Working with Eggs

Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg shell from shattering when you crack the egg. First, find a flat surface and not on the floor, pour salt on the floor, heavily. Wipe it up fifteen minutes later. Salt will set up the upper part of your palm, between your thumb and middle finger. The egg will gently fall into the bowl as the shell spreads apart. If you drop an egg on a flat surface. Once the egg on the floor, pour salt on the floor, heavily. Wipe it up fifteen minutes later. Salt will set up the egg’s protein and make it harder to …

Cook Simply for the Two of You

Preparing a meal for just the two of you can be quick and easy, especially if you keep eggs on hand. Versatile eggs are a high-quality protein food portioned by nature to suit small households. Egg producers have made eggs even more convenient by offering 6- and 8-count packs to retailers. However many eggs you buy, they’ll keep in the refrigerator, with insignificant quality loss, for at least three weeks from the time you bring them home. With eggs in the fridge, it’s easy to add a welcome change of pace to your menus. Eggs can also help you include more vegetables in your diet, as the new Dietary Guidelines for Americans recommend. Quiche in Pepper Pots is a good …

Cook Eggs, Don’t Boil

Chopped, sliced or wedged, hard-cooked eggs are the basis of egg salad and add protein and a happy glow to tossed and composed salads and casseroles. Chopped yolks and whites comprise Eggs Goldenrod and Polonaise Sauce. Whole hard-cooked eggs become comforting, familiar deviled eggs or zingy, newly rediscovered pickled eggs. Simply sprinkled with an herb or more fancily coated in sausage for Scotch eggs, hard-cooked eggs are nature’s own hand-held snack food. With a supply of hard-cooked eggs on hand, you’re ready for almost any meal occasion. Hard-cooked eggs are often incorrectly called hard-boiled eggs. Yes, the cooking water must come to a boil. But, you’ll get more tender, less rubbery eggs without a green ring around the yolk and …

Devil Up an Angelic Appetizer

Deviled eggs have earned their niche in the finger-food hall of fame. One of the reasons they’re so popular is that they can be varied in so many ways. For your next barbecue, patio party or picnic, why not go beyond the traditional filling flavorings of mayo, mustard and pickle relish? Experiment with a little taco sauce and chili powder or Parmesan cheese and pesto to create your own signature deviled eggs. For mussless, fussless deviled eggs, simply place the yolks in a 1-quart plastic food-storage bag along with other filling ingredients. Gently squeeze the air out of the bag and seal the bag. Knead until everything is smooth and well blended. When you’re ready to fill the egg white …

CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT.

During the period between the birth and maturity of animals, their flesh undergoes very considerable changes. For instance, when the animal is young, the fluids which the tissues of the muscles contain, possess a large proportion of what is called albumen . This albumen, which is also the chief component of the white of eggs, possesses the peculiarity of coagulating or hardening at a certain temperature, like the white of a boiled egg, into a soft, white fluid, no longer soluble, or capable of being dissolved in water. As animals grow older, this peculiar animal matter gradually decreases, in proportion to the other constituents of the juice of the flesh. Thus, the reason why veal, lamb are white, and without …