Strange but true: the most common egg that easily show up in every refrigerator, so popular around the world that even honored with their own holiday.On the second Friday of October, many countries celebrate World Day of eggs.Yes Yes!The man who, according to the well-known Russian proverb, should not teach a chicken.It is possible, in other nations, there are also analogues of this expression, the heroes of which are, for example, ostrich, penguin or other exotic birds in our view.However, without going into the features of the folklore of different peoples, we call attention to this unique product is in all respects the egg.
Studies in recent decades show that the usual chicken egg - a source of needed for the body of protein, fat, and various vitamins A, C, B6, D and E. The yolk besides vitamins contain minerals: potassium, calcium, iron, phosphorous, iodine, cobalt and copper.Vitamin E possesses antitumor effect strengthens the cardiovascular system.The egg yolk found a unique substance - lutein -
As a result of the American Heart Association study found that cholesterol contained in the egg, is harmless to the human body due to the fact that this product available phospholipids "neutralize" him to prevent the deposition of cholesterol plaques on the walls of blood vessels.Being a sort of a reference product containing all essential amino acids and substances, eggs are low in calories and are a part of different diets.Therefore, experts recommend a daily basis to eat one egg.
Egg diet is the most simple and effective.Eating as many eggs as you like, as well as using food vegetable salad and some fruit, you can fast enough to say goodbye to 3-4 kg of excess weight.Drink at that time allowed only mineral water without gas or herbal infusions.The duration of such a diet should be at least three, maximum of 7 days.Other options egg diet designed for a longer time.According to people, get rid thus of excess weight, egg diet is very effective.
But fundamentally important it is the technology of cooking eggs: egg should cook exactly 12 minutes - no more and no less!How to boil an egg?To some, this question may seem strange.After all, one of the first courses, preparation of which many of us have mastered before school age, it is a boiled egg.It turns out that even in this, uncomplicated actually there are subtleties and nuances.Therefore, we turn to the writings of French chemist Herve Yew, the father of molecular cuisine.
What is the egg in terms of chemistry?This mixture of 10% protein and 90% water.Proteins, explains Hervé, are long molecules that can be imagined in the form of ropes.They are able to curl into balls because of the attraction of their constituent atoms.In the process of heating the bond between the atoms weaken, molecules break, unwind and single atoms have the opportunity to become attached to other molecules to form a mesh, it is the hardening of the eggs.But yolk proteins and protein and form a mesh decompose at different temperatures.Egg protein starts to coagulate at 61 degrees C, the yolk - at 63.5.Moreover, in the cooking process as it protects the protein is egg yolk, which, as a result, heats up more slowly.The more liquid eggs produced reticula and the more water molecules in their cell falls, the harder the egg.
when absolutely all the water molecules are caught in these nets, dehydrated egg, so it's rubber and tasteless.Coagulation or clotting yolk ends at 70 degrees.At 75 degrees, the yolk is still soft, and the protein is not elastic.Conclusion Tisa: the most important factor in the process of preparing eggs - not the time and the temperature, so the perfect egg "soft-boiled" (already a little grasp, but still creamy white and warm, just starting to thicken the yolk) is ready when it is all warmed up to 64 degrees, the idealegg "hard-boiled" - to 70-75.
Did you know that it is not necessary to boil an egg, for example, aluminum cookware?When this metal is heated in water releases harmful substances that can penetrate an egg shell, and then fall into our body.
Note: To find out whether a fresh egg, dip it in the water.Fresh sink to the bottom, and stale eggs remain on the surface.Before diving into the water carefully pierce the egg with a needle in the widest part - so it does not crack during cooking.For cooking is best to use older eggs, becauseFresh worse cleaned from the shell.Boiled eggs in salt water - so they are easier to clean and less likelihood that the shell bursts in the cooking process.If you do not know, boiled or raw egg before you rotate it on a plate or any other solid surface: raw spinning badly cooked - good.Follow the cooking time:
- to boil an egg "soft-boiled" takes 3-5 minutes after boiling;
- egg "in the bag" should keep on heat for 5-6 minutes;
- 10 minutes required to cook eggs "boiled."
also worth remembering that almost all modern kitchen appliances: Multivarki, aerogrili, steamers - provide for an egg, so be sure to read the instructions for use of a machine.By the way, a decoction of the egg, do not rush to throw the shell: it is a unique source of natural calcium, a useful fertilizer for plants.But the old grandmother's method of grinding the shell in a mortar or coffee grinder to obtain a calcium-containing dietary supplement is not effective for people.
daily requirement for calcium exceeds the level we consume from food, so full of calcium in the body needs an additional source, such as calcium supplements Sandoz® Forte advantage is the content of a unique combination of organic salts of calcium for better absorption of calcium.Thus, when properly prepared, the most common egg from everyday food product becomes truly golden.Keep this in mind, coming once again to the stove to cook a delicious and healthy breakfast for the whole family!