Newest Review: ... not only as its nicer to the chickens but the eggs taste nicer and more rich. Different types of hens lay different eggs so its always wor... more
The Eggy Versatile
Eggs in General
Member Name: katyboo123
Eggs in General
Eggs are by far my most favoured cooking ingredient. When I was a student my Dad said to me, remember, as long as you have a tray of eggs and a sack of potatoes you will be able to feed yourself and your housemates well. I couldn't agree more Dad, I think they are versatile and they taste delightful.
Usually to eat, people use chicken, duck or quail eggs. Chicken are the most popular, supplying an adult with their required Amino Acids, along with various vitamins and minerals (including vitamin A, vitamin D, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium - all of which are contained within the yolk not the white). Did you know that the Egg in it's entirety can be eaten, shell and all, but I have never met anyone who eats the shells! The Egg inside of the shell is made up of the albumen (the white), the vitellus (the yolk) and according to my research 'various thin membranes' - sounds vile! Eggs contain lots of protein, their whites are usually favoured by fad dieters as they contain no fat, depending on the cooking method. Eggs are quite high in Cholesterol, an average egg contains 2/3 of an adults recommended daily intake - so people with a high level of cholesterol should consider cutting down on or cutting out eggs, or sticking with the whites, which contain no cholesterol at all.
You can literally do anything with an Egg! Remember the old Waffles advert, 'grill em bake em fry em eat em', well Eggs are even more versatile than the 'waffley versatile'. Eggs are used in baking quite often, particularly in rich cakes and sauces. Their whites can be fluffed up and used in aerated baking, like meringues or home made mousse. So, what can you do with an egg, you can make an omelette, fried, poached, scrambled, pickled, soft or hard boiled, bake them in to cakes, use them in cooking, you can make eggy bread (french toast) or a delicious egg mayo sandwich filler... there are so many uses and meal options, one day I may make my millions by writing 101 Ways to Use an Egg. I am sure there will probably be more than 101!
You need to make sure an egg is cooked properly - although you can eat a raw egg. Many people do this under the misconception that a raw egg contains more protein than a cooked one, in fact the reverse is true. When you boil an egg, a green ring can appear around the yolk - this is a sign of overcooking and release of iron and sulfur (it may smell a little funny too). To prevent this, cook the egg for the apt amount of time and run under cold water once removed from the heat. A good tip when you are frying an egg to make sure the top is cooked properly but still runny is to get a teaspoon and pour the hot oil out of the pan over the yolk, it will cook it whilst retaining the delicious runniness. Health experts say never to eat raw eggs, always ensure they are cooked and keep them in the fridge - I don't keep eggs in the fridge, you never see them in the fridge in supermarkets.
So as most people know, Caviar and Roe are edible fish eggs served as a delicacy - which I have sampled once and it tasted awful! Definitely an aquired taste! Soft boiled Quail Eggs are also considered a delicacy in lots of countries. My sister's boyfriend was a (poorly paid) head chef in an A La Carte restaurant and his Gammon and Eggs used to consist of a mini gammon joint and soft boiled quail's eggs. I can confirm they are a delicacy and they are absolutely delicious, much creamier and more rich in consistency and texture. An indulgence definitely recommended if you like Eggs - apparently in Japan they use raw Quail eggs in Sushi? - Urgh! Duck eggs are often served as a delicacy too, I occassionally buy these as a treat. They are much larger than a chicken egg, again creamier and richer in taste and texture. Absolutely gorgeous, perfect for soft boiled eggs and soldiers.
Free Range or Caged:
Value Eggs are quite often from Caged Hens, although they may be kept in accordance with Government guidelines I have watched many programs on the treatment of Chickens used for Egg laying, and also used for KFC or supermarkets for meat - and I personally do not buy any produce from Caged Hens. I know that me not buying them isn't going to start a revolution and certainly isn't going to make a huge amount of difference, but at least if I don't buy them then I am not condoning it and acting in a hypocritical fashion! I saw a program about debeaking the hens in battery cage environments to prevent harming each other through cannibalism. This is painful to the chicken and can cause them to refuse to eat, leading to starvation to the point of death. The restrictions placed on hens in these environments prevent them from acting naturally, resulting in psychological alterations in behaviour, such as pacing and escape / panic behaviour. Basically they go nuts - as would you if you were confined to a box and debeaked! The worst of it for me is when the hens are force molted - as a molted bird produces more eggs of a higher quality (in these conditions of course, not as a natural law), they force molt the birds by starving them, taking away light and water supplies. Sadly, laying hens, regardless of their being free range or battery are often slaughtered at 100 days old, as this is when their laying capacity reduces or ends.
Free Range Chickens are usually better fed, but their varied and unpredictable diet can affect the egg flavour - so look out on packs for corn-fed, free range, they are also allowed out on the sunshine and fresh air, helping natural goodness pass from them to the Egg, so I really do prefer them. A happy hen = a happy egg = a happy egg eater (me!). I buy Happy Eggs from the Happy Egg Company. A box of 6 medium eggs costs £1.50 (25p per egg) and are usually on offer - you can buy them from Asda, Tesco etc. Per 100g (a medium egg is usually about 50g) 151 Calories, Protein 12.5g, Carbohydrate Trace, Fat 11.2g of which saturates 3.2g, Sodium 0.14g as Salt Equivalent 0.35g.
Some people do not or can not eat eggs. Allergies to eggs are one of the most common food allergies, and occur against the yolk. People can develop sensitivities or intolerances to the white - but not an actual food allergy. To replace the nutrients I have mentioned so far, people can eat Tofu, or other binding agents. Lots of foods are packed with protein, so it is easy to find an alternative source of this nutrient, although many lack the naturally occuring vitamins and minerals in eggs.
Egg shells contain lots of calcium and are crushed in to powder and used in some calcium supplements. At easter children oftern have Egg decorating competitions - the egg is a sign of easter and spring time as it hatches in to a chick if left for full incubation. To make either a faberge (adult decoration ;-)) or decorated egg for children all you need to do is carefully pierce the top and bottom of the shell and blow with a straw through one of the holes - the contents will drop out of the other end. Or if you don't need to retain the decorated egg long, hard boil it and decorate it.
Here's a recipe for my chilli scotch eggs - a fab idea if you like spice, ideal after a few pints!
Hard boil your egg. I think about 6-8 minutes is about perfect for hard boiling. Tap the egg and roll on a chopping board, and peel the shell off, discard. Roll the egg in flour and then using a chilli powder, sliced and deseeded chilli mixed with sausage meat to coat the egg in about quarter inch thick layer (the flour helps this mixture stick but you do have to shape and mould it around the egg - aim to make a circle). Roll in a beaten egg mixture, then coat in breadcrumbs (the beaten egg helps these to stick). Finally deep fry and serve with chunky pickle, bread and butter. Ultimate evening in nibbly snack!
Summary: Happy Eggs = Happy Me!
More reviews in the field of Recipe
- Popping mad
- Once you pop......
- Sandwiches sandwiches good old sandwiches
- A Pizz-a Cake!!!
- Perfect Paella Framework
- Scallops with pea puree and a carrot and apple salad
- Simple dessert: delicious chocolate and gingerbread pots
- Spiritwood's fantabulous bean feast of delight and enchantment...
- Simple Paella