All the secrets of cooking eggs

All the secrets of cooking eggs

Hello dear readers, today you will learn a lot about the proper preparation of various egg dishes, what to do and what not, believe it will be interesting. Depending on the timing and methods of storage they are distinguished by: dietary, fresh, refrigerated and limed. Dietary products go on sale no later than 7 days from the day they are torn down; a date stamp is stamped on the shell. Fresh are those that are stored at a temperature not lower than 2 ° for no more than 30 days; refrigerators - those that were stored on the refrigerator longer than this period. Lime - these eggs are stored in a solution of lime, have a thin, transparent, frosted shell. In retail this product is very rare. The refrigerator and lime eggs are almost unsuitable for cooking dishes that include whipped whites or separate yolks and whites separately.

By quality and appearance, eggs of categories I and II are distinguished. I categories have a clean, whole shell, thick yolk and thick translucent protein.The weight of one egg I category; dietary - not less than 54 g, the rest - not less than 48 g. Eggs of the II category may have - not contaminated shells, weakened protein and yolk, their weight is even lower than 41 g. Eggs weighing less than 41 g, which by their quality meet the requirements of the standard , go on sale under the name "small".

Egg in hand

How to define a fresh egg?

You should definitely remember that staleness can lead to intestinal diseases. One poor-quality egg can spoil the whole dish, dough, etc. In determining the freshness of eggs, we must first pay attention to the density of the protein. A fresh egg, when held against the light, should have a slight darkening only at the location of the yolk and at the ends. Poor quality when radiating green or dirty - yellow color with an unpleasant smell, which is felt even through the shell (this is the so-called cuff). Spots that are visible on the inside surface of the shells and the presence of a yellow blood ring indicate that it is unsuitable for consumption. In addition to transmission, the freshness of eggs can be determined as follows. Make two solutions - 70 and 35 g of salt per 1 liter of water.Fresh in the first solution will sink. A medium freshness will fall to the bottom only in the second solution. When the egg is spoiled, it will float in the second solution.

How to keep eggs fresh?

To keep eggs fresh and in good condition for some time, they must be kept in a cold, dry room with a constant temperature. To select eggs for storage should be dry with a clean shell and enter the sharp ends down, separately from products that have a pungent smell (cheese, herring, spices, etc.). For long-term storage of chicken or goose eggs should be greased with some fat and put in a box with oats with sharp ends down so that they do not touch each other. The thickness of the top layer of oats is 3-4 cm, the distance between the rows is 2-3 cm. Cover the box with a lid and put in a dry cool place. Instead of oats, you can use oven-dried sand, salt, ash, or sawdust. Another way. Eggs smeared with protein, linseed oil, paraffin wax or a mixture of wax and oil and stored in a cool dry place.

The following small “tricks” will be needed by every hostess that is on the “kitchen watch”.

Tips and tricks cooking eggs

  • It is possible to distinguish a boiled egg from a raw one without breaking the shell. It is enough to put it on the table and twist. Boiled steep spin for a long time, and the raw will almost immediately stop.
  • To make it easier to peel the boiled steep, you should immediately immerse it in cold water after cooking.
  • When the egg is cooked in boiling water, the protein will be solid, and the yolk will be liquid, and during cooking it will slow down the opposite.
  • The egg, boiled "in the bag" in the shell, should be immediately put in cold water, otherwise it will become harder than necessary.
  • If you need to boil an egg with cracked shells, water should be salted or smeared with lemon juice.
  • The egg will not crack when cooked, if you put an inverted saucer at the bottom of the pan.
  • To carefully separate the yolk from the white, the egg should be poured into a paper funnel and a hole: the protein will gradually flow out into the glass, and the yolk will remain.
  • If only protein is needed, and the yolk needs to be preserved for several days, the egg should be pierced with a blunt needle from both ends. The protein will flow out, and the yolk will remain in the shell.
  • You can not whip proteins in enamel and aluminum dishes, as a fragment can bounce off the enamel and get into food, and aluminum will provide a protein of gray color. For whipping eggs, it is best to use china or earthenware.
  • Before beating, squirrels need to be chilled well.
  • Beating the egg white, which has been laying for a long time, should be poured water into it (1/5 tbsp. Spoons).
  • To egg whites better strayed, you can not touch a broom edges of the vessel. Beating should start slowly, gradually accelerating movement.
  • When proteins are badly whipped, you can add a few drops of citric acid or a pinch of salt.
  • Powdered sugar or granulated sugar placed at the end of the whipping of the proteins prevents their coagulation and improves the structure of the foam.
  • In badly whipped proteins, large air bubbles are formed, which collapse when the dough is stirred, and the products will be dense. Excessively whipped proteins have very small bubbles with thin walls - when heated in the oven, these bubbles burst and the products settle.
  • Egg whites should not be left whipped for a long time, they are used only by knocking them down.
  • The yolks that remain unused will last longer when put in cold water.
  • It is not recommended to heat the mixture containing raw yolk above 80 ° C, because they will sit down and the mixture will turn out to be heterogeneous.
  • To avoid the formation of lumps when dissolving egg powder,you must first sift it, rub in a small amount of water, and then add the rest of the water (300 g to 350 ml of water per 100 g of powder) and leave for half an hour to swell. After that, beat the mixture and use instead of fresh eggs.
  • If the eggs are cooked in a decoction of the roots of nettle, they will become yellow in color, they can be used to decorate dishes.
All the secrets of cooking eggs images, pictures

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  • All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs

    All the secrets of cooking eggs