The Story Behind Eggs

 THE STORY BEHIND EGGS: A GUIDE TO BUYING EGGS IN SINGAPORE Eggs are one of the most nutritious foods out there. But there are so many egg brands available and many more marketing claims. From carrot eggs to free-range and pasteurised eggs, it's easy to get lost. The difference in price for the same product is staggering - some eggs cost as low as $0.16 while others are up to 10x more expensive! Is the price difference justified? How are hens typically raised and fed? What claims matter and which ones are marketing gimmicks? In this report, I cover the following: Part 1: Why eggs are amazing Part 2: What our hens eat Part 3: How our hens live Part 4: How safe are eggs Part 5: How to cook eggs Part 6: How to choose eggs Part 7: Summary  Since this is a long report and not everybody has the time or interest to spend 20min on eggs, I have included a summary section (part 6 & 7). So if you prefer to get the lowdown, skip to this part.  DOWNLOAD THE REPORT Read on mobile Read on des

Salt Revelation: How seasoning your cooking water can make your food more nutritious

  I have started reading Sat, Fat, Acid & Heat by Samin Nosrat and wanted to highlight one of the things she brings up about salt because of its implication on not only taste but nutrition as well.  One of the chemical processes that happen when you salt your food is called diffusion. Simply put, it is the process of salt slowly moving from a saltier environment to a less salty one until it is evenly distributed. This natural process has several implications in the way you should use salt and I recommend you read Nosrat's book to get the full picture, but I wanted to highlight one particular aspect she brings up. When you cook food and in particular when you blanch vegetables in boiling water and omit to add salt to the pot, the vegetables end up having more minerals in them than their surrounding environment. In an attempt to establish equilibrium between the internal and external environment, minerals along with some natural sugars will leach out of the vegetables during the