How to crack an egg like a Pro
Cracking an egg is a simple task, but it can be tricky to do it the right way. Here are some tips to help you crack like a pro: Tap the egg on a flat surface, like the counter, instead of the rim of a bowl or pan. This method is far less likely to result in broken yolks or eggshell ending up in the bowl or pan. Hold the egg over the bowl or pan, press your thumbs lightly into the crack until you break the membrane, and then pull gently apart to let the egg slide out. By following these steps, you can crack like a pro and avoid any mess or contamination. More tips and tricks for cracking eggs: Hold the egg over the bowl or pan, press your thumbs lightly into the crack until you break the membrane, and then pull gently apart to let the egg slide out. Use your dominant hand’s pinky and ring fingers to grip the bottom of the egg. Then, use your thumb, pointer, and middle fingers to pry off the top. Drop the egg straight into the pan for a perfect crack every time. Happy cooking!...
Common myths about eggs
There are many myths about eggs that are not true. Here are some of them: - Egg yolks are unhealthy. If you’ve been restricting your breakfast options to an egg-white omelet, you may be suffering needlessly. The yolk contains most of the egg’s good stuff, including the bulk of its iron, folate, and vitamins. - All eggs need to be refrigerated. This is not true. In the United States, eggs are washed to remove the natural protective coating that helps keep them fresh. This is why they must be refrigerated. - Brown eggs are healthier and more natural. The color of an eggshell has nothing to do with its nutritional value or flavor. - Every egg is a baby chicken. This is not true. Eggs that you purchase at the grocery store are not fertilized and will never become chickens. - For chickens to lay eggs, you need a rooster. - Fertilized eggs are healthier than unfertilized eggs. - An egg that floats is a bad egg and not safe to eat. - Brown chickens lay brown eggs. The color of the egg is related to the color of the chicken—just not its feathers. Brown eggs tend to come from chickens with red earlobes (yes! Earlobes!). - One of the most common myths about eggs is that they are harmful to cardiovascular health because of their high cholesterol content. However, studies have found that dietary cholesterol does not raise blood cholesterol levels as once believed. Furthermore, egg yolks contain fats that raise both LDL (bad) and HDL (good) cholesterol levels....
Can raw eggs be frozen?
Yes, you can freeze raw eggs! However, it’s important to follow a few steps along the way. First, many people try to just put the whole carton of eggs in the freezer, shells and all. This is unsafe, and not a recommended way to freeze raw eggs. Raw eggs must be cracked open and have the white and yolk separated and frozen individually. Frozen eggs can be thawed in the refrigerator or under cold, running water before cooking. Raw eggs can be frozen for up to 1 year....
Wide uses for eggshells
Eggshells are more than just a useful container for the nutritious yolk and egg white inside: they are beneficial for us too, consisting of 95% calcium carbonate, making them very similar to our own bones and teeth. It comes as no surprise then, that eggshells help to strengthen our bones and protect our tooth enamel. If we only used the shells, rather than throwing them out! Here are some wide uses for eggshells: use eggshells to start seedlings indoors, garden mulch, nourish your tomatoes with a boost of calcium, add powdered eggshells to your foods, kick the pests out, make a natural abrasive cleaner, use eggshells to deter slugs and snails, make a calcium-rich supplement for your pets, use eggshells to make homemade sidewalk chalk, use eggshells to make a natural dye for Easter eggs. ...
How to boil eggs perfectly
Place the eggs in a single layer in a large saucepan and add enough cold water to cover by 1 inch. Cover and quickly bring to a boil over high heat. Remove from heat and let stand for 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium). Drain the water and run cold water over the eggs until they are cool enough to handle. Peel and enjoy! The time you let the eggs sit in hot water is important. If you let them sit too long, they will become overcooked and rubbery. If you don’t let them sit long enough, they will be undercooked and runny....
Egg grading system
There are three consumer grades for eggs in USA. Grade AA, A, and B. The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size). The freshest and highest quality eggs will receive a Grade AA. Very high quality eggs will receive a Grade A. Grade B eggs are usually used for breaking stock (liquid eggs) and baking, depending on the number of defects. In Europe, eggs are graded by weight and quality. Class A eggs are graded by weight: XL - more than 72 g, L - 63-72 g, M - 53-62 g, S - less than 53 g. Class B eggs are those that do not meet the quality thresholds of class A eggs, or they are Class A eggs that have been downgraded. Only packing centers can grade and pack eggs, and label their packs....
What makes egg yolks orange
Egg yolks get their color from carotenoids, which are plant pigments responsible for red, orange, and yellow hues in certain vegetables and fruits. Carotenoids are found in green plant material because they absorb light for photosynthesis and protect the plant from sun damage. The reason some trees turn brilliant shades of yellow and orange in autumn is because you can see the color of the carotenoids as the green chlorophyll disappears. Free-range chickens gain carotenoids from the grain, grass, and plants they eat. Their yolks change color because carotenoids accumulate in fat, and about a third of the yolk is fat. This means carotenoids can also color animal fat tissue - including your own. If you ate an excessively high amount of squash, you would develop carotenemia - orange-tinted skin! So, the color of egg yolks depends on the diet of the chicken that laid them. The more carotenoids in their diet, the deeper orange their yolks will be....
What is an egg made of
Eggshell (11%) is made almost entirely of calcium carbonate (CaCO3) crystals. It is a semipermeable membrane, which means that air and moisture can pass through its pores. An air chamber forms when the contents of the egg cool and contract after the egg is laid. The air cell grows larger as an egg ages. Chalaza's function is to hold the yolk in place inside of an egg's albumen but it can tell a lot about the egg's freshness as well. The egg white (58%) is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water. Vitelline membrane is the clear casing that encloses the yolk. The yolk contains (30%) less water and more protein than the white, some fat, and most of the vitamins and minerals. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and riboflavin. The yolk is also a source of lecithin, an effective emulsifier. Yolk color ranges from just a hint of yellow to a magnificent deep orange, according to the feed and breed of the hen....
Computer Visions System for Damaged Yolk Optical Recognition
The system utilizes a Machine Learning technique, namely Mask R-CNN (Mask Regional Convolutional Neural Network) to detect egg yolks and classify them into two categories - proper yolks (ready for separation) and damaged yolks. Machine learning means that our engineers didn't manually specify the rules for yolk shape - instead, we have labeled images extracted out of production videos and made the algorithm use try-and-error with backpropagation algorithm to adjust it's internal parameters. We have chosen this approach (after delivering initial solution based on manual feature engineering few years ago), because it achieved best accuracy and robustness to changing conditions. This particular neural network type (Mask R-CNN) is highly resilient to changes in orientation, scale (zoom), lighting conditions, minor dirt elements, even to major disturbances such as different background. It is also a 'deeply supervised' model, which means that it's relatively easy to explain why the model has made particular decision (compared to so called end-to-end models, such as image classifiers or regression models) and improve it if needed. Watch on YouTube: ...
Crack even 120 000 eggs/hour with our UDTJ-500 centrifugal egg cracker!
We present you with a short clip demonstrating the abilities of our fully automatic centrifugal 🥚 egg cracker, the UDTJ-500❗️ It will find application in large bakeries, confectioneries, pasta making companies as well as in large liquid egg manufacturing plants 🥮 Easy operation, robust design and high capacity all in one! All of this at an affordable price, which makes the UDTJ-500 a leader in its class 👍 https://youtu.be/-40QVW2rKAE...