Ingredient Name: Chicken Eggs
Traditional Chinese Name: 雞蛋 (jī dàn)
What is this?
- Chicken eggs are the main variety of eggs eaten around the world
- Their shells can be brown or white in colour
- Inside each egg is a yolk (sometimes two) and egg-white. Egg-white is a clear and sticky liquid before cooking and a solid white when cooked
- In soups, chicken eggs maybe boiled whole (in shell) where they take on the essence and flavours of the soup in which they are cooked and later peeled and eaten. Alternatively, eggs may be cracked, the yolks and white whisked together and slowly stirred into a pot of boiling soup
How do I prepare it?
- Always wash the outside shell of eggs before boiling whole or cracking open
Where can I buy this?
- You can buy eggs from any market
- They may also be available at local convenience stores
What is the cost?
- Eggs are very affordable and can cost around $2-3 CAD for a dozen
- Eggs are an excellent source of protein and chloine
- They supply all essential amino acids for humans, and provide several vitamins and minerals, including vitamin A, riboflavin, folic acid, vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium