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Packaging
The most familiar egg package is the pulp or foam carton holding 12 eggs. There are sizes other than dozens available in some regions such as 2 1/2 or 3 dozen small eggs per package or packs of 6, 8 or 18. The sponginess of the carton insulates the eggs from jolts. New package designs are constantly being tested to provide the best protection for the eggs.
Whether foam or pulp, the carton prevents loss of moisture and carbon dioxide and also keeps the eggs from picking up undesirable odors and flavors. Even though your refrigerator may have an egg shelf in the door, it is better to store eggs in the carton on an inside shelf for freshness' sake.
Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered.
The carton shows brand, grade, egg size and nutrient content.
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Peeling
Removing the shell and membranes from a hard-cooked egg.
Opinion among researchers is divided as to whether or not salt in the cooking water helps make hard-cooked eggs easier to peel. Some research indicates that a 1 to 10% salt level (2 to 4 tablespoons per gallon of water) makes unoiled eggs easier to peel, but peelability of oiled eggs is not significantly affected. Almost all eggs available on the consumer market are oiled while commercial purchasers may specify unoiled eggs. Most researchers agree that using eggs that are "not too fresh" will help make peeling easier.
A nicely centered yolk makes very attractive deviled eggs and garnishes. However, as an egg ages, the white thins out which gives the yolk more opportunity to move about freely. This can result in a displaced yolk when the egg is hard-cooked. Using the freshest eggs possible will minimize this displacement, but very fresh eggs are more difficult to peel after hard-cooking. The air cell that forms between the shell membranes as the egg ages helps to separate shell from egg, but in very fresh eggs the air cell is still small. The best compromise for attractive eggs with centered yolks that are relatively easy to peel seems to be using eggs that have been refrigerated for about a week to 10 days. Some new research suggests that yolk centering may be better if eggs are stored small-end up for 24 hours before hard-cooking.
Piercing the shell before cooking may also make peeling easier.
Thoroughly cool the egg immediately after cooking in a bowl of ice or under running cold water (5 minutes isn't too long). Peel right after cooling for immediate use or refrigerate in the shell in the carton for use within 1 week. Crackle the shell all over by tapping gently on a table or counter top. Roll the egg between the hands to loosen the shell. Then peel it off, starting at the large end. Hold the egg under running water or dip it in water to make peeling easier.
Related Words
Air Cell; Composition; Cooking Equipment Especially for Eggs; Cooking Methods; Hard-Cooked Eggs; Piercer
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Pet food
Eggs are nutritious for many pets as well as humans and are often an important part of prepared pet food formulas.
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Piercer
A sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-cooking. A clean, preferably sterilized, thumbtack, pin or needle can also be used for piercing. Piercing may allow some air to escape and some water to seep into the egg during cooking which may make peeling easier. Piercing also often produces hairline cracks in the shell.
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Poacher
Eggs cooked out of the shell in hot water, milk, broth or other liquids.
In a saucepan or deep omelet pan, bring 1 to 3 inches of water or other liquid to boiling.
Reduce the heat to keep the water gently simmering. Break cold eggs, 1 at a time, into a custard cup or saucer or break several into a bowl. Holding the dish close to the water's surface, slip the eggs, 1 by 1, into the water. Cook until the whites are completely set and the yolks begin to thicken but are not hard, about 3 to 5 minutes. With a slotted spoon, lift out the eggs. Drain them in a spoon or on paper towels and trim any rough edges, if desired.
Related Words
Cooking Methods
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Preservation
Refrigeration, drying or freezing are the best ways to preserve egg quality. Fresh eggs are so readily available that long storage periods are rarely necessary. However, centuries before modern methods of egg production, transportation and refrigeration became known, man did his ingenious best to preserve the egg intact.
The ancient Chinese stored eggs up to several years by immersion in a variety of such imaginative mixtures as salt and wet clay; cooked rice, salt and lime; or salt and wood ashes mixed with a tea infusion. Although the Chinese ate them with no ill effects of which we are aware, the eggs thus treated bore little similarity to fresh eggs, some exhibiting greenish-gray yolks and albumen resembling brown jelly.
Immersion in different liquids too numerous to mention was explored, lime water being a favorite in the 18th century. During the early 20th century, water glass was used with considerable success. Water glass, a bacteria-resistant solution of sodium silicate, discouraged the entrance of spoilage organisms and evaporation of water from eggs. It did not penetrate the egg shell, imparted no odor or taste to the eggs and was considered to have somewhat antiseptic properties. However, it did a rather poor job at relatively high storage temperatures. Eggs preserved in a water glass solution and stored in a cool place keep 8 to 9 months.
Dry packing in various substances ranging from bran to wood ashes was used occasionally, but costs of transporting the excess weight of the packing material far exceeded the dubious advantages.
In an attempt to seal the shell pores to prevent loss of moisture and carbon dioxide, a great variety of materials including cactus juice, soap and shellac were investigated with varying degrees of success. The only coating considered fairly efficient was oil which is still used today.
Thermostabilization, immersion of the egg for a short time in boiling water to coagulate a thin film of albumen immediately beneath the shell membrane, was rather extensively practice by housewives of the late 19th century. Mild heating destroyed spoilage organisms but did not cook the eggs. If kept in a cool place, thermostabilized eggs coated with oil keep several months although some mold growth may take place.
During the first half of the 20th century, storing eggs in refrigerated warehouses was a common practice. Preservation was later improved with the introduction of carbon dioxide into the cold storage atmosphere. Today, very few, if any, cold storage eggs find their way to the retail market.
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Protein
A combination of amino acids, some of which are called essential because the human body needs them but can't synthesize them. The human diet must regularly supply protein which contains all of the essential amino acids. The egg boasts them all: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, trypto0phan and valine. They are present in a pattern that matches very closely the pattern the body need, so the egg is often the measuring stick by which other protein foods are measured.
In addition to the 9 essential amino acids, there are 9 other amino acids in an egg. Altogether, each Large egg provides a total of 6.25 grams of high-quality, complete protein. For this reason, the egg is classified with meat in the food categories. One egg = 1 ounce of lean meat, fish or poultry. A Large egg provides 10 to 13% of the Daily Reference Value for protein and varying amounts of many other nutrients, too.
Related Words
Biological Value; Daily Reference Values (DRVs); Nutrient; Nutrient Density
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