The taste of a dish depends not only on the skill of the cook, but also on the basic ingredients. Nikolay Terikhov, a technologist of the chain stores of craft products "Zorka and Milka", shares the secrets of how to choose eggs so that the dough is homogeneous, the omelet is lush, and the familiar soft-boiled egg surprised even a gourmet.
Learning to read packaging
Every egg produced in a poultry farm must be dated and labeled. The letter "D" means that the product is dietary. The letter "C" is a table egg. The difference between them lies in the shelf life: dietary eggs are stored for 7 days, table eggs - up to 25 (at temperatures from 0 to plus 20 degrees).
The numbers on the packaging indicate the category and approximate weight of the product. The third category means that the weight of the egg is from 35 to 44.9 g, the second - from 45 to 54.9 g, the first - from 55 to 64.9 g. The letter "O" on the package indicates that this is a selected egg, weighing from 65 to 74.9 g; the letter "B" - the highest category, that is, an egg over 75 g.
The quality of the egg does not depend on the size, but if you know its approximate weight, it will help in preparing the dough, because in this case it is important to strictly observe the proportions of the products in the recipe. Calorie trackers should remember that the larger the egg, the higher its calorie content.
The shell of a fresh egg is always matte, not glossy. There are several ways to check its suitability for food - for example, by dipping an egg into water. The rotten will float on the surface, while the fresh will quickly drown. An egg that is suitable for cooking will show a slight shine when held near the lamp. The spoiled light does not transmit.
As Woland from The Master and Margarita noted quite rightly, "there is only one freshness - the first." So, although eggs can be stored for 7 to 90 days, it's best to use only fresh food with a minimum shelf life for cooking.
Eggs should be washed only before use to maintain their protective layer. It is recommended to store the product with the sharp edge down (see also: "9 products that cannot be stored in the freezer").
Taste and color
Today, the opinion is quite popular that the color of the shell affects the taste of an egg, and this is absolutely not true. The color of the eggshell depends only on the color of the chicken, and the taste of the product is influenced primarily by the diet of the birds.
On the packaging with eggs, sometimes additional designations are found - for example, “enriched with iodine and selenium”. This suggests that the manufacturer has added a special mixture to the feed.
Another popular misconception is that village eggs are tastier and healthier than factory eggs by default. Manufacturers successfully exploit this myth in the names of their products. However, factory poultry receive proper and balanced nutrition every day, while with village chicken this is possible only in spring and summer. If we talk about the difference in the taste of domestic and factory eggs, then it is easily explained by the fact that in the household, almost all eggs are fertilized.
In favor of factory eggs, we can say that in special conditions the birds are constantly under the supervision of veterinarians, and the products are subject to mandatory safety checks. Therefore, you can buy real village eggs only on condition that you are familiar with the farm, and you completely trust the owners of the chickens.
Chicken, quail, guinea, duck and goose eggs are most often used in cooking. Ostrich and turkey are less commonly used. Caesar and quail eggs are considered dietary: they are great for salads, soups and snacks. Duck and goose eggs are good only for dough: prolonged heat treatment ensures that, for example, paratyphoid virus does not remain in the product.
The perfect Easter egg
Easter is approaching, and this holiday cannot be imagined without fancy colored eggs. When buying eggs for Easter, choose the freshest of the canteens: they have a longer shelf life, and Easter eggs, as we know, are usually boiled and painted in advance.
Before you start cooking your eggs, remove them from the refrigerator and let them sit at room temperature for a few minutes. Then put it in cold water. This way the product will better preserve its taste.
You need to boil eggs for painting hard-boiled and a little longer than usual: not 7, but 10-15 minutes. To prevent eggs bursting in boiling water, add a teaspoon of salt or 9% vinegar to the water.
Thermal stickers, food or natural dyes can be used for painting. Onion skins will give the egg a brownish yellow color, while the turmeric will be gilded. Dried violet flowers will give a purple hue, spinach or parsley will be colored green, strong coffee or tea - dark brown, red cabbage - from blue to blue. Hard boiled eggs can be kept in the refrigerator for 14-20 days.
Photo: Getty Images
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