Unless otherwise specified, the word egg is usually taken to a hen’s egg. Eggs have not always been consumed as widely as they are today: the development of poultry farming and breeding techniques have made it possible to meet rising consumer demand. The fresher the egg, the denser and firmer the white around the yolk. When buying them, always check the side of the carton for the expiration date. The best before dare is reliable only if they are stored at the proper temperature (below 40°F) and degree of humidity (70% to 80%). To test the freshness of eggs, place them in cold water; fresh eggs will sink to the bottom, while older eggs will float to the surface because of their enlarged air chamber.
Certain preparations require that be at room temperature. This is the case when making mayonnaise (all ingredients should be at room temperance), when beating Egg Whites (cold egg whites will not peak as well), and when boiling (cold eggs tend to crack when they are plunged into boiling water). Particularly egg yolks, should never be added directly to a hot liquid (soup, white sauce, custard, etc.), as the heat will cause them to curdle.
Because of their high water (75%) and protein (13%) content, they should be cooked for a short time, over low heat. Prolonged cooking at a high temperature will make them rubbery. When whisking egg whites, observe these points, the whites should be at room temperature, avoid using plastic utensils, as they tend to retain fatty substances that inhibit the frothing power of egg whites, if possible, use a copper bowl. Eggs are eaten on their own or incorporated into other foods (crepes, quiches, cakes, pastries, ice creams, beverages).
They are used both as a thickening and binding agent and to give a smooth and creamy texture to various preparations (sauces. soups, stuffing’s, flans cream fillings, puddings, purees, croquettes, pastas). Egg yolk is used in breadcrumbs, breads, rolls, pies, and other baked goods to give them an attractive golden color. They can also be emulsified to make mayonnaise and sauces and the whites can be whisked into a foam for mousses, meringues, and souffles.
Egg Nutritional Benefits
Eggs are an excellent source of protein, The fat in eggs is composed of 32% saturated Fatty Acids, 38% monounsaturated fatty acids, and 14% polyunsaturated fatty acids, a large egg contains 5% cholesterol (213 milligrams). The color of the shell is a genetic trait that depends on the breed of hen, as such, it is not an indication of the nutritive value or flavor of the egg. The nutrients are not equally distributed between the white and the yolk: the white supplies more than half the protein, potassium, and riboflavin, while the yolk provides the A and D vitamins and most of the other vitamins and minerals; the yolk also contains all of the fat and three quarters of the total calories.
Types of Eggs
No other bird has proved anywhere near so obliging as the domestic hen, which lays up to 250 eggs a year, but hen's eggs are by no means the whole story.
Ostrich Eggs
One ostrich egg is equal to two dozen hen's eggs are rarely sold these days but Queen Victoria once tasted one made into a giant omelet and declared it to be very good.
Duck's Eggs
They are extremely rich with somewhat gelatinous whites, so although they taste quite good on their own they are best in custards, mousses and other puddings.
Goose Eggs
They are also rich and make very good omelets, custards and mousses.Quail's Eggs
Miniature in size and speckled, come both fresh and preserved. Fresh and hard boiled, they make a good first course served with celery salt. Poached, they look charming on salads.
Gull's Eggs
They are in season briefly in spring, and are eaten hard-boiled with celery salt. Plover's eggs and pheasant's eggs are sometimes to be found, but in many countries they are, quite rightly, protected from the underfeeding gourmet.
