The albumen, or white of the egg, is a thick viscous transparent liquid containing half the 14% protein content of the egg. It also has a high percentage of water and some mineral substances. Albumen is soluble in cold water, congeals at 158°F and remains from then on insoluble. It also forms about 58% of the total weight of the egg.
The yolk of the egg (30% of the total weight) is an opaque soft substance which congeals in heat. The yolk is composed of albumins, fats containing vitamins, lecithins, nucleins, chlorestins and mineral substances including a ferruginous pigment called haematogen, which gives it its colour. It contains the germ, the romaining protein and all the fats (especially lecithin), together with iron, sulphur and vitamins A, B, D and E.
Contrary to popular opinion, a brown egg is neither better nor more natural than a white one. It is in fact, usually smaller and less well-filled. however, it is easier to examine for freshness against a bright light because the shell is thinner and less opaque. The colour of the yolk (deep or pale yellow) has no bearing on the quality of the egg and any blood spots that may be found in the white, or in the yolk has no significance.
Breakfast cereals are processed foods (usually ready-to-eat) made from cereal grains. W. H. Kellogg and C. W. Post were the first to begin mass-producing these foods, which have become a morning meal staple in North America.
The word "cereal" comes from Ceres, a pre-Roman goddess of agriculture. Cereal includes any plant from the grass family that yields an edible grain (seed). The most popular grains are barley, corn, millet, oats, quinoa, rice, rye, sorghum, triticale, wheat and wild rice. Because cereals are inexpensive, are a readily available source of protein and have more carbohydrates than any other food, they're a staple throughout the world.
The nutritional value of cereals lies in their high carbohydrate content. They also provide proteins and certain B vitamins but are deficient in certain essential amino acids and are low in calcium. Consequently, for a balanced diet, cereals must be supplemented with dairy products, fresh vegetables and fruit.
Whole cereals (with only the husks remove; these are to hard for human consumption): highly nutritious; refined cereals have less flavour and provide less fibre and vitamins than whole cereals. Flakes: grains of wheat, oats, or maize that have been crushed, steam-cooked, crushed again, and grilled. Preheated grains: grains of maize or rice that have been subjected to a vacuum, thus causing them to swell up (and incidentally, partly distroying their vitamin B1); they are sometimes coated with sugar. Pretreated grains: grains that have been cooked slowly in their husks before refining; this operation concentrates the nutrients in the center of the grain (blanched rice). Precooked grains: grains (whole or portions of grains) partially steam cooked and then dried; this reduces the cooking time, for example, with rice.
James C. Jackson, a follower of Sylvester Graham (who praised the virtues of whole grain flour, which was soon to be called Graham flour) developed what he called 'Granula' in 1863. Granula was Graham flour dough baked into dry loaves, broken into chunks and baked again, and then ground into still smaller chunks. This was the first ready-to-eat breakfast cereal. (C.W. Post used basically the same recipe for Post's Grape Nuts in 1898).
By the way, 'Granola' (baked wheat, oats and corn nuggets) was developed in 1877 by Dr. John Harvey Kellogg (before he formed the cereal company with his brother). He originally called his cereal 'Granula', but was sued by Jackson, and they compromised on the name 'Granola'.
Nowadays, waffle irons are often electric. They are fitted with a thermostat and sometimes have a nonstick coating so that the plates do not have to be greased and the waffles can be taken out of their molds more easily. Some models even have interchangeable plates so that toasted sandwiches, grills and even pancakes can also be made in them.
The waffle batter is cooked on the stove between the two buttered and heated plates of a waffle iron. A waffle batter is thin and light, made from flour, butter, sugar, eggs and water or milk, with flavouring (usually vanilla or orange-flower water, but sometimes cinnamon, aniseed, brandy, or citrus fruit zest). Sometimes they would be made simply from flour and water or milk. The richer country people added eggs, cassonade (semirefined sugar) or honey, sugar and aromatized wine. Nowadays each region has its own recipe for waffles. They are very popular in country, or home-style cooking. Waffles, like pancakes and fritters, continue to be sold in the street, at fairs, or for mass production. They are usually eaten hot, sprinkled with sugar and accompanied with whipped cream or jam. They can also be filled.
The ancient Greeks used to cook very flat cakes, which they called obelios, between two hot metal plates. This method of cooking continued to be used in the Middle Ages by the obloyeurs who made all sorts of oublies, which were flat or rolled into cornets. The oublie became the waffle in the 13th century, when the craftsman had the idea of forging some cooking plates reproducing the characteristic pattern of the honeycomb shape, which at the time were called gaufres (from the Old French wãfla).
Bacon is lean cured sides of pork, generally sold as thin slices which are eaten fried or grilled, usually with eggs at breakfast. In France the word bacon also refers to cured loin which has been dried, steamed and smoked. The word derives from from the old french bakko, meaning ham. In French this became bacon, meaning a piece of salt pork or even a whole pig (a repas baconnique was a festive meal where only pork dishes were served). It was the adopted by the English and the returned to France with its present meaning.
Sausages are a mixture of minced (ground) seasoned meat enclosed in a tubelike casing. The name is derived from the Latin salsicia, from salsus, meaning salted. In French terminology, a saucisse is usually small and fresh, but some types are slightly smoked; most are cooked before eating. A saucission is usually larger, smoked, dried, or otherwise preserved and served in slices. Sausagemeat is a mixture of equal parts of pork (with the sinews removed) and pork fat, chopped finely and salted. It is used, with various seasonings, to stuff vegetables (particularly tomatoes and pepper), meat (paupiettes), or poultry and in terrines and pâtés. In charcuterie it is used to make chipolatas and crépinettes (fat sausages). However, a range of other meats mat be used in the making of sausages, including lean veal, beef, mutton, poultry, or game, with different spices and seasonings and even truffle and pistachio.
Ham is a leg of pork, cured in various ways. The ham may be sold whole or sliced, cooked or raw. A good ham should be plump with an ample, though not too thick, layer of fat under the rind. Pork shoulder is cured in the same fashion as the leg, but is not entitled to be called "ham"; the flavour is not so good, but it can be used in cooked ham dishes. Ham is cut from the leg and btined separately. It may be smoked or left unsmoked. In French cooking the term jambon not only means ham but also applies to a leg of fresh pork. The salting and smoking of pork to produce ham is of French origin. Fresh ham is an excellent dish when it is cooked whole, accompanied by rice, mushrooms, or pineapple.
Back bacon, or Canadian bacon is unlike typical sliced bacon that is commonly used in North America and Europe. It is generally a lot leaner and comes from the loin of the pork. This bacon is far superior to the other type and can be used in such dishes as eggs benedict.
To the most part, the breakfast chef's preparation is not done in advance, most of it is done to the minute and to order. Very little, but some none the less can be done before hand to save time. Some of the tasks, such as chopping homefries, whipping eggs, a few batters, peeling, or preparing any fruits, or vegetable and so on, can be prepared in advance. These are considered time saving procedures, but the pace is still quick and steady, for that hour of the morning. The limited menu and ingredients, along with very quick cooking times, will insure an early start to the day.