5.2.1 Pre Read.docx

Contents {#contents.TOCHeading} ======== [About Eggs 1](#about-eggs) [Components of an egg 1](#components-of-an-egg) [Storing eggs 1](#storing-eggs) [Testing an egg for freshness 1](#testing-an-egg-for-freshness) [Cooking Eggs 2](#cooking-eggs) [Cracking eggs 2](#cracking-eggs) About Eggs ===...

Contents {#contents.TOCHeading} ======== [About Eggs 1](#about-eggs) [Components of an egg 1](#components-of-an-egg) [Storing eggs 1](#storing-eggs) [Testing an egg for freshness 1](#testing-an-egg-for-freshness) [Cooking Eggs 2](#cooking-eggs) [Cracking eggs 2](#cracking-eggs) About Eggs ========== The egg is one of the most essential ingredients in nary arts is the egg. They are used in various recipes, including sauces, desserts, cakes, and breads, as well as are consumed on its own.  Eggs are versatile and an integral part of many cuisines. It is important to understand how and when it can be used.  While chicken eggs are the most consumed and cooked with, those of ducks, geese, turkey, and wild birds are also used. Other eggs eaten as food are a variety fish, i.e. roe from herrings and caviar from sturgeons. Components of an egg -------------------- An egg is a compact and almost complete food. It is equal to 70 calories of energy and contains essential carbohydrates, fats, proteins, mineral, salts, vitamins, and water necessary for building, maintaining, and repairing body tissues.  The average egg is 10 % shell, 30% yolk, 60% white, 73% water is contained in its constituents.  Storing eggs ------------ The shell of an egg is very porous, and for this reason, eggs must be stored away from contaminating odours. If you purchase eggs in a cardboard container, it is recommended to leave them in that and not utilize the egg holder we all have in our refrigerators at home. The cardboard helps keep unwanted odours away, and the eggs as fresh as possible. Eggs should be stored in a cool dry place, ideally between 2\*C -- 5\*C.  ### Testing an egg for freshness To estimate the egg\'s age, conduct this freshness test using eggs, a dish, and cold water. Drop the egg into the water basin gently after adding enough cold water to cover it thoroughly. It is very fresh if it sinks to the bottom, turns over, and remains there. The egg is slightly older (one to two weeks old) but still safe to eat if it dips but floats at an angle or stands on end. The egg should be thrown away if it floats, as it is too old.  Cooking Eggs ------------ The basic principle of cooking eggs centers around the ability of the proteins present in the yolk and white to coagulate when heated. How quickly it coagulates (cooks) depends on the intensity of heat, cooking period and the presence of any other ingredients such water, milk, sugar, and salt. Sugar tends to increase the temperature at which coagulation takes place while acid and salt speed up the process. If an egg is cooked for too long or at too high a temperature, it toughens. Since the key concept while cooking eggs is the application of heat to facilitate coagulation, a range of cooking methods may be applied.  ### Cracking eggs The most typical technique is to break the egg on the rim of the bowl or pan that it will be placed in. When cracking eggs, the two basic problems that most people encounter are the yolk breaking, or pieces of shell ending up in the dish or pan with the egg. Cracking the egg on a flat countertop instead of a bowl rim however somewhat eliminates both these problems.