The most common egg used today is the hen’s egg, though duck, goose and other fowl are available in some areas. The eggshell’s color is determined by the breed and has nothing to do with either taste or nutritive value. The color of the yolk depends on the hen’s — wheat-fed hens will have darker yolks than hen’s fed other grasses. Fertile eggs (expensive because of high production costs) are no more nutritious than non-fertile eggs, and blood spots do not indicate fertile eggs, they are simply that: harmless tasteless blood spots. Egg yolks are high in cholesterol (215 mg for a large egg, and the American Heart Association recommends only 300mg/day); an egg white (albumin) is fat free and contains only 10 calories. Substitution: 1 egg (in baking)= 1 tbsp ground flax seed + 2 tbsp water + 1/4 tsp baking powder
HOW TO SELECT
Eggs come in the following sizes based on minimum weight per dozen: jumbo (30 oz./dozen), extra large (27 oz), large (24 oz.), medium (21 oz.), small (18 oz.) and peewee (15 oz.). Most hens’ eggs are classified according to quality (using exterior and interior criteria) and size by the USDA standards: AA, A, and B. In high quality eggs the white and yolk both stand higher and spread less.
HOW TO STORE
While eggs will keep in your refrigerator for several weeks, it’s important to note that they can lose some quality. A little known fact about eggs is that they can absorb odors from your refrigerator if stored in an open container, although this shouldn’t be a major problem unless you’re storing eggs along side opened containers of onions and garlic or other such strong smelly foods. Egg whites will keep out of the shell tightly covered and refrigerated for four days days; egg yolks for a day or two less, but also cover with water. Hard-cooked eggs will keep for a week refrigerated.
HOW TO PREPARE
Delicious on their own, eggs are used as a leavener in cakes and breads, as a base in dressings, as a thickener in sauces, and as a coating in batters. Egg whites WILL NOT WHIP if they come into contact with even the slightest trace of fat, grease or egg yolk. Egg whites that are at room temperature will whip easier and faster. You can add 1/4 teaspoon of cream of tartar to help the process along.
A subtropical plant grown for its nobby root (rhizome or underground stem). The root has tan skin, ivory to pale green flesh, and a peppery, slightly sweet flavor. Ginger is planted in August or September using the previous year’s crop. Ginger takes about nine months to reach maturity. After the flowers appear, the tops begin to die, leaving the ginger rhizomes ready to harvest Ginger is a mainstay of Asian and Indian cooking and is used grated, ground and slivered. Ginger juice is the juice of the root. Candied or crystallized ginger is ginger cooked in a sugar syrup, while preserved ginger is in a sugar-salt mixture: both of these are used primarily for sweets and desserts. Pickled ginger, used as a palate cleanser with sushi, is ginger preserved in sweet vinegar.
Green onions are young shoots of bulb onions, and are milder tasting than large bulb onions. They have a small, not fully developed white bulb end with long green stalks. Both parts are edible. Scallions are considered younger than a green onion because they should not have a bulb, while green onions should have a miniature bulb.