Fried Egg

Ingredients for Fried Eggs

2 teaspoons of butter
6 eggs
Salt and pepper
1 tablespoon of butter or butter substitute

Instructions

• Method 1
  Put 2 teaspoons of butter in a warm frying pan and let it melt.
  Break 2 eggs carefully into the pan, taking care not to break the yolks.
  Season with salt and pepper.
  Cook slowly until the whites of the eggs are set.
  


• Method 2
  Put 1 tablespoon of butter or butter substitute in a frying pan.
  Melt over slow fire.
  Break 2 eggs as in Method 1.
  As soon as the butter starts to run out under the eggs, take a spoon and baste the eggs until cooked.
  


• Method 3.
  se Method 1 until the whites of the eggs start to set.
  With a pancake turner, turn the eggs on the other side and finish cooking.
  By this method the eggs are cooked on both sides.
  
  

cracking the cholesterol myth

While cardiovascular disease continues to be the number one killer of Americans, many adults are confused about what foods to eat and what to avoid. A January survey of healthy adults conducted by the Egg Nutrition Center shows that nearly one out of four (24 percent) Americans still avoid eggs for fear of dietary cholesterol, even though 30 years of research has never linked egg consumption to heart disease.i As a result of this myth, many Americans are missing out on the beneficial nutrients of the incredible egg.

pregnancy

Eggs are an excellent source of choline, a little-known but essential nutrient that contributes to fetal brain development and helps prevent birth defects. The National Academy of Sciences recommends increased choline intake for pregnant and breastfeeding women. Two eggs - including the yolks - contain about 250 milligrams of choline, or roughly half the recommended daily amount. The National Academy of Sciences recommends that pregnant women consume 450 milligrams of choline per day and that breastfeeding women consume 550 milligrams per day.

protein/weight management

One egg provides 6 grams of protein, or 12% of the Recommended Daily Value. Eggs provide the highest quality protein found in any food because they provide all of the essential amino acids our bodies need in a near-perfect pattern. While many people think the egg white has all the protein, the yolk actually provides nearly half of it.The high-quality protein in eggs helps you to feel full longer and stay energized, which contributes to maintaining a healthy weight. In fact, research* shows that eggs eaten at the start of the day can reduce daily calorie intake, prevent snacking between meals and keep you satisfied on those busy days when mealtime is delayed. Muscle Strength, Repair & PreservationResearch indicates that high-quality protein may help active adults build muscle strength and middle-aged and aging adults prevent muscle loss. Consuming eggs following exercise is a great way to get the most benefits from exercise by encouraging muscle tissue repair and growth.

What is an egg?

Eggs are rich in nutrients and a very affordable component of a healthy diet. They contain, in varying amounts, almost every essential vitamin and mineral needed by humans as well as several other beneficial food components. In fact, egg protein is of such high quality that it is a standard against which other proteins are compared.

Chapter 9

Historically, price has been the major factor affecting buyer choice. ( Marketign: an introduction. pg259)

The price of a merchandise should be accessible to the average consumer. If the price is set too low , the customer will not trust the quality of the product. In the contrary, if the price is too high, the customer will not be very interested in bying the product.

If customers percieve that the price is greater than the product's value, they will not buy the product. If the company prices the product below its cost, the company profits will suffer. (Marketing: an introduction. pg 259-260)

The value of product, in this case the cookbook, will be determined by the value of use of itself and by the amount of work socially useful spent in the making of the cookbok.

Chapter 8

New products are important-to bothcustomers and marketers who serve them. ( Markeitng: an itroduction. pg 233)

A cookbook that does not limit simply to offer recipes, but also to inform about the most general qualities of its main ingredient, and its uses, contribute to stimulate companies and laboratories to use the values of this product creating new ones.

After launching a new product, management wants the product to enjoy a long and happy life. (Markeitng: an introduction. pg 246)

In the case of "Bomm!!! and the egg is ready", it is necessary so that the product does not fall behind, new and more attractive editions that widen the the use of the principal product and to link this one with other porduct.