The properties of the egg, a treasure in our kitchen

Baked, in a tortilla, fried, soft-boiled, scrambled or poached, are just some of the ways we can consume eggs. According to the Interprofessional Egg and Egg Products Association, Spaniards consume an average of 222 eggs a year, which means approximately 13 kg. 

fresh food

16 January 2018

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The egg has been distant from Spanish diets or used sparingly for years, due to false myths that gave it the reputation of causing an increase in cholesterol levels and bringing high levels of fats to our body, reducing their consumption to a maximum of 3 times per week .

Recent studies have shown that egg consumption neither increases cholesterol levels nor causes weight gain, as the fats it contains are mono and polyunsaturated or healthy, in addition to containing a high nutritional value loaded with proteins, vitamins, potassium, iron and phosphorus.


SOFT-BOILED EGG

Put the eggs in a little salted boiling water for about 3 minutes. The result is a semi-liquid egg white and a liquid egg yolk. Serve immediately


MOLLETT EGGS (SOFTYOLK) 

Put the egg in salted boiling water for 5 minutes. The end result will be a firm egg white and a semi-liquid yolk. This type of egg can be kept in the fridge for 2 days unpeeled. They can be used hot, with a sauce, or cold.


HARD-BOILED EGGS

Put the eggs in a boiling water with a bit of salt for about 11 minutes. The white and the yolk will be firm. They can be kept in the fridge for several days unpeeled and are used for salads, appetizers, etc.


POACHED EGGS

Boil water with a few dropsof vinegar in a saucepan. When it starts to boil, gently put in the shelledegg. Leave for 3 minutes, until the egg white becomes firm and covers the yolk.


FRIED EGGS

They are prepared in the pan with plenty of oil over high heat. The white should remain firm and fluffy, while the yolk should look white on top.


 SCRAMBLED

Prepared based on a beaten (or barely beaten) egg, set at a low temperature and ending up with a creamy texture.


FRENCH OMELETTE (OR ROLLED)

Beat the egg and put it in a hot pan with a few drops of oil. Move the pan so that it spreads throughout.Then, flip one half, roll it and stir-fry as many times as necessary.


POTATO OMELETTE

Poach the potatoes inplenty of oil until they are soft and crumble. Then, beat the eggs and mix the potatoes with them, add salt and put the mixture in the pan. Allow to set turning halfway and it's ready.