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13 THINGS TO NOTE ABOUT EGG..✍️
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1. There are really two ingredients in an egg, such as the egg whites and egg yolks. They have different properties, each performing different functions. They are often separated in certain recipes in order to take advantage of their individual functions. Both parts of the egg contribute nutritive value to baked goods and dessert recipes, the egg white provides protein and the egg yolk provides fat. Being about 75% water, eggs also provide liquid to the mixture, thereby hydrating the other ingredients.
2. The only difference between brown eggs and white eggs is the breed of chicken they come from. There is no difference nutritionally between a brown egg and a white egg.
3. An egg is made of a lot of water, some fat and protein. The protein in the egg adds strength and structure to our baked goods. The fat adds moisture, flavour and richness. The water contributes to lot of leavening.
4. Eggs are also a natural emulsifier of fat and liquid helping them to be mixed without separating and so creating a uniform structure in the mix.
5. In some recipes where there is no leavening agent like baking powder or baking soda, the baked goods rise with the help of beaten white egg.
6. There are many types of eggs, but chicken egg is mostly used in baking and cooking.
7. Eggs are labeled by size according to their weight.
8. Without eggs, baked goods might be dry, flat or flavourful. It adds richness to baked goods.
9. Egg are 75% liquid which can thin a batter.
10. Eggs are incredibly convenient, nothing to measure or sift, no rounded teaspoons or tightly packed cup, just crack, stir and bake with it.
11. Eggs are used in 3 forms. The whole egg, egg white and egg yolk and each has different functions.
12. Egg is a leavening agent in baking, once the water evaporate from the egg, it rises the baked goods.
13. It is good to weight your eggs than counting by its number when baking.
06/10/2023
05/05/2023
17 GENERAL KITCHEN TIPS👇
1. To save already cut yam from spoiling, rub red palm oil at the cut, it will preserve the yarn from getting strong till you are ready again to use it.
2. To preserve your ground fresh tomato, boil it, pour it in a clean container, pour vegetable oil on it and cover it. It will be fresh till anytime you want to make used of it.
3. If you want your beans to soft faster, wash it with salt before parboiling it.
4. Bitter leaf is the best leaf for your egusi soup.
5. To avoid stain on your hands while peeling plantains, put your hands in a salty water (water and salt) before you start peeling.
6. It is best to clean up your kitchen after cooking and not after eating your meal.
7. Always clean as you cook, so that there is less work load for you.
8. Add salt when cooking cocoyam for quick done.
9. To make your plantain get cooked easily, don't put it on the fire with salt. This is because, the salt will make it harder. Only add salt to it when it is almost getting ready.
10. If you want your meat to cook faster and get soft without using pressure pot, put thick iron spoon inside the meat pot while cooking.
11. Always wash your pumpkin leaf (ugu leaf) first before slicing it, not after slicing it before washing it, so that the nutrition will remain for you.
12. Never put off cooking oil fire with water rather cover the pot or frying pan with the cover (lid) or rather a stainless tray to avoid disaster.
13. Always parboil your noodles, pasta and rice before cooking them. It is healthier than cooking them directly.
14. Put a bulb of onion in your vegetable oil when frying meat/fish/poultry, it gives it a distinct flavour and aroma.
15. Add charcoal to your sour soup, stew or pepper soup to get back the taste.
16. Always use salt to wash all your vegetables and meat before cooking them.
17. If you noticed that your food gets burnt and it is not done properly, lower the heat and cover it well (airtight it if possible).
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