Description
Homegrown Foods
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Homegrown Foods / Hong Kong
🔖 Certification： Local Organic Certified
🌱 About the Producer / Supplier：
HGF is a unique local online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 kinds of goods, fruits and vegetables.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：
Chinese Name：非籠養雞蛋 | 放牧飼養雞蛋
Other Names：Free-range Eggs
Product Description：Are there any cage-raised eggs in Hong Kong?
If there are no such labels, You believe they are all caged eggs.
According to the United States' "Certified Humane Raised and Handled" stipulates that free-range chickens must have approximately 2 square feet of space per chicken; free-range chickens must have at least 108 square feet of space per chicken.
Kadoorie Farm in Hong Kong produces cage-free eggs. Many people think that raising cage-free chickens in Hong Kong is illegal. However, the reporter inquired from the Agriculture, Fisheries and Conservation Department, and the department responded that as long as the holders of a livestock breeding license comply with the legal requirements, there are no special restrictions on the breeding methods, but it emphasized that it is illegal for citizens to keep live poultry in free range.
In 1997, an H5N1 avian influenza outbreak occurred in Hong Kong, killing six people and becoming the first human infection with the H5N1 avian influenza virus in the world. In order to reduce the risk of local outbreaks of avian influenza, the Hong Kong government announced a ban on free-range poultry farming in 2006. The issuance of new chicken farm licenses has been suspended, leaving 29 chicken farms in Hong Kong.
Cage-free eggs are not necessarily the same as organic eggs—the USDA requires that cage-free eggs come from chickens that have access to a small fenced-in concrete patch (which they may or may not use).
Why are they still kept in cages?
Cage-raised eggs are more affordable and produce more eggs. First of all, the production cost of caged eggs is about 20% lower than that of non-cage raising, because the hens are trapped in the cage and consume less calories, which can significantly save feed costs. Moreover, cages can strictly control the environmental factors that affect production, including using lights to trick hens into continuing to lay eggs during the short winter days, and hens that lay less eggs or are older are usually eliminated in isolation.
Hens usually lay eggs when they are 18 to 22 weeks old, and their production will slowly increase, reaching peak production at 24 to 30 weeks, and then the production will tend to stabilize. It takes about 25.5 hours from ovulation to laying of an egg. The hen will ovulate again 30 minutes after laying the egg, which means that one egg can be laid every 26 hours. A hen's lifespan is about 7 to 8 years, and it will go through a moulting period during which the egg laying speed will slow down or even stop. However, in order to make hens lay eggs every day, many chicken farmers inject hormones and inject them to force hens to moult early and restart the egg-laying cycle. Therefore, caged egg production is generally higher.
Variety：
Supply Season：When I was a child, my parents liked to raise hens at home and would harvest the eggs of the day and eat them. The aroma of the eggs is still unforgettable. Although this kind of taste is difficult to find in large-scale industrialized farms, the only chance to find it now is at the Kadoorie Farm and Botanical Garden in Tai Po (Kadoorie Farm). The prerequisite is a bit of fate.
Since the eggs come from our own farm, the number of eggs cannot meet the demand and can only be booked according to the reservation mode, 30 eggs at a time.
Storage Method：After receiving the goods, please store it in the refrigerator at a temperature below 10 degrees.
#Should Be / Avoided：
Eggs contain avidin, which will affect the absorption of biotin in food, causing symptoms such as loss of appetite, general weakness, and muscle pain. Eggs will carry bacteria during the formation process. Uncooked eggs cannot kill bacteria and easily cause diarrhea. The protein structure of raw eggs is dense, and a large part cannot be absorbed by the human body. The protein of boiled eggs will become soft and can be digested and absorbed by the human gastrointestinal tract.
*Edible Compatibility：
There is a saying in the market that eating eggs should not be eaten with sugar or soy milk. When sugar and eggs are boiled together, the high temperature will produce a kind of glycosyl lysine, which is said to have blood coagulation effect, and it will be harmful after entering the human body. In fact, this chemical effect will definitely occur during the cooking process of many foods, and the human body will also produce it by itself, so there is no need to worry too much.
As for the saying that you should not drink soy milk at the same time, it means that soy milk contains trypsin, which will prevent the body from absorbing egg protein after combining with egg protein. However, soy milk is also cooked at high temperature during the production process, and high temperature will destroy trypsin, so there is no need to worry too much.
Cooking Skills：Do not overcook or fry. Generally, after the water is boiled, the eggs can be boiled on low heat for 5-6 minutes.
If the cooking time is too long, the protein will coagulate too much, which will affect digestion and absorption. When frying eggs, the fire should not be too high, and the time should not be too long, otherwise the eggs will harden, the taste will be bad, and it will affect digestion and absorption.
