An egg is a spheroid A spheroid, or ellipsoid of revolution is a quadric surface obtained by rotating an ellipse about one of its principal axes; in other words, an ellipsoid with two equal semi-diameters or ovoid In technical drawing, an oval is a figure constructed from two pairs of arcs, with two different radii (see image on the right). The arcs are joined at a point, in which lines tangential to both joining arcs lie on the same line, thus making the joint smooth. Any point of an oval belongs to an arc with a constant radius (shorter or longer), shaped cell The cell is the functional basic unit of life. It was discovered by Robert Hooke and is the functional unit of all known living organisms. It is the smallest unit of life that is classified as a living thing, and is often called the building block of life. Some organisms, such as most bacteria, are unicellular . Other organisms, such as humans, laid by females of many different species, including birds, reptiles Reptiles are animals in the class Reptilia. They are characterized by breathing air, laying tough-shelled amniotic eggs, and having skin covered in scales and/or scutes. Reptiles are classically viewed as having a "cold-blooded" metabolism. They are tetrapods (either having four limbs or being descended from four-limbed ancestors), amphibians Amphibians , such as frogs, toads, salamanders, newts, and caecilians, are ectothermic (or cold-blooded) animals that metamorphose from a juvenile water-breathing form, either to an adult air-breathing form, or to a paedomorph that retains some juvenile characteristics. Proteidae (mudpuppies and waterdogs) are good examples of paedomorphic species, and fish. Eggs have been eaten by mankind for millennia. Bird eggs (including chicken and turkey eggs) consist of a protective eggshell The generalized eggshell structure, which varies widely among species, is a protein matrix lined with mineral crystals, usually of a calcium compound such as calcium carbonate. It is calcium build-up and is not made of cells. Harder eggs are more mineralized than softer eggs, albumen (egg white Egg white is the common name for the clear liquid contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo,), and vitellus (egg yolk An egg yolk is a part of an egg which feeds the developing embryo. The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae. Prior to fertilization, the yolk together with the germinal disc is a single cell; one of the few single cells that can be seen by the naked eye), contained within various thin membranes.
Egg yolks and whole eggs are a good source of protein Proteins are organic compounds made of amino acids arranged in a linear chain and folded into a globular form. The amino acids in a polymer are joined together by the peptide bonds between the carboxyl and amino groups of adjacent amino acid residues. The sequence of amino acids in a protein is defined by the sequence of a gene, which is encoded[1] and choline Choline is a water-soluble essential nutrient. It is usually grouped within the B-complex vitamins. Choline generally refers to the various quaternary ammonium salts containing the N,N,N-trimethylethanolammonium cation[2]. For this reason, the USDA The United States Department of Agriculture is the United States federal executive department responsible for developing and executing U.S. federal government policy on farming, agriculture, and food. It aims to meet the needs of farmers and ranchers, promote agricultural trade and production, work to assure food safety, protect natural resources, (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid The food guide pyramid known as the food pyramid, and formally titled the Improved American Food Guide Pyramid, was published by the FDB in Denmark in 1978 and later adopted by the USDA (United States Department of Agriculture) in 1992 to replace the earlier food groups classification system. The food guide pyramid suggested optimal nutrition[1]
Roe Roe or hard roe is the fully ripe internal ovaries or egg masses of fish and certain marine animals, such as shrimp, scallop, and sea urchins. As a seafood, roe is used both as a cooked ingredient in many dishes and as a raw ingredient and caviar Caviar, sometimes called black caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe. The roe can be "fresh" or pasteurized, the latter having much less gastronomic and economic value are edible eggs produced by fish.
