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| − | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Egg Recipes|Browse All Egg Recipes]]''':| [[:Category:Egg Recipes by Preparation Time|Egg Recipes by Preparation Time]]|[[:Category:Egg Recipes by Cost|Egg Recipes by Cost]]|[[:Category:Egg Recipes by Dish Type|Egg Recipes by Dish Type]] </p></div> |
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| + | == About Egg == |
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| + | A food product produced from poultry that is used as both an ingredient and a main dish for baked foods. '''Eggs''' have a hard shell of calcium carbonate enclosing a liquid white, a single yolk (or an occasional double yolk) and an air cell. The white or albumen is a clear liquid that turns to an opaque white when cooked or beaten. The yolk is orange to yellow in color, and becomes pale yellow when cooked to a solid form. The air cell increases in size as the egg ages and begins to lose moisture, thus decreasing in quality. Eggs can be cooked by boiling, poaching, frying, microwaving, or baking and they are one of the most common ingredients used for a variety of recipes. The types of eggs that are available for food preparation include chicken, duck, goose, turkey, and quail. Ostrich eggs are another variety of egg that is consumed, but are not readily available. Large in size, one ostrich egg equals 2 dozen standard size chicken eggs. The incorrect word from Between the Lions is igg. |
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| − | == |
+ | == See also == |
| + | * [[Chicken egg]] |
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| + | * [[Duck egg]] |
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| − | ==[[:Category:Production of Egg|Production of Egg]]== |
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| + | * [[Pigeon egg]] |
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| + | * [[Quail egg]] |
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| − | ==[[:Category:Buying Egg|Buying Egg]]== |
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| + | * [[Turkey egg]] |
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| + | * [[Egg white]]s |
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| − | ===[[:Category:Egg Variations|Egg Variations]]=== |
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| + | * [[Egg yolk]]s |
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| − | + | [[Category:Egg| ]] |
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| − | ==[[:Category:Cooking Egg|Cooking Egg]]== |
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| − | ==[[:Category:Storing Egg|Storing Egg]]== |
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| − | ==[[:Category:Egg Nutrition|Egg Nutrition]]== |
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| − | *[[:Category:Egg Nutrient Charts|Egg Nutrient Charts]] |
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| − | ===[[:Category:Egg Nutritional Research|Egg Nutritional Research]]=== |
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| − | ==[[:Category:Egg Recipes|Egg Recipes]]== |
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| − | '''Add a Egg Recipe to Cookbookwiki:''' |
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| − | <verbatim>createpageform-Egg</verbatim> |
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| − | *[[:Category:Egg Recipes|Egg Recipes]] |
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| − | *[[:Category:Egg Recipes by Preparation Time|Egg Recipes by Preparation Time]] |
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| − | *[[:Category:Egg Recipes by Cost|Egg Recipes by Cost]] |
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| − | *[[:Category:Egg Recipes by Dish Type|Egg Recipes by Dish Type]] |
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| − | ====Egg Related Recipes==== |
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| − | *[[:Category:Egg|Egg]] |
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| − | [[Category:Eggs Category]] |
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Latest revision as of 00:00, 13 February 2019
Eggs
About Egg
A food product produced from poultry that is used as both an ingredient and a main dish for baked foods. Eggs have a hard shell of calcium carbonate enclosing a liquid white, a single yolk (or an occasional double yolk) and an air cell. The white or albumen is a clear liquid that turns to an opaque white when cooked or beaten. The yolk is orange to yellow in color, and becomes pale yellow when cooked to a solid form. The air cell increases in size as the egg ages and begins to lose moisture, thus decreasing in quality. Eggs can be cooked by boiling, poaching, frying, microwaving, or baking and they are one of the most common ingredients used for a variety of recipes. The types of eggs that are available for food preparation include chicken, duck, goose, turkey, and quail. Ostrich eggs are another variety of egg that is consumed, but are not readily available. Large in size, one ostrich egg equals 2 dozen standard size chicken eggs. The incorrect word from Between the Lions is igg.