LYCOS RETRIEVER 
Eggs
built 191 days ago
Eggs, as well as flour, are the structural ingredients in baking. Eggs provide leavening; add color, texture, flavor and richness to the batter. They are very important in helping to bind all the other ingredients together. Beaten eggs are a leavening agent as they incorporate air into the batter, which will expand in the oven and cause the cake to rise. Some cakes use beaten eggs as their only source of leavening. Eggs are ... used as a thickener in custards and creams, and to glaze pastries and breads.
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Eggs are the backbone of many baked goods and contribute to its structure. Eggs ... provide steam for leavening or moisture for starch. Egg yolks add moisturizing fat and helps emulsify the batter, giving the baked good a smooth and creamy texture. The egg whites act as strengtheners. There are substitutes for fresh eggs, but they do alter the recipe.
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May's Egg-Cellent Adventure: An entire breeding house full of Eggs appeared in this episode. Primarily, it featured an Egg of a Vulpix which was about to hatch, which was two shades of red with a design of curls separating the top from the bottom, reflecting the design of Vulpix's tails. Many other Eggs appeared in the breeding house. Based on the design, some of the other Eggs were identified as Igglybuff, Spinarak, Ledyba, Magby, Wooper, Makuhita, Pichu, Teddiursa, Sentret, Skitty, Chinchou, Smoochum, and Sandshrew. A few of the designs were more difficult to distinguish than others: a brief debate appeared on the Bulbagarden forums about whether the Eggs with yellow tops and dark bottoms were Eggs of Pichu or of Drowzee, and an orange Egg with a white star pattern was never clearly identified.
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Eggs are inspected and graded according to their freshness and quality. The color of the eggshell (brown or white) is determined by the breed of hens and they have the same nutritional content. The color of the yolk is dependent on the hen's diet. The grading system established by the USDA is AA, A, and B and refers to the egg's exterior and interior qualities, not the size of the egg. The egg size ranges from jumbo, extra large, large, medium, and small. Grade AA means the egg has a firm yolk and a thick white, which does not spread. Grade A eggs have round yolks, thick whites, but have more thin whites than Grade AA. If the egg carton is labeled "fancy fresh" this means the eggs are less than 10 days old.
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Eggs should always be broken into a cup, the whites and yolks separated, and they should always be strained. Breaking the eggs this way allows for the bad ones to be easily rejected without spoiling the others and cause no waste.
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The designs for the Imperial eggs were inspired by historical art works that Faberge imitated or copied from his travels or from the Hermitage. However, there is a poignant representation of what is now Russian history in the design of a number of these eggs. There were eggs to commemorate the coronation of Czar Nicholas II, the completion of the Trans Siberian Railway, and anniversaries. There were eggs depicting the Imperial yacht-Standart, the Uspensky Cathedral, the Gatchina Palace, and during the time of war, the Red Cross and the military.
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Eggs