The Best and Easiest Way to Cook Raw Animal Protein with Your Egg Whites

How to Use the Perfect Eggs for Cooking with Animal Products?

Actually, cooking with eggs is not a difficult process. It requires a little bit of practice and learning, but you can have perfectly cooked eggs every time with some know-how. The key to cooking perfect eggs is to understand how each egg’s shell works, and the best way to cook with them.
Cooking with eggs is not just a little bit of practice; rather, it is a science. You don’t have to be perfect at it to enjoy the food you produce, but it certainly helps. Learn how to cook eggs by getting a basic understanding of these factors:
1. The texture and structure of real eggs.
2. The best way to cook with each egg type: raw, cooked, and poached.
3. The best way to cook with chicken eggs.
4. The best way to cook with duck eggs.
5. The best way to cook with goose eggs.
6. How each egg type’s shell works, and what the shells will do during cooking
7. How each egg type reacts during cooking.
8. When to cook with each egg type.
9. How to properly season eggs for cooking.

how should raw animal proteins be stacked prior to cooking
how should raw animal proteins be stacked prior to cooking

Preparation and Cooking of Raw, Dried, or Dehydrated Meat & Poultry Products

Collect the eggs from your hens, gather your meat and start cooking. For example, you may want to make a fresh egg dumpling, but you do not know what to do. When you pull out a dozen eggs from the nest box, which ones should you pick? The answer is simple: pick eggs from the back of the nest box and move them to the front (again from the back to the front) one at a time. Then, check each egg for cracks, bruises, or other defects. The eggs at the back are most likely older then those at the front of the nest box. So you get rid of the old eggs first. You can use this rule for all meat or poultry products: older, more damaged or expired items should be thrown away first. You may want to make a fresh egg dumpling, but you do not know what to do. When you pull out a dozen eggs from the nest box, which ones should you pick? The answer is simple: pick eggs from the back of the nest box and move them to the front (again from the back to the front) one at a time. Then, check each egg for cracks, bruises, or other defects. The eggs at the back are most likely older then those at the front of the nest box. So you get rid of the old eggs first. You can use this rule for all meat or poultry products: older, more damaged or expired items should be thrown away first.

how should raw animal proteins be stacked prior to cooking
how should raw animal proteins be stacked prior to cooking

Short Guide to Using Egg Whites in the Art of Cooking

The egg white is a liquid that comes from the egg after the egg has been cracked open. It consists of water, an albumen protein called ovalbumin, and several other different proteins and enzymes. The most important thing to know about egg whites is that they CAN NOT BE BEATEN TO A LIGHT AND FLUFFY PULP WITH AN ELECTRIC MIXER. WHAT DO I MEAN? Just because a recipe calls for beaten egg whites, does not mean you should use a mixer to do this. Egg whites do not need to be beaten; they are simply folded into the recipe. If you use a food processor or hand mixer, the egg whites will become loose and fluffier than if you fold them into the recipe.
Always add the egg white to the recipe, not the other way around. This is the easiest way to achieve a light and fluffy end result.
PREPARING THE EGG WHITE
The egg is cracked open. The albumen is kept in a clear container, sometimes called an “egg cup” and removed from the white. Once you crack it open, don’t touch it with your hands or your fingers for about thirty seconds because it will be very slippery. This can be done in a number of ways. From the most commonly used and often the easiest is to have an egg cup and crack it right into the cup.
Beware: If you choose this method, DO NOT USE YOUR HANDS TO MOVE THE EGG FROM THE DRAWER INTO THE CUPS. You may get some very strange looking egg whites. Put a piece of plastic or parchment paper between the shell and your hand to protect it from the high protein content in the albumen.
Another way is to crack open the egg with a fork and lift the albumen into a bowl. Or you can use a small spoon for this, as well. Then transfer it to the egg cup and hold the egg white in place with your hand or with a clip that holds on to your finger.

how should raw animal proteins be stacked prior to cooking
how should raw animal proteins be stacked prior to cooking