Food Science By B Srilakshmi
Adeline Lynady
India is one of the largest egg producers in the world. Although eggs of all birds are eaten, eggs of chicken are the most consumed one than any other bird. Just like a skin, the brittle, glossy outer shell protects the inner content of an egg.
Vegetarian eggs are unfertilised (without fusion of sperm) eggs of hen. The leghorns which are chosen for egg production lay only unfertilised eggs as they are not allowed to mate with cocks whereas country breed lays fertilised eggs which are commonly sold in India.(You get unfertilised eggs also very commonly now in India. These are bigger, mostly white and have very little flavour when cooked whereas country breed has smaller eggs which are mostly brownish and have very nice typical flavour).
People all over the world eat eggs as in varieties of delicious, mouth watering cuisines such as egg curry, egg garlic rice, egg biryani, stuffed eggs, egg crescents& breakfast recipes such as omelette, fried egg, frankies, poached eggs, scrambled & boiled eggs.
Omelette is the most common cuisine made by beating egg & frying it in little amount of oil or butter. Any combination of veggies, herbs, spices, meat, chicken, garlic, mushrooms, etc can be added as filling; hence omelette is the most variant recipe out of all the other.
Poached eggs are commonly eaten in the traditional American breakfast. It is made by breaking & directly putting egg in boiling water. The egg is left in hot water until the white portion becomes like soft jelly & the yolk is semi liquid covered by white portion of egg.
Street side Egg franky/ Egg roll: A fast food which is healthier at the same time? Yes! Egg franky is one of it, it can fulfil your cravings for junk with spicy tangy sauces, loaded with veggies &egg rolls folded with layer of Roti/paratha made up of cereals/ millets.
The foaming property of egg white makes it quite necessary ingredient in confectionary industries for making cakes, pastries, custards & other bakery goods. Foaming occurs in egg because of formation of collide of air bubbles surrounded by egg protein- albumin. As we beat egg, the albumin gets denatured (lose its structure) & some of them becomes insoluble that results in stiffening & stabilising foam.
People living with cardiovascular disease cut off eggs from their daily diet because of the fear that it might increase their blood cholesterol level. Although eggs contain some amount of cholesterol in it eating one egg a day will cause no rise in the cholesterol level. Consuming egg with other snacks or breakfast which is already having a bulk of fats may lead to rise in cholesterol or eating with high fat red meats.
Studies on relationship between eggs & dietary cholesterol continues to grow as science advances. From over all data it is clear that eggs are excellent source of essential nutrients precisely Vit A (retinol), proteins & carbs. This Nutrient-dense property of egg makes it healthier amongst other animal source foods. It is always a great option with less cooking time & more palatable whether you have it with whole wheat bread, parathas, egg salad, roll or franky with a dip.
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Ida Abhari graduates this year with a Bachelor of Arts in both international relations and philosophy with a minor in Iranian studies. She is one of only four recipients selected nationally for the English Teaching Assistantship placement in Azerbaijan.
Cristina Gago graduates this year with a Bachelor of Science in human biology with a minor in Public Health and a Master of Public Health. Selected as an English Teaching Assistant, she will teach at a university in Colombia.
Isaac Gutjahr graduates this year with a Bachelor of Arts in cinematic arts critical studies and a minor in cultural anthropology. He will begin a 10-month Fulbright English Teaching Assistantship in the Czech Republic.
Nitika Johri graduates this year with a Bachelor of Arts in cognitive science and a minor in international relations. She will serve in Indonesia as an English Teaching Assistant and work with high school students.
Stephanie Kang is working towards a Ph.D. in political science and international relations. She will travel to South Korea to investigate how powerful patrons use military alliances to credibly deter an adversary and restrain their allies from escalating crises.
Jordan Kondo graduates this year with a Bachelor of Science in human biology with a minor in East Asian languages and cultures. Jordan is one of only six graduating seniors selected nationally for the Fulbright research grant to Japan. His project will investigate how the interaction between diet and genetics promotes longevity in Okinawans.
Alya Omar graduates this year with a Bachelor of Arts in international relations (global business emphasis) with a minor in digital studies. With the Fulbright Scholarship, Alya will research barriers and potentials for managing and repurposing food waste in South Africa.
Kyle Roux graduates this year with a Bachelor of Arts in biological sciences and a minor in classics. Kyle is one of 11 students nationally to win the Fulbright English Teaching Assistantship to Greece and eventually plans to enter medical school.
Turner Wong graduates this year with a Bachelor of Arts in international relations and East Asian languages and cultures. She garnered a Fulbright English Teaching Assistantship to Taiwan and has also been admitted to the Teach For America Corps.
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