Read Aloud Health Food Blog
Articles on health and food
Front page | Admin |
Sections
All
Annoucement
CT~ Cooking Methods
CT~ Fish
DT~ Slimming Tips
FREE
FT~ Eggs
FT~ Tomatoes
GOGO Drinks
How to write Blog?
HT ~ Acid Reflux
HT ~ Acne
HT ~ ADD
HT ~ Alcoholism
HT ~ Alzheimer
HT ~ Anemia
HT ~ Anxiety Disorder
HT ~ Arthritis
HT ~ Asthma
HT ~ Back Pain
HT ~ Bad Breath
HT ~ Blood Pressure
HT ~ Body Odor
HT ~ Brain
HT ~ Cancer
HT ~ Cerebral Palsy
HT ~ Child
HT ~ Cholesterol
HT ~ Coffee
HT ~ Constipation
HT ~ Depression
HT ~ Diabetes
HT ~ Eating Disorder
HT ~ Exercise
HT ~ Eyes
HT ~ Fatigue
HT ~ Feet
HT ~ Fibromyalgia
HT ~ Hair
HT ~ Headaches
HT ~ Heartburn
HT ~ High Blood Pressure
HT ~ Home Remedy
HT ~ IBS
HT ~ Insulin
HT ~ Kidney Stones
HT ~ Life
HT ~ Liver
HT ~ MD
HT ~ Memory Loss
HT ~ Migraine
HT ~ Optimum Health
HT ~ Protein
HT ~ Psoriasis
HT ~ Raw Food
HT ~ Remedies
HT ~ Rheumatism
HT ~ Scabies
HT ~ Shaving
HT ~ Skin
HT ~ Sleep
HT ~ Sleep Disorder
HT ~ Smoking
HT ~ Snoring
HT ~ Sperm
Ht ~ Stress
HT ~ Sweating
HT ~ Vinegar
HT ~ Water Retention
HT ~ Weight Loss
HT ~ Yoga
HT~ Acid Reflux
HT~ Acid-Alkaline
HT~ Acne
HT~ Addiction
HT~ Air
HT~ Allergies
HT~ Anemia
HT~ Anxiety
HT~ Arthritis
HT~ Asthma
HT~ Athritis
HT~ Austim
HT~ Babies
HT~ Baby
HT~ Back
HT~ Back Pain
HT~ Bad Breath
HT~ Baking
HT~ Balanced Diet
HT~ Bird Flu
HT~ Bodybuilding
HT~ Breast Cancer
HT~ Cancer
HT~ Cerebral Palsy
HT~ Child
HT~ Children
HT~ Cholera
HT~ Chronic Fatigue
HT~ Coconut Oil
HT~ Coffee
HT~ Cold
HT~ Cold Sores
HT~ Constipation
HT~ Cooking
HT~ Cough
HT~ Crohn
HT~ Dandruff
HT~ Depression
HT~ Diabetes
HT~ Diabetics
HT~ Diet
HT~ Diets
HT~ Disease
HT~ Diseases
HT~ Eating Disorder
HT~ Eczema
HT~ Elders
HT~ Exercise
HT~ Eye
HT~ Eyes
HT~ Fatigue
HT~ Fats
HT~ Flu
HT~ FMS
HT~ Food
HT~ Fruits
HT~ Graves Disease
HT~ Hair
HT~ Hair Loss
HT~ Hair removal
HT~ Headache
HT~ Headaches
HT~ Health Insurance
HT~ Healthcare
HT~ Heartburn
HT~ Herbs
HT~ Household Tip
HT~ Hygiene
HT~ Hypothyroidism
HT~ IBS
HT~ Incontinence
HT~ Insomnia
HT~ Joint
HT~ Joints
HT~ Lose Weight
HT~ Losing Weight
HT~ Massage
HT~ Melanoma
HT~ Menopause
HT~ Mental Problems
HT~ Mesothelioma
HT~ Milk
HT~ Muscle
HT~ Nail
HT~ Nail Fungus
HT~ Nails
HT~ Narcolepsy
HT~ Neck
HT~ Obesity
HT~ Optimum Health
HT~ pH Miracle
HT~ Pilates
HT~ Pregnancy
HT~ PTTD
HT~ Red Meat
HT~ Sciatica
HT~ Scoliosis
HT~ Skin
HT~ Skin Care
HT~ Sleep
HT~ Sleeping Disorder
HT~ Slimming
HT~ Slimming Diet
HT~ Smoking
HT~ Snoring
HT~ Stress
HT~ Syncope
HT~ Teeth
HT~ Thyroid
HT~ Thyroidism
