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Eggs

Difference Between Brown & White Eggs?
Difference Between Large vs. X-Large Eggs?
When Do Eggs Need To Be At Room Temperature?
What is tempering?
What’s The Best Bowl For Beating Egg Whites?
How Do I Fold In Egg Whites?
Difference Between Brown & White Eggs?

The color of the egg shell or yolk has nothing to do with the egg’s nutritional value, quality or flavor. Hens with white feathers and white ear lobes lay white eggs; hens with red feathers and red ear lobes lay brown eggs.

Difference Between Large vs. X-Large Eggs?

For eggs that are scrambled, fried, poached, etc., any size eggs will work.  For most other recipes and especially baked items, size is important. The Large egg is the standard most often used and using a different size, without making an adjustment can affect texture, flavor balance and consistency. To substitute another size, use the following chart.

Large Jumbo X-Large Medium Small
1 1 1 1 1
2 2 2 2 3
3 2 3 3 4
4 3 4 5 5
5 4 4 6 7
6 5 5 7 8
When Do Eggs Need To Be At Room Temperature?

Some recipes specify that the eggs or egg whites be at room temperature when added.  In the case of cheesecakes and other batters with a high fat content, adding cold eggs could re-harden the fat, making the batter appear curdled or lumpy. To avoid this, remove the eggs from the refrigerator about 30 minutes before use, or put them in a bowl of warm water while assembling the other ingredients.

Recipes that involve beating eggs or egg whites, with or without sugar, into a stable foam – soufflés, meringues, angel and sponge cakes – also specify room temperature eggs. The eggs whip up to greater volume when they’ve had a chance to warm up a bit, 20 to 30 minutes. Because it’s easiest to separate whites from yolks cleanly when they are refrigerator cold, this should be done when starting the recipe.  Then let the whites stand at room temperature while you prepare the baking pan, equipment and other ingredients.

What is tempering?

The technique used to blend uncooked eggs into hot mixtures. To temper, beat eggs and stir in a little of the hot mixture to warm (temper) the eggs. Then stir the warmed eggs into the remaining hot mixture. Tempering helps to prevent the eggs from curdling.

What’s The Best Bowl For Beating Egg Whites?

Use a stainless steel or glass bowl.  Plastic bowls can retain a film of grease. Bowl size (and shape) matters.  For proper aeration, a small mixer bowl is best for up to 3 egg whites; a large mixer bowl for 4 or more egg whites.  When beaten, egg whites increase as much as 6 to 8 times in volume.  The bowl should be large enough to hold the expanding whites, but not so large that the whites are spread too thin.  The bowl should be deep enough for the beaters to make contact with as much of the whites as possible.

How Do I Fold In Egg Whites?

Combining heavier mixtures with beaten egg whites can knock the air out of them.  To prevent this, begin by pouring the egg yolk mixture over the beaten whites, not vice versa.  Then gradually combine the mixtures by folding, rather than stirring.  Using a rubber spatula, start with a downward stroke into the bowl; continue across the bottom, up the side and over the top of the mixture.  Come up through the center every few strokes and rotate the bowl often as you fold.  Continue just until the color of the mixture is uniform, with no streaks of white remaining.  Fold gently to maintain volume.

Powdered Eggs

Are powdered eggs bad for you ?
How do you use a powdered egg?
How do you make a powdered egg?
Are powdered eggs made from real eggs?
How long can you keep powdered eggs?
Are powdered eggs gluten free?
How much powdered egg is equivalent to one egg?
Do powdered eggs have carbs in them?
What is egg white powder used for?
Are powdered eggs bad for you ?

Eggs are among the highest quality protein foods because they provide each of the amino acids your body needs to function properly. A fresh egg contains about 6 grams of protein. Powdered eggs provide about the same amount of protein, but are fat-free, cholesterol-free and lower in calories.

How do you use a powdered egg?

An easy recipe for using your powdered eggs in breakfast foods. Put water and powdered egg mix in a bowl and whisk until well blended. Add dry milk, warm water, melted shortening/oil/butter, sugar and salt. Then add the flour, continuing to whisk until batter is smooth.

How do you make a powdered egg?

Step 1: Whip up a half-dozen eggs using a blender (for a more complete mixture). And then then in a non-stick frying pan, cook the egg solution like you would when making scrambled eggs. Step 2: Place cooked eggs onto a drying rack in your dehydrator and set the temperature to about 145 degrees Fahrenheit.

Are powdered eggs made from real eggs?