Collection
See also: List of egg dishes Ostrich The Ostrich, Struthio camelus, is a large flightless bird native to Africa. It is the only living species of its family, Struthionidae and its genus, Struthio. Ostriches share the order Struthioniformes with the kiwis, emus, and other ratites. It is distinctive in its appearance, with a long neck and legs and the ability to run at maximum speeds egg (right), compared to chicken egg (lower left) and quail eggs (upper left)Most commercially produced chicken eggs intended for human consumption are unfertilized, since the laying hens are kept without roosters A rooster, or a cock, is a male chicken with the female being called a hen. Immature male chickens of less than a year's age are called cockerels. The oldest term is "cock," from Old English coc. It is sometimes replaced by the term "cockerel" in the United Kingdom and Ireland. In North America, Australia and New Zealand ". Fertile eggs can be purchased and eaten as well, with little nutritional difference. Fertile eggs will not contain a developed embryo An embryo is a multicellular diploid eukaryote in its earliest stage of development, from the time of first cell division until birth, hatching, or germination. In humans, it is called an embryo until about eight weeks after fertilization (i.e. ten weeks LMP), and from then it is instead called a fetus, as refrigeration prohibits cellular growth for an extended amount of time (although sometimes the embryo is allowed to develop on purpose, as in balut).
Varieties
A variety of eggs as sold in Haikou, Hainan, ChinaBird Birds are winged, bipedal, endothermic (warm-blooded), egg-laying, vertebrate animals. There are around 10,000 living species, making them the most varied of tetrapod vertebrates. They inhabit ecosystems across the globe, from the Arctic to the Antarctic. Extant birds range in size from the 5 cm (2 in) Bee Hummingbird to the 2.75 m (9 ft) Ostrich eggs are a common food Food is any substance or materials eaten or drunk to provide nutritional support for the body or for pleasure. It usually consists of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and and one of the most versatile ingredients An ingredient is a substance that forms part of a mixture . For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain a secret ingredient that is purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is that part of a used in cooking. They are important in many branches of the modern food industry The food industry is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry.[3] The most commonly used bird eggs are those from the chicken The chicken is a domesticated fowl, a subspecies of the Red Jungle Fowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs. Duck Duck is the common name for a number of species in the Anatidae family of birds. The ducks are divided between several subfamilies in the Anatidae family; they do not represent a monophyletic group but a form taxon, since swans and geese are not considered ducks. Ducks are mostly aquatic birds, mostly smaller than the swans and geese, and may be and goose The word goose is the English name for a considerable number of birds, belonging to the family Anatidae. This family also includes swans, most of which are larger than true geese, and ducks, which are smaller eggs, and smaller eggs such as quail Quail is a collective name for several genera of mid-sized birds in the pheasant family Phasianidae. New World quails and buttonquails (family Turnicidae) are not closely related but named for their similar appearance and behaviour eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches The Ostrich, Struthio camelus, is a large flightless bird native to Africa. It is the only living species of its family, Struthionidae and its genus, Struthio. Ostriches share the order Struthioniformes with the kiwis, emus, and other ratites. It is distinctive in its appearance, with a long neck and legs and the ability to run at maximum speeds. Gull Gulls are birds in the family Laridae. They are most closely related to the terns (family Sternidae) and only distantly related to auks, skimmers, and more distantly to the waders. Until recently[vague], most gulls were placed in the genus Larus, but this arrangement is now known to be polyphyletic, leading to the resurrection of several genera eggs are considered a delicacy in England The area now called England has been settled by people of various cultures for about 35,000 years, but it takes its name from the Angles, one of the Germanic tribes who settled during the 5th and 6th centuries. England became a unified state in AD 927, and since the Age of Discovery, which began during the 15th century, has had a significant,[4] as well as in some Scandinavian countries, particularly in Norway After World War II, Norway experienced rapid economic growth, with the first two decades due to the Norwegian shipping and merchant marine and domestic industrialization, and from the early 1970s, a result of exploiting large oil and natural gas deposits that had been discovered in the North Sea and the Norwegian Sea. Today, Norway ranks as the. In some African countries, guineafowl The guineafowl are a family of birds in the Galliformes order, although some authorities (for example the American Ornithologists' Union) include the guineafowl as a subfamily, Numidinae, of the family Phasianidae. The guineafowl are native to Africa, but the Helmeted Guineafowl has been domesticated and both feral and wild-type birds have been eggs are commonly seen in marketplaces, especially in the spring of each year.[5] Pheasant Pheasants (or Phasianinae ) refer to any member of the subfamily of Phasianidae in the order Galliformes eggs and emu The Emu , Dromaius novaehollandiae, is the largest bird native to Australia and the only extant member of the genus Dromaius. It is also the second-largest extant bird in the world by height, after its ratite relative, the ostrich. The soft-feathered, brown, flightless birds reach up to 2 metres (6.6 ft) in height. The Emu is common over most of eggs are perfectly edible but less widely available.[4] Sometimes they are obtainable from farmers, poulterers, or luxury grocery stores. Most wild birds’ eggs are protected by laws in many countries, which prohibit collecting or selling them, or permit these only during specific periods of the year.[4]
