a reasonably large bowl to take the egg white if you separate the egg this way, a cup won't do, and it's messy, but some people like the feel of raw egg. Wash your hands thoroughly in cold water if you use this method.
All utensils used with raw egg should be initially cleaned well with cold - never hot - water. You can wash them later in hot water when you do the final cleanup of the kitchen.
How do you make soft boilded eggs?
Cooking times for a soft boiled egg (and getting it just right) depend on a several factors: (i) the storage temperature of the eggs, (ii) the size of the eggs and (iii) [believe it or not] your elevation above sea level. However the temperature of the egg in the first place matters the most. As a general rule, the cooking time for the "perfect soft boiled" (soft runny yoke and firm white) is 5 to 6 minutes. To get around the vagaries, try the following: 1. Piece the larger end of the eggs with a skewer (only just breaking through the shell). This will stop the egg-shell cracking while cooking. 2. Place the eggs in a saucepan of water ensuring the eggs are covered with water. 3. Over a medium heat, gently bring the water to boiling point - watching closely for the first signs that the water in boiling (bubbles rising more or less evenly throughout the water). 4. Maintain at boiling for 3 to 4 minutes. 5. Remove eggs from water and allow one minute to rest before serving.
How many grams of protein in a hard boiled egg without the yolk?
Egg protein is very rich in quality and it is due to this fact that manufacturers of protein powders often base their products on egg protein. Egg protein contains all the essential amino acids that the human body requires. Talking about the egg white and yolk proteins, it can be said that one large egg contains about 6.5 grams of protein, out of which egg white protein content is about 3.6 grams. But yolk also contains fats and owing to this fact, many people tend to avoid eating egg yolk.
How do you get an unboiled egg into the bottle?
Absolutely! This is a very common experiment. A Frappuccino bottle is the perfect size for a peeled hard boiled egg. First drop a piece of paper into the bottle. Then take a lighter a light the paper on fire. Quickly place the egg into the bottle opening. Observe what happens!
Why do you need to use eggs when cooking?
People will put vegetables on hamburgers because the meat was cooked till it was too dry and the vegetables was the only thing that moistened their mouths so they could swallow it down. At least that was what my dad would tell me. Look, if you put a burger in front of someone, they will find a way to dress it up. Even by putting vegetables on it.
Can you reverse boiled an egg?
No it is impossible. You should grow a brain and then maybe try using the internet. No it is impossible. You should grow a brain and then maybe try using the internet.
How long does it take to cook egg whites in the microwave?
just do 20 sec a time and check it to make sure it isn't over done
Where is a chart on Comparing plain bagel and egg bagel?
I dont know but a plain bagel is more white and an egg bagel is yellow. DUHHH and u can taste the differance
Why do hard boiled eggs turn green?
You cooked it too hard and too long. The gray-green is a chemical reaction between iron in the yolk and sulfur in the white. It's hard to control the cooking of a hard-boiled egg, especially if you start out with refrigerated eggs. In most countries, they don't refrigerate eggs, and they'll last months that way. Get your eggs out of the refrigerator a day ahead if you must boil them. Avoid cooking them too long, and plunge them into cold water to stop the cooking when you're done. Eggs are delicate, and boiling water turns them rubbery as well as producing that discoloration. Or do it the smart and easy way. Just put the eggs in the oven (I use a half-sheet pan, but my neighbor uses a muffin pan) and bake them. Eggs are creamy, not rubbery, if you cook them in the oven. The perfect temperature is supposedly 154F, but my oven has a digital temperature control that has 5 degree increments, and I don't trust ovens to be perfect temperature, so I set the oven to 160F, and come back in an hour or two. Time isn't critical.I've heard of people leaving them in for 18 hours and they're still just fine.
Here's the history behind the the name. An Englishman by the name of William Underwood set up a small condiment business on Boston's Russia Wharf in 1822. It did pretty well both developing and selling new condiment products. Around 1868, Underwood's sons began experimenting with a new product created from ground ham blended with a mix of special seasonings. They introduced a product line of seasoned meat products including ham, turkey, chicken, lobster, and tongue. They called the seasoning process "deviling," and the Underwood "red devil" was born.
Today many other foods, including eggs and crab, are served "deviled." To be considered deviled, a food has to have a kick from something like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers.
Underwood's Deviling process holds U.S. Patent Office trademark NO. 82, granted in 1870, the oldest existing food trademark still in use in the United States. The exact"deviling" recipe remains a company secret to this day.
What is it called when the whites of an egg are beaten?
The exact term is 'stiff but not dry' the idea is to make it stiff enough to hold itself whilst being added to whatever you're adding it into.
How do you make moist and fluffy scrambled eggs?
Cook eggs over low heat, while only stirring occasionally to keep the eggs from curdling and drying out. The end result is eggs that are light and fluffy and OH SO DELICIOUS! Add one tablespoon of milk per two eggs. It adds the fluffiness you are looking for. Scramble well and cook at less than medium heat.
Can you feed a lactating hamster a boiled egg?
Yes,
Boil it and take the yolk and give him/her the egg its very good protein for them I have a female and a male and 6 babies they are healthy patches! Hopes this helps=)