Boiled eggs; steamed eggs; fried poached eggs; boiled eggs. The steamed egg puts the egg and the gravy together. There are many egg-to-water ratios in the market, such as 1:1 or 1:1.2, But he believes that 1:1.5 Is the best, that is, 1 part of egg and 1.5 Parts of water. Beat the eggs into a medium bowl and stir gently while adding the gravy to mix well. Boil water 2.5 Cm high in a steamer. When it is just boiling, turn off the heat and heat. The secret is to cover it with tin foil or plastic wrap. You can use tin foil or plastic wrap to cover the water egg for steaming, or cover it with a large plate. This will prevent the sweat from falling down and affect the appearance. The whole process takes 10-12 minutes to steam. If you want to add deliciousness, you can sprinkle onion and soy sauce after steaming.
Ranking of best digestible proteins
🍳 No. 1: Boiled eggs in shell (protein digestibility: about 99.7%)
1. The protein in boiled eggs is most easily absorbed and utilized by the human body.
2. It is recommended to eat whole eggs because most of the protein comes from the yolk.
3. Boiled eggs in shells can block the air, and the cholesterol in the eggs is not oxidized, so it does not cause damage to the cardiovascular system.
4. The fastest, simplest and healthiest way to boil eggs.
🍳 No. 2: Fried half-boiled poached eggs (protein digestibility: about 98%)
1. Frying and semi-frying at high temperatures may release carcinogens during the cooking process.
2. Omelette requires the most oil, so you can use a non-stick pan, which will not stick even if you use less oil.
3. If you use a lot of oil to fry eggs, the fat content will increase and you will easily gain weight.
🍳 No. 3: Scrambled eggs (protein digestibility: about 97%)
1. If you use a lot of oil to scramble eggs, the fat content will increase and you will easily gain weight.
2. Save calories, fat and cholesterol, use water instead of milk.
🍳 No. 4: Steamed Egg (Protein Digestibility: About 92.5%)
1. The heating temperature is low and the nutrients are fully retained.
🍳 No. 5: Pan-fried hard-boiled eggs (protein digestibility: about 81%)
1. Frying and semi-frying at high temperatures may release carcinogens during the cooking process.
2. Omelette requires the most oil, so you can use a non-stick pan, which will use less oil and won't stick to the pan.
3. If you use a lot of oil to fry eggs, the fat content will increase and you will easily gain weight.
🍳 No. 6: Raw eggs (protein digestibility: about 30~50%)
1. Protein intake is the lowest and almost impossible to ingest.
2. Raw eggs or salmonella may cause food poisoning.
Notes：What is cage-free feeding?
"cage-free feeding" means that the chickens are not placed in a cage, but can walk freely in the chicken house. The chickens can walk freely and spread their wings.
Eggs produced by chickens raised freely may be fertilized eggs.
Eggs are born in a flat chicken coop where chickens can move freely and fully exercise, and are fully exposed to sunlight. In addition, male and female chickens live together in the chicken coop, hoping to create a state closest to the natural environment so that the chickens can grow healthily.
Ordinary raw eggs usually contain salmonella, so it is best to cook and sterilize before eating. There are also some pasteurized eggs on the market. If you want to eat raw eggs, you can choose this type. It is not recommended to eat plain eggs raw.
Raw eggs are less likely to cause bloating than hard-boiled eggs.
Some people may find hard-boiled eggs hard to digest. The yolk in them may make some people feel stagnant and may take longer to digest. Food stays in the stomach longer, which can also make you prone to feeling bloated. Compared with boiled eggs, raw eggs may have less chance of stomach bloating, but it still depends on the individual's digestion ability.
Dish：
🍳 Souffle Pancakes
Prep time: 15 minutes Cook time: 30 minutes Serves: 6 pancakes Ingredients
Chicken eggs, yolk and white separated, 4 pieces
whole milk, 3 tablespoons
cake mix, 1/2 cup
Vanilla extract, 1/2 teaspoon
baking powder, 1 teaspoon
sugar, 4 tablespoons
vegetable oil, 2 tablespoons
Ingredients
berry mixture
powdered sugar
Maple sugar
butter
method
1. Place the egg whites in a large bowl and freeze for 15 minutes.
2. In another bowl, whisk milk, vanilla extract and egg yolks until frothy. Sift in the flour and baking powder and stir gently to combine. Set aside.
3. Remove the egg whites from the refrigerator and mix on high speed (in the same bowl). When the egg whites turn pale white, gradually add the sugar. Continue beating until stiff peaks form when the beater is pulled out.
