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Thursday, May 28, 2009
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History Of Egg
Bird eggs have been valuable foodstuff since prehistory, in both hunting societies and more recent cultures where birds were domesticated. In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings.[11] In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course.[11] The Romans crushed the shell in their plate to prevent evil spirits from hiding there.[1] In the Middle Ages, eggs were forbidden during Lent because of their richness.[1] It is possible that the word mayonnaise was derived from moyeu, the medieval French word for the yolk meaning center or hub.[1]
Egg scrambled with acidic fruit juices were popular in France in the 17th century; this may have been the origin of lemon curd.[6]
The dried egg industry developed in the 19th century, before the rise of the frozen egg industry.[12] In 1878, a company in St. Louis, Missouri started to transform egg yolk and white into a light-brown, meal-like substance by using a drying process.[12] The production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies.[12]
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.[
Frittata, Courgette Recipe
290 calories per portion
Total = £2.93 / 4 = £0.73
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients
1 onion, sliced
2 courgettes, finely sliced
6 Lion Quality eggs
75g/3oz Cheddar cheese, grated
Method
Heat the oil in a frying pan, add onions fry for 2 minutes until soft. Add courgettes and fry for 4 minutes until golden. Beat eggs with salt and freshly ground black pepper. Pour eggs into pan; cook, stirring until egg has lightly set. Shake pan to level surface; cook for 1 minute. Sprinkle over cheese and cook under hot grill for 2 minutes until golden brown and bubbling. Serve warm in wedges sprinkled with basil leaves, if liked.
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Followers
Tropical Fruit Smoothie
INGREDIENTS (Nutrition)
- 1 mango, peeled and seeded
- 1 papaya, peeled and seeded
- 1/2 cup fresh strawberries
- 1/3 cup orange juice
- 5 cubes ice
DIRECTIONS
- Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.
Breakfast Recipe
| 317 calories per portion Preparation Time: 5 mins Ingredients Method 1. Preheat the oven to 200C Fan 180C Gas Mark 6. Lightly oil 4 individual dishes about 20cm/8in diameter. Place a sausage in each and bake for 10 mins. 2. Shake the sausages then add the bacon, tomato and mushrooms. Bake for a further 10 mins. 3. Remove the dishes from the oven and shuffle around the ingredients to make room for the eggs. Carefully crack the eggs and add to the dishes. Return the dishes to the oven and cover the tops with a baking tray or foil - this stops the eggs wrinkling. Bake for 6-8 mins or until the eggs are cooked to your liking. Serve with toast. |
Salad Nicose Recipe
314 calories per portion
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
4 medium Lion Quality eggs
150g/5oz fine green beans, trimmed
200g can tuna steak in brine, drained
4 tomatoes, quartered
50g/2oz black olives
4 tsp capers, drained (optional)
2 little gem lettuces, separated into leaves
Parmesan cheese shavings, to serve
For the Dressing
4 tbsp reduced fat mayonnaise
1 tbsp freshly grated parmesan cheese
1 small garlic clove, crushed
Method
1. Cook the potatoes in a large pan of boiling water for 5 minutes. After 5 minutes add the green beans and cook for a further 5 minutes. In another pan add the eggs to boiling water.
2. When the potatoes and beans are tender, remove the pan from the heat, drain the contents under cold running water and place in a serving dish. Remove the egg shells and immerse the eggs in cold water until ready to serve.
3. Add tuna, tomatoes, olives, capers and lettuce leaves to the potatoes and beans and toss gently together. Cut the eggs into quarters and arrange on top of the salad.
4. Make the dressing: mix the mayonnaise, parmesan and garlic with 4 tbsp cold water and drizzle over the salad. Scatter with a few parmesan shavings and serve.
Specially made for May Hao
where are you from ?
ReplyDeleteenglish or america ?
thanks a lots of your ideas !
http://arthai.plogspot.com
Hello!!
ReplyDeleteThank you. Seja Bem vindo!!