Hard Cooked Eggs

The preparation of hard-cooked eggs has been a function of kitchens for many years. In about 1970 the production of hard-cooked eggs for sale to salad bars, restaurants, and commercial food caterers was begun. The original products were cooked in hot water, partially cooled, peeled, and stored in a solution of citric acid and sodium benzoate. The concentration of the citric acid was initially 2% but has been lowered over the last 28 years to from 0.5 to 0.8%. The lower levels of acid produce eggs with softer cooked whites, much closer to freshly cooked eggs.

Cooking of hard-cooked eggs is now being done either in steam or hot water. Peeling of eggs was primarily a hand operation aided by equipment to crack the shells. Equipment has been developed that strips the shell from a cracked hard cooked egg so that efficiencies of production have been significantly increased. With improvements in packaging technology, some hard-cooked eggs are now marketed as a dry-packed, refrigerated product. It is estimated that almost 1% of all eggs are now being marketed as hard-cooked product.

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

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