Kitchen appliances, vegetables and eggs

Eggs are very nutritious: they contain much protein, minerals such as calcium and phosphorus, and vitamins. A hen’s egg usually weighs 45–65 g. Air and micro-organisms enter through the shell and eggs spoil quickly; a fresh egg’s shell is dull, an old one’s smooth and shiny. The shell is washed in warm water before use. Boiling methods: 3–5 minutes (very soft), 7–8 minutes (“soft-boiled”: white set, yolk still soft) and 10–12 minutes (hard-boiled; for salads and dishes). Raw or undercooked eggs can carry germs such as salmonella, so for school-age children eggs are best well cooked (white and yolk set). Fried egg: in a little oil over low heat for 2–3 minutes until the white sets. Omelette: egg, milk and salt are beaten and cooked in hot oil, the edges folded to the middle. Uzbek quymoq: milk, flour, egg, salt. After cracking eggs, wash hands with soap. Work with the stove and boiling water only beside adults.