http://www.incredibleegg.org/May is National Egg Month. I have eggs, eggs, and more eggs! The girls are just outdoing themselves.
A little trivia . . . . .
A hen requires about 24 to 26 hours to lay an egg. After the egg is laid, the hen starts all over again about 30 minutes later.
The white of a Large egg measures about 2 tablespoons’ worth of liquid, the yolk is about 1 tablespoon and the whole egg is about 3 tablespoons.
You can keep fresh, uncooked eggs in the shell refrigerated in their cartons for at least three weeks after you bring them home, with insignificant quality loss. Properly handled and stored, eggs rarely spoil. If you keep them long enough, eggs are more likely to simply dry up. But don’t leave eggs out. They’ll age more in one day at room temperature than they will in one week in the refrigerator.
The eggshell accounts for about 9 to 12% of an egg’s total weight, depending on egg size. The hen uses about the same amount of calcium carbonate and other minerals to make a shell, no matter how big the egg, so the shells of smaller eggs are usually thicker and stronger than the shells of larger eggs.
The chef’s hat, called a toque, is said to have a pleat for each of the many ways you can cook eggs. Beyond basic scrambled, fried, poached and baked eggs, you can cook eggs in the shell and turn them into omelets, frittatas, quiches and strata casseroles. In baking, eggs are used in cakes and cheesecakes, cookies, both stirred and baked custards, hard and soft meringues, pie fillings, souffles and even pastries, such as cream puffs and eclairs.
A hen requires about 24 to 26 hours to lay an egg. After the egg is laid, the hen starts all over again about 30 minutes later.
The white of a Large egg measures about 2 tablespoons’ worth of liquid, the yolk is about 1 tablespoon and the whole egg is about 3 tablespoons.
You can keep fresh, uncooked eggs in the shell refrigerated in their cartons for at least three weeks after you bring them home, with insignificant quality loss. Properly handled and stored, eggs rarely spoil. If you keep them long enough, eggs are more likely to simply dry up. But don’t leave eggs out. They’ll age more in one day at room temperature than they will in one week in the refrigerator.
The eggshell accounts for about 9 to 12% of an egg’s total weight, depending on egg size. The hen uses about the same amount of calcium carbonate and other minerals to make a shell, no matter how big the egg, so the shells of smaller eggs are usually thicker and stronger than the shells of larger eggs.
The chef’s hat, called a toque, is said to have a pleat for each of the many ways you can cook eggs. Beyond basic scrambled, fried, poached and baked eggs, you can cook eggs in the shell and turn them into omelets, frittatas, quiches and strata casseroles. In baking, eggs are used in cakes and cheesecakes, cookies, both stirred and baked custards, hard and soft meringues, pie fillings, souffles and even pastries, such as cream puffs and eclairs.
