Eggs are an essential ingredient in the pastry and culinary arts, often transformed into airy desserts or a light meringue. Eggs are very versatile. Egg yolks and whites can be used either separately or together, in the dough or in a cream, and can be utilized to create gelato flavours. In the pastry arts, their main function is to give structure to doughs and mixes. Egg proteins, when mixed with the flour ones, create a framework that gives consistency to desserts. Furthermore, if well beaten, they incorporate air, fundamental for many preparations. The identikit The general term “egg” almost always refers to chicken eggs. When not, it is necessary to specific the bird species from which it comes. Egg laying chickens (laying hens) are almost always raised in battery cages, and only in some cases it is possible to have larger enclosures or a freerange system. Eggs can vary in weight, ranging from 45 g to 70 g, and they consist of a shell (about 10 percent of the total weight), the egg white (about 60 percent) and the egg yolk (about 30 percent). It is an error to consider the colour of the shell when choosing eggs, whereas the colour of the yolk depends mostly on the feed used to raise the bird. Reading the code stamped on the shell, which is basically an id card for the egg, can help you pick the best quality product. Laura Goodsell on Unsplash Estudio Gourmet on Unsplash 33
RkJQdWJsaXNoZXIy MTE3NTA0