The eggs have been part of the human diet since ancient times. The wild birds were an important livelihood for primitive man.
From the year 2500 BC. the domestication of birds ensure a supply more stable and since then the hen house has spread all over the world; they are easy to raise and prolific by nature. And the Egyptians had incubators, they used to use manure to maintain an optimum temperature. Today it has come to raise its annual minimum production to 250 eggs per specimen. The egg is a macroscopic cell; the core is the yolk and the egg cytoplasm.
There is a logical tendency to prefer field to the hatchery eggs, This preference should be given by the power and not by the color of the yolk or the shell color since the color of the yolk can be achieved by pigments in the balanced and the color of the shell depends on the type of race.
The maximum quality of the egg lies in its freshness. There are some methods to check it:
At the rounded end, between the waterfall and the membrane, There is an air Chamber that is invisible in the fresh eggs and that increases their size as they grow older and lose moisture.
A way to ensure its freshness consists in holding the egg towards upward against a strong light and examine the size of the air Chamber.
Another system consists of immersing the egg in cold water; a fresh egg will remain horizontal, One older will be placed in a vertical position and if the egg fleet probably will be rotten.
For the vast majority of preparations should be at room temperature. Cold eggs being quartered by immersing them in boiling water. A cold bud not emulsify properly.
In accordance with the rules of the European Community, eggs are classified by their size: XL: very large: 75 grams or more. L: large; 65 grams to 75 grams. M: medium; 55 grams to 65 grams. S: boys; under a 55 grams.
When are asked egg as an ingredient in a recipe, generally refers to the L or M.
PARTS OF AN EGG
Egg yolk Properties of egg yolk: It contains a large reserve of vitamin Z, D and complex B, is very rich in fats (unsaturated fatty acids and lecithin), minerals (phosphorus, iron) and has large amounts of cholesterol. Its energy value is 7 times higher than the White. It also contains salts and sulphates which make staining metals like silver by simple contact. Constitutes the 32 % of the total of the egg.
The egg white The Clara properties: It is composed mainly of protein elements that constitute the purest nature albumin, with a proportion of the 88 % water and very poor in fats. The egg coagulates to the 70 ° C and goes global to be whipped, because the clear trapped air, forming a stable foam, quality exploited to the maximum in preparations like Souffles, meringues or cakes. They constitute the 56 % of the total of the egg.
The egg shell It is a hard thick membrane that hardens on contact with the air; porous, Moreover in the rounded area, that coincides with the air Chamber. It is important to take care of the cleaning of the eggs, they must not have traces of fecal matter, nor stored near too aromatic products. Constitutes the 12 % of the total of the egg.
Calazas They are two cords of dense substances which holds the yolk in the center of the clear.
Embryo It is located on the outside of the egg yolk.
Ostrich eggs: they yield equal to a dozen chicken eggs, very tasty and can be used in tortillas. They are the largest and most expensive, Since the domestication of this animal is difficult due to its aggressiveness.
Duck and goose eggs: they are very rich in clear gelatin. Remain well in the composition of mousses, creams and other sweet preparations. Before the chicken farming were the most popular, they are ideal for the lacking iron, since they provide 330 milligrams of the mineral.
Quail egg: they have a tiny size, its shell is stained; both frescoes are sold as canned. Formerly only they could access them the noble. Fresh and boiled are suitable as starters.
Seagull eggs: be tasted accompanied with salt and celery.
Pheasant eggs: they are very rare and are protected in many countries, If you can get them to taste them in simple preparations. Were used at the beginning of the 19th century in the Royal banquet.
Pigeon eggs: raised in farms, its consumption in the wild is prohibited, since they can transmit many diseases.
Emu eggs: This bird is native to Australia. Due to their easy domestication consumption is normal in that country.