Eggs are nutritious, delicious parcels of protein—low calorie and easy to cook. Breakfast recipes with eggs guarantee good eating for any meal. And they’re economical, so people are adding more of them to their refrigerators these days.
Maybe you’ve seen a recent cooking movie–Julie & Julia about the young woman who cooked her way through Julia Childs’ cookbook, No Reservations about two romance-bound chefs, or Disney-Pixar’s Ratatouille about the chef helped by a rat. Maybe you’re teaching someone in your home the basics of cooking, and you’re revisiting eggs’ marvellous versatility.
These egg facts will wake you up to the eggzact span of this fascinating industry. The world’s top producer of eggs is China, producing 390 billion eggs per year. Of all eggs produced, 60% of them end up in consumers’ home refrigerators. The food service industry—restaurants, school kitchens, and so forth—utilise about 9% of them. The remaining 31% go into food manufacturers’ prepared dishes.
You can find eggs that are nutrient enhanced, organic, vegetarian, and pasteurised. What, you might ask, are vegetarian eggs? These are from chickens fed from vegetarian feed; standard feed contains animal by-products—including chicken—and many people avoid eggs from those chickens.
Eggs contain quality protein and no hormones. The shell consists of calcium carbonate, and it’s actually very porous to allow for release of carbon dioxide and moisture as well as air intake. One-third of the egg is its yolk, the colour of which depends on the feed consumed by the chicken. The albumen, which makes up the other two-thirds, gives the egg over half of its protein.
There is no nutritional difference between white and brown eggs; the shell colour depends on the hen’s breed. Neither that nor the colon of the yolk has any effect on taste. Today’s egg processing facilities work so quickly that the eggs placed on your grocer’s shelves this afternoon were probably on the farm this morning. They’ll stay fresh in your refrigerator for three weeks.
Breakfast recipes with eggs set before you an array of delectable options. You can make poached eggs, hard boiled eggs, or fried eggs. You can scramble them up and eat them that way, maybe sprinkled with a little cheese. If you mix in lots of diced leftover meats and vegetables, you’ve got a frittata. If you carefully fold the egg around your leftovers, you’ve made an omelette.
You can fry your egg lightly and make an egg sandwich, either plain or with an ethnic touch—green peppers for Italian style, or spicy salsa that says Mexico. Scramble your eggs with a touch of cream and a dash of vanilla extract for French toast. Try making eggs Benedict: This dish is classic among breakfast recipes with eggs, with its layers of cooked egg, breakfast ham or bacon, a halved English muffin and topped with a creamy.