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Hard Boiled Eggs
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 proteins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential health issues ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmonella
''Salmonella'' is a genus of rod-shaped (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two species of ''Salmonella'' are ''Salmonella enterica'' and ''Salmonella bongori''. ''S. enterica'' is the type species and is further divided into six subspecies that include over 2,600 serotypes. ''Salmonella'' was named after Daniel Elmer Salmon (1850–1914), an American veterinary surgeon. ''Salmonella'' species are non-spore-forming, predominantly motile enterobacteria with cell diameters between about 0.7 and 1.5 μm, lengths from 2 to 5 μm, and peritrichous flagella (all around the cell body, allowing them to move). They are chemotrophs, obtaining their energy from oxidation and reduction reactions, using organic sources. They are also facultative anaerobes, capable of generating ATP with oxygen ("aerobically") when it is available, or using other electron acceptors or fermentation ("anaerobically") when oxygen is not available. ''Salmonella'' spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Relleno
The chile relleno (, literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs". The most common pepper used is Puebla's poblano pepper, though New Mexico chile, pasilla, or even jalapeño peppers are popular as well. It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all. Although it is often served in a tomato sauce, the sauces can vary. Regional variation Mexico Some regional versions in Mexico use rehydrated dry chiles such as anchos or pasillas. United States In the United States, chiles rellenos are usually filled with asadero or Monterey Jack cheese, but can also be found with cheddar or other cheeses, as well as ground or minced mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancit
Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingredients. Most pancit dishes are characteristically served with calamansi, as its freshly-squeezed juice may be used for additional seasoning. Noodles were introduced to the Philippines by Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, or seaweed. Description The term ''pancit'' (or the standardised but less common ''pansít'') is derived from either the Philippine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Embutido
(Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients" Illustrating use of "embutido" for all sorts of sausages, fresh and dried, including frankfurters (the Spanish word comes from the verb "embutir", "to stuff"). The term often applies to any of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies. In Philippine cuisine, however, due to the fusion of Spanish and American cuisine in the islands, (or ) refers to a type of meatloaf wrapped around slices of egg and sausage. Varieties Specific varieties include, among many others (see list of sausages for the various countries): *Chorizo/chouriço * Sobrassada from the Balearic Islands * Botifarra from Catalonia * Butifarra Soledeña * Fuet from Catalon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milo (drink)
Milo ( ; stylised as MILO) is a chocolate-flavoured malted powder product produced by Nestlé, typically mixed with milk, hot water, or both, to produce a beverage. It was originally developed in Australia by Thomas Mayne (1901–1995) in 1934. Most commonly sold as a powder in a green can, often depicting various sporting activities, Milo is available as a premixed beverage in some countries and has been subsequently developed into a snack bar, breakfast cereal and protein granola. Its composition and taste differ from country to country. Milo maintains significant popularity in a diverse range of countries throughout the world, particularly in Australasia, Asia, Africa, and Latin America. History In 1934, Australian industrial chemist and inventor Thomas Mayne, who was working at Nestlé, developed "Milo" and launched it at the Sydney Royal Easter Show. Mayne came up with his formula for Milo combining malt extract (made from malted barley), full cream milk powder, coco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kopi O
Kopi, also known as Nanyang coffee, is a traditional coffee beverage found in several Maritime Southeast Asian nations. Often brewed to be highly caffeinated in strength, it is commonly served with sugar and/or milk-based condiments. This drink originated from the British Malaya era, with Hainanese cultural roots. The name of the drink is derived from the Malay term for coffee. The term Nanyang, which means "South Sea" in Mandarin, refers to Maritime Southeast Asia. Kopi culture vocabulary is grounded in Hokkien dialect as a result of historical immigration to Maritime Southeast Asia from the Minnan region in the south-eastern part of Fujian Province in Southeastern Mainland China. The beverage is usually served in coffee shops, Hawker centres and kopitiams across the region. In Singapore, kopi is recognized as culturally significant and part of the everyday diet and lifestyle of many Singaporeans. It is habitual for Singaporeans of all ethnicities and ages to customize their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaya Toast
Kaya toast is a dish consisting of two slices of toast with butter and kaya (coconut jam), commonly served alongside coffee and soft-boiled eggs. In Singapore, the dish is commonly consumed for breakfast. It became integrated into kopi tiam (coffee shop) culture, being widely available in food chains such as Ya Kun Kaya Toast, Killiney Kopitiam and Breadtalk's Toast Box. History It is believed that Hainanese immigrants created the kaya toast by adapting what they had previously prepared while serving on British ships docked at ports during the Straits Settlements period. The kaya spread was considered a replacement for western fruit jams. In the past, traditional snack shops could only be found in a few locations such as Chinatown and Balestier Road. However, Singapore started actively promoting its street food or hawker fare via the Singapore Tourism Board (STB). In 1994, it held a month-long event to advertise traditional foods called the Singaporean Food Festival, whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soldiers (food)
A soldier is a thin strip of toasted bread, reminiscent of a soldier on parade. The shape lends itself to dipping into a soft-boiled egg that has had the top removed. Soldiers are called mouillettes in French, but alsApprête mouillonspiquettesin French Normand anlichettesin Lorraine Franconian. In 2005, ''The Daily Telegraph'' reported the invention of a device for cutting bread into soldiers. Shaped cutters to produce soldiers shaped like human soldiers are also available. History In 1868 Alphonse Daudet mentions mouillettes in the novel Le Petit Chose : "''A sa gauche, Annou lui taille des mouillettes pour ses oeufs, des oeufs du matin, blancs, crémeux, duvetés''". The specific english term "eggs with soldiers" appears to date only from the 1960s. The modern phrase first appeared in print in 1966 in Nicolas Freeling's novel ''The Dresden Green'' (where it is used to eat soup). It is possible that it was either popularised or invented in 1965 in a series of TV commerci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toast (food)
Toast is sliced bread that has been browned by radiant heat. The browning is the result of a Maillard reaction altering the flavor of the bread and making it firmer. The firm surface is easier to spread toppings on and the warmth can help butter reach its melting point. Toasting is a common method of making stale bread more palatable. Bread is toasted using a toaster or a toaster oven. Toast may contain carcinogens (acrylamide) caused by the browning process. Butter or margarine, and sweet toppings, such as jam or jelly, are commonly spread on toast. Regionally, savory spreads, such as peanut butter or yeast extract, may also be popular. Toast may accompany savory dishes such as soups or stews, or it can be topped with ingredients like eggs or baked beans to make a light meal. Toast is a common breakfast food. A sandwich may also use toasted bread. Etymology and history The word ''toast'' comes from the Latin ''torrere'' 'to burn'. One of the first references to toast in print ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggshell
An eggshell is the outer covering of a hard-shelled egg and of some forms of eggs with soft outer coats. Diversity Worm eggs Nematode eggs present a two layered structure: an external vitellin layer made of chitin that confers mechanical resistance and an internal lipid-rich layer that makes the egg chamber impermeable. Insect eggs Insects and other arthropods lay a large variety of styles and shapes of eggs. Some of them have gelatinous or skin-like coverings, others have hard eggshells. Softer shells are mostly protein. It may be fibrous or quite liquid. Some arthropod eggs do not actually have shells, rather, their outer covering is actually the outermost embryonic membrane, the choroid, which serves to protect inner layers. The choroid itself can be a complex structure, and it may have different layers within it. It may have an outermost layer called an ''exochorion''. Eggs which must survive in dry conditions usually have hard eggshells, made mostly of dehydrated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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