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in17thcenturyFrance,andmayhavebeenthe
ancestorsoflemoncurd.
EarlyAcid-TenderizedEggs
MarmeladesorScrambledEggsand
Verjus,WithoutButter
Breakfoureggs,beatthem,adjustwithsalt
andfourspoonsfulofverjus[sourgrape
juice],putthemixonthefire,andstir
gentlywithasilverspoonjustuntilthe
eggsthickenenough,andthentakethem
offthefireandstirthemabitmoreasthey
thicken.Onecanmakescrambledeggsin
thesamewaywithlemonororangejuice
LePatissierfranỗois,ca.1690
TheChemistryofEggFlavor
Fresheggshaveamildflavorthathasproven
difficulttoanalyze.Thewhitecontributesthe
mainsulfurynote,theyolkasweet,buttery
quality.Thearomaproducedbyagiveneggis
slightestimmediatelyafterlaying,andgets
strongerthelongerit’sstoredbeforecooking.
Ingeneral,eggageandstorageconditions
haveagreaterinfluenceonflavorthanthe
hen’sdietandfreedomtorange.However,
bothdietandpedigreecanhavenoticeable
effects.Brown-eggbreedsareunableto
metabolizeanodorlesscomponentof
rapeseedandsoymeals(choline),andtheir