| Breakfast is the first day meal, as a rule, taken between sunrise and the afternoon snack. From the popular "to leave for tomorrow after supper", which took place in the evenings in the form of rich feasts. People did not like to prepare for a meal in the morning or even did not have enough time. Food was kept aside during supper for the next day to quickly warm up the food in the morning or to use it as cold snacks, which can be taken with hot beverages or juice.
Diverse breakfast traditions exist in various countries:
o European continental breakfast;
o English breakfast.
As a rule, breakfast is included in the hotel service and is an integral part of the bed and breakfast and full board.
Egg classification:
According to the applicable standards, marking should be available on each egg, produced at a poultry factory. The first sign in the marking indicates the permissible storage period:
- The Letter "D" indicates that the egg is dietary and such eggs are to be consumed within 7 days;
- The letter "C" indicates that the egg is edible (table) and such eggs can be taken within 25 days.
The second sign in the marking indicates the category of the egg depending on it's weight:
* Egg with twin yolks;
* Third category (3) - from 35 to 44.9 gm;
* Second category (2) - from 45 to 54.9 gm;
* First category (1) - from 55 to 64.9 gm;
* Choice egg (O) - from 65 to 74.9 gm;
* Highest category (B) - 75 gm and more.
Thus, marking "CB" is mentioned on edible (table) eggs of the highest category and "D1" on dietary eggs of the first category.
Independent of egg category, poultry factories can lend interesting features to eggs. For example, eggs with rich yolk and two yolks are available in the market.
Egg dishes: Culinary background:
Egg dishes are one of the most quickly and simply prepared dishes. However, the treatment towards eggs was not the same as in the past.
In a Russian traditional kitchen, for example, if eggs are cooed, then they are only used as a separate dish and strictly at certain times only. The egg was not perceived as a raw food material for mixing with other products. Even the use of eggs in dough started only in the 19th century deriving from an example from the French.
The use of eggs as a cooking item was very popular for a long time in many European and eastern kitchens, where varied dishes were prepared using eggs in a combination with vegetables, fish and fruits - from soups to every possible soufflé and beverages. And in China, for example, the “Century Egg” made from duck eggs and preserved through special methods is considered a delicacy.
Interesting cooking methods of egg dishes existed. Ancient Egyptians, for example, simply poured eggs into a sling and twirled it quickly. The egg gets warm and considered that it is soft-boiled. Once upon a time, eggs were boiled not only in boiling water but also in hot air. In Paris, the automatic machine “Favorite” was designed, which was equipped with a clock mechanism that took out a small basket with boiled eggs from boiling water after a certain amount of time.
Special alarm clocks were manufactured depending upon the requirements: cooking of soft-boiled eggs, “well-boiled egg” or hard boiled egg.
In modern days, we are able to cook eggs without special equipment. It is necessary to immerse an egg in boiling water with a pinch of salt – the soft-boiled egg is ready within 3 - 3.5 minutes of boiling, 4 – 4.5 minutes of boiling is required to have a “well-boiled egg” and 8 - 10 minutes for a hard boiled egg.
Interesting legends about the competition for recruiting a court cook:
The court cook died in some kingdom. All the aspirants for the post of court cook were offered to prepare a dish with 1kg of any product, 1 liter water and 1 kg salt, whereas the dish should not be over-salted.
The majority of aspirants refused to participate in such a difficult competition.
However, one brave and bright cook added 1kg of salt to 1 liter of water and cooked one kg of eggs, of course eggs with a shell.
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