Eggs are a versatile food that offer an abundance of nutrients--protein, vitamins, minerals, and antioxidants--all contained in a beautiful shell.
The cost of eggs can range for 1.50 to up to 6.00 for eggs from organically pastured chickens. A hen can make an egg in 25 hours; 30 minutes later she starts another one. Eggs can come in colors from white to blue and green to chocolate. About 1/3 of the eggs on the U.S. market are graded by the USDA (United States Department of Agriculture) according to shell thickness, firmness of the white, and size of the air cell--the empty space usually found at the large end of the egg, which increases with age. Grade A eggs are generally found in stores. Grade B eggs are rarely sold in store.
Eggs can be used as leavening, binders, thickeners, emulsifiers, glazers, garnish, and enrichers. The provide lightness in souffles, binding for meat loaves, thickening for custards, emulsify mayonnaise, shine for tops of pastry, garnish for salads, and richness, color and flavor for cakes.
Small Egg Medium Egg Calories: 54 63 Fat: 3.78g 4.37g Saturated Fat: 1.18g 1.36g
Large Egg Extra Large Egg Calories: 72 80 Fat: 4.97g 5.57g Saturated Fat: 1.55g 1.74g
Organic eggs meet the sandards of the USDA's National Organic Program. Birds must be cage free with outdoor access, cannot be given antibiotics, and their food must be organic and vegetarian.
Certified humane raised and handled eggs are audited by the Department of Agriculture and endorsed by many animal welfare organizations with humane requirements for raising and handling chickens and their eggs.
Cage free eggs from chickens that are out of cages with continuous access to food and water, but may not necessarily have access to the outdoors.
Animal welfare approved eggs is a new label by the Animal Welfare Institute is given to independent family farmers with flocks of up to 500 birds, where chickens are free to spend as much time as they desire outside on pesticide-free-pasture, cannot have their beaks trimmed (a practice often done in crowded egg farms), or fed animal by-products. This label applies to smaller egg producers such as the producer used by Embellir--Deerfield Farms. Tennessee residents order our eggs now;Try this delicious egg salad sandwich recipe by Diane, the owner of Embellir.
United Egg Producers Certified--80% of industrial egg producers are certified this way. This certificate only attests that a company gives food and water to its caged hens--you make the choice.
The following terms are unregulated and therefore have no meaning: natural, naturally raised, no hormones, no antibiotics.
THE EGG!
Embellir's eggs have the most beautiful deep yellow yolks!
Perfect Hard-Cooked Eggs
We think this is the fastest and best way to achieve perfect boiled eggs and prevent the dark rings around the yolk that can occur. A perfectly boiled egg is one where the yolk is firm and yellow. If a green ring occurs around the yolk, the eggs are overcooked. If the center is too soft, the eggs are undercooked.
12-Minute Eggs
1. Place eggs in a single layer in a saucepan. Add water to a depth of 3 inches. 2. Bring water with eggs to a rolling boil. 3. When the water begins to boil, let it boil for 2 minutes. 4. Next, cover the pan with the lid, remove from the heat, and let the eggs stand for 10 minutes. 5. Drain, rinse with cold water, crack, and peel under cold running water.
QUAIL EGGS--Click Here For Recipe
Quail eggs are tiny little jewels. The eggs have soft outer shells with tough inner membranes. While the eggs may be peeled like a normal chicken egg, removing the outer shell makes it easier to then remove the inner membrane. The eggs peel easier if they are about 1 week old. They are delicious in salads, pickled, or served with beef and lamb dishes.
To boil quail eggs 1. Check for cracked eggs and remove 2. Soak eggs in warm water for a few minutes and clean 3. Place eggs in a pan, cover with cold water 1" or more above the eggs 4. Bring water to a rolling boil 5. Remove pan from heat 6. Allow eggs to stand in hot water for 10 minutes 7. Gently stir the yolks occasionally to prevent the yolk from settling to one side 8. Drain off water and cover eggs with white vinegar 1" above the tops 9. Stir the eggs every few hours 10. After 12 hours the shell should have dissolved in the vinegar leaving the membrane on the egg 11. Rinse the eggs thoroughly and peel them 12. Rinse the eggs again.
Basic Pickling Recipe
25 hard-boiled quail eggs 1 1/2 cups vinegar 1 cup water 3/4 tsp dill seed 1/4 tsp white pepper 3 tsp salt 1/4 tsp mustard seed 1/2 tsp onion juice 1/2 tsp minced garlic 1/4 tsp red pepper or Louisiana Hot Sauce (optional, double for fire)
1. For the boiled quail eggs, complete steps 1-12 as above. 2. Place the rinsed eggs in a 1 quart canning jar. 3. Place pickling ingredients in a pan and simmer for 15 minutes. 4. Pour the pickling liquid into a quart jar, completely covering the eggs. 5. When th eggs and mixture have cooled, cover, and refrigerate for a least 24 hours. 6. Enjoy!
Here's To Your Health--Live Long And Prosper! Embellir Corporation 901.452.1950 (p) 901.452.1949 (f) 877-861-1950 (toll free)