Quail eggs are considered a delicacy in many countries. They are used raw or cooked as tamago in sushi Sushi is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish by itself is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed sheets of seaweed (or nori) is makizushi (巻き). In Colombia Colombia (pronounced /kəˈlʌmbiə/ ), officially the Republic of Colombia (Spanish: República de Colombia, pronounced [reˈpuβlika ðe koˈlombja] ( listen)), is a constitutional republic in northwestern South America. Colombia is bordered to the east by Venezuela and Brazil; to the south by Ecuador and Peru; to the north by the Caribbean Sea;, quail eggs are considered less exotic than in other countries, and a single hard-boiled Boiled eggs are eggs cooked by immersion in boiling water with their shells unbroken. (Eggs cooked in water without their shells are known as poached eggs, while eggs cooked below the boiling temperature, either with or without the shell, are known as coddled eggs.) Hard-boiled eggs are either boiled long enough for the egg white and then the egg quail egg is a common topping on hot dogs A hot dog is a moist sausage of soft, even texture and flavor, often made from emulsified meat, typically beef and pork, though some recent varieties substitute chicken or turkey. Most types are fully cooked, cured or smoked and hamburgers A hamburger is a sandwich consisting of a cooked patty of ground meat, (usually beef, but occasionally pork, turkey, or a combination of meats) placed between two buns. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish. The hamburger has attained, often fixed into place with a toothpick A toothpick is a small stick of wood, plastic, bamboo, metal, bone or other substance used to remove detritus from the teeth, usually after a meal. A toothpick usually has one or two sharp ends to insert between teeth. They can also be used for picking up small appetizers or as a cocktail stick.
Uses
Fried chicken eggChicken eggs are widely used in many types of dishes, both sweet and savory. Eggs can be pickled Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia, edible oils are used as, hard-boiled, soft-boiled, scrambled, fried and refrigerated. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonella Salmonella is a genus of rod-shaped, Gram-negative, non-spore forming, predominantly motile enterobacteria with diameters around 0.7 to 1.5 µm, lengths from 2 to 5 µm, and flagella which project in all directions . They are chemoorganotrophs, obtaining their energy from oxidation and reduction reactions using organic sources, and are facultative, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51% bio-available, whereas that of a cooked egg is nearer 91% bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.[6] As an ingredient, egg yolks are an important emulsifier An emulsion is a mixture of two or more immiscible (unblendable) liquids. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid. In an emulsion, one in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes.
Soft-boiled quail eggs, with potato galettesThe albumen Egg white is the common name for the clear liquid contained within an egg. It is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg. It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to, or egg white, contains protein but little or no fat Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Although the words "oils", "fats",. It can be used in cooking separately from the yolk, and can be aerated or whipped to a light, fluffy consistency. Beaten egg whites are used in desserts such as meringues Meringue is a type of dessert made from whipped egg whites and sugar. Some meringue recipes call for adding a binding agent such as cream of tartar or the cornstarch found in confectioner's sugar. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract. They are light, airy and sweet and mousse Mousse is derived from the French word mousse which means “lather” or “foam”. A mousse is a stable prepared food that incorporates air bubbles to give it a light and airy texture. Depending on how it is prepared, it can range from light and fluffy to creamy and thick. Ground egg shells are sometimes used as a food additive Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling , salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, to deliver calcium Calcium is the chemical element with the symbol Ca and atomic number 20. It has an atomic mass of 40.078 amu. Calcium is a soft gray alkaline earth metal, and is the fifth most abundant element by mass in the Earth's crust. Calcium is also the fifth most abundant dissolved ion in seawater by both molarity and mass, after sodium, chloride,.[7]
Every part of an egg is edible,[citation needed] although the eggshell is generally discarded.
