National Egg Day

0:03 Calorogus shark Media. Hi. I'm Mark Ellison, and today's theme is National Egg Day, Breakfast Foods, Cooking with eggs and surprising food facts. Question one. When a hard boiled egg develops a gray green halo around the yolk, what specific compound is responsible for that color change? Question two? In classic French technique, what visual hallmark tells you a French omelet is properly cooked? Question three? Which New York hotel is most often credited with popularizing eggs benedict in the eighteen nineties after a hungover patron ordered a version of it for breakfast. Question four. Chekchuka eggs poached in a spice, tomato and pepper sauce originated in which world region before spreading across the levant Question five? Despite the name Chinese century eggs aren't aged for one hundred years. What preservation process actually transforms them into their dark jelly like state.

1:22 We'll be right back with these answers after this break Welcome back. Question one? What compound causes the green ring on hard boiled eggs? Answer? Iron sulfide, ferros sulfide, overcooking or holding eggs hot for too long. Let sulfur in the whites react with iron in the yolk to form iron sulfide, which looks gray green. Avoid it by not overcooking and by cooling eggs promptly in ice water. Question two. Signature look of a classic French omelet? Answer no browning, pale, tender, just set and rolled. A French omelet is cooked gently with constant stirring to create fine curveds and is rolled while still custardy, never browned. The smooth, pale exterior distinguishes it from the browned, folded American style omelet. Question three Which hotel popularized eggs? Benedict answer the Waldorf later the Waldorf Astoria. A eighteen ninety four tail credits stockbroker Lemuel Benedict with ordering poached eggs toast, bacon and Hollandais at the Waldorf, inspiring the menu item. Delmonico's also claims an earlier origin, but the Waldorf story is the best known.

2:30 Question four. Shakshuka originated where? Answer? North Africa? The Maghreb, often linked to Tunisia and Libya. Shakshuka traveled with Maghrebi communities and became beloved across the Eastern Mediterranean, including Israel. Its name and style reflect North African culinary roots. Question five, What process makes century eggs? Answer? Alkaline Curing Eggs are cured for weeks or months in a highly alkaline mixture, traditionally clay ash quicklime salt, which raises pH and d nature's pre turning the white translucent brown and the yolk creamy and dark. The dramatic change comes from chemistry, not extreme age. That concludes today's five Daily Trivia questions. I'm Mark Ellison, and today's questions were crafted with the help of AI technology. See you tomorrow.