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The egg and its infinite contribution to gastronomy

Many cultures have been given the egg a privilege in their beliefs and rooted traditions. Celtic, Greek, Chinese, Japanese, Egyptians and Hindus thought the egg was the beginning of the universe. A Chinese tradition attributes the origin of Ying (heaven) and Yang (the earth) and, for some ancient civilizations, it symbolized fertility and the periodic renewal of nature. For Christians, Easter time is all about the resurrection. Therefore, during the Holy Week you can find many varieties of sweet bread decorated with eggs, so called Easter bread.


Healthsome Egg

Perhaps the most remarkable story among those that have survived in our books, with the egg as the protagonist, is that which tells how Columbus challenged some of his detractors to keep an egg upright on one of its poles. After seeing how they tried unsuccessfully hulled one on the table, and, responding to criticism about the simplicity of the procedure, said, “I know, but it was necessary to know how”.

The egg in our kitchen

The egg in our kitchen

The egg in our kitchen

In addition to taking individual forms, either boiled, poached, fried or in omelets, egg offers many possibilities when putting it into a recipe adding qualities to those of other foods:

Coagulant: both the yolk and the white gradually thicken under the incidence of heat, particularly very useful ability to prepare baked goods and custards.

Sparkling: the ability of the white foam is also useful in baking, in meringues, mousses, and biscuits.

Emulsifier is a property of the tip that allows ‘binding’ sauces like mayonnaise.

Dye: the yolk provides the characteristic color of foods such as pastas and sauces. Putting yolk on buns, cakes or cookies means that, after passing through the oven, they acquire a golden color only.

Flavor: The aroma of the yolk is very popular in pasta and pastries.

Anticrystallization ability, for example, nougat develops high concentrations of sugar without detectable crystals to form.

Binder: both the white and the yolk allow meat products such as pâté, which require the usage of different components.

Handling and storage

Lucky Food for the New Year

Handling and storage

As with most of the food, the egg should not undergo sudden changes in temperature or exposure to elevated temperatures.

* We must ensure that the contents of the egg do not come into contact with the surface of the shell, so it is not advisable to separate the yolk from the white with it.

* Foods made with raw or undercooked eggs should be kept in the refrigerator until ready to eat.

* It is best to avoid contact with other foods with raw eggs.

* It is not good to wash the eggs if they will not be eaten or cooked immediately, since germs can get inside through the water.

* Must be kept in the fridge and each time try to take only those that are to be used.

* Especially in summer, foods made with eggs should be cooked thoroughly to kill bacteria they may contain.

* Discard eggs with taints, mold on the shell or abnormal appearance.

The egg in the diet

The egg in the diet

The egg in the diet

For several decades eggs were the sworn enemy of anti-cholesterol diets. It contains between 214 and 212 milligrams of this fat, yet also brings phospholipids which hinder its absorption, so that, under the Egg Research Institute, it has little effect on blood cholesterol level. Because of its high nutritional value, a healthy person could eat four to seven eggs a week as part of a heart-healthy diet. One of its biggest benefits is the large amount of protein it has. Therefore, eggs are easily digested and have high biological value.

It also provides vitamins, trace elements, minerals, carotenoids, choline, folic acid and vitamin B. In terms of energy content, the average number of kilocalories comprising of 75 per unit. Lecithin or phosphatidylcholine, important in many vital processes of the organism, are also found in the egg. It is also rich in other non-nutritional health benefits, such as immunoglobulins, which promote the body’s response to infections, or polyunsaturated fatty acids, which help prevent atherosclerosis.

In general, it is a highly recommended food in a healthy diet, as long as you eat wisely and respecting the amount and frequency recommended by the experts.

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