Uncooked: Everything about eggs
Uncooked
The identification codes for eggs are uniform throughout the EU. On the basis of the stamp on each egg it is clear to see from which form of keeping and from which country the commodity comes:
The first digit indicates the type of laying hens attitude: The numbers 0 to 3 indicate whether the egg comes from eco (0), free range (1), ground (2) or cage (3).
The following letter code is the country code for the country of origin. Eggs produced in Germany bear the imprint DE. Other country codes are for example AT (Austria) BE (Belgium) or NL (Netherlands).
The following multi-digit number serves to identify the farm and thus the traceability of the eggs to the chicken coop.
Eggs are divided into weight classes. The smallest of size S weigh up to 53 grams. Middle of the class M are between 53 and 62 grams; large class L weigh 63 to 72 grams. And all eggs heavier than 73 grams are clearly in the XL class.
Food
Cook eggs Cooking an egg is not art. How long it takes depends on its size. Take an egg of size L, which weighs 63 g to 73 g: soft it takes 5 minutes, waxy soft 7 minutes and hard boiled 10 minutes. Always from the time when the egg comes into the pot - so when the water boils.
Separate eggs Gently beat the egg at one edge of the bowl and break apart. Alternately, slide the yolk from one half of the bowl to the other while the egg whites flow into a bowl.
Poach eggs Poaching is the name of the slow Garziehen at a temperature of 75-98 degrees. The liquid must not cook anymore. Here's how: Bring salted water to a boil with 1 tablespoon of vinegar. Separate the eggs one at a time into a cup or ladle and let them slide successively into the hot but no longer boiling water. After four to five minutes, lift the eggs out of the water with a foam trowel and quench with cold water.
meringue Meringue consists only of protein and sugar. This is how it works: separate eggs. Beat the egg white and a pinch of salt with the whisk of the hand mixer until a section with the knife remains visible. Continue to beat and gradually add sugar until the mixture is silky glossy.
Stuffed eggs Cook the eggs hard, peel and halve lengthwise. Carefully remove the egg yolk and mix with crème fraîche, mayonnaise and finely chopped herbs and season with salt and pepper. Fill the cream in a piping bag with a large, smooth hole and spray each half of the egg or fill with two teaspoons.
egg custard Insole for soups. This is how it works: Beat 2 eggs, season with pepper and salt and mix with 1/8 l broth. Put in a well-greased dish and leave to soak in a hot water bath for about 15 minutes. After cooling, cut into strips or cubes as desired.
