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List Of Egg Topics
This list of egg topics connects to numerous articles about eggs. The wide-ranging diversity of topics here exceeds the scope of any other single article to link all of these articles. This list of egg topics is not intended to be complete, but it spans the vast majority of related articles. The names of articles were linked from current articles, but those article names might be changed, at a later time. Also, names might not be the commonly accepted English-language terms for a particular topic. However, with food dishes, non-English names are often adopted into the culture, such as with " Huevos rancheros" as an egg dish found in Tex-Mex cuisine. __TOC__ Egg terminology or parts * Egg (biology) * Egg (food) * Egg carton * Egg spoon * Egg white * Egg yolk * Eggshell * Embryo * Caviar * Free-range eggs * Chick culling * Organic egg production * Pasteurized eggs * Powdered eggs * Roe * Separating eggs * Zygote Related: * Candling * Chalaza (chalazae) * Haugh unit * Rompope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (biology)
An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the animal hatches. Most arthropods such as insects, vertebrates (excluding live-bearing mammals), and mollusks lay eggs, although some, such as scorpions, do not. Reptile eggs, bird eggs, and monotreme eggs are laid out of water and are surrounded by a protective shell, either flexible or inflexible. Eggs laid on land or in nests are usually kept within a warm and favorable temperature range while the embryo grows. When the embryo is adequately developed it hatches, i.e., breaks out of the egg's shell. Some embryos have a temporary egg tooth they use to crack, pip, or break the eggshell or covering. The largest recorded egg is from a whale shark and was in size. Whale shark eggs typically hatch within the mother. At and up to , the o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygote
A zygote (, ) is a eukaryotic cell formed by a fertilization event between two gametes. The zygote's genome is a combination of the DNA in each gamete, and contains all of the genetic information of a new individual organism. In multicellular organisms, the zygote is the earliest developmental stage. In humans and most other anisogamous organisms, a zygote is formed when an egg cell and sperm cell come together to create a new unique organism. In single-celled organisms, the zygote can divide asexually by mitosis to produce identical offspring. German zoologists Oscar and Richard Hertwig made some of the first discoveries on animal zygote formation in the late 19th century. Humans In human fertilization, a released ovum (a haploid secondary oocyte with replicate chromosome copies) and a haploid sperm cell (male gamete) combine to form a single diploid cell called the zygote. Once the single sperm fuses with the oocyte, the latter completes the division of the second ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Çılbır
Çılbır is a Turkish dish of poached eggs with yogurt (often with garlic mixed in). , ''FoodsofTurkey.com''. There are records of çılbır being eaten by as far back as the 15th century. It is now common to serve the dish topped with melted butter infused with , for which paprika can be substituted. In several Balkan countries such as |
Chinese Steamed Eggs
Chinese steamed eggs or water egg is a traditional Chinese dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette and then steamed. It is sometimes referred to as egg custard on menus. If eaten cold, it has a taste and texture of a gelatin without sugar (unless added). Preparation The eggs are beaten and water added to create a more tender texture. A good ratio of water to eggs is 1.5:1. Sesame oil, soy sauce, or chicken broth may be used to add additional flavor. Other solid ingredients (such as mushrooms, clams, or crab meat) may also be added to the mixture. The egg mixture is poured into a dish, which is then placed in a steamer and steamed until fully cooked. The eggs should be steamed until just firm, so that the texture of the eggs is still smooth and silky. A plate is usually placed on top of the bowl containing the egg mixture and left on while the egg is being steamed. Uncapped steamed eggs will have water on top of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Changua
Changua (milk broth with eggs) is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. It also has a reputation as a hangover cure, being a popular late night meal. The changua comes from the Muisca word XIE which means water or river, and NYGUA that means salt. A mixture of equal amounts of water and milk is heated with a dash of salt. Once it comes to a boil, one egg per serving is cracked into the pot without breaking the yolk, and allowed to cook for about a minute while covered. The broth is served in a bowl, garnished with scallions, which may be fried beforehand but usually are not, curly cilantro, and a piece of stale bread called "calado" which softens in the changua. It is sometimes served with pieces of cheese which melt into the broth. Modern versions of changua include chicken stock instead of water, tomato concassé, chopped cilantro, almojábana and " Choclo" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Century Egg