HT~ Tinnitus
HT~ Tiredness
HT~ Vitamins
HT~ Wedding
HT~ Weight Gain
HT~ Weight Loss
HT~ Wine
HT~ Woman
HT~ Yeast
HT~ Yeast Infection
HT~ Yoga
HT~Acne
HT~Depression
R ~ Agar Agar
R ~ Cakes
R ~ Cappuccino
R ~ Cooking
R ~ Curries
R ~ Dessert
R ~ Drink
R ~ Fish
R ~ Food Tips
R ~ Italian
R ~ Main Dishes
R ~ Pets
R ~ Pizza
R ~ Pork
R ~ Root Beer
R ~ Smoothies
R ~ Snack
R ~ Snacks
R ~ Sweat
R ~ Thai
R ~ Wine
R ~Main Dishes
R~ Agar-Agar
R~ Agar-Agar (Low Fat Dessert)
R~ Beef
R~ Bread
R~ Cakes
R~ Casserole
R~ Chicken
R~ Chicken Quesadillas
R~ Chili
R~ Chocolate
R~ Christmas
R~ Coffee
R~ Cookies
R~ Dessert
R~ Dessert ~ Malay
R~ Desserts
R~ Diabetes
R~ Easy-To-Cook
R~ family food
R~ Food Recipes for Special Purpose
R~ Fruit Dessert
R~ Gelatine
R~ Gluten Free
R~ Healthy/Diet/Slimming Drinks
R~ Hot Dessert
R~ Ice Cream Recipes
R~ India
R~ Indian Food
R~ Irish
R~ Italian Food
R~ Jewish Food
R~ Kid Food
R~ Lamb
R~ Lasagna
R~ Light
R~ Low Carb Smoothies
R~ Main Dishes
R~ Microwave
R~ Nachos
R~ Pasta
R~ Pets
R~ Pies
R~ Pizza
R~ Pudding
R~ Pumpkin
R~ Rice
R~ Salad
R~ Salads
R~ Seafood
R~ Snacks
R~ Soup
R~ Steaks
R~ Stew
R~ Tacos
R~ Turkey
R~ Yogurt Low Fat Dessert
R~Cakes
R~Low Carb
R~Slow Cooker
T ~ Meditation
T ~ Mosquito
T ~ Oil
T~ Beer
T~ Beer Making
T~ Cakes
T~ Chicken
T~ Chocolate
T~ Chocolates
T~ Coffee
T~ Coffee Lovers
T~ Cooking
T~ Cooking Tips
T~ Cooking Utensils
T~ Diet
T~ Elder Care
T~ Festival
T~ Food
T~ Food Gifts
T~ Food Storage
T~ Grilling
T~ Hearing Aids
T~ Household Tips
T~ Indian Food
T~ Kids cooking
T~ Safety
T~ Sauna
T~ Soccer
T~ soya
T~ Valentine
T~ Vitamins
T~ Wine
T~Skin
Why I should write blog?
Archives
December 2005 (5)
January 2006 (27)
February 2006 (8)
March 2006 (13)
April 2006 (36)
May 2006 (16)
June 2006 (24)
July 2006 (23)
August 2006 (26)
September 2006 (26)
October 2006 (19)
November 2006 (14)
December 2006 (30)
January 2007 (28)
February 2007 (25)
March 2007 (25)
April 2007 (26)
May 2007 (31)
June 2007 (27)
July 2007 (28)
August 2007 (25)
September 2007 (29)
October 2007 (30)
November 2007 (28)
December 2007 (28)
January 2008 (27)
February 2008 (21)
March 2008 (28)
April 2008 (28)
May 2008 (28)
June 2008 (26)
July 2008 (26)
August 2008 (25)
September 2008 (26)
October 2008 (28)
November 2008 (25)
December 2008 (30)
January 2009 (29)
February 2009 (24)
March 2009 (26)
April 2009 (26)
May 2009 (12)
Search
Links
Smileys list
Terms & Conditions
Health Links 1
Health Links 2
Health Links 3
Health Links 4
Health Links 5
Measurement Conversion
Language
   

