Eggs can make your ordinary food transform into eggciting and eggelicious dishes! The most common egg used today is the hen's egg. This versatile food is used in many savory and sweet dishes and many baked goods. They are commonly prepared as fried, scrambled, hard or soft boiled, and pickled. They can also be eaten raw, though this is not recommended for it may contain salmonella. As an ingredient, egg yolks are an essential emulsifier in the kitchen. Egg whites may be whipped to a light, fluffy texture, and are utilized in desserts such as mousse or meringues. But keep in mind they cannot be whipped if they have even the smallest trace of grease or egg yolk. And at room temperature, they will whip easier and faster. You can put 1/4 teaspoon of cream of tartar to aid in the process. Eggs may also act as a base in dressings, thickener in sauces, and coating in batters.
Wild duck, goose and quail eggs are sometimes cooked in gourmet dishes. Gull eggs are a delicacy and the pheasant and emu eggs are also deliciously edible. Store eggs in the refrigerator for only about one month and do not wash them because they have a protective coating. It is best to keep them in their original carton or in their container. They might absorb some odor or lose moisture when exposed. Arrange them with the pointed end facing downward to avoid the air chamber and the yolk from being displaced. And to prevent any damage caused by a spoiled egg, break each separately in a small bowl. Now you are ready to give these appetizing egg recipes a try.