Century eggs (), also known under a wide variety of names (see infobox), are a Chinese egg-based culinary dish made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorsome compounds. Some eggs have patterns near the surface of the egg white which are likened to pine branches. These patterned eggs are regarded as having better quality than the normal c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brik
Brik ( ; ) or ''burek'' is the north African version of borek, a stuffed filo pastry which is commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the ''brik'' is known in Algeria and Libya as ''bourek'' (). Brik is also very popular in Israel, due to the large Tunisian Jewish population there. It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a ''boreeka''. Brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. The brik dough sheets are called malsouka or warka. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese. Regional variants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiled Egg
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. Variations There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of kitchen gadgets for eggs exist. These variations include: ;Piercing: Some pierce the shell beforehand with an egg piercer to prevent cracking. Ekelund ''et al.'' in ''Why eggs should not be pierced'' claimed that pricking caused egg white prote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bai Pong Moan
''Bai pong moan'' ( km, បាយពងមាន់, , lit. ''rice and chicken eggs'') is a Cambodian dish, consisting of fried eggs and white rice. Beaten eggs are preferred and herbs are often added for flavor. Unbeaten eggs are usually cooked until crisp on one side and somewhat raw on the other side. Salt, soy sauce, or fish sauce can be used to flavor the eggs, and soy sauce can also be applied to the rice. Due to the wide availability of eggs and rice in Cambodia, ''bai pong moan'' is a very common dish, filling rather than gourmet. It is a cheap and satiating dish which is simple to prepare, similar to chicken soup or macaroni and cheese. ''Bai pong moan'' can be served with congee. Variations *''Bai pong moan kralok'' (, ) - Beaten eggs with a choice of varieties of herbs, served with rice but usually without soy sauce *''Bai pong moan mul'' (, ) - Unbeaten eggs cooked until crisp, yolk kept raw. This variation is eaten mainly with soy sauce and rice. *''Pong moan bampo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balut (egg)
Balut ( , ; also spelled as balot) is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell. It is commonly sold as street food in South China and Southeast Asian countries, notably the Philippines, Cambodia ( km, ពងទាកូន, ) and Vietnam ( vi, trứng vịt lộn). The term comes from the Filipino language. The length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days. Description A balut is a fertilized bird egg (usually a duck) which is incubated for a period of 30 to 53 days, depending on the local culture, and then steamed. The contents are eaten directly from the shell. Balut that is incubated for longer periods have a well-developed embryo and the features of the duckling are recognizable. The partially-developed embryo bones are soft enough to chew and swallow as a whole. The mallard duck (''Anas platyrhynchus''), also known as the "Pateros duck", is often use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitelline Membrane
The vitelline membrane or vitelline envelope is a structure surrounding the outer surface of the plasma membrane of an ovum (the oolemma) or, in some animals (e.g., birds), the extracellular yolk and the oolemma. It is composed mostly of protein fibers, with protein receptors needed for sperm binding which, in turn, are bound to sperm plasma membrane receptors. The species-specificity between these receptors contributes to prevention of breeding between different species. It is called zona pellucida in mammals. Between the vitelline membrane and zona pellucida is a fluid-filled perivitelline space. As soon as the spermatozoon fuses with the ovum, signal transduction occurs, resulting in an increase of cytoplasmic calcium ions. This itself triggers the cortical reaction, which results in depositing several substances onto the vitelline membrane through exocytosis of the cortical granules, transforming it into a hard layer called the “fertilization membrane”, which serves as a bar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rompope
Rompope is an eggnog-like drink made with eggs, milk, and vanilla flavouring. The egg yolks impart a yellow hue to the emulsified beverage. It is a traditional drink known as such in Honduras, Costa Rica, Ecuador, Nicaragua, El Salvador, Guatemala, Belize and particularly in Mexico, where it is believed to have been originally made in the convents of the city of Puebla, Mexico. The word ''rompope'' is a derivation of the word ''rompon'', which is used to describe the Spanish version of eggnog that came to Mexico. The Spanish version utilizes rum as its main ingredient, hence the root of both ''rom-pon'' and ''rom-pope'', but in Central America, Guatemala, Honduras and El Salvador, there is also a similar beverage known as rompopo. For example, Salcaja, in Guatemala, offers one known version of this rompope drink and in South America, the country of Chile has among its most popular drinks rompon and cola de mono or monkey's tail, the latter containing coffee, making it dark inst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
