Sample Poultry Farm House

Eggs are highly nutritious, usually when we talk about are those of hen eggs but can eat other types of eggs of ostrich, quail, duck, etc. ... or of fish, caviar, roe, etc. ...

The hen's egg albumen (white) is composed of 14% protein and the rest almost entirely of water, contains no cholesterol. The yolk contains 29% fat, phosphorus, calcium, iron, zinc, vitamin A, B1, D, E.

On chicken eggs, since 2004 is required to print an identification code, but few consumers, unfortunately, can interpret!
following is a table taken from wikipedia :

I the code consists of the following figures:

• type of farming
  • 0: biological - use of hardy breeds chickens from organic farms that scratching on the ground and air with a density of no more than 6 hens per m². The feed is composed of origin of organic food, mainly corn and cereals;
  • 1: open - as the breeding ground with the addition of wide open spaces on which the hens can scratch;
  • 2: Ground - chickens raised in large sheds with artificial light and a density of no more than 7 animals per square meter;
  • 3: in a cage - the chickens are reared in iron cages 40 cm high and with an area of \u200b\u200b550 cm ² illuminated by artificial light and with high population density.
• Symbol of the country of origin (eg, IT for Italy).
• ISTAT code of the municipality where the farm is located (3 digits).
• credits of the province where the farm is located (eg BN, VR, etc...)
• Code breeding.

The eggs can also be eaten raw, but when cooked they become one of the most important ingredients for many recipes. The omelettes, the fresh egg pasta , cakes are just some of the thousands of recipes who see the egg as a key ingredient.

Red or yolk contains a lot of fat and cholesterol, while in the white or albumen is high amounts of protein and almost no cholesterol.
The yolk also has a high emulsifying power for which is used to obtain preparations that incorporate other substances that otherwise would split such as mayonnaise.

The greatest risk of contamination of eggs derived from salmonella but with a few simple precautions you can avoid unpleasant surprises:
Meanwhile, the salmonella is eliminated with cooking. But in preparing raw foods such as mayonnaise should wash your eggs before breaking them and avoid possible contact between the shell and the inside of the eggs.

How to tell if eggs are fresh?
The first system is called with a name a bit 'difficult' speronatura ", it is to watch the egg against the light inside the tube should be small, less than 6 mm.
Another way to check freshness of eggs is to break them in a dish, the yolk is convex if the egg is fresh, with every passing day but the yolk is flattened and the album tends to become more fluid and seconded from the nucleus of the egg.

Here are some methods of preparation of eggs in their shells:

- Hard Boiled: Soak eggs in their shells in boiling water, drain them after 3 minutes. The yolk is raw and warm while the egg white is cooked.
- soft-boiled Eggs: cooked in boiling water for 5-6 minutes, in this case the egg is lightly cooked.
- Boiled eggs: Cook in boiling water for 10 minutes or in cold water for 7 minutes. The hard-boiled eggs that have both the yolk cooked egg white.

Here are some methods of preparation of eggs without the shell:

- poached eggs: break the eggs into a dish and intact are slipped into a pot with water and a bit 'of vinegar. Crushes 3 minutes.
- fried eggs: it melts in the pan a bit 'of butter, then you slide the egg and fry until the egg is not coagulated. The yolk is still raw.