Almost all I know about eggs ...

     Eggs - is an incredibly popular product on our table. And why not? Tasty, affordable and nutritious! I will focus on chicken eggs, because they are the most popular. It would seem that such an ordinary product, but not everybody knows how to use it in the kitchen and cook properly. So, will introduce you some facts and tips!

About the anatomy:

1) Color of an eggshell depends on the breed of the hen and has no effect on the flavor or taste.

2) Yolk color depends on what the chickens are feed. Many connoisseurs say that the color of the egg yolks, and so the food given to the chicken influences the taste and aroma a lot.
3) In a large egg yolk weighs approximately 20 grams and it collected all the fat and almost all the vitamins.

4) Egg yolk contains lecithin - a natural emulsifier and popular panacea. It is responsible for the thickening and creation of stable emulsions in sauces such as mayonnaise, hollandaise sauce. There is now way to make a dessert sauce sabayon without lecithin as well. In addition, it is incredibly beneficial for our health. Thanks to it, the statement that you can not eat a lot of eggs because of cholesterol is MYTH. Lecithin prevents the absorption of that egg cholesterol. So, my dear, eat eggs!
5) Egg white of a large egg weighs about 30 grams and does not have fat, but also doesn’t have many vitamins. But it contains most of the egg protein.

About the freshness:
1) A test for freshness: Place eggs in a bowl filled with water. If laid horizontally - it is the freshest. If strives upward or standing upright - it is not so fresh. If the egg floated – throw it away!
2) The explanation for that is the fact that the eggs begin to accumulate air from the moment of being laid by the chicken. Creating, so-called air "pocket". The older is an egg – more air it contains.
3) If You want to make neat deviled eggs it is better not to take the freshest eggs. Older eggs are easier to clean because of the air "pocket" and the skin of older egg clings less to the egg.
4) But if you want nice, neat fried eggs - sunny side up, it is better to take the freshest eggs. Protein in fresh eggs is more firm and less runny.

About Storage:
1) It is better to store eggs in the same container they were sold in or in an airtight container.
2) And eggshell has a porous structure through which the string eggs can easily penetrate.
3) Keep eggs in refrigerator and not on the door, but closer to the wall, it's colder there. At room temperature, the eggs deteriorate as much in a day as in 4 days in a refrigerator.
4) Not everyone knows that the egg whites and yolks can be frozen separately. Egg whites as they are, just place them in a cellophane bag or small airtight container. And add a little salt or sugar to the yolks, depending on what you are going to do with them later.

To be continued .... About methods of cooking eggs.

See also:

How to cook boiled eggs:

Breakfast egg salad on a crispy bread

 Eggs Benedict in the rays of morning sun

How to cook boiled eggs:

 There are many methods, each cook has its own, but not everyone knows that the eggs can not be actively boiled. This affects that the egg white becomes rubbery and a smelly gray rind is formed around egg yolk. Eggs should be cooked in gently simmering water, over low heat. Some even pour boiling water in a pot with eggs, cover with a lid and steep them. For hard-boiled eggs water should be changed several times.
 

Cooking time is indicated for large eggs, the average weight of 50-60 grams.

Martha Stewart' Method, so much beloved by many people:

Place the eggs from the refrigerator in a saucepan, cover with cold water and bring to a boil. Then remove from heat, cover with a lid and steep.
For soft-boiled eggs steep for - 90 seconds - 2 minutes.
For hard-boiled eggs steep for - 10-12 min.
After this time, transfer eggs in ice water, or cool them down under cold running water, to stop the cooking process.

My Husband’s Method, which I use,  that has never failed:

Bring water to a boil in a saucepan, put the eggs (from fridge) in a boiling water. Bring to a boil and reduce heat to low and cook, the water should be gently simmering:
For soft-boiled eggs for 6 min after boiling moment
For hard-boiled eggs 12 minutes after boiling moment

After this time, once the eggs should be dipped in ice water, or cool them down under cold running water, to stop the cooking process.

Bon Appétit!

Breakfast egg salad on a crispy bread

It’s easy, piquant and not trivial! You can make it a night before serving .  It can also be served as an appetizer, make beautiful canapés on toasted rye bread with a half ring of fresh cucumber.

Serves 2:

5 hard-boiled eggs
2 tablespoons mayonnaise
Juice and zest of ½ lemon
½ tsp powdered paprika
Freshly ground white pepper
2 rye rolls or bread
10 grams butter
Salt

 
1)Peel and chop the eggs coarsely. 

2) Add mayonnaise, paprika, lemon zest, salt and freshly ground pepper. Mix everything thoroughly. Set aside in refrigerator for 1 hour or for the whole night, that is even better.

 
3) Brown  rolls parts or bread pieces in toaster. Smear it with butter and place egg salad on top.

 
Bon Appetit!

Eggs Benedict in the rays of morning sun

Spring revives everything. Every day, we can see more and more green leaves outside. And more and more new fresh produce at the markets. As for eggs, they are available year round, but if You think of the organically grown chickens and their eggs, and the food they have after winter, spring eggs are definitely more attractive for organic eaters.



If You think of eggs it’s hard to imagine the dish more exquisite, gracious and delicious, at the same time, than Eggs Benedict. Soft creamy texture of an egg, crispy flavourful ham or bacon, whatever You prefer, fresh bun and slightly sour delicate Hollandaise sauce. This is the favourite breakfast of my husband and the easiest way to please him:-)

For 2 poached eggs You’ll need:

2 eggs
1 Tbsp of white wine vinegar
2 halves of a fresh bun
2 slices of ham or bacon, whatever You like

For the sauce Hollandaise:
1/2 Tbsp of white wine vinegar
1/2 Tbsp of water
2 egg yolks
125 g of butter
Lemon juice of 1/2 lemon
Salt and pepper to taste

To poach eggs:

Break an egg into a small bowl. One egg at a time. Using a shallow pot, fill 2/3 full with water, bring to the boil. Add vinegar and pinch of salt to the water and turn down the heat that the water just simmers, without bubbles, than bring the bowl with an egg close to the water and delicately slide down the egg into pot. Let it simmer for about 2 min.

TIP: Vinegar helps the egg to coagulate better.

Carefully take the egg out and do the same with the second egg.
In the mean time toast the buns’ halves and fry the bacon or ham until crispy.
Smear toasted buns’ halves with butter, put a piece of ham or bacon on each. Mount an egg on each bun’s half and keep them warm.

For Hollandaise sauce:

In the shallow bowl beat the egg yolks with vinegar, lemon juice, water and salt till foamy and well mixed.
Melt butter in separate pot. Keep it warm.
Place the bowl over water bath. You may use the same pot You were cooking eggs in. Just keep the water simmering, not fully boiling. It’s important that the bowl doesn’t touch water directly. Once You’ve mounted Your mixture over water bath, whisk it vigorously until the yolks become dense.
Start adding warm butter bits by bits and beating it with yolks, whisk constantly until the sauce is thick and glossy. If You add butter too soon and too much at a time the egg yolks will curdle. Remove from the water bath.

TIP: If it seems that all lost and Your sauce will curdle any minute, take it off from the water bath and whisk as vigorously as You can, until the critical moment is over.

Try Your sauce, season it well with salt and pepper, and some more lemon juice if desired.

IDEA: You also may use lime juice instead of lemon juice, so the sauce gains more subtle flavour. Also some chopped herbs like tarragon, parsley or even cilantro, if You use lime juice as a sour agent, will revive it.