– very nutritious product which contains many nutrients – proteins, minerals, carbohydrates, fatty acids and vitamins. Eggs are two types – dietary which go on sale or dining rooms are used by housewives after 4-5 days of wrecking, and.
In Soviet period the standards of eggs were the following: egg weight without shell fluctuated from 43-45 grams of which 23-25 grams of protein and 20 grams of a yolk were the share. For determination of freshness of a product it is necessary to look at it on solar or electric to light. Usually spoiled or the product which too long lay too long has dark coloring and when jolting the agitation is heard.
In house conditions eggs are stored in the fridge if it is absent, then in dry sand or sol. For sanitary standards before consumption of egg it is necessary to wash up well. If you do not remember, cooked egg or not, then just try to scroll it out of the blue. Boiled egg will quickly be scrolled round its pivot-center, and crude – will almost not make any turn. At breakdown of eggs it is worth paying attention to color of egg white and yolk and also to a contents smell. If there is a pungent smell, then just it is worth throwing out a product and to wash up hands.
If it is required to separate protein from a yolk, then it is quite simple. Having broken egg into two halves, we leave a yolk in one of them, squirrels with another it is poured out in a glass. Then the yolk is poured in other half, and the remained protein – also in a glass. We repeat the procedure before liberation of a yolk from protein.
The dried-up and crushed shell can be used in the form of powder for washing of glasswares and also that who suffers from the shortage of calcium or just to add to a forage to hens.
In cookery of a squirrel are often used in the form of baking powder of the test and creams as have ability to form foam and this most well increase in volume. Yolks are used in preparation of flour products and also dyes and decoration of surfaces of confectionery products.
On sale it is possible to meet egg powder which is received when drying eggs or their components – protein or a yolk. For use in cookery the product is presoaked in warm water within 40-60 minutes in advance. 1.5 tablespoons of the egg powder divorced in two tablespoons of water correspond to one fresh egg. Store a product in the dry and dark place.