how to make egg tomato curry
7This is a list of egg dishes. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by mankind for thousands of years.[1] Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.
This is an incomplete list that may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.This dish includes boiling long enough to be ("hard boiled") or just long enough for the albumen (egg white) to solidify ("soft boiled").Cooked in hot grease in a skillet: cooked lightly on one side only ("sunny side up"), cooked lightly on one side and turned over briefly ("over easy"), cooked on both sides so the white is solid but the yolk still soft and runny ("over medium")[3] and thoroughly cooked on both sides with the yolk solid ("over well"), and with the yolk broken ("over hard").Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.[1] Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most popular choice for egg consumption are chicken eggs. Other popular choices for egg consumption are duck, quail, roe, and caviar.
Egg yolks and whole eggs store significant amounts of protein and choline,[2][3] and are widely used in cookery. Due to their protein content, the United States Department of Agriculture categorizes eggs as Meats within the Food Guide Pyramid.[2] Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies.
Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens.[4] There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. The European Union recently banned battery husbandry of chickens.Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, omelettes and pickled. They can also be eaten raw, though this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women. In addition, the protein in raw eggs is only 51% bioavailable, whereas that of a cooked egg is nearer 91% bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.[19]
As an ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener in custards.
Soft-boiled quail eggs, with potato galettes
The albumen, or egg white, contains protein, but little or no fat, and can be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and are often used in desserts such as meringues and mousse.