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The egg is a delicious and nutrient rich food. Eggs can last in the refrigerator for up to 4 weeks. If they are unrefrigerated they will age much faster and bacteria will grow much easier. Eggs are enjoyed across the world and can be prepared in a multitude of ways, and used in cooking, baking and frying.
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Ostrich egg and Bird eggs are a common food source. The most commonly used bird eggs are those from the chicken, duck, and goose, but smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Most commercially produced chicken eggs intended for human consumption are unfertilized, since the laying hens are kept without any roosters. Fertile eggs can be purchased and eaten as well, with little nutritional difference. Fertile eggs will not contain a developed embryo, as refrigeration prohibits cellular growth.
Chicken eggs are widely used in many types of cooking. Dishes that use eggs range from both sweet to savoury dishes. Eggs may be pickled; hard-boiled and refrigerated; or eaten raw, though the latter is not recommended for people who may be susceptible to salmonella, such as the elderly, the infirm, or pregnant women.
Eating raw eggs can be hazardous, with the most obvious problem being the risk of salmonella. In addition, the protein in raw eggs are only 51% bio-available, whereas a cooked egg is nearer 91% bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.[1]
A boiled egg can be distinguished from a raw egg without breaking the shell by spinning it. A hard-boiled egg's contents are solid due to the denaturation of the protein, allowing it to spin freely, while the inertia of the liquid contents of a raw egg causes it to stop spinning within approximately three rotations
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(Makes 10 to 12 Servings)
2/3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 cups milk
6 egg yolks
1 1/2 teaspoons vanilla
1 (12 oz.) package prepared pound cake,
cut into 1/2 inch slices
1/4 cup raspberry preserves
2 tablespoons orange juice
1 1/4 cups fresh blueberries, divided
1 1/4 cups fresh raspberries, divided
Mint leaves
Filling: In a large saucepan, stir together sugar, cornstarch and salt. Stir in milk and egg yolks until blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Cover and chill thoroughly.
Spread each slice of cake with about 1 teaspoon of perserves. Cut into 1/2-inch strips. Pour about 1/3 of the cream filling into a 2-quart straight sided bowl. Layer 1/2 of the cake strips over the filling. Sprinkle with 1 tablespoon of the orange juice. Top with 1/2 cup of blueberries, and 1/2 cup raspberries. Pour 1/2 of the remaining filling over berries. Top with remaining cake strips, orange juice, 1/2 cup each of berries and filling. Garnish with remaining fruit and mint leaves. Cover and chill at least 8 hours or overnight.
NUTRITION INFORMATION PER SERVING OF 1/11 RECIPE: 299 calories, 12g total fat, 197mg cholesterol, 274mg sodium, 43g carbohydrate, 6g protein
Recipe submitted by Ellen Cawthorn
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