Tag: eggs

Recipe Scrambled eggs and black bread – Italian Cuisine

Ingredients

6 pcs eggs
2 pcs slices of black bread
butter
milk
pepper
salt

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of scrambled eggs and black bread, beat the eggs in a bowl, using a whisk or fork. Add the milk, season with salt and pepper and mix well: the mixture will be ready when it makes small bubbles. Cut the slices of black bread into small cubes and sauté them in a pan with a little butter until they become crispy. Melt a knob of butter in another pan and add the eggs. Cook over low heat turning the mixture with a spatula, from the bottom upwards and from the outside towards the center of the pan, for 4-5 minutes: they will be ready when they will have a soft, homogeneous and slightly burr. Serve immediately, adding the cubes of black bread.

The nutritional values of eggs – Italian Cuisine

The egg is a complete food, rich in protein and low in carbohydrates, ideal for those who practice sport and those who are attentive to the line. Be careful, however, because the yolk also contains cholesterol, so better not to overdo it

Hard or fried, for breakfast, lunch or dinner, alone or like ingredient of a beautiful salad, theegg it is one of those foods that, if consumed in moderation, is healthy is highly nutritious. Very protein is low in carbohydrates, is especially appreciated by sportsmen and by those who are particularly attentive to the line. In the egg there is also a good dose of cholesterol, which is why the consumption of one egg or at most two a week, especially for those suffering from hypercholesterolemia. But let's see in detail i nutritional values of the egg.

Proteins and vitamins in the albumen

A chicken egg weighs approximately 55 grams and contains about 90 Kcal, of which 80% in the albumen. Egg white is yolk they are, in fact, two separate components and as such have different nutritional properties. The "egg white" is a watery solution in which they are dissolved protein (including albumin), about 10.5%, vitamins (especially those of group B) e mineral salts (potassium, magnesium and a small amount of sodium). Unlike the yolk, it is practically fat-free and therefore also cholesterol.

In the yolk, how many surprises

The yolk is a concentrate of lipoprotein substances dispersed in a mass composed of water and plasma. Its main components are, therefore, protein is fat. The latter, unlike those contained in other foods of animal origin, are above all monounsaturated is polyunsaturated, then benefits for the body. As mentioned above, a yolk also contains a good dose of cholesterol, about 200 mg per egg, therefore quite high considering that the daily requirement should not exceed 300 mg. At the same time, however, the "egg red" is also rich in lecithin that enhance the business of "Good cholesterol". In the yolk they are then dissolved mineral salts, in particular calcium, iron and phosphorus, e vitamins, the liposoluble ones and those of group B. The typical orange color is determined by a high presence of carotenoids, of the organic pigments contained in the plants. Therefore the more the yolk tends to red and the more the hen will have fed on alfalfa and corn.

Eggs for adults, when the surprise is chocolate – Italian Cuisine

Giving or giving yourself an Easter egg is not child's play. These that you find at Eataly are chocolate eggs "forbidden to children under 18"

Children at Easter are happy when they find the surprise they wanted in the egg. Adults instead discard the egg in search of good chocolate, and more than anything else they find disappointments. In fact, in children's eggs chocolate is often pure packaging, but fortunately there are now also "adult eggs" where the real surprise is melting and inside they don't even bother putting anything.
Decorated like works of art, of the finest single origin, with gianduja or even set with biscuits: from Eataly Easter eggs "forbidden to minors" are many – and in reality children will love them too.

The naked eggs
They have a transparent packaging that reveals the sinuous shapes and a chocolate-colored skin: white with pistachio grains, extra dark with chopped hazelnuts, milk with almond grains and bigusto, with half white chocolate and extra dark chocolate. Di Barbero, from 1838 historic torroneria and chocolate shop of Asti.

The crunchy egg
Two fine layers of milk chocolate that enclose a godurable spreadable cream enriched with crunchy meliga paste. It is the stratospheric egg, by name and in fact, produced by Golosi di Salute, without hydrogenated fats, dyes and refined ingredients.

Design eggs
Artistic and beautiful as a painting, the Bodrato Easter eggs are not only the umpteenth form with which to shape chocolate, but a real company specialization since the last century. Fine chocolate for hand-decorated eggs, one by one, with sugar icing. Bodrato eggs are a delicious thought for those who appreciate art and design, such as eggs inspired by the works of 20th century painters or what has become a new classic, the Millerighe Egg.

The two-dimensional egg
No shell to crack, but only an oval tablet. On a base of white or milk chocolate, a band of dried fruit grains is made, or a Colombia 75% chocolate base is studded with crunchy crannies of cocoa beans. Majani, the Bologna-based manufacturer of the legendary Fiat four-layer cremini, has even revolutionized Easter eggs!

The nougatine egg
For hazelnut lovers, only Piedmont Hazelnuts IGP: as much as 38% and gianduia chocolate in the 1858 Hazelnut Egg by Baratti & Milano, or dark as the Nougatine egg by Venchi, made according to the historic recipe of the bon bon Nougatine with Piedmont hazelnuts chopped and caramelized, wrapped in a layer of bitter chocolate 56%.