Simply good food - Et voilà
Simply good food - Et voilà
Egg
Egg
Short facts : Is a very flexible ingredient
An egg is an oval-shaped object that is laid by female chickens. It is typically white or brown in colour and contains a yolk and egg white inside a protective shell. Eggs are widely consumed as food and are a good source of protein, vitamins, and minerals. They can be cooked in various ways, such as boiled, fried, scrambled or used as an ingredient in baking.
Egg white
Short facts : The clear, viscous liquid part of an egg
Egg white, also known as albumen, is the clear, viscous liquid that surrounds the yolk of an egg. It is rich in protein and low in fat, making it a popular ingredient in cooking and baking. Egg whites are commonly used to make meringues, soufflés and as a binding agent in recipes as well as used in cocktails and as a clarifying agent in soups and broths. They are known for their ability to be whipped into stiff peaks, adding lightness and volume to dishes. Additionally, egg whites are a good source of high-quality protein and contain essential nutrients such as riboflavin and selenium.
Egg yolk
Short facts : The yellow part of an egg
Egg yolk is the yellow, nutrient-rich part of an egg. It is located in the centre of the egg and is surrounded by the egg white. The yolk is high in protein, fat, vitamins such as vitamin A, D, E, and B-complex and minerals such as iron and calcium. It is also where the majority of the egg’s nutrients are found, making it a valuable component of a balanced diet. Egg yolks are commonly used in cooking and baking for their rich flavour and creamy texture.
