Tweet
saw a thread in makan section commenting about eggs @ one of the most popular coffee shop in the east.
just to share what i know.
these days, most chickens are reared. due to pass instances of bird flu, and what have you not, most chicken farm now have to inject antibiotics into the chicken.
2 purpose:
to keep them free of diseases
to encourage growth to meet demand.
as such the growth of the chicken is accelerated with their internal body changes. as such, the eggs especially those half boiled eggs that we eat regularly @ coffee shops or stalls either has the egg white too watery or too cooked. why? cook with the same method in the past, it is alright, but with 'chemicals' in the chicken, the quality of eggs produced also changes. so when you tell them it is not cooked enough, they put it in the hot water longer, this result in your eggs being over cooked.
so what happen, consumers complain either not cooked or too cooked. very hard to have the quality of eggs we have in the past due to the way the chicken is farmed.
if you are also observant, check out the hainanese chicken rice stall. notice that some of the chicken have bigger bodies compared to the legs, wings, head. this is also the result of injecting these chickens form young with antibiotics. this type of chicken is what i called steroid chicken.
also if you notice, our grandparents hardly fall ill or have any sickness. but these days, notice that there are more medical illness such as HFM diseases? is it because in the past it was there but medical professionals yet to discover or is it due to the food we consume?
i leave it for as such...food for thought has taken a new meaning.......
just to share what i know.
these days, most chickens are reared. due to pass instances of bird flu, and what have you not, most chicken farm now have to inject antibiotics into the chicken.
2 purpose:
to keep them free of diseases
to encourage growth to meet demand.
as such the growth of the chicken is accelerated with their internal body changes. as such, the eggs especially those half boiled eggs that we eat regularly @ coffee shops or stalls either has the egg white too watery or too cooked. why? cook with the same method in the past, it is alright, but with 'chemicals' in the chicken, the quality of eggs produced also changes. so when you tell them it is not cooked enough, they put it in the hot water longer, this result in your eggs being over cooked.
so what happen, consumers complain either not cooked or too cooked. very hard to have the quality of eggs we have in the past due to the way the chicken is farmed.
if you are also observant, check out the hainanese chicken rice stall. notice that some of the chicken have bigger bodies compared to the legs, wings, head. this is also the result of injecting these chickens form young with antibiotics. this type of chicken is what i called steroid chicken.
also if you notice, our grandparents hardly fall ill or have any sickness. but these days, notice that there are more medical illness such as HFM diseases? is it because in the past it was there but medical professionals yet to discover or is it due to the food we consume?
i leave it for as such...food for thought has taken a new meaning.......
. They told me no secret BUT it's the temperature of the water.
tried making wanton mee; and my chilli sauce always too much liao
Comment