Egg On!

“Remember, people will judge you by your actions, not your intentions. You may have a heart of gold -- but so does a hard-boiled egg.”

Because of its nutritional value, convenience and versatility, eggs are used as food.

Popular choices for egg consumption are chicken, duck, roe, and caviar. The most commonly used bird eggs are those from the chicken.

Duck and goose eggs, and smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in England, as well as in some Scandinavian countries, particularly in Norway. In some African countries, guineafowl eggs are commonly seen in marketplaces, especially in the spring of each year. Pheasant eggs and emu eggs are perfectly edible but less widely available. Sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. Most wild birds’ eggs are protected by laws in many countries, which prohibit collecting or selling them, or permit these only during specific periods of the year.

BUYING GUIDELINES:

Eggs are graded according to mass:

Small: 35g-44g per egg

Medium: 44g - 53g per egg

Large: 43g - 62g per egg

Extra Large: More than 62g per egg

Quality depends on the age of the egg. A fresh egg has a small air space, usually present on the rounded end. The older egg, the larger the air space.

The air space is formed after the egg is laid when the egg cools down, the content shrinks and air eneters through the porous shell. As the egg becomes older, water evaporates through the shell and more air enter the egg,.

A fresh egg's shell is course.

When the egg is broken it has a fresh smell - nothing sulphurous or like urine.

The egg yolk is form and rounded because it is protected by the thick and clear egg white.

An old egg has a shiny shell. The yolk is much flatter. The white is thinner and gives little protection to the yolk.


Here is a video that will tell you: "How to Tell If Eggs Are Rotten?"

FREE RANGE EGGS:

Comes from hens that are allowed to walk around in open spaces or in big chicken pens or cages.These eggs are more expensive. Their diet is free of growth stimulants, fish flavour and additives. Their diet consist mainly out of yellow maize.

STORAGE OF EGGS:

Store eggs in the egg rack of the fridge

The rounded end must be at the top to keep the egg yolk in the correct position

Do not store together with strong flavoured food since the shell is porous and absorbs strong flavours

Use cracked eggs as soon as possible

Egg yolks can be stored in the fridge for 1-3 days by covering them with water or oil

Egg whited can be frozen in an air tight container

USES OF EGGS IN COOKING:

“This recipe is certainly silly. It says to separate the eggs, but it doesn't say how far to separate them.” Gracie Allen.

Egg White:
To decorate food - Lemon Meringue Pie
Raising Agent - Souffle
Dish - Meringues
Clarify the appearance of soup - Consomme

Egg Yolk:
Emulsifying Agent: Mayonnaise or Choux Pastry

Whole Egg:
Dish - Omelette, Scrambled Egg
Thickening/Setting of Liquids - Egg custards, Baked custards, Quiches
Binding Agents - Bobotie, Fish Cakes, Meat Balls
Fat Free Coating -  Fish Cakes, Wiener Schnitzel
Raising agents - Swiss Roll
To Decorate Food - Briyani, Potato Salad
Glazing Agent - Rusks, Scones and Pies