Eggs- Shells of Plenty

Typically, eggs are supposed to be around ever since hens have been domesticated. In Europe, hens have been a part of households since 600 BC. In the East, particularly in India, jungle fowl were domesticated about 5000 years ago, and later, China and Egypt followed suit. There is archeological evidence that eggs were being consumed in Neolithic Ages too. Practically since the beginning of civilization, eggs have been consumed. Americas( at least the contemporary American culture), however, had their first domesticated fowl only when Christopher Columbus reached their shores in 1493.

Eggs were used as a part of cooking in ancient China, close to six thousand years ago. However, it is more likely that these eggs were those of ducks, geese and other fowl, since the egg laying chicken did not appear in human history for another 2000 years in India, and was introduced to the western world only by the fifth century AD.

Historical evidence confirms that even in ancient Egypt and Rome, eggs were used as thickening and binding agents in cakes and other bakes. This must have been the result of a trial and error on the part of gourmet cooks, like every other invention that changed the world. The easy availability of eggs would have also helped. Perhaps the best reason for the popularity of eggs is this…they are the cheapest, most easily available food… and hence can be put to many uses and used in many recipes.

They have also been the target of a large number of socio-religious myths. There have been religious groups that have encouraged their decoration and use during celebrations; the Christians were by no means the first to use the egg for Easter celebrations.

Eggs had been an important part of spring rites long before Christian times, being considered as the proof of renewal of life (coinciding with the return of the sun after a long winter). Even today, hand decorated eggs are exchanged as springtime gifts in many cultures.

As a food, the first use of egg must have been in its natural state. Gradually cultures learnt their uses in cooking and it would seem, this caught on very fast indeed. As mentioned earlier, breads and cakes were made using eggs in ancient Egypt and even Roman kitchens. A few ancient Greek recipes mention the use of egg from the times of Pericles. In the Roman period, there is evidence of baked custard being invented by Apicius (25 BC), using milk, honey and eggs cooked over slow heat. We can safely assume that Apicius was one of the first to introduce eggs in the cooking processes in the western world.

Tudor England encouraged boiled eggs, considered healthier than fried eggs, but poached were given the highest health angle. Down history, the best known dishes that used eggs are omelets, soufflés and of course, a variety of desserts and baked products.

The word Omlette is of French origin, coined probably around the sixteenth century. It came from French lamelle (thin strip) because of its shape, was first called alumelle, then allumelette and finally amelette. Historians have traced a similar dish to ancient Persia. Even in fourteenth century England, there existed a similar dish, called herbolace, which had eggs and shredded herbs baked in a buttered dish. However the contemporary omelet is descended from its French parent, complete with oil for cooking and grated cheese topping.

Another interesting dish was soufflé, also a part of eighteenth century French cuisine, owing its birth to French language, in which it means "puffed up’. It may be sweet, savory, hot or cold, but it is a dish that is light and fluffy and `holds up’ itself..

As food, eggs have the unique distinction of containing nearly every nutrient known and relished by humans, in their delicate little shells. After all, it is a complete life support system for that little speck of life growing inside it. The egg white is high quality protein, so pure that it has been a standard against which the purity of other proteins has been judged. Since proteins are the basic builders of the fiber of life, useful for building as well as repairing body tissues as well as antibodies to fight off infections, the egg can be classified as one of the best foods known to man. The yellow or yolk of the egg contains a large number of essential minerals, including vitamin A, D, E, B12, riboflavin, folic acid, iron, zinc and phosphorus. It is interesting to note that a large egg contains only 75 calories and 5 grams of fat and yolks are one of the few foods that naturally contain Vitamin D. The uses of these include promoting good vision, maintaining healthy skin, improving resistance to infection, building healthy red blood cells and maintaining the central nervous system - to name only a few! It does contain cholesterol also but in moderate quantities, this is not harmful.

Eggs are a very light food and do not need more than a few minutes of cooking. If cooked for too long, it not only loses its fresh white yellow coloring, but also its nutrition. When cooked outside its shell, it should be cooked only till the white whites are completely coagulated and the yolks thicken. Anything more is excessive and superfluous.

When cooked in their shells (hard boiled), always add enough water to cover at least one inch above the egg. Just as it comes to boiling, simmer for a few minutes then turn off the heat. Let them stand in the hot water for about 10 minutes more. Any more cooking is superfluous. Right away, bathe the eggs in running cold water, if you don’t want unsightly dark surface on the yolk. For soft boiled eggs, turn off the heat as soon as the water boils and the let stand in hot water for no more than 5 minutes. Then run under cold water.

While frying, heat oil, break eggs on the oil and immediately reduce heat, cooking slowly till whites are completely set, and yellows just begin to thicken, but not become dry. Then, if you want to cook them both sides, turn them over.

Whether fancily cooked or plain boiled, eggs are one of the tastiest foods that can provide precious nutrition at a very low cost. Here are some interesting bits of gossip about these oval wonders:

• A hard-cooked egg will peel more easily if it is a week or two old before it is cooked.
• If an egg spins easily, it is hard-cooked but if it wobbles, it is raw.
• A cloudy white is a sign of freshness, not age, because of a high carbon dioxide content put in when the egg is laid.
• The easiest way to clean a broken egg mess is to sprinkle it liberally with salt.
• The egg yolk and white separate best when cold.
• Let egg whites stand at room temperature for about 20-30 minutes before whipping…and then watch it form peaks!!!
• The stringy piece of material in the egg is a special protein called chalazae which acts as a shock absorber for the yolk so it doesn't break