Magazine F No.15 EGG


Eggs, a food ingredient strongly associated with chickens, are laid by poultry like ducks and turkeys. A fundamental and versatile foodstuff, a single chicken egg is an ideal source of protein with high biological values (BV) reaching up to 100. Eggs appeal to everyone, and anyone from novice home cooks to professional chefs enjoys boiling, frying, whisking, and even incorporating raw ingredients into endless culinary creations. The star in ubiquitous Western brunch dishes like eggs Benedict, Croque madame, and scrambled eggs, and they shine in classic Asian steamed eggs and rolled omelettes. Without a doubt, eggs are a staple across the globe. Now the conversation has turned to animal welfare, sparking a remarkable rise in free-range, organic eggs and egg alternatives as a substitute for animal protein. It’s not an overstatement to say that eggs are the most universal food ingredient available to humans. Boiled, fried, or poached—the ways to cook up eggs are nearly endless, and whipped egg whites are gently folded into countless desserts. In steady supply year-round, eggs taste great and are packed with nutrients, so it’s no mystery why they are the backbone of breakfast and brunch. Indeed, dishes like scrambled eggs, omelettes, and steamed eggs are so ubiquitous around the world that they practically serve as a common language of home cooking. It may be easy to write eggs off as a run-of-the-mill ingredient, but many chefs know that it takes professional training and incredible skill to cook eggs well.

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