Genuine RUACH Health Care

20 THINGS TO NOTE ABOUT EGG

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1. There are really two ingredients in an egg, such as the egg whites and egg yolks. They have different properties, each performing different functions. They are often separated in certain recipes in order to take advantage of their individual functions. Both parts of the egg contribute nutritive value to baked goods and dessert recipes, the egg white provides protein and the egg yolk provides fat. Being about 75% water, eggs also provide liquid to the mixture, thereby hydrating the other ingredients.

2. The only difference between brown eggs and white eggs is the breed of chicken they come from. There is no difference nutritionally between a brown egg and a white egg.

3. An egg is made of a lot of water, some fat and protein. The protein in the egg adds strength and structure to our baked goods. The fat adds moisture, flavour and richness. The water contributes to lot of leavening.

4. Eggs are also a natural emulsifier of fat and liquid helping them to be mixed without separating and so creating a uniform structure in the mix.

5. In some recipes where there is no leavening agent like baking powder or baking soda, the baked goods rise with the help of beaten white egg.

6. There are many types of eggs, but chicken egg is mostly used in baking and cooking.

7. Eggs are labeled by size according to their weight.

8. Without eggs, baked goods might be dry, flat or flavourful. It adds richness to baked goods.

9. Egg are 75% liquid which can thin a batter.

10. Eggs are incredibly convenient, nothing to measure or sift, no rounded teaspoons or tightly packed cup, just crack, stir and bake with it.

11. Eggs are used in 3 forms. The whole egg, egg white and egg yolk and each has different functions.

12. Egg is a leavening agent in baking, once the water evaporate from the egg, it rises the baked goods.

13. It is good to weight your eggs than counting by its number when baking.

14. Place an egg in water mixed with a little salt. If the egg is fresh, it will sink. The quicker or farther it sinks, the fresher it is. If the egg float, it has spoiled.

15. The colour of the shell is not an indication of quality of the bird's feed. It is indicated by the breed of birth.

16. When baking, use egg at room temperature to avoid your mixture from curdling.

17. The best way to bring an egg to room temperature is to let it sit on the counter for at least 30 minutes before starting the recipe or put it in lukewarm water.

18. The higher the ratio of egg in a recipe the more yellow in colour and the more egg it will taste.

19. Eggs play different roles in different baking, cooking and dessert recipes.

20. Without eggs in cake recipes, will make most cakes to collapse. Eggs add firmness to cakes.

Bonus: We have jumbo/large eggs, medium eggs and small eggs. If a recipe does not indicate the size of eggs to use, stick with large ones.

To be continued...

Written by: Food Research Kitchen
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23 THINGS TO KNOW ABOUT OKRO

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1. Presently now in Nigeria, We are in the season of okro.

2. In Nigeria, this vegetable is popularly known as okro while in some other countries, it is known as okra.

3. It is because of its long and slender nature that okro is called lady's finger in part of Europe.

4. Okro comes in two colours: it is mainly green and the other colour is red. Both varieties taste the same and the red one turns green when cooked.

5. Okro is a vicious/slimy vegetable.

6. Okro is a flowering plant known for its edible seed pods.

7. Okro has a mild flavour and basically absorbs the flavour of the spices and seasonings used in cooking it.

8. Okro as a vegetable, likes lot of water and warm environment to grow well.

9. Inside the okro pod are small, edible seeds.

10. Okro is known for its slimy nature. The sliminess is known as mucilage or drawness.

11. Okro is a very popular and delicious soup recipe that is loved by a majority of people in West Africa, especially if cooked well.

12. Just like ogbono soup and ewedu soup, okro soup has a vicious texture which makes it a delicious soup.

13. Okro is loaded with vitamins, minerals and dietary fiber and is more than just a food, but also a medicine.

14. Okro can be used in making soups, sauces and stews.

15. Okro as a vegetable, can be eaten raw.

16. The entire okro plant is edible; the leaves can be used for preparing salads or cooking soups, and the pods can be fried, stewed, pickled, boiled or used as a thickener for soups.

17. The Nigerian okro soup is very healthy and nutritious. It is high in protein, healthy fats and low in carbohydrates.

18. Okro soup is one of the quickest and easiest Nigerian soups to prepare.

19. Okro soup is also known as miyan kubewa (dried okro soup) in Hausa.

20. Okro soup is also known as draw soup, okra soup or lady's finger soup.

21. Okro soup and ogbono soup are from the same family of draw soups.

22. Okro can be used to cook the following soup recipes: okro soup, plain okro soup, okro soup (without oil), miyan kubewa, okro/ogbono soup and fisherman soup.

23. Some health benefits of okro are as follows:
▪️It improves eyesight.
▪️It prevents diabetes.
▪️It relieves cough.
▪️It boosts digestion.
▪️It prevents constipation.
▪️It stabilizes blood sugar.
▪️It promotes colon health.
▪️It reduces risk of heart disease.
▪️It helps in weight management.
▪️It treats lung inflammation.
▪️It promotes healthy skin and hair.

"Life isn't about finding your self
Life is about creating your self."