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Scrambled eggs is a dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with salt, butter or oil, and sometimes water or milk, or other ingredients), then heated so that the proteins denature and coagulate, and they form into "curds".
When the eggs are almost done, they may still appear a bit wet. Take them off the heat and allow the trapped heat in the skillet to finish the cooking, then top with whatever your heart desires.
An annual pause in egg consumption allowed farmers to rest their flocks, and also to limit their hens' consumption of feed during a time of year when food stocks were usually scarce. Eggs scrambled with acidic fruit juices were popular in France in the seventeenth century; this may have been the origin of lemon curd. [7]
Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [2]
Wonderfully fluffy scrambled eggs are within your future with these simple tips. Check out the slideshow above to master the art of scrambling eggs! Egg 101: Essential Egg Techniques 28 Eye ...
Eggs are a breakfast staple, but they boast a whole lot of nutrients as well. Eggs provide an excellent source of lutein and zeaxanthin, which have been found to improve cognitive function in ...
The yolk makes up about 33% of the liquid weight of the egg; it contains about 60 kilocalories (250 kJ), three times the energy content of the egg white, mostly due to its fat content. [clarification needed] 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.
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