World Egg Day 2018 is on Wednesday, October 10, 2018: an egg a day.?
Wednesday, October 10, 2018 is World Egg Day 2018. EggCartons.com Roost: Happy World Egg Day! Happy World Egg Day!
Eggs really are a true nutritionally packed berry, that contains loaded with quality protein, minerals and vitamins – and they’re extremely affordable, and broadly accessible around the world. Egg Day encourages the flexibility, taste and all sorts of-round goodness from the common egg!
Eggs are delicious. They are the most elegant and sophisicated ingredient. From meringue to spanish omelettes, eggs are orgasmic.
Eggs are beneficial and an egg a day would make the world a better place.
I regularly have a 2 dozen egg meal of fried egg, omelette, poached egg, boiled egg, scrambled egg with bacon, beef, mushrooms and the like.
I'M SICK OF PEOPLE SAYING EGGS ARE BAD FOR YOU, HIGH CHOLESTROL BULL SHIP!
I NEED TO KNOW ALL ABOUT TADPOLS I HAVE ONE AND ITS A EGG HELP!!!?
How in the world did you end up with ONLY 1 tadpole egg? Tadpole eggs are laid in masses, so I am curious why you only have 1… I got an A+ on a report about tadpoles, so I know much about them. However, it was much quicker to copy the info from a website than it would have been to compose a long-winded response from memory lol. Anyway, I would first like to know where you got the egg; what kind of environment you have the egg in now and what color the egg is. Reason being, I would like to help you determine if the egg is alive. The eggs can take anywhere from 2 to 20 days to hatch. Part of this is dependent on which species of frog laid the eggs (generally smaller frogs will hatch sooner than large frogs because of the time it takes for the larger tadpoles to develop) and part depends on the water temperature (the colder it is, the longer it will take, but you shouldn't try to warm the water up either - just let it stay the temperature it would be outdoors in the shade). To find the variation in hatching times, see this link: … , although without knowing the species of frog, you'd be guessing at which eggs these were. Spring peepers, wood frog, and American toad would all be in the tadpole stage now unless you very far north of the Equator. Leopard, green, or bullfrog would be more likely. Just so you know, salamander eggs look a lot like frog eggs, so there's no guarantee what you'll get is a tadpole. You might get surprised! And yes, frogs eggs are fertilized as they're being laid. If salamander eggs, they would be fertilized before they're laid (males deposit a packet called a spermatophore which the female pick up and uses to fertilize the eggs internally), so either way, the eggs should be fertile.
First you'll need a suitable container, like an aquarium, fishbowl, plastic garbage bin, paddling pool, or garden pond. Be sure it has good shade---about 3/4 shade is ideal. Tadpoles absolutely depend on having fresh, clean water. If you take the water from a local stream, creek or pond, be sure it isn't polluted. Ideally, you can get it upstream from any suspected sources like factories, sewers, etc. If using tap water, let it stand exposed to full sunlight for 5 to 7 days. This will allow the Chlorine to be removed by evaporation. If you don't have that much time, you can buy de-chlorinating drops at your local fish-carrying pet store. But at least leave the water out overnight, even after using the droplets. Even a little chlorine is deadly to tadpoles. It is always a good idea to keep a little de chlorinated water on hand. What do tadpoles eat? Well, they LOVE lettuce. Boil the lettuce for 10 to 15 minutes and then drain it. Chop it up a little, and then you can lay it on a tray to freeze it. For average home ponds, use an ice cube tray- 1 cube every couple of days should be enough. For smaller tanks, just lay some flat on a tray and freeze it, and keep it in a baggie in the freezer. Give the tadpoles a pinch every few days. Remember: too much food will get the water all dirty, and too little will make the tadpoles get nutty and go after each other. If your water gets dirty really fast, slow down on the feeding...and be sure to replace the dirty water with some fresh spare water. The length of frog development from egg to tadpole to frog usually takes between 6 to 12 weeks. But it is also temperature dependant, so during cold spells it may take a bit longer or even be suspended till the temperatures go up. For example, eggs laid towards the end of summer may hatch, but tadpoles may stay tadpoles until the Spring/Summer period. So if it's cold and your tadpoles don't seem to be growing up very fast, it's no reason to panic. The length of time a tadpole takes to develop really depends on what kind of frog it came from! I've even heard that some tadpoles can remain in their tadpole stage as long as 8 months, while others only take 6 to 9 weeks! When the tadpoles start getting close to developing legs, they will need some sort of perch so they can get out of the water. Floating water lily leaves and branches are ideal, but you can also create ledges using stones or even tilting slopes of plastic in tanks.
can you tell me the step-by-step in making a century egg?
