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Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese nuns around the 14th or 15th century. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks. [9]
Three similarly sized eggs in a hot frying pan. Each of the two yolks in the double-yolked eggs are smaller than typical for that size of egg. Double-yolk eggs occur when ovulation occurs too rapidly, or when one yolk becomes joined with another yolk. These eggs may be the result of a young hen's reproductive cycle not yet being synchronized. [16]
The yolk of the eggs have not yet fully solidified. Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F).
An egg yolk and papaya pudding. [48] Oyakodon: Sweet and Savory Japan: A rice bowl dish of Japanese origin that consists of a soy sauce based broth and uses both the chicken and the egg for toppings, and tastes sweet and salty. Its name, "Oyakodon" means "parent and child" which is to refer to the use of chicken (parent) and egg (child) in the ...
The word oomancy is derived from two Greek words, oon (an egg) and Manteia (divination), which literally translates into egg divination. Oomancy was a common form of divination practiced in ancient Greece and Rome, where it was believed that one could tell the future by interpreting the shapes formed when the separated whites from an egg was dropped into hot water.
Cross-section of a hard boiled egg. Hard-boiled or hard-cooked [7] eggs are boiled long enough for the yolk to solidify (about 10 minutes). [8] They can be eaten warm or cold. Hard-boiled eggs are the basis for many dishes, such as egg salad, cobb salad and Scotch eggs, and may be further prepared as deviled eggs. [citation needed]
Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. 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 about 56% of the protein in the egg.
Like the related lucuma, the canistel can be eaten fresh, and has the texture of a hard-boiled egg yolk. [7] The ripe fruit can be made into jam, marmalade, pancakes, and flour. [ 9 ] The ripe flesh is blended with milk and other ingredients to make a shake, and pureed, it is sometimes added to custards or used in making ice cream. [ 5 ]