"Chicken egg" redirects here. For the causality dilemma, see Chicken or the egg. Eggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have probably been eaten by mankind for "Chicken egg" redirects here. For the causality dilemma, see Chicken or the egg. 12 Chicken egg grading 13 Issues in mass production 14 Cultural significance 15 See also 16 References 17 External links Production
This section requires expansion. See also: Poultry farming Most commercially produced chicken eggs intended for human consumption are unfertilized, since the laying hens are kept without roosters. Fertile eggs can be purchased and eaten as well, with little nutritional difference. Fertile eggs will not contain a developed embryo, 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
Ostrich egg (right), compared to chicken egg (lower left) and quail eggs (upper left) Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry.[3] The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in England,[4] as well as in some Scandinavian countries, particularly in Norway. In some African countries, guineafowl eggs are commonly seen in marketplaces, especially in the spring of each year.[5] Pheasant eggs and emu 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] See also Quail eggs. Uses
See also: List of egg dishes
A fried chicken egg, "sunny side up". Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Eggs can be scrambled, fried, hard-boiled, soft-boiled, pickled, and refrigerated. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonella, 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 in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes.
Soft-boiled quail eggs, with potato galettes The albumen, or egg white, contains protein but little or no fat, and can be used in cooking separately from the yolk. Egg whites may be aerated or whipped to a light, fluffy consistency and are often used in desserts such as meringues and mousse. Ground egg shells are sometimes used as a food additive to deliver calcium.[7] Every part of an egg is edible,[citation needed] although the eggshell is generally discarded. Flavor
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 or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine, which ends up in the egg.[8] The unpredictable diet of free-range hens will produce unpredictable eggs.[8] Cooking
Shopping for chicken 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 temper
(1) ANTHRAX (2) Nothing MUCHOS. (3) I dont like dem. (4) Idk, i didn't listen to them. (5) Y35! (6) N0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o.
1. idk
ReplyDelete2. nm u
3. no they're stupid
4. none they are all stupid
5.h3LL Y34h 1 k4n! w47Chu 7H1nK 1 4M, 57uP1d?
6. its mad stupid
btw im doin ur mom
ReplyDelete"Chicken egg" redirects here. For the causality dilemma, see Chicken or the egg.
ReplyDeleteEggs laid by females of many different species, including birds, reptiles, amphibians, and fish, have probably been eaten by mankind for "Chicken egg" redirects here. For the causality dilemma, see Chicken or the egg.
12 Chicken egg grading
13 Issues in mass production
14 Cultural significance
15 See also
16 References
17 External links
Production
This section requires expansion.
See also: Poultry farming
Most commercially produced chicken eggs intended for human consumption are unfertilized, since the laying hens are kept without roosters. Fertile eggs can be purchased and eaten as well, with little nutritional difference. Fertile eggs will not contain a developed embryo, 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
Ostrich egg (right), compared to chicken egg (lower left) and quail eggs (upper left)
Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry.[3] The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in England,[4] as well as in some Scandinavian countries, particularly in Norway. In some African countries, guineafowl eggs are commonly seen in marketplaces, especially in the spring of each year.[5] Pheasant eggs and emu 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]
See also Quail eggs.
Uses
See also: List of egg dishes
A fried chicken egg, "sunny side up".
Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Eggs can be scrambled, fried, hard-boiled, soft-boiled, pickled, and refrigerated. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonella, 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 in the kitchen, and the proteins in egg white allow it to form foams and aerated dishes.
Soft-boiled quail eggs, with potato galettes
The albumen, or egg white, contains protein but little or no fat, and can be used in cooking separately from the yolk. Egg whites may be aerated or whipped to a light, fluffy consistency and are often used in desserts such as meringues and mousse. Ground egg shells are sometimes used as a food additive to deliver calcium.[7] Every part of an egg is edible,[citation needed] although the eggshell is generally discarded.
Flavor
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 or soy meals, its intestinal microbes metabolize them into fishy-smelling triethylamine, which ends up in the egg.[8] The unpredictable diet of free-range hens will produce unpredictable eggs.[8]
Cooking
Shopping for chicken 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 temper
(1) ANTHRAX
ReplyDelete(2) Nothing MUCHOS.
(3) I dont like dem.
(4) Idk, i didn't listen to them.
(5) Y35!
(6) N0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o0o.