What is eggs, anda, baida?
An egg is a oval in shape which consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible, although the eggshell is generally discarded.
Eggs are considered a good source of protein and choline. Birds eggs are a common food and one of the most versatile ingredients used in cooking. The most commonly used bird eggs are those from the chicken.
Also known as
Anda, Indu, Baida.
Place the eggs in a deep pan and then pour cold water over the eggs in the pan. Place the pan on the gas stove and turn on the heat to medium. Once the water starts to simmer check time and let the eggs boil as per your requirement – soft, medium or hard boiled eggs.
Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg.
Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain 80% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses.
Egg yolk is the yellow part of an egg which is suspended in the egg white (known alternatively as albumen or glair/glaire) by one or two spiral bands of tissue called the chalazae. As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and about one-half of the protein. If left intact while cooking fried eggs, the yellow yolk surrounded by a flat blob of whites creates the distinctive sunny-side up form of the food. Mixing the two components together before frying results in the pale yellow foam found in omelettes and scrambled eggs. All of the fat-soluble vitamins (A, D, E, and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D. It is sometimes separated from the egg whites and used in cooking (for mayonnaise, custard etc.)
When you add the eggs to the pan, it is best to crack each egg on the side of the pan and let the egg slide gently into the pan. The eggs may be fried for a couple of minutes or until the whites are firm and then served sunny side up. On the other hand, after frying one side, you might want to flip the egg over carefully with a spatula and gently fry the underside for around 20 - 30 seconds. A perfectly fried egg has a neat round opaque white, that has not spread out in the pan. The popular ways to eat fried eggs are in a sandwich or soft bread roll, served on top of hot buttered toast, accompanying French fries or even topping off a beef burger or served alongside another piece of meat.
Hard boiled egg
Hard-boiled eggs are much easier to cook than soft-boiled eggs, even though the method is much the same. You can use hard-boiled eggs to fill sandwiches, make salads or even as a topping for soups. Basically the method and the egg preparation is the same, but with hard-boiled eggs, the eggs may be placed in the pan along with the cold water rather than added once the water has begun to boil. Once the water is boiling, the heat is reduced to a simmer and the eggs are cooked for around 10 - 12 minutes. As with the soft-boiled eggs after cooking, the hard-boiled eggs are plunged into cold water and may be left there until they have completely cooled.
A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely. Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape.
Soft boiled egg
Soft-boiled eggs are a favourite breakfast dish for many children and even some adults too. To be precise, the eggs are not actually boiled; they are in fact simmered for a minimum of three minutes, depending on how well or how runny the diner likes his egg. Boiling an egg is not as easy as it sounds and producing a perfectly soft-boiled egg is in fact, all down to the timing.
How to select eggs, anda, baida
Chicken eggs are graded by size, for the purpose of sales . Ideally, you should buy your eggs from a supplier that has a high turnover and make sure you always check the best before date on the box . Inspect the eggs to see whether there are any broken or cracked eggs and also test the weight by holding one in your hand. The heavier the egg, the fresher it is.
Culinary Uses of eggs, anda, baida in Indian Cooking
1. The most famous Indian egg dish is Anda Bhurji. This is the Indian version of scrambled eggs laden with spices, masalas, onions and tomatoes, best eaten hot with a side of bread or roti.
2. If you have leftover bhurji, you can stuff it into dough, roll it out and make impressive Bhurji parathas, that will be loved by everyone!
3. A famous street food in Mumbai also has egg and it’s called Egg roll! This is a unique recipe where in a maida roti is lined with an egg mixture which makes one side of the roti full of egg. This can then stuffed with veggies, masalas and sauces to make different variations.
4. Another delightful egg dish is Egg Biryani. This hyderabadi special gets an oomph factor when you add whole hard boiled eggs, cooked in a masala mixture, to it.
How to store eggs, anda, baida
Once you arrive home, you should store the eggs in the refrigerator at a constant temperature of 40°F (4°C) or below. Temperatures above 40°F may lead bacteria to grow and rapidly multiply. Keep the eggs in the original carton and place them on one of the shelves inside the fridge, where the temperature is cold and consistent. Do not store the eggs inside the fridge door, where warm air enters the fridge each time the door is opened. Eggs may be kept for up to five weeks if stored properly in the refrigerator. Make sure that the eggs are kept in the same position as when they were packaged, with the pointed end facing downwards, as this prevents any damage to the air cell.
Health benefits of eggs, anda, baida
1. Eggs are an inexpensive good quality protein rich foods with all the 9 essential amino acids. One egg (50 g) contains approximately 87 calories and 6.7 g of protein. For those who stay clear of non-vegetarian foods like meat and fish, can rely on eggs as a source of complete protein.
2. Moreover they are a fairly good source of calcium, vitamin D and phosphorus… All these nutrients along with protein work towards building strong bones and preventing osteoporosis.
3. Eggs are also rich in vitamins like Vitamin A (necessary of healthy eyes) and B vitamins (vitamin B2, B3, B6 and B9).
4. The small quantity of iron present in it will ensure a good supply of oxygen to prevent fatigue throughout the day.
5. Eggs give a high satiety value, while they add only fewer calories,. Thus they avoid unnecessary bingeing and thus promote weight loss too. Scrambled and boiled eggs should be preferred over the fried option. The reason is quite clear – none of us want to increase the waistline.
6. Eggs are considered as brain food due to the presence of choline in them. This benefits us by increasing the concentration by keeping the brain cells well-nourished.
7. Eggs are incredibly good source of antioxidants lutein and zeaxanthin, which is known to protects against macular degeneration in the eyes and delay the onset of cataract. They also reduce the inflammation in the body and scavenge the free radicals, thus protecting all the organs and cells of the body.