On the autumnally rainy weekends, many take time again to have breakfast extensively. And if it's not vegans or vegans that have to be cared for, you're welcome to beat one or two eggs in the morning. Their consumption increases towards the end of the year in addition to all the Christmas bakery. Lucky to have some chickens behind the house.
But it's not that easy, because a chicken as a pet in the garden may be kept anywhere in Germany. But only one. As you know, that can lay eggs without a cock, but as a soloist suffers from loneliness. Larger enclosures must be approved by the authorities. The more urban, the lower the chances of getting permission. Those who still get them, should keep quiet a tap, which ensures social peace. Because he is endangered when the wrong chickens have to share the enclosure.
As a general rule, chickens laying white eggs are often more moody and more difficult to keep in larger groups than their counterparts who lay brown eggs.
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Mark Diacono
Chicken & Egg: Attitude, Breeds and Recipes
Publishing company:
AT Verlag AZ Specialist publishers
Pages:
256
Price:
EUR 8.45
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Who wants to deepen this cackling, lands automatically in the 2015 published Bible of Private Chicken Conservation - Mark Diaconos "Chicken & Egg: Attitudes, Races and Recipes". As far as the recipes are concerned, with the cookery book "Alles Huhn: Altes Wissen, neu leben" ("All chicken: old knowledge, newly lived"), however, a well-made competition has come onto the market.
Although the Austrian authors Gabriele Halper and Irena Rosc do not deal with attitude issues in such detail, they know better tips and cooking recipes (for chickens and eggs).
For example, one learns that it does not have to be a quality mango if hard-boiled egg yolk has a greenish edge. Here, only iron atoms in the yolk have reacted chemically with the sulfur compounds in the egg white. The taste is not a problem. The following method helps against the green cast: do not cook the eggs above 90 ° C or too long and then quench with really cold water.
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12.11.2019, 13:24 clock
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Gabriele Halper, Irena Rosc
All Chicken: Old Knowledge, Reinvented With over 60 delicious recipes
Publishing company:
Dandelion Publisher
Pages:
216
Price:
EUR 34,90
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Product information is purely editorial and independent. The so-called affiliate links above, we usually receive a commission from the dealer when buying. More information here.
On the other hand, with the omelette, the Austrians can not think of much more than frying the eggs, which are whisked with milk, in a non-stick pan with butter at medium temperature. Not bad, that's what millions of people do every day. But what to do if, for example, you do not want to eat anything fried so early in the morning, or the doctor prescribed more gentle preparations? Or is the Bratomelette never as light and fluffy as on Frank Rosin on TV?
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Ready in no time: Instructions for the cooking pot omeletteNo problem - thanks to the method of the California two-star chef Daniel Patterson. Like all professional chefs chronically under time pressure, he thought, this is faster. Without further ado, he tipped two beaten eggs into boiling water, and lo and behold: after 20 seconds of being fished out with a skimmer, there was a mega-soft scrambled egg on his plate.
Cooking bag trick for families and shared flats
The result is amazingly delicious, as our hobby kitchen recipe today shows with its heavenly smoldering cheese core. Clearly at a disadvantage, the cooking pot method, however, if more than two servings must be made - then namely cook the first cooked omelets while keeping warm in the oven too much.
For families, WGs and the morning after the party, therefore, the cooking bag trick is better: Whisk eggs and other ingredients such as grated cheese, spring onions, bacon, ham or mushrooms per serving in each Ziplock bag give, air, seal and in a large Add pot of boiling water. However, these bag omelets compared to open cooking significantly longer cooking times of eight to 12 minutes and are not so fluffy in the end.