The most enigmatic product which has carved a niche for itself for centuries and is still the talk of the town- yes! The EGG
This deceptively innocent-looking tiny pack of nutrients believes in creating its own rules. A sassy non-conformist, it takes the world head- on albeit single-handedly. To begin with, just look at its shape- It refused to confer to any existing shape. It is neither round nor cylindrical and even strictly elliptical- it is but Egg-shaped!
Refusing to be grouped under any particular label of food family, Egg follows a non-alignment policy. It cannot be classified as strictly vegetarian or as non-vegetarian but has formed its label- Eggetarian!
The crowning glory is the dietary benefits that this power-packed small little bundle of nature has. It competes with both the protein content of the meat and that of milk. It is also one of the few natural sources of Vitamin D. The interesting fact is that the tasty yellow yolky fat that it is slandered for also contains an equal amount of protein as the white!
There is no doubt that the egg is perhaps one of the most consumed animal product all over the world. The major reason behind that is simple. Egg is very malleable in kitchen. It can be cooked in many a ways. It is any chef’s best friend and more so of a baker’s and that of an confectioner. It is a lesser-known fact that the pleats in the chef’s hat are the number of ways he can cook the eggs in!
The modern world can boast accessibility to different kinds of eggs. The once-obscure eggs like ostrich eggs, caviar and even penguin eggs (supposed to be tasting fishy) are available more easily nowadays for the right price. However none of them can even dream of taking the place of our chicken egg. Chicken egg has been donning the popularity crown all over the world for myriad of reasons. One of the them is of course that it is most easily produced as chicken takes just about twenty four to twenty six hours to develop an egg. Also when compared to other birds it is easier to breed chicken for eggs and is therefore more economical.
Now to the most important part – yes the taste!
Owing to the non-conformist attitude, egg lends itself to almost every culinary style across the globe! Many of the world’s top chefs swear by this manna on earth! It is easiest to experiment with and wonderful to surprise the diners with.
Eggs don different avatars ranging from a humble boiled egg to the customized omelette to spicy egg vindaloo. It is both a solo champion and a team player. It serves up as a glorious breakfast both as a boiled egg or as cleverly poached egg benedict. It touches exotic pinnacle as Mediterranean egg Shakshuka and flirts with different kinds of ramen in pickled, boiled, half-boiled and even raw form.
Few recipes to spice it all up
Pickled eggs
If you are left with hard-boiled eggs, worry no more.
Boil 3 cups of vinegar with 1 cup of water with sugar and salt. Add thinly sliced onion and a bay leaf. Sprinkle your favourite pickling spices and allow them to simmer for about 5 minutes. Pick out a pretty looking glass jar and add the garlic cloves. Place the shelled boiled egg with a sprig of dill. Fill the jar with spiced water. Put the tightly closed jar into the fridge for about 3-4 days. This is best with sandwiches and ramen.
Devilled egg
Scoop out the yolk of the boiled egg. Put the yolk in a bowl and mash it. Add 2 spoons of mayo, a spoon of Dijon Mustard, 1 spoon of Apple cider vinegar. Spice it up with Hot sauce, salt, pepper and smoked paprika to your taste. Mix it all in an even consistency. Use a piping bag to put it all back in the egg white halves. Serve it up to watch it being gobbled up in a jiffy!
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