The food lab better home cooking through science ( PDFDrive ) 93

EGG?
I

t’s easily the most versatile and useful ingredient in the

pantry. Just think of what you can do with eggs:You can
eatthemfried,scrambled,soft-boiled,hard-boiled,poached,
baked, or turned into an omelet. They make the breading
sticktoyourchickenparm.Theirproteinscanbesetintoa
densematrixthatthickenscustardsorwhippedintoanairy
foam that leavens batters. They can bring together your
meat loaf without weighing it down, or act as culinary
ambassadors, helping turn oil and water into a stable,
creamy mayonnaise. All this, and they come in their own
convenient, easy-to-measure, easy-to-store packaging to
boot.Theypracticallysellthemselves.
Eggs are truly a marvel, and it’s no wonder that their
culinaryusesaresovaried.Justthink:givenfertilizationand
enough time, an entire living, breathing creature can be
formed from the contents of an eggshell.The start of life,
the start of many recipes. I can’t think of a better subject
withwhichtostartthisbook.


TheFOODLAB’s
CompleteGuide
TOBUYINGANDSTORINGEGGS
When I say eggs, I’m pretty much always referring to
chickeneggs,byfarthemostprevalenttypeofavianeggin
theworld.Butareallchickeneggscreatedequal?Dosome
taste better than others?What factors affect how they work

in recipes, and how can I make sure to get the best out of
them?Herearetheanswerstoallthosequestionsandmore.
Identification
Q:Whatexactlyisanegg?
Aneggisavesselforthedevelopingembryoofananimal
thatreproducesthroughsexualreproduction.Intheculinary
sense, we’re usually referring to eggs from avian animals
thatareexpelledfromthebody,likechickeneggs.