4. Gently fold the egg white mixture into the egg yolk mixture.
5. Grease a non-stick frying pan, cover and heat over low heat. Once hot, use a small spoon to spoon the batter onto the surface. It should easily hold at least 2 pancakes at a time, but make sure not to overcrowd the pancakes as they require a lot of space to cook.
6. Add 1 tablespoon of water to the surface of the pot, cover the pot, and fry over low heat for about 3 minutes.
7. Uncover, add another spoonful of batter to each pancake, cover and cook for another 3 minutes. Add more water if needed
8. Open the lid and gently flip the pancakes with a spatula. Add a little more water to the pot, cover and cook for another 4 minutes.
9. Remove pancakes from pan and plate with ingredients.
10. Repeat with remaining batter as needed.
🍳 Salmon Veg Quiche
Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 6
raw material
Chicken eggs, 5
Smoked salmon, 200g
Vegetables – chopped baby spinach or baby peas, 1 cup
Gruyere cheese, shredded, 3/4 cup
frozen puff pastry, 2 slices
cream, 1 1/2 cups
sea salt, 1/4 teaspoon
black pepper, 1/4 teaspoon
fresh dill, chopped, 2 tbsp
for decoration (optional)
chopped dill
Small pieces of smoked salmon
method
1. First bake the pastry in a 9-inch pie pan according to package instructions. Once cooked, leave to cool.
2. Preheat the oven to 180°C.
3. Whisk eggs, cream, salt and pepper in a bowl. Once combined, stir in the vegetables and shredded Gruyère cheese.
4. Spread 2/3 of the salmon over the cooked quiche. Fold and twist the salmon fillets rather than laying them flat.
5. Pour the egg mixture over the salmon to the edges. Top with remaining salmon.
6. Bake for 40 minutes, until the top is golden and the center is firm but slightly jiggly.
7. Let sit for 10 minutes, then garnish and serve.
🍳 Loaded Scrambled Eggs
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
raw material
Chicken eggs x 8
heavy cream, 1/4 cup
Salt-free make-up oil, 3 tablespoons
olive oil, 1 tablespoon
parsley/chives/dill, 2 tbsp
Sea salt + black pepper to taste
Accompaniments (optional)
5 cherries, diced
1 yellow bell pepper, diced
1/4 yellow onion, diced
method
1. In a bowl, whisk together the eggs and cream. Set aside.
2. In a nonstick pan, heat olive oil over medium heat. Sauté the tomatoes, green peppers and onions along with any other side dishes.
3. When cooked, place the ingredients on another plate. Add cream to pan and heat over low heat.
4. Add the egg mixture, use a silicone spatula, and stir the eggs gently over low heat.
5. Gently scrape the sides of the pan and stir in the eggs by pushing them into the center. Repeat until soft curds form.
6. Add salt and pepper to taste and continue stirring until thickened to your liking.
7. Remove the eggs from the heat and stir in the cooked ingredients.
8. Place in warm skillet and sprinkle with herbs of your choice.
🍳 Devilled Egg
Preparation time: 20 minutes
Cooking time: 14 minutes
Servings: 12
raw material
Eggs x 6
Japanese mayonnaise, 3 tablespoons
Dijon mustard, 1 tablespoon
apple cider vinegar, 1 teaspoon
Sea salt + black pepper to taste
Paprika paprika, for garnish
Accompaniments (optional)
onion
Bacon cubes
caviar
mixed vanilla
method
1. Boil a pot of water. Reduce heat to low until water stops boiling.
2. Add all the chicken eggs to the water at the same time, increase the heat to high and set the timer for 14 minutes.
3. Just before the timer is about to end, prepare the ice water bath. Remove the eggs from the pan and place them in an ice water bath.
4. After the eggs have cooled, peel and cut in half.
5. Scoop out the egg yolks and place in another bowl. Egg whites can be placed on the plate.
6. Mash the egg yolks with the mayonnaise, mustard and vinegar. Mash to your preferred consistency and add salt and pepper to taste.
7. Pipe or spoon the egg yolks back into the egg whites. Sprinkle with paprika and top with relish for extra flavor and fun!
🍳 Egg Drop Soup
Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: 4
raw material
Eggs x 3, beaten
fresh corn kernels, 1 1/2 cups
chicken broth, 5 cups
turmeric powder, 1/2 teaspoon
sesame oil, 1/2 teaspoon
1 green onion, chopped
Salt + white pepper, appropriate amount
Slurry mixture of cornstarch (1/4 cup) and chicken broth (1/2 cup)
method
1. Chop ½ cup of corn kernels and set aside.
2. Place chicken stock, broken corn kernels, whole corn kernels and turmeric powder in a pot and bring to a boil.
3. Reduce heat and simmer for 10 minutes.
4. Season with sesame oil, salt and pepper. Be sure to taste it as you go.
5. Add corn starch and chicken stock slurry and mix a little at a time with a blender. Watch the soup thicken and stop adding the slurry once it reaches the desired consistency.
