#behindthescenes - Our free-range eggs are so fresh we can pinch the yolks. 👌🏼 Try this at home and see if you can do it too! Here we are separating the yolks (used for our mayo) from the whites (used for our friands). 🥚
🚨 NEW RECIPE 🚨 [link in bio] •
🔥 KIMCHI FRIED RICE topped with a runny tofu egg! Seem too complex? I promise that it’s not! •
This meal has salty, sour, spicy, and sweet notes. It’s also loaded with protein from brown jasmine rice and tofu! •
This runny yolk is positively insane! It’s made from just a couple ingredients - kala namak, corn starch, and turmeric to name a few! •
You don’t HAVE to make your own vegan kimchi, but I do have a recipe for that on the blog if you’re into it.
Enjoy your week!
Look at colour of those yolks 🍳 @cacklebean_eggs, a NATURAL deep yellow (yes some producers who are seen on saino's shelves feed their chickens died grains) and full of flavour. They are the best eggs that London chefs have seen in years and we are the first opportunity there has been to work direct. ▪️▪️▪️
Paddy from @cacklebean_eggs rears chickens in his farm in Oxfordshire, the sort you'd have from a country village garden. Open up a chat with him today and place an order.
HARD BOILED EGGS are very easy to make, but the science behind them is a bit more complex. There are two membranes inside an eggshell, separating it from the inside of the egg and keeping it safe from microbial invaders. 🥚
Under the membranes is the egg white, or ALBUMEN, made up of PROTEINS and water, and the yolk, also containing fat, all enclosed in a sac. Four alternating layers of thick and thin albumen contain about 40 different proteins! Proteins are made of long chains of amino acids. The proteins in an egg white are globular proteins, which means that the long protein molecule is twisted and folded and curled up into spherical shape. A variety of weak chemical bonds keep the protein curled up tight as it drifts placidly in the water that surrounds it.
The YOLK contains less water but more proteins than the albumen. It also contains some fat and lots of vitamins and minerals. These include iron, phosphorus, calcium, Vitamin A, Vitamin D, riboflavin, and thiamine. The yolk also includes an important EMULSIFIER called lecithin. An emulsifier is something that stabilized an emulsion. A substance that you can mix up but doesn’t completely blend together, such as oil and water, is an emulsion.
The two rope-like structures, called CHALAZAE, hold the yolk in the center of the egg. The more prominent they are, the fresher the egg. 🥚
When you apply heat, you agitate the egg-white proteins, bouncing them around. They slam into the surrounding water molecules; they bash into each other, which breaks the weak bonds that kept the protein curled up. The egg proteins uncurl and bump into other proteins that have also uncurled. New CHEMICAL BONDS form—but rather than binding the protein to itself, these bonds connect one protein to another.
After enough of this bashing and bonding, the solitary egg proteins are solitary no longer. They’ve formed a network of interconnected proteins. The water in which the proteins once floated is captured and held in the protein web. If you leave the eggs at a high temperature too long, too many bonds form and the egg white becomes rubbery. (More in comments, couldn’t fit it all..)
Let's set world record together and get the most liked post on Instagram. Beating the current world record help by @world_record_egg(30 million)! Whe got this🙌
12 1372 days ago
hello I am the son of the world record egg and today I come to help my father to beat the post of justin bibier with 16M likes so I want everybody to share the page to be the family with the most records of the world
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34 17922:29 AM Jan 6, 2019
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