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Century egg sliced open.The century egg, also known as preserved egg, thousand-year egg, thousand-year-old egg; (Chinese: 皮蛋; pinyin: Pídàn; lit. skin (pí) + egg (dàn)) or (Chinese: 松花蛋; pinyin: sōnghūadàn; lit. pine-patterned egg) is a Chinese delicacy made by preserving duck or chicken eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. The yolk of the egg is concentrically variegated in pale and dark green colors while the egg white is dark brown and transparent like cola.The yolk is creamy with a strong aroma and an almost cheese-like flavor. The egg white has a gelatinous texture similar to cooked egg white, however with very little taste. Some eggs have patterns near the surface of the egg white likened to pine branches.
4 Literary References
6 See also
The origin of the method for creating century eggs likely came about through placing eggs in mud made from alkaline clay and water in order to preserve eggs in times of plenty. The clay hardens around the egg and likely resulted in the curing and creation of century eggs instead of spoiled eggs.
Century egg without shell. Note the snow-flake pattern at the tip of the egg.
The traditional method for producing century eggs is a development and improvement from the aforementioned primitive process. Instead of using just clay, a mixture of wood ash, quicklime, and salt is included in the plastering mixture, thereby increasing the pH and sodium content of the clay mixture. This addition of natural alkaline compounds improved the odds of creating century eggs instead of spoilage and also increased the speed of the process. A recipe for creating century eggs through this process starts with the infusion of three pounds of tea in boiling water. To the tea, three pounds of quicklime (or seven pounds when the operation is performed in winter), nine pounds of sea-salt, and seven pounds of wood ash from burning oak is mixed together into a smooth paste. Each egg is then individually covered by hand, with gloves being worn to prevent the corrosive action of the lime on skin. Each egg is then rolled in a mass of rice chaff to keep the eggs from adhering to one other before placing them in cloth-covered jars or tightly woven baskets. In about three months the mud slowly dries and hardens into a crust, and then the eggs are ready to eat. The recipe makes around 100 to 150 century eggs.
Even though the traditional method is still widely practised, modern understanding of the chemistry behind the formation of century eggs has lead to many simplifications in the recipe. For instance soaking the eggs in a brine of salt and lye for 10 days followed by several weeks of aging while wrapped in plastic is said to achieve the same effect as the traditional method. This is true to the extent that egg curing in both new and traditional methods is accomplished by introducing alkali hydroxide ions and sodium into the egg. Connoisseurs, however, argue that the use of different tea, wood ashes and local clay gives the century eggs a more delectable taste and a characteristic terroir.
Although extremely poisonous, lead oxide is also known to increase the curing speed of century eggs and thus added to the curing mixture by some century egg producers in China, who is the world's largest producer of century eggs. Most consumers typically request for "lead-free" century eggs. Some have even used zinc as a replacement which is an essential mineral in our diets.
Century eggs served with pickled ginger rootsA typical way of eating the preserved egg is with rice congee, as in lean pork and preserved egg rice congee (Chinese: 皮蛋瘦肉粥; pinyin: pídàn shòuròu zhōu). It is cut into quarters or eighths, and the seasoned marinated lean sliced pork is boiled with the eggs until the meat is cooked in the rice congee. Fried bread known as youtiao is commonly eaten with congee. As an hors d'œuvre, the Cantonese wrap chunks of this egg with slices of pickled ginger root, whereas the Shanghaiese mingled chopped century eggs with chilled tofu. In Taiwan it is popular to eat them on top of cold tofu with katsuobushi, soy sauce, and sesame oil in a similar style as Japanese Hiyayakko. They can be also eaten alone as a side order. They are also used in a dish called old-and-fresh eggs, where chopped preserved eggs are combined with (or used to top) an omelette made with fresh eggs.
People generally eat century eggs uncooked and accompany the dish with Ginger Soy sauce etc. Tofu can also accompany century eggs. Mobile hawkers may sell pieces of century egg on sticks with slices of pickled ginger. This can be eaten raw or boiled.
On special events, like wedding banquets or birthday parties, a first course platter of sliced barbequed pork, pickled baby leeks, sliced abalone, pickled Julienned carrots, pickled julienned daikon radish, seasoned julienned jellyfish, sliced pork head cheese and the quartered century eggs is served. This is called a lahng-poon in Cantonese, or a cold dish.
According to a persistent myth, century eggs are or once were prepared by soaking eggs in horse urine. However, this is not true since urine is usually acidic or very weakly alkaline, and the myth may arise from the ammonia smell created during some production processes.