Eggs, like meat, are related to the most valuable products, which not only give the dish more calories, but also significantly improve the taste of the dishes. Poultry eggs are not the same in calorie content due to some difference in the chemical formula. Ducks and geese have a high calorie content of eggs, as they have a higher fat content.
In culinary activities, egg processing products - powder and melange - have become very popular. There are several types of egg powder: dried protein and yolk powder in the same ratio; separately dry white and yolk; dry omelet (equal amount of dried yolk, protein and whole low-fat milk 1: 1). Such a powder has the property of being long-lasting due to its low moisture content. It should be stored in a poorly lit and cool place with an air humidity of no more than 70% and at a temperature of two degrees below zero. This powder is used as a complete substitute for eggs. The ratio of powder to egg is one to four.
A very wide assortment of different egg dishes is prepared, they are part of a variety of dishes in cooking, they are also used as side dishes. Boiling eggs can be of varying degrees - soft-boiled, in a bag and hard-boiled. For children, it is advised to use soft-boiled eggs with little heat treatment.
Soft-boiled eggs are placed in salted boiling water and boiled without reducing the heat for three minutes. For every ten eggs you need three liters of water and fifty grams of salt. I put such eggs in special stands, finely ground salt and a piece of butter are served to them.
Eggs boiled in a bag. Eggs such as soft-boiled eggs are prepared, but the cooking minutes are increased to five. They are also served as soft-boiled eggs.
Eggs, boiled in a bag without shell. Fill a deep saucepan halfway with water, add ten grams of salt, fifty grams of vinegar per liter of water. The composition must be brought to a boil, the eggs must be broken there without damaging the yolk shell. The cooking process should be carried out over low heat for no more than three minutes. Simultaneously boil up to five eggs per liter of water. These eggs are served in a cold broth.
Hard boiled eggs. Eggs are placed in water (cold), so that it covers them, and brought to a boil and boiled from the moment of boiling for ten minutes. After the eggs are cooled in cold water. They are used for cold soups, appetizers and minced meat.
The omelet is of those types - natural, stuffed and mixed with various products. To prepare a natural omelet, eggs are mixed with milk and salted. The mixture is poured into a hot skillet with butter. An omelet sprinkled with dill is served. Before serving, wrap finely chopped boiled meat or vegetables in a stuffed omelette and season with sauce. Mixed omelets are an egg mixture with grated cheese, vegetables and finely chopped herbs.
