Describe Some Ingredients #4 " Egg "
English Version :
Eggs
are laid by female animals of many different species, including birds,
reptiles,
amphibians,
mammals,
and fish,
and have been eaten by humans for thousands of years. Bird and reptile eggs consist of a
protective eggshell,
albumen (egg white),
and vitellus (egg yolk),
contained within various thin membranes. The most commonly consumed eggs are chicken
eggs. Other poultry eggs including those of duck and quail are also eaten. And fish eggs
are called roe
and caviar.
Bird eggs have
been valuable foodstuffs since prehistory,
in both hunting societies and more recent cultures where birds were
domesticated. The chicken was probably domesticated for its eggs (from jungle
fowl native to tropical and subtropical Southeast Asia and India) before 7500 BCE.
Chickens
were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800
BCE, where the quail
had been the primary source of eggs. In Thebes, Egypt,
the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying
bowls of ostrich
eggs and other large eggs, presumably those of the pelican,
as offerings. In ancient Rome, eggs were preserved using a
number of methods, and meals often started with an egg course. The Romans
crushed the shells in their plates to prevent evil spirits from hiding there.
In the Middle Ages,
eggs were forbidden during Lent because of their richness. The word mayonnaise
possibly was derived from moyeu, the medieval French word for the yolk,
meaning center or hub. The dried egg industry developed in the 19th century, before the rise of
the frozen egg industry. In 1878, a company in St. Louis, Missouri started to transform egg
yolk and white into a light-brown, meal-like substance by using a drying
process. The production of dried eggs significantly expanded during World War II,
for use by the United States Armed Forces and its allies.
Chicken
eggs, the most commonly eaten eggs, provide 155 calories
(kcal)
of food energy and 12.6 g of protein in a 100 gram serving. Eggs (boiled) supply several vitamins and
minerals as significant amounts of the Daily Value
(DV), including vitamin A (19 percent DV), riboflavin
(42 percent DV), pantothenic acid (28 percent DV), vitamin B12
(46 percent DV), choline
(60 percent DV), phosphorus (25 percent DV), zinc (11 percent DV) and vitamin D
(15 percent DV). A yolk contains more than two-thirds of the recommended daily intake of 300 mg of
cholesterol.
The diet of laying hens can affect the
nutritional quality of eggs. For instance, chicken eggs that are especially
high in omega-3
fatty acids
are produced by feeding hens a diet containing polyunsaturated
fats from sources like fish oil, chia seeds, or flaxseeds.
Pasture-raised free-range hens, which forage
for their own food, also produce eggs that are relatively enriched in omega-3
fatty acids compared to cage-raised chickens. A 2010 USDA study determined there were no
significant differences of macronutrients
in various chicken eggs. Cooked
eggs are easier to digest, as well as having a lower risk of salmonellosis.
Chicken eggs are
widely used in many types of dishes, both sweet and savory, including many baked goods.
Some of the most common preparation methods include scrambled,
fried,
poached,
hard-boiled,
soft-boiled, omelettes
and pickled.
They can also be eaten raw, though this is not recommended for people who may
be especially susceptible to salmonellosis,
such as the elderly, the infirm, or pregnant women. In addition, the protein in
raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is
nearer 91 percent bio-available, meaning the protein of cooked eggs is nearly
twice as absorbable as the protein from raw eggs. As an ingredient, egg yolks are an
important emulsifier
in the kitchen, and are also used as a thickener in custards. The albumen,
or egg white, contains protein, but little or no fat, and can be used in
cooking separately from the yolk. The proteins in egg white allow it to form
foams and aerated dishes. Egg whites may be aerated or whipped to a light,
fluffy consistency, and are often used in desserts such as meringues
and mousse.
Characteristic of the egg are has a hard and rigid shell, membrane,
egg white called ablumen, and also
egg yolks. The function of egg whites is to maintain the position and shape of the egg yolk in the middle.
Indonesian
Version :
Telur dihasilkan oleh
hewan betina dari berbagai spesies, termasuk burung, reptil, amfibi, mamalia, ikan,
dan telah dimakan oleh manusia selama ribuan tahun. Telur yang paling umum
dikonsumsi adalah telur ayam. Telur unggas lainnya termasuk bebek dan burung puyuh
juga dimakan. Dan telur ikan disebut roe dan kaviar.
