July 28, 2013
Eggs seem simple enough as food. Because of their ubiquity, eggs (usually chicken) can be purchased all over the world. Their high protein content places them alongside meats–nutritionally speaking.
When they are not poached, hard-boiled, fried, basted, or consumed raw, eggs can be used as a very versatile ingredient. Their protein content allows eggs to form foams, give structure to baked goods, or to otherwise hold foods together. The fats present allow eggs to form emulsions easily.
Their behavior is very complex, and their behavior in food is studied without end.
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