Powdered eggs are fully dehydrated eggs. They are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life.

How long can you keep powdered eggs?

Stored in the absence of oxygen and placed in a cool storage environment, powdered eggs have a storage life of 5 to 10 years. Once a container of powdered eggs has been opened, it is comparable to any other dehydrated dairy product and shelf-life would be measured in weeks or a month.

Are powdered eggs gluten free?

Many restaurants use processed powdered eggs that, besides dried eggs also contain additives and other artificial ingredients. Among those ingredients are often fillers such as gluten, which can be a problem if you are gluten intolerant or trying to lose weight

How much powdered egg is equivalent to one egg?

To equal one whole fresh egg; use one tablespoon of whole powder eggs and three tablespoons of water. To make 2 fresh eggs from powdered, mix 2 tbsp of the powder with 6 tbsp of water.

Do powdered eggs have carbs in them?

Since egg whites—and powdered egg whites–are cholesterol-free, they are a healthy alternative to whole eggs. Powdered egg whites contain less than 1 gram of carbohydrates per serving; however, they are rich in protein.

What is egg white powder used for?

Powdered Egg Whites are dried egg white (pure albumen). It can be reconstituted by mixing the powder with water. The reconstituted powder whips like fresh egg white and, because it is pasteurized, can be used safely without cooking or baking it.

Dairy

Is butter and cheese the same?
Is cheese made out of butter?
What is the difference between butter and margarine?
Why is butter yellow?
Is butter and cheese the same?

They are all milk products but each one is different. Butter – it is made from the cream that you see floating over milk. Butter is a mixture of fat of milk, buttermilk and water. … Cheese – Cheese is made from milk curd that has been separated from liquid portion of milk.

Is cheese made out of butter?

Cream may be separated (usually by a centrifugal separator) from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and “cheesy”. They are also cheaper than “sweet” cream and butter.

What is the difference between butter and margarine?

Margarine is a non-dairy product created as a substitute for butter. While originally made from animal fat in the 1800s, today the primary ingredients include vegetable oil, water, salt, emulsifiers, and some also include milk. … Unlike butter, margarine isn’t something that can be made at home.

Why is butter yellow?

The answer is perfectly natural! Butter is yellow because of the natural pigment carotene. Carotene is also why butter is a source of vitamin A. Carotene comes from the cows’ diet, which consists mostly of hay, silage, grains and cereals, which are converted by our body into vitamin A.

Flours

What does it mean if something is organic?
Is organic the same as non GMO?
Why gluten free is bad for you health?
How does gluten affect the body?
Can I use gluten free flour in place of regular flour?
Is gluten free flour better for you?
How do you take gluten out of flour?
What does it mean if something is organic?

Simply stated, organic produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation. Animals that produce meat, poultry, eggs, and dairy products do not take antibiotics or growth hormones.

Is organic the same as non GMO?

The use of genetic engineering, or genetically modified organisms (GMOs), is prohibited in organic products. This means an organic farmer can’t plant GMO seeds, an organic cow can’t eat GMO alfalfa or corn, and an organic soup producer can’t use any GMO ingredients.

Why gluten free is bad for you health?

The proteins in wheat are gut irritants: they’re like that papercut or splinter digging into the lining of your gut, causing an inflammatory response. The most famous case is the inflammation caused by gluten in people with celiac disease or non-celiac gluten sensitivity.

How does gluten affect the body?

In certain people who are sensitive to gluten, this causes the immune system to mount an attack against it. In celiac disease (the most severe form of gluten sensitivity), the immune system attacks the gluten proteins, but it also attacks an enzyme in the cells of the digestive tract called tissue transglutaminase.

Can I use gluten free flour in place of regular flour?

Substitute all-purpose gluten-free flour in place of all-purpose regular flour at a ratio of 1:1. Try Bob’s Red Mill all-purpose gluten-free flour. If you are baking items such as cakes and/or breads, add 1 teaspoon of xanthan gum.

Is gluten free flour better for you?

Just because a food is gluten free does not mean it is healthy. … That’s because gluten free goods are generally made with ingredients such as rice, corn, potatoes, sorghum, tapioca and millet, which are higher in carbohydrates and lower in protein and other nutrients than wheat flour. Sad, but true

How do you take gluten out of flour?

The main components of wheat are fiber, starch and gluten protein. Extraction involves milling the wheat into flour, making dough and washing out the starch. Starch dissolves in water but gluten does not, so the gluten-protein sediment sinks to the bottom. Then the starch solution can be drained off and dried.

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