Eggs have been valuable foodstuffs since prehistory, in both hunting
societies and more recent cultures where birds were domesticated.
In 1911, the egg carton was invented by Joseph Coyle in Smithers,
British Columbia, to solve a dispute about broken eggs between a farmer
in Bulkley Valley and the owner of the Aldermere Hotel. Early egg
cartons were made of paper.
Eggs are a common food and one of the most versatile ingredients used
in cooking. They are important in many branches of the modern food
industry.
1)Yolk on the "cloud"
There’s a reason why cooks on Top Chef frequently undergo the test of
making an omelet. Although eggs are one of the most versatile foods,
they can also be tricky to prepare properly if a chef is not careful and
attentive. Cloud eggs share that quality.
These creations consist of a bright yolk set in place by a bed of egg
whites arranged to look like clouds.
“Cloud eggs got their start in 17th century France.”
Separate the whites from the yolks and beat them with salt until firm.
Line a baking sheet with baking paper, grease it with oil. Divide the
protein mass into portions and place them on a baking sheet. Shape each
into a nest by making a recess in the center. Put the yolk in the holes.
Sprinkle grated cheese on top of the dish. Bake the eggs in the oven for
15 minutes at 200 degrees.
2) Take a fluffy round bun, cut off the top and remove the pulp. Pour the
beaten egg into the resulting pot. Various toppings can be added. Bake
the dish in the oven at 200 degrees for about 15 minutes, and you get a
crispy bun with tender and satisfying contents.
3) Poached egg or Benedict egg
1860s – Credit is given to Delmonico’s Restaurant, the very first
restaurant or public dining room ever opened in the United States. In the
1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict,
finding nothing to her liking and wanting something new to eat for
lunch, discussed this with Delmonico’s Chef Charles Ranhofer (19361899), Ranhofer came up with Eggs Benedict. He has a recipe called
Eggs a’ la Benedick in his cookbook called The Epicurean published in
1894
These are eggs, boiled in a bag, but without the shell. A traditional
French low-calorie breakfast has a very delicate creamy yolk
consistency, as if enveloped in protein petals. For a successful result,
the eggs should be very fresh (no more than 4 days), and the water
should not boil too much during cooking. In a small high saucepan,
bring water to a low, continuous boil, add 2 tablespoons of vinegar
(necessary in order to give density to the water and keep the egg
shape). Using a large spoon or spatula, twist a funnel in the water, into
which, gently, so as not to damage the yolk, introduce a raw egg. Cook
for 1 minute, then turn off the heat and leave the egg in hot water for 510 minutes. Remove with a slotted spoon, place on a paper towel to
remove excess water, serve with hot toast, lettuce and your favorite
sauce.