Telur burung telah menjadi
bahan makanan yang berharga sejak prasejarah, baik di masyarakat berburu dan
budaya yang lebih baru di mana burung dijinakkan. Ayam
mungkin dijinakkan untuk telurnya (dari ayam hutan asli ke Asia Tenggara dan subtropis
India) sebelum 7500 SM. Ayam
dibawa ke Sumeria dan Mesir pada 1500 SM, dan tiba di Yunani sekitar 800 SM, di
mana burung puyuh adalah sumber utama telur. Di Thebes, Mesir, makam Haremhab,
dibangun sekitar 1420 SM, menunjukkan penggambaran seorang pria membawa mangkuk
telur burung unta dan telur besar lainnya, mungkin dari pelikan, sebagai persembahan.
Di Roma kuno, telur diawetkan menggunakan sejumlah metode, dan makanan sering
dimulai dengan telur. Bangsa Romawi menghancurkan cangkang di piring mereka
untuk mencegah roh jahat bersembunyi di sana. Pada Abad Pertengahan, telur dilarang
selama masa Prapaskah karena kekayaan mereka. Kata mayones mungkin berasal dari
moyeu, kata Prancis abad pertengahan untuk kuning telur, yang berarti pusat. Industri
telur kering dikembangkan pada abad ke-19, sebelum bangkitnya industri telur
beku. Pada tahun 1878, sebuah perusahaan di St. Louis, Missouri mulai mengubah
kuning telur dan putih menjadi zat berwarna coklat muda, seperti makanan dengan
menggunakan proses pengeringan. Produksi telur kering secara signifikan
diperluas selama Perang Dunia II, untuk digunakan oleh Angkatan Bersenjata
Amerika Serikat dan sekutu-sekutunya.
Telur ayam, telur yang
paling sering dimakan, menyediakan 155 kalori (kkal) energi makanan dan 12,6 g
protein dalam porsi 100 gram. Telur (rebus) memasok beberapa vitamin dan
mineral sebagai jumlah signifikan dari Nilai Harian (DV), termasuk vitamin A
(19 persen DV), riboflavin (42 persen DV), asam pantotenat (28 persen DV),
vitamin B12 (46 persen DV ),
kolin (60 persen DV), fosfor (25 persen DV), seng (11 persen DV) dan vitamin D
(15 persen DV). Satu kuning telur mengandung lebih dari dua pertiga dari asupan
harian yang direkomendasikan yaitu 300 mg kolesterol. Pola makan ayam petelur
dapat mempengaruhi kualitas nutrisi telur. Misalnya,
telur ayam yang mengandung asam lemak omega-3 tinggi diproduksi dengan memberi
makan ayam diet yang mengandung lemak tak jenuh ganda dari sumber seperti
minyak ikan, biji chia, atau biji rami. Ayam betina yang dibesarkan di padang
rumput, yang mencari makan sendiri, juga menghasilkan telur yang relatif
diperkaya dengan asam lemak omega-3 dibandingkan dengan ayam yang dibesarkan di
kandang. Sebuah studi USDA 2010 menetapkan tidak ada perbedaan makronutrien
yang signifikan dalam berbagai telur ayam. Telur yang dimasak lebih mudah dicerna,
serta memiliki risiko salmonellosis yang lebih rendah.
Telur ayam banyak
digunakan dalam berbagai jenis hidangan, baik manis dan gurih, termasuk banyak
makanan yang dipanggang. Beberapa
metode persiapan yang paling umum termasuk orak-arik, digoreng, direbus, omelet
dan acar. Mereka
juga bisa dimakan mentah, meskipun ini tidak dianjurkan untuk orang-orang yang
mungkin sangat rentan terhadap salmonellosis, seperti orang tua, yang lemah,
atau wanita hamil. Selain
itu, protein dalam telur mentah hanya 51 persen bioavailable, sedangkan telur
yang dimasak mendekati 91 persen bioavailable, yang berarti protein dari telur
yang dimasak hampir dua kali lebih mudah diserap dibandingkan protein dari
telur mentah. Sebagai bahan, kuning telur adalah pengemulsi penting di dapur,
dan juga digunakan sebagai pengental dalam custard. Albumen, atau putih telur mengandung
protein sedikit atau tanpa lemak, dan dapat digunakan dalam memasak secara
terpisah dari kuning telur. Protein
dalam putih telur memungkinkannya untuk membentuk busa dan masakan soda. Putih
telur dapat diangin-anginkan atau dikocok dengan konsistensi halus, dan sering
digunakan dalam makanan penutup seperti meringue dan mousse.
Karakteristik telur
adalah mempunyai cangkang yang keras dan kaku, selaput, putih telur dan juga
kuning telur. Fungsi dari putih telur adalah mempertahankan posisi dan bentuk
kuning telur di tengah.
Source :
Komentar
Posting Komentar