EGG RECIPES, TIPS AND FACTS
I COULDN'T HAVE A WEBSITE ABOUT CHICKENS AND EGGS AND NOT HAVE SOME EGG RECIPES, TIPS AND FACTS. APOLOGIES IF YOU FIND IT AN INSULT TO YOUR INTELLIGENCE OR IF YOU FIND IT A BIT BASIC - AFTER ALL I DON'T WANT TO TRY AND TEACH MY GRANNY HOW TO SUCK EGGS...
PUT EGGS IN PAN. COVER EGGS WITH COLD WATER. HEAT UNTIL SIMMERING (BUBBLING) THEN SIMMER:
2 MINUTES 40 SECS FOR SOFT BOILED
10 MINUTES FOR HARD BOILED
2 MINUTES FOR 'SNOTTY' (BARELY COOKED - NOT WISE REALLY)
THESE ARE ROUGH GUIDES. TIMES VARY ACCORDING TO YOUR COOKER AND PAN.
2 OR 3 EGGS WHISKED IN A JUG, ADD A PINCH OF SALT AND A SPLASH OF EITHER WATER OR MILK
MICROWAVE ON FULL POWER FOR 1 MINUTE, TAKE OUT AND MASH UP
BACK IN MICROWAVE, 10 SECS ON FULL POWER, TAKE OUT AND MASH UP AGAIN.
REPEAT UNTIL YOU ARE SATISFIED
ADD BITS OF HAM TO MAKE IT A TAD MORE INTERESTING. GARNISH WITH PARSLEY IF YOU WANT TO LOOK A BIT MORE LIKE A PRO
ADD 2/3 EGGS TO A JUG. WHISK. HEAT SOME OIL IN A FRYING PAN. CHOP SOME MUSHROOMS, GRATE SOME CHEESE. POUR WHISKED EGG IN TO PAN. HEAT GENTLY UNTIL MIX STARTS TO THICKEN. ON ONE SIDE ADD YOUR CHEESE AND MUSHROOMS. ONCE THE MIX IS MORE RUBBERY FLIP ONE SIDE OVER ON TO THE CHEESE AND MUSHROOMS. HEAT A LITTLE LONGER (UNTIL CHEESE HAS MELTED) THEN SERVE WITH BEANS. NICE, QUICK MEAL.
GYPSY TOAST - AKA EGGY BREAD
WHISK AN EGG. USE IT TO SOAK A PIECE OF BREAD. ONCE ABSORBED - FRY IT. APPARENTLY ITS NICE BUT I HAVEN'T TRIED IT YET. ONCE I HAVE I SHALL REVEAL ALL ON THE NEWS PAGE. THANKS TO MARTIN BURDON FOR TELLING ME ABOUT THIS.
NOT SURE ABOUT THIS YET! YOU COULD ALWAYS GET ONE OF THEM MICROWAVE EGG POACHERS!
Break and slip 1 egg into each of 2 lightly greased 10-ounce custard cups or a pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes. Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.
Separate yolks and whites of eggs into 2 lightly greased liquid measures or small bowls. Stir yolks with fork. Cover each container with plastic wrap. Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.
Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in 2 eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1 1/2 to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Pour off water to serve in custard cup or lift out with slotted spoon. NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish. Cook 1 1/2 to 3 minutes and let stand as above.
In 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute. NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.
EGGS SHOULD BE CONSUMED WITHIN 21 DAYS OF BEING LAID
IT TAKES 21 DAYS FOR AN EGG TO INCUBATE
A FRESH EGG SHOULD SINK IF PUT INTO A BOWL OF WATER, A BAD ONE WILL FLOAT
TRY CRUSHING AN EGG BETWEEN FINGER AND THUMB - TOP AND BOTTOM OF THE EGG. DON'T TRY IT IN A VICE!
THIS IS PURELY MY OPINION BUT MY BELIEF ON THE OLD, OLD QUESTION WHICH CAME FIRST THE CHICKEN OR THE EGG? SCIENTIFICALLY SPEAKING (SCIENCE IS USUALLY ALWAYS THE ANSWER IF YOUR A REALIST) CHICKENS DERIVED FROM DINOSAURS SO THE EGG CAME FIRST. ITS HARD TO ARGUE WITH THAT.
A nutritious substance, many of which are supplied by the egg. While no one food (other than mother's milk, perhaps) provides everything that humans need, the egg contains a wide array of necessary nutrients. It was, after all, made to supply everything for the creation and nourishment of a baby chick.
Egg protein is of such high quality that it is often used as the standard by which other protein is measured. Egg protein contains all the essential amino acids (building blocks of protein which the body needs but cannot make) in a pattern that matches very closely the pattern the body needs.
That is why eggs are classified with meat in the food groups and why egg protein is called complete protein.
A moderate amount of fat, about 5 grams, is found in a Large egg yolk. About 1.5 grams are saturated and 2.5 grams unsaturated.
An egg contains varying amounts of 13 vitamins (but no vitamin C) plus many minerals. An egg yolk is one of the few foods which contain vitamin D, the sunshine vitamin.
As is true for most foods, some minor nutrient losses do occur in the egg after cooking. Of the nutrients in an egg, riboflavin, thiamin and folic acid are generally less heat stable than other nutrients. Normal cooking simply changes the form of egg protein but it is still just as nutritious. Protein is destroyed only when it is severely overcooked such as in the brown lacy edges or an overcooked fried egg. You can preserve the highest nutrient content possible by avoiding overcooking.
A measurement of protein quality expressing the rate of efficiency with which protein is used for growth.
Egg contains the highest quality food protein known. It is so nearly perfect, in fact, that egg protein is often the standard by which all other proteins are judged. Based on the essential amino acids it provides, egg protein is second only to mother's milk for human nutrition. On a scale with 100 representing top efficiency, these are the biological values of proteins in several foods.* -see Nutrient, Protein
The calorie count for eggs varies with size. Here is the calorie score for one egg in different sizes. ~see Nutrient, Reference Daily Intakes (RDI)
There are five basic methods for cooking eggs.
The basic principle of egg cooking is to use a medium to low temperature and time carefully. When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and become tough and rubbery; yolks become tough and their surface may turn gray-green.
Eggs, other than hard-cooked, should be cooked until the whites are completely coagulated and the yolks begin to thicken.
COOKING EQUIPMENT ESPECIALLY FOR EGGS
Egg cooking can be as simple as you want it to be. If you enjoy fancying up things a bit, there are several pieces of equipment and specialty gadgets you may find interesting.