From the frequent hen’s egg into the somewhat milder goose, duck and quail’s eggs. Eggs are part of our everyday diet (except for those people who adopt the Vegan doctrine and lifestyle) and are a significant source of protein, minerals and vitamins like B6, B12, iron, calcium, riboflavin, folic acid and potassium.
Before, cardiologists encouraged heart patients to exclude eggs from their diet due to the perceived cholesterol levels. There now appears to be some debate about it, with some stating that small of the cholesterol from eggs is actually absorbed into the human body and it is mostly”good” cholesterol. However, with the incidence of the prescription of cholesterol reducing drugs, it appears improbable that a few eggs will do much harm, but this is between the individual and their physician.
The amount of dishes and really, whole foods, which may be made with eggs is numerous. Of course there are the normal omelettes, fried, bat specialist, boiled and boiled varieties, often eaten for breakfast, but a hard-boiled egg may liven up the most boring salad and is delicious mashed up with lettuce at a sandwich (especially with cress).
Few cakes are complete without eggs since they aid climbing and binding.
An unstable emulsion would be vinaigrette dressing, so considered as the vinegar and oil will separate, so when making mayonnaise, it’s the egg yolk (and mustard, which has similar properties) which retains the olive oil, lemon juice and juice together to produce the smooth, supple, end result.
The large portion of the egg white or albumen is water, but it’s the protein material that enables the white to keep air by forming a film around it when crushed, thus leading to the airy and light dishes that are mousses, soufflés and meringues. It’s possible, but to beat an egg so that it will not keep air and the outcome will be a rather heavy or rancid dish and in the event of a soufflé, it simply won’t rise.
Butter the inside of a tiny pudding basin or mold (you may need one per person). Match the size of the base of the mould with a cutting edge ring and cut pieces of toast of the size. Use prepared chopped brown or white bread. Place the toast at the bottom of the mould.
Bake in a bain-marie from the oven at a moderate heat for 10 – 15 minutes. This depends upon the warmth of the oven, the size of the eggs and if you like your egg yolks to be put or slightly runny. It might be sensible to try this for yourself, before that dinner.