Egg
Origin
Egg are laid by female animals of many different species, including birds, reptiles, amphibians, and fish. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most popular choice for egg consumption are chicken eggs. Other popular choices for egg consumption are duck, quail, roe, and caviar
Characteristic
Structure
Benefit
How to Keep
Always keep Eggs in their carton, the carton protects the eggs and prevent them from absorbing strong odours and flavour of other foods in your fridge through the thousands of tiny pores in the egg shell.
Leftover raw egg whites and yolk should be put in airthight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
Nutrition
How to Cook
Egg can be cook in many ways as you wish.
Sources @Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G.Ingram, Sarah R. Labensky
@Professional Cooking Seventh Edition By Wayne Gisslen
Origin
Egg are laid by female animals of many different species, including birds, reptiles, amphibians, and fish. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most popular choice for egg consumption are chicken eggs. Other popular choices for egg consumption are duck, quail, roe, and caviar
Characteristic
Structure
Benefit
How to Keep
Always keep Eggs in their carton, the carton protects the eggs and prevent them from absorbing strong odours and flavour of other foods in your fridge through the thousands of tiny pores in the egg shell.
Leftover raw egg whites and yolk should be put in airthight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
Nutrition
How to Cook
Egg can be cook in many ways as you wish.
Sources @Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G.Ingram, Sarah R. Labensky
@Professional Cooking Seventh Edition By Wayne Gisslen
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