Tuesday, March 15, 2011

How Much Do You Know Your Eggs?

Eggs. A staple ingredient in so many dishes, thousands of them.  What is breakfast without an egg? You put this in noodles, cakes, breads, sauces and so on and so fort.  But, do you really know your eggs?

Here are some of the facts that I have gathered about this precious and staple ingredient to our delectable dishes.
  • The color of the egg shell is not related to quality, nutrients, flavour, or cooking characteristics. White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. Brown egg layers usually are slightly larger and require more food, thus brown eggs usually cost more than white eggs.
  • When recipes do not specify egg size, use large size eggs
  • When refrigerated, eggs lasts for 4 to 5 weeks
  • It is easier to separate egg yolks from white when eggs are cold
  • egg whites can be beaten to a higher volume when left at room temperature for at least 15 minutes
More EGGciting facts soon...

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