Egg Salad Recipes : 50 Delicious of Egg Salad (egg salad recipe, egg salad recipe book, egg salad recipes, egg salad cookbooks, egg salad cookbook) (Mark Wright Cookbook Series No.5)
Eggs are considered to be one of the main sources of food for humans throughout centuries. Bird eggs consist of an eggshell, egg white and egg yolk. One of the most popular eggs for consumption by humans is chicken eggs. Despite these eggs, other popular choices of eggs are the eggs of duck, quail, roe and caviar. Eggs are a significant source of protein and choline, especially egg whites and that is why eggs are widely used in cooking. Despite the benefits of eggs, they can cause some health issues such as allergies.
From historical aspect, eggs have been the source of food in hunting societies and birds were domesticated for their eggs and meat. Eggs were one of the two main ingredients for fruit juices in France in the 17th century (a mixture of scrambled egg with acidic fruit juices). Egg industries have developed throughout the centuries such as the dried egg industry and the frozen egg industry. In the 19th century the egg yolk and the egg white were being transformed into a light brown substance through a drying process. Dried eggs were especially used during the World War II by the U. S Armed Forces. Because of the need to carry eggs from one place to another without the possibility to break them, in 1911 Joseph Coyle invented the egg carton. At that time egg cartons were made of paper.
Chicken eggs are widely used. They are part of many dishes and they are used in both sweet and savory meals. Some of the preparation methods of eggs include scrambled eggs, fried eggs, hard- boiled eggs, soft- boiled eggs, omelets and pickled eggs. Some cultures eat raw eggs, but it is not recommended because of salmonella. In fact it is recommendable to cook the eggs because the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.
Eggs contain multiple proteins which gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk gelifies, or solidifies, between 65 and 70 °C (149 and 158 °F). Egg white gels at different temperatures 60 to 73 °C (140 to 163 °F) - the white contains ovalbumin that sets at the highest temperature. It is important to cook eggs in order to avoid salmonella. Salmonella is killed at 71°C (160 °F), but it can also be eliminated in a lower temperature if cooked for a longer period. The diet of the bird really influences the size and the flavor of the egg. In order to improve the taste of a meal, eggs are soaked in mixtures with the flavor wanted and they absorb the flavor.