6. Gently stir the soup in one direction with a whisk, then slowly pour the beaten eggs into the soup.
7. Once you have enough shredded eggs, stir in half of the scallions, taste and season again.
8. Sprinkle with chopped green onions and drizzle with sesame oil and serve
🍳 Cloud Eggs
Preparation time: 10 minutes
Cooking time: 11 minutes
Servings: 4
raw material
Eggs x 4
grated cheese (Gruyere, Swiss or Parmigiano Reggiano), 50 g
Sliced brioche or whole wheat toast x 4
Sea salt + black pepper to taste
Companion CD (optional)
Sliced or mashed avocado
BB spinach leaves
Thinly sliced chives or green onions
method
1. Preheat the oven to 230°C.
2. Separate egg white and egg yolk.
3. In a large clean mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Gently fold the grated cheese into the fluffy egg whites.
5. Grease or line a baking sheet and pile the egg white mixture into four "nests," making an indentation in the center with the back of a spoon.
6. Bake on the middle rack for 6-8 minutes, until set and light golden brown.
7. Remove the pan, carefully pour the yolks into the 'nest' and return to the oven for 3 minutes, until the yolks are just set.
8. Serve with bread and side dishes of your choice
🍳 Scotch Eggs
Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: 4
raw material
Eggs x 6
all-purpose flour, 1 cup
Corn flakes, 1 cup, finely chopped
Cumberland or English breakfast sausage meat (remove any casings), 3/4 cup
Olive oil, for frying
Salt + freshly ground pepper, appropriate amount
mustard
method
1. Put 4 eggs into a small pot, add cold water to cover the eggs. Bring to a boil; remove from heat, cover and let sit for 3 minutes. Carefully drain the water from the pot and add ice water to cool the eggs
2. Gently crack the egg shells and peel them in cold water. Place chicken eggs in a bowl of cold water; cover and refrigerate.
3. Place the flour and corn flakes into a wide shallow bowl. Divide the sausage meat into 4 equal portions.
4. Pat a portion of sausage meat into a palm-length pancake. Place 1 soft-boiled chicken egg over the sausage meat and wrap the meat around the egg completely. Repeat with remaining sausage meat and hard-boiled chicken eggs.
5. Beat remaining 2 chicken eggs in a medium bowl.
6. Gently dip each sausage-wrapped chicken egg in flour one at a time, shaking off excess flour, and coat with egg wash. Gently roll in corn flakes to coat.
7. Attach a frying thermometer to the side of the large pot and pour oil to a depth of about 5 cm. Heat over medium heat to 190-200 degrees Celsius.
8. Fry the eggs for 5-6 minutes, turning occasionally, and keep the oil temperature at about 170-180 degrees Celsius, until the sausages are cooked through and the bread crumbs are golden brown and crispy.
9. Use a slotted ladle to transfer eggs to paper towels to absorb excess oil. Season lightly with salt and pepper and serve warm with mustard.
🍳 Baked Eggs In Avocado
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 2
raw material
Egg x 2
Avocado x 1
Sea salt + black pepper to taste
chopped fresh leeks, 2 tbsp
Accompaniment (optional)
Bacon cubes
feta cheese, crumbled
cherry tomatoes, diced
method
1. Preheat oven to 200°C.
2. Cut the avocado in half lengthwise and remove the core.
3. Scoop out 1-2 tablespoons of the meat to create a larger cavity.
4. Place the avocado halves on the baking sheet, keeping them upright.
5. Gently crack an egg into each hole and season with salt and pepper.
6. Sprinkle with ingredients of choice and bake for 15 minutes, or until yolks reach desired consistency.
7. Garnish with fresh leeks and serve with salad and/or bread.
🍳 Other recipes
🥚 Fermented fermented hot spring eggs
🥚 Super smooth and tender cheese scrambled eggs
🥚 Smooth tofu and shrimp steamed egg
🥚 Soft Korean Steamed Egg
🥚 Exploded Earl Gray Tea Eggs
🥚 Taiwanese Cabbage and Bacon Omelette
🥚 Eggs Benedict
🥚 Spinach Luncheon Meat Omelette Corner
One fried egg, sunny side up
Scrambled eggs with ham and toast
A batch of tea eggs, with their shells intact, soaked in a brew of spices and tea
Pickled eggs, colored with beetroot juice
🔸 Supplementary Information：
This product is pre -ordered by the supplier one day. The supply depends on the delivery situation, or it will be shipped separately.
This product is pre -ordered by the supplier one day. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Free-range Eggs
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
