Eggs
are producted by female bird and have been consumed by human from a long period
of time. They suppose to be a bird if they are laid by their mother. The egg which
consumed by human is the unlaid one.
Egg’s shape is oval with a thin
hard shell covered the white and the yolk. The shell which colour usually white
or brown contains calcium carbonate and dissolve in various acid, that is why the
eggshell is hard and cannot be consumed. Egg white is liquid part inside the
shell. It consists of water and proteins with almost no fat. Its job is to
protect the yolk. Egg yolk is the yellow/orange part in the center of the egg, it
is round and firm contain protein and fat. As the yolk ages, they absorb water from
egg white, increasing its size and volume.
Eggs are widely used in many type
of dishes, the most common preparation method are scrambled, fried, boiled,
omelettes and pickled. Sometimes it consumed raw, but the protein will increase
into twice if it cooked. To preserve the egg, the most common method is to
treat it with salt. Not only in culinary, eggs also popular in some tradition, one of them is in Easter tradition where eggs are painted and become the object of Easter egg hunt activity.
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