There is a guide to the handling of eggs that few follow.
Egg is a great raw material. Eve Paljakka
The egg is easy, delicious and inexpensive – even healthy. So it is a good raw material in many ways.
There is often talk of where the eggs should be preserved, but there are other instructions.
Namely, the Food Agency says on its website that after touching the egg shell, you should wash your hands: “Whenever you have handled the egg shells, it is good to wash your hands, because the eggs are never perfectly clean.”
The reason for the hand washing call is that the eggs are not washed in Finland, so their surface is in the same space as when the chicken lashes the egg. In Finland, washing eggs is forbidden, even though eggs are washed abroad mechanically.
There is a thin waxy layer on top of the egg shell, called the shrink. Washing the egg removes the spawning, so the egg is no longer so well protected from impurities and its shelf life is reduced. As a result, eggs are not washed in Finland before packing.
Eggs get a wide variety of foods. Here’s one egg food around the world, which is slightly different in different food cultures. Everywhere it has a thicker tomato sauce and eggs that are broken in the sauce to ripen.
The food is known as Shakshuka, Huevos Rancheros or the Uova In Purgatorio.
The eggs of the rush
The recipe is for two. Tommi Anttonen
2 tbsp olive oil
1 garlic clove chopped
0.5 teaspoon chilli chips or chili powder
1 can of high quality tomato crush
finger salt
2 eggs
parmesan grated according to your own taste
1. Heat the olive oil in a pan over medium heat. Put the garlic in the pan with chilli chips and bake for a couple of minutes, stirring constantly. Do not brown.
2. Pour the tomato crush into the pan and season with salt (you can put pepper).
3. Allow to warm up bubble. Break the eggs on top and sprinkle with parmesan.
4. Cover partially with the lid and allow to simmer for about five minutes until the protein has been properly coagulated, but the yolks are still slightly fluid.
5. Serve immediately.
Recipe: Sami Rekola and Mikko Takala, Shop