Read Articles To Me (Flash Reqired)

Other Talking Articles

Webmaster | 13. August 2007 @ 16:17

Eggs are one of the most nutritious and versatile foods that there is. They can be eaten fried, baked or as an ingredient in everything from main dishes to desserts. Eggs can be either brown or white - the color does not change the quality or the flavor.

Store eggs in their own carton in the refrigerator. The carton protects the eggs from absorbing other food flavors through their shells. Fresh eggs are best for poaching or baking while older eggs are better for beating egg whites.

Most recipes call for large eggs which are about 2 ounces each. When cooking with eggs, bring them to room temperature before cooking. Eggs are sensitive to temperature. They will continue to cook if they are left in a hot pan so move them to a serving dish immediately after cooking.

Some recipes may require the use of either egg whites or egg yolks. The best way to separate eggs is by using their own shells. Avoid touching egg whites with your fingers or greasy surfaces, especially if they are going to be beaten.

Beaten egg whites are used in souffles and mousses. A pinch of salt added before starting to beat them will help them stiffen faster. Don't over-beat or they will become too stiff. Egg yolks are often beaten separately with or without sugar. This helps increase volume and lightens sauces such as Hollandaise or adds air for cakes or batters.

Older eggs are easier to peel than fresh eggs. Plunge the cooked egg into very cold water immediately after cooking. This helps loosen the shell for easier removal. It also prevents the greenish ring around the yolk. Hard-boiled eggs may be refrigerated in their shells up to a week.

Folding egg whites is one of the more important cooking techniques. Because beaten egg whites contain so much air, they are difficult to add to a batter mixture without losing volume. Do not over-beat egg whites or they will not mix smoothly and will deflate. Begin by adding about one-quarter of the beaten whites to the batter and stir them in thoroughly. Then, spoon in the remaining egg whites and gently fold them in, using a rubber spatula or metal spoon. Cut down into the center of the mixture to the bottom and scoop under and up along one side of the bowl, turning the bowl as you work.

You will often hear about boiling eggs, but they should never really be boiled. They should be gently simmered. The eggs should be at room temperature before cooking to avoid cracking.

Poached eggs are cooked in simmering water. Use the freshest eggs possible; the fresher the egg, the better the egg will hold its shape. Only cook one or two eggs at a time in a wide saucepan with 3 inches of water. Break egg into a small dish and using a wooden spoon, stir the water vigorously to form a swirl. Quickly slide the egg into the swirl. Simmer for 3-4 minutes and lift the egg out with a slotted spoon.

Baked eggs are sometimes called "shirred eggs." They are usually baked one to a dish (a ramekin) with salt and pepper and dotted with a small amount of butter. Put the ramekins into a small casserole filled with boiling water and bake for 5 to 6 minutes until the white is just set and the yolk is still soft. Serve immediately.

Eggs can also be scrambled, fried, and used to make omelets, custards, crepes and souffles.

About the author:Jude Wright

FT~ Eggs :: Comments (0) :: Link