There are many kinds of eggs of various animals: quail egg, duck, goose, ostrich etc … but also the eggs of fish even if their use is very different from poultry eggs. In this article we will talk about the domestic chicken egg, which is the most used.
Egg and history
The egg is, since prehistory, a basic protein intake in our diet.
In ancient times, Greek and Egyptian appreciate chicken eggs, the Romans even had a weakness for peacock eggs!
In the Middle Ages, the egg is fully integrated into the daily diet.
At the Renaissance, the monasteries are sources of new ways to cook the egg, one tames the different cooking.
Since the nineteenth century, we adopt a preservation method of several months, indeed the eggs are put in stoneware pots with sodium silicate.
Since the 1950s, industrial farming has been transforming world consumption and providing a steady and affordable supply of eggs throughout the year.
Egg and freshness
Freshness is an essential question.
They should be kept in a dry place in the shade and temperate (under 20°C). If it is hot in your home (without cellar, without cellar) that you can prefer to place them in the refrigerator.
As a reminder, eggs should not be washed with water. At best, take an abrasive sponge or a loofah glove if they are really dirty.
An egg can be said to be “extra fresh” up to 9 days after being laid, and then “fresh” until the 28th day.
How to make sure of the freshness of an egg? Immerse it in cold water. The more the egg flows, the cooler it is, and inevitably the more it floats, the less it is fresh!
Here are some indications of use according to the level of freshness:
- From day of laying to D + 9: boiled eggs, poached or scrambled, and mayonnaise preparations, sauces, raw desserts.
- From D + 9 to D + 14: fried eggs and on the dish.
- From D + 14 to D + 21: omelettes.
- From D + 21 to D + 28: boiled eggs and preparations of sauces and baked pastries.
Egg and origin
Yes you know the egg comes from the chicken! But we live in a time when the well-being of the chicken has deteriorated so much that it was urgent to worry about it and put it back in a proper environment. Naturalness and ethics are, rightly, at the heart of our concerns, so it is useful at the time of purchase, to decrypt the code printed on the shell.
The first digit gives the breeding method:
- 0 organic farming
- 1 hens raised outdoors
- 2 hens raised on the ground
- 3 hens raised in cages or in battery
The following 2 letters indicate the country of origin: FR for France, BE Belgium …
Egg and cooking
It is not for nothing that it is so integrated in our food. The egg is low calorie food and has all the necessary nutrients: rich in highly digestible proteins, vitamins and minerals.
A cooked egg is more digestible than raw but cooking lowers the nutritional value of the yellow components. So the ideal to consume an egg is with the flowing yellow and the cooked white. Your healthy darlings in terms of cooking should therefore be the egg on the flat or calf.
Egg cooking in water with shell:
Once you have a simmering water:
- Boiled egg: count 2 min 30 to 3 min for a runny yellow and milky white, for a more consistent white add 30 sec to 1 min
- Calf egg: count 3 min 30 to 4 min for a solid white and a soft yellow
- Hard egg: count 7 to 9 min for a white and a solid yellow
Egg cooking with fat without shell:
Once the bit of butter melted in the pan:
- Fried Egg (or Mirror Egg): simply put the whole egg in the pan, season and remove it after a few minutes when the white is cooked (the yellow will remain liquid).
- Omelette: beat the whole egg in a bowl, season and pour it into the pan, remove it after a few minutes depending on the desired level of cooking (rather drooling or more cooked).
- Scrambled egg: the whole egg is put in the pan and directly worked with a spatula to mount it in creamy mass, a few seconds are enough, a maximum minute.
- Egg “cocotte”: the whole egg is put in a ramekin with a little cream, butter, bacon, chives and other ideas, then the ramekin is placed in the oven for 10-15 minutes (oven would have been preheated to 240 ° C during the time of ramekin preparation).