Archive for category: Articles

Interesting tricks with eggs

Whitening yolk has always been one of the most difficult tasks of a cook, because it is always either yolk mixed with whites, or some of the skin stays inside yolk or whites. Here we try the most practical trick to whitening To teach you the yolk

1. Separate the whites from the yolk with mineral water bottles:

In this way, first use the water inside the bottle and then break the egg into a relatively large container, remove the bottle lid and empty some air inside by hand, then close the bottle head to the egg yolk. And no longer apply the pressure you put on the body of the bottle. With a bit of patience, you will see that the yolk is pushed into the bottle because of the difference in pressure and is easily separated from the whites. The body of the yellow bottle comes out of the bottle.

2. Eat yellow boiled eggs:

Here’s a solution to make the boiled egg that we eat perfectly yellow and white and yolk free:

Put the egg in a scarf or a thin sock and tie the two sides so that you have a hand to rotate the sock or scarf, when you tighten the egg well and make sure you rotate the scarf and Or the socks are not tossed out. If this is the case, start rolling around until the egg is shaken close to your ear to make the sound of water move smoothly, making sure that the yolk is white. Mix well and you can cook boiled eggs.

3. Salted Eggs:

Sometimes you have trouble getting the egg to stand on the Haften’s table or decorating, so you can get some salt. Just sprinkle some salt, place it on the egg and place the egg on it. Now, at any angle you want the egg to stand.

4. Eggshell fertilizer:

When you have gone through all these steps and have the trouble of easily separating the egg yolk from the egg whites or laying eggs on your table, it is time to use egg yolk.

Those who care about flowers at home can make fertilizer at home using egg skins.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How to make fertilizer with egg skin:

1. Egg skin to the required extent

2. One banana peel

3. Tea pomace

Eat them well in the mixer first and then mix them in your pot soil. You can add this mixture to your pot soil every two weeks..

For some people, in addition to their taste, appearance is important as well, so they are always looking for quality but eye-catching foods. The simplest food ever to be found in a household basket is eggs, some years ago some restaurants claimed They can make eggs in different forms.
The most primitive idea was to look for a chicken that produces eggs in square and circular forms, but this was a gimmick for entertaining restaurants. In fact, with a little thought and simple cooking tools, you can make eggs in different forms at home. But the secret to this kind of egg baking was finally discovered by a Danish restaurant. In Denmark, this type of egg is produced for star restaurants and airlines. But lately, the secret to discovering the secret of eggs everywhere in the restaurant is that eggs can be found in different forms.

Required Supplies:

1- Pot with pyrex door

2- 3 cylinders of different sizes
3- 4 eggs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the water into the pot and allow to boil, remove the egg whites from the yolk, and be careful with the yolks, as no yolks should be attached to the yolk. Separate the yolks and mix with a fork. Note that this mixing is soft and yolk-free and does not require puffing. Boiling water First put all 3 cylinders in the boiling water to sterilize well then remove the cylinders and pour the white into the larger cylinder, put in boiling water and put the pyrex door on it Do not tilt the cylinder and the material inside the cylinder will not leak into the pot.

Wait until the whites are firm, then remove and whisk in a medium-sized cylinder with a sharp edge, preferably metal, so that the egg whites are attached to the cylinder walls. Appropriate thickness but the center of this white is emptied.

In the emptied area, you need to pour the yolk and again, put the cylinder in boiling water to make the egg yolk well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the cylinder from the boiling water and allow it to cool, making it difficult to remove the egg from the inside of the cylinder, so use the same medium cylinder again and place it in a larger cylinder. Slice both egg whites and yolk together. Some egg whites remain in the large cylinder, which you can make with the remaining yolk and egg yolks in the same way. Here’s the secret to the cylindrical egg, I hope you enjoy and enjoy.

Jet printers have a special place in the poultry and egg industry because they represent the health of the food that consumers use, which helps customers trust the product purchased.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The jet means spraying and the printer also means the printer, which is installed at the bottom of every food product line and inserted into the products after they are packaged. A jet printer or barcode printer is a fully automatic device, which performs bar code-making without the intervention of a hand. Each jet printer consists of 4 parts.

1 – Electronic board: or the main part of the machine which is responsible for printing.

Head or Head: The head of the device whose task is to obtain the information that the company is required to place on the product.

3. Inkjet: This part deals with ink and jet that is responsible for spraying ink on the product.

4. Photocell, or sensor, located near the head of the device, to accurately identify the location of the ink and information and send it to the main board.
Some of the features of jet printers:
1. Sequential printing with repeated texts.

2. Printing with 300 megapixel resolution.

3 – Head to the egg 2 mm.

4. Up to 100 messages can be stored in each jet printer.
5. Can angle up to 90 degrees the text that the company wants to print on the product.

6. The surface, whether flat or non-flat, is capable of printing information.

7. Each jet printer can print up to 6 lines on one product.
8. Some jet printers have a touch screen and Windows is installed on them.

Items that the jet printer should insert into the eggshell:

Expiry date, production, serial number, price and company logo.

The existence of a jet printer in a production line and in the poultry and egg industry is considered a serious matter because:

The consumer has the right to use healthy, expired foods and to be confident of their purchase.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is why machine-made eggs are preferred over traditional eggs.

Eggs produced in equipped factories with barcodes or female dates are called standard eggs. Other features of standard eggs include the fact that these eggs do not have blood or dirt on their shells, which prevents the spread of disease. Salmonella becomes human

At first, the chickens lay eggs at certain seasons of the year, due to their godly zeal. During the changes in human lifestyles and needs that pioneered, humans realized that they could use egg laying, so they sought to identify breeds of laying hens.