Flavour
Although the age of the egg and the conditions of its storage have a greater influence, the bird's diet does affect the flavor of the egg.[8] For example, when a brown-egg chicken breed eats rapeseed Rapeseed , also known as rape, oilseed rape, rapa, rappi, rapaseed (and in the case of one particular group of cultivars, canola) is a bright yellow flowering member of the family Brassicaceae (mustard or cabbage family). The name derives from the Latin for turnip, rāpum or rāpa, and is first recorded in English at the end of the 14th century or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine Triethylamine is the chemical compound with the formula N3, commonly abbreviated Et3N. It is also abbreviated TEA, yet this abbreviation must be used carefully to avoid confusion with triethanolamine, for which TEA is also a common abbreviation, which ends up in the egg.[8] The unpredictable diet of free-range hens will produce unpredictable eggs.[8]
Cooking
Shopping for chicken The chicken is a domesticated fowl, a subspecies of the Red Jungle Fowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs eggs in a grocery store.Egg white coagulates, or solidifies, when it reaches temperatures between 144°F and 149°F (62.2°C-65°C)[9]. Egg yolk coagulates at slightly higher temperatures, between 149°F and 158°F (65°C-70°C)[9].
If a boiled egg is overcooked, a greenish ring sometimes appears around egg yolk. This is a manifestation of the iron and sulfur compounds in the egg. It can also occur when there is an abundance of iron in the cooking water. The green ring does not affect the egg's taste; overcooking, however, harms the quality of the protein (chilling the egg for a few minutes in cold water until the egg is completely cooled prevents the greenish "ring” from forming on the surface of the yolk).
Cooking also increases the risk of atherosclerosis due to increased oxidization of the cholesterol contained in the egg yolk.[10]
Preservation
Salted duck eggPreservation of edible eggs is extremely important, as an improperly-handled egg can contain elevated levels of Salmonella, bacteria that can cause severe food poisoning. The simplest method to preserve an egg is to treat it with salt. Salt draws water out of bacteria and molds, which prevents their growth.[11] The Chinese salted duck egg is made by immersing duck eggs in brine, or coating them individually with a paste of salt and mud or clay. The eggs stop absorbing salt after about a month, having reached chemical equilibrium.[11] Their yolks become an orange-red colored and solid, but the white remains liquid. They are boiled before consumption and often served with rice congee.
Pickled egg, colored with beetroot juiceAnother method is to make pickled eggs, by boiling them first and immersing them in a mixture of vinegar, salt, and spices like ginger or allspice. Frequently, beetroot juice is added to impart a red color to the eggs.[12] If the eggs are immersed in it for a few hours, the distinct red, white, and yellow colors can be seen when the eggs are sliced.[12] If marinated for several days or more, the red color will reach to the yolk.[12] If the eggs are marinated in the mixture for several weeks or more, vinegar's acetic acid will dissolve much of the shell's calcium carbonate and penetrate the egg, making it acidic enough to inhibit the growth of bacteria and molds.[11] Pickled eggs made this way will generally keep for a year or more without refrigeration.[11]
Century eggA century egg or hundred-year-old egg is preserved by coating an egg in a mixture of clay, wood ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with a comparatively mild, distinct flavor. The transforming agent in a century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more.[13] This chemical process breaks down some of the complex, flavorless proteins and fats of the yolk into simpler, flavorful ones, which in some way may be thought of as an "inorganic version" of fermentation.
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Egg Cartons and CD Cases Into Jewelry Boxes Egg cartons are well-shaped for earring storage. And when you've used up all your blank CDs, use the case they ...
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i made broccoli and spinach with garlic for a bit of normalcy and some much needed fiber and i served the forgotten kugel on the side
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Sun, 08 Aug 2010 08:23:20 GM
Some common foods which can cause . food. poisoning if proper care is not taken are raw poultry, unpasteurized milk, red meat, poisonous mushrooms, pesticides on fruits and vegetables, . egg. and raw . egg. products, raw meat and water. ...
Q. You can get cheese and onion ones, ham ones. Usually you see them at buffets at get together such as family parties and weddings. They have a hard pastry base with a omelet-like spongey filling. They don't have a lid like a pie.
Asked by Martin - Mon Jul 19 15:18:15 2010 - - 4 Answers - 0 Comments
A. Quiche?
Answered by Theory - Mon Jul 19 15:20:18 2010
