What eggs are more tasty? From a quail to an ostrich ofAsk any cook what the easiest to prepare, and he for certain will answer … is not present, not sandwich is too. He will tell: eggs. But whether so they are simple how they seem? we Will begin
with the fact that business is not limited to eggs at all. All bird`s eggs are edible. Even peacock. And pingvin. And cockatoo. But in our corner of the world they meet seldom and to do of them the omelet comes to nobody to mind.
In domestic food structure quails are the closest to chickens. Quail eggs are considered as dietary - though actually cholesterol in them is twice more, than in chicken. But and vitamins too (especially vitamin A and iron). Obvious plus of quail eggs - beauty of the dishes which are turning out from them. Elementary fried eggs from 20 pieces look extremely. And minus is that there are with them always more efforts: to make salad on four people, you should shell 10 small eggs instead of two usual.
Recently in supermarkets eggs of a guinea fowl appeared. They slightly less averages chicken, brown color, with the pointed end. Here in them it is really less cholesterol. On taste they differ not too strongly - unless protein at them is more rigid, and a yolk, on the contrary, more gentle.
Goose and duck eggs, undoubtedly, exist not only in the wild nature, but also on counters. It is the simplest to buy them in the collective-farm markets, previously having agreed with sellers of ducks and geese - to you with pleasure them will deliver. But it is necessary to consider that specific smack and a smell of duck eggs is pleasant to not everyone. Besides, the probability to catch salmonellosis is high - they do not pass health control. So crude they are not recommended to be used categorically. Goose eggs possess less expressed smell - and still they very large, can weigh to 200 g.
Well and, at last, main ekzot the last decade - egg ostrich`s. To taste differ from chicken a little, but one such egg replaces with itself 10 large or 18-20 small eggs of chickens - layers.
To weld and clean
would Seem that here difficult: to cook egg? There is no place more simply. However the mankind tirelessly practises in the invention of objects which will help hostesses to cope with this task. Not to encumber the house with excess equipment, it is enough to get the timer and a saucepan of the necessary size - eggs have to lie in one row and at the same time not dangle, hitting against walls.
It is possible to fill in them with both cold, and hot water - in the latter case eggs will cook quicker, but if in them there are cracks, then they will burst from sharp temperature increase (nevertheless better to put the eggs which are just taken out from the refrigerator in cold water). However, this trouble can be avoided (partially) too, having filled in a pan a spoon - another salt. And now exact “ schedule “:
- soft-boiled eggs (thinnish protein, a liquid yolk) cook 3 minutes;
- coddled eggs (a liquid yolk, solid protein) cook 4 - 5 minutes;
- hard boiled eggs (solid protein, a firm yolk) cook 7 - 8 minutes.
Any degree of readiness is reached by cooking on average fire, without rough boiling - in it is not present to use because at smaller fire egg cooks more evenly and does not burst. Water in a pan has to cover eggs on 1 - 1,5 cm. After their cooking it is necessary to cool immediately under a stream of flowing water - otherwise they still some time will continue to prepare.
Soft-boiled egg and in a sack can be not cleaned, and just to chop off the sharp end a heavy knife. It is better to clean hard boiled eggs, previously “ rastreskav “ and having placed them under a stream of cold water. Begin with a blunt end - water will get under the film separating protein from a shell, and it will depart easier.
To split ostrich`s egg, it is necessary to make in a shell (it surprisingly thin) a hole a sharp tip of a knife, then to insert a knife there and to turn - the shell will accurately burst.
It is easy to make egg - plows
In - the first, eggs are obliged to be fresh - old, most likely, will spread. In - the second, water should not rage at all - it has to hardly - to boil hardly, and this temperature needs to be maintained constantly. Accurately, without damaging a yolk, break egg in a pan. Put a small pan or a frying pan on small fire and pour in it approximately on 2,5 cm of the boiled water from a teapot. As soon as from a bottom bubbles begin to rise, carefully pour out egg in water and let`s it boil exactly one minute (you watch on hours). Now remove a pan from fire and give to " egg; to reach “ in hot water - on it exactly 10 minutes will be required. Now take out egg a skimmer - protein will be ready, but very gentle, and a yolk - fluid. Blot a skimmer from below with a paper towel, lay out egg - plows on a plate and immediately give.
For today all. But continuation of this article follows … In the second part we will talk about how to fry fried eggs, to prepare an omelet how to check eggs for freshness and as it is correct to store them.