Mediterranean race:

This breed is small in appearance and can withstand heat and heat, so it can be grown in tropical regions. The Mediterranean breed is less at risk of disease than other breeds of chicken or, even if they become ill, have high physical resistance.

Mediterranean chicken species include Leghorn Minorca and Andolucian Blue.

Leghorn: If you want to name the most famous breed of chicken, this is the Leghorn breed, which is for the city of Leghorn, Italy. The dominant colors are white and brown, which are adapted to the cold climate. Other colors of this breed: Fawn Gold, Silver and Brown White.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

An important feature of this breed is that the breed’s growth rate is high and within a few weeks they reach maturity and begin to lay eggs. In Iran, the breeding herds are lineage, LSL and bons.

American race:

It is a combination of Asian and Mediterranean American race. This breed is raised for both meat production and egg production. Varieties of American Chicken Breeds: Plymouth Rock, New Hampshire, Jersey Block and Wyandot.

New Hampshire: It belongs to the US New Hampshire area. Eggs of this breed: The brown color of the eggshell, the beak, the feathers are oak and the color of their legs is yellow. But the important thing about this breed is that it starts laying eggs at 5 months.

Marandi: This breed belongs to the Marand County of Iran and is one of the top breeds of laying hens in Iran. They have feathers in the legs, but not in the claws. Also, their wing color is black, the breed reaches the age of 6 months and breeds locally by laying 150 eggs but by industrial methods and in advanced poultry the number of eggs reaches 180 It also arrives.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Plymouth Rock:

This breed is one of the oldest and most popular breeds of laying hens in America. The meat tastes good and the eggs of this breed are coarse brown. This breed is famous for its white color. The breed can lay 190 eggs during the year. The most important feature of this breed is that you can detect females when they are chicks.

Egg whites are one of the most important ingredients in baking, which makes the puffiness and so on the cake better and more elaborate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How to make baked goods for pastries:

The first point is that the egg whites make the most of the foam, which is not too old for the laying hen to have proper nutrition when laying.

Temperature can affect white puffiness:

Keep the egg in the refrigerator If you want to use it for cakes and pastries, let it stand outside for at least 20 minutes until it reaches a temperature equilibrium with the environment, making the most puff.

Adding what material to whites will give it stability:

If it is white and has reached the desired puff size, add a little salt to keep it white with the same puff.
Stir the whites in a copper bowl, no need to add any material to prevent it from dropping because the materials in the copper itself prevent it. The use of Tartar cream can also cause white puffiness.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

But adding a little lemon juice and vinegar can also help prevent mildew from falling asleep.

Sugar is one of the substances that is a good stabilizer for whites because it gives it a good taste and prevents it from being melted but keep in mind that the sugar used must be fine and soft, of course. Brown sugar can also help with health.

The following conditions must be met in order for the white to be sufficiently puffy:
The containers you use for whitewashing must be thoroughly cleaned and disinfected so that no grease adheres to the whites and does not prevent them from blowing.
Do not use plastic containers for stirring as these containers do not degrease properly.

Wooden and aluminum containers are also not a good choice because they cause white discoloration.
Do not use glass containers to whiten because the whites will slip and the puffing will be delayed.
The best option is copper containers, which also helps to keep the whites steady.
Always choose a container of the right size for white mixing because the white volume is at least three times larger and if you do not have the right container you will have to replace the container.
Another important point is to be careful about adding whites to other cakes when adding ingredients, because if you add yolks, sugar and milk to whites, the puff will be white and your cake will not puff.

Following these tips will help you make a puffy cake to your liking.

The first step to having a hatching egg is to make the egg hatch, so now you can turn the hatch into an egg with enough conditions.

How long the egg turns into a chick depends on the breed of the laying hen, as well as when you buy the eggs for hatching. It is best to know that large eggs are not suitable for incubation and should not be too small.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It is best to consult a specialist poultry farmer and keep in touch.

Do not use broken eggs for incubation, as the eggs may be transmitted to them.

You need to use incubators to turn eggs into chickens, or silk chickens.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

At the time of incubation, you should take full care of the feed of the hens sitting on the egg and keep the temperature and humidity normal.

Also, when purchasing eggs for hatching, be aware that the risk may be high and that, for example, out of 10 eggs purchased, 9 of them will be born. Use It is best to consult standard poultry and specialist.

Also, when purchasing eggs for hatching, be aware that the risk may be high and that, for example, out of 10 eggs purchased, 9 of them will be born. Use It is best to consult standard poultry and specialist….

How an embryo is formed inside an egg:

When the egg is released from the body of the chicken, the spermatozoid encounters with the embryo at the same time.

We check the days together to find out what part of the chick’s body is formed each day:

On the first day, which is the day of embryo formation, the primary tubes, head and eyes form the spine.

Day 2: The heart and ears are complete and the heart begins its work.

Day 3: Wings, nose and legs are formed.

Day 4: The fetal tongue is formed.

Day 5: The genitalia and the differentiation of the fetus and the fetus are identified.

Day 6: Beaks and claws form.

Day 7: Feathers are complete.

Day 10: The bird beak is complete.

From the thirteenth day, all formed members begin to grow and mature.

On the 14th day, which is the main day, the embryo is placed in its original position, the head, in the flat part of the egg. The egg eventually breaks on the 21st day due to the pressure due to the enlarged body and the beak.