#Egg Yolk Oil Market

[ananya5400]

The egg yolk oil market is poised for growth driven by its bioactive properties and diverse applications in pharmaceuticals, cosmetics, and nutraceuticals, with notable medicinal benefits like anti-inflammatory and antioxidant effects.

[marketinsight12]

The Global Egg Yolk Oil Market size is expected to grow from USD 288.69 million in 2022 to USD 460.24 billion by 2030, at a CAGR of 7.2% during the forecast period (2023-2030).

Egg Yolk Oil Market-Global Size & Upcoming Industry Trends | IMR

[buffetlicious]

If all Zong Zi or Rice Dumplings look the same to you, you’re not alone! Zong Zi (粽子) or Bak Chang are a variety of glutinous rice dumplings traditionally eaten by the Chinese during the Dragon Boat Festival (端午节). Here are six types of popular Zong Zi from various dialect and ethnic groups in Singapore.

Hokkien Rice Dumpling (福建咸肉粽) - One of the most common Zong Zi that can be found in markets and stores, the Hokkien Zong Zi is wrapped in bamboo leaves is recognized by its dark appearance from soy sauce infused rice and distinct aroma from the five-spice seasoning. Usually made with pork belly, salted egg yolk, chestnuts and dried shrimps.

Cantonese Rice Dumpling (广东咸肉粽) - The ingredient that sets Cantonese Zong Zi apart is the filling of mung beans or green beans. One can also order a variation with a salted egg yolk. The glutinous rice is also seasoned with salt and garlic oil instead of soy sauce.

Nyonya Rice Dumpling (娘惹粽) - The Nyonya Zong Zi is the most distinguishable rice dumpling for its bright blue tip that is typically made from the extract of the butterfly pea flower. It is also sweeter in taste and aroma because of its pandan leaf wrapper and candied winter melon.

Teochew Rice Dumpling (潮州粽) - The savoury yet sweet taste of a Teochew Zong Zi comes from various ingredients such as red bean paste or lotus paste, fatty pork belly, earthy mushrooms and dried shrimp. Chestnuts are also added to the dumpling for texture.

Hainanese Rice Dumpling (海南肉粽) - The Hainanese Zong Zi’s most distinctive trait lies in its portion. It is filled with generous chunks of pork belly, whole chestnuts, mushrooms, and seasonings of savoury additions like five-spice powder, dark soy sauce, and black pepper. It is also usually served with a dollop of palm sugar syrup, adding a nice balance of sweetness to its savoury and slightly spicy flavour.

Hakka Rice Dumpling (客家粽) - Steamed in bamboo leaves, the Hakka Zong Zi consists of preserved vegetable filling, juicy pork belly strips and savoury mushrooms. It is also sometimes filled with beans.

Zong Zi info from here and images from Ministry of Culture, Community and Youth.

[spacelazarwolf]

shakshuka - maghrebi

cookbook: jewish flavors of italy

total time from start to finish: 50 minutes

rating system

difficulty: 2 this recipe required chopped veggies and some sautéing, and it does require a couple of different timed steps (like watching the eggs to make sure they don’t overcook... oops...), but overall it wasn't difficult to make. the recipe did call for harissa, which i found (hechschered) at my local international market, or felfel u ciuma. you can make the harissa yourself, it just takes some extra time. i don't know if you can find the felfel u ciuma in any international markets.

rating: 5 absolutely fucking delicious. 100/10.

this particular recipe comes from the libyan jews of rome. there is a substantial population of libyan jews in rome because of the increasing levels of persecution faced by the jewish community in libya in the 20th century, culminating in violence and pogroms during and after the six day war, until around 6000 libyan jews were airlifted out of libya to rome by the italian navy in 1967. the refugees were forced to leave their homes, their businesses, and most of their possessions behind, but despite these hardships, libyan jews have become an integral part of the roman jewish community.

and i can’t mention libyan jews without mentioning david gerbi, a libyan jew who has spent years trying to restore synagogues and cemeteries in libya and hopes to eventually make libya safe enough for libyan jews to return. so far his attempts have been met with a lot of violent pushback, but b”h someday they will get their home back.

recipe:

shakshuka:

preparation: 15 minutes cooking: 50-55 minutes serves 2-4

ingredients:

3-4 tbsp extra virgin olive oil

3-4 garlic cloves, crushed

2 tsp ground cumin or caraway (i used cumin, which is most commonly used, but the author of the cookbook likes to use caraway)

1 tsp paprika

1 tsp felfel u ciuma or harissa

3 red, yellow, or orange peppers; stems, seeds, and white membranes removed, and flesh cut into 5mm (1/4 in)-thick strips

2 ripe vine tomatoes, diced, or 10 cherry tomatoes, halved (optional) (i used 2 cans of diced tomatoes)

500g (1lb 2oz/generous 2 cups) passata (an italian tomato puree, you can use pureed tomatoes but passata is a bit thicker)

1 tbsp finely chopped fresh italian parsley

4 eggs

sea salt and black pepper to taste

bread to serve

many middle eastern cuisines claim this dish as their own. libyan jews are no exception, and those who migrated to italy took it with them. shakshuka has become popular all around the world and today, many of rome's kosher restaurants have it on their menus, reflecting not just the city's large libyan jewish population but also the food of israel, where shakshuka is very well known.

put the oil, garlic, 1 tsp of cumin or caraway, paprika, and felfel u ciuma or harissa (i used harissa and added an extra tsp) in a large, non-stick frying pan, stir and cook over a low heat for 5 minutes. (before this, i sautéed some yellow onions)

add the peppers to the pan, stir, add a pinch each of salt and pepper and cook, covered, over a low to medium heat for about 15 minutes until the peppers start to soften.

add the tomatoes (if using) and toss for 5 minutes, then add the passata with a pinch each of salt and pepper and cook for another 20-25 minutes, covered, and stirring occasionally. remove the lid, add half the parsley, and the second tsp of cumin or caraway, stir and taste for seasoning. you can cook the eggs in the mixture straight away, or make the recipe up to this point and keep the sauce ready in the fridge for up to 3 days.

when you're ready to cook the eggs, make four dips in the sauce (reheating the sauce if you've made it ahead of time) with the back of a spoon and gently break an egg into each one. cover and simmer over a low to medium heat for 6-8 minutes until the egg whites are just set but the yolks are still runny (oops...)

sprinkle with the remaining parsley and, if you like, a little more cumin or caraway. serve hot, ideally with bread.

harissa (from saffron shores):

4 large red bell peppers or pimientos, seeded, deribbed, and cut into pieces

3 large cloves garlic, minced

1 tbsp ground coriander

1 tbsp caraway seeds, toasted and ground

1.5 to 2 tsp cayenne pepper

1 tsp salt

extra virgin olive oil as needed

in a meat grinder, food processor, or blender (you could probably also use mortar and pestle, it would just take longer), grind or puree the bell peppers or pimientos. strain, pressing on the solids with the back of a large spoon. you should have about 3/4 cup puree. stir in the garlic, spices, and salt. add oil for spoonability.

alternate harissa (also from saffron shores):

3 dried ancho chili peppers, soaked in hot water for 1 hour

3 garlic cloves, minced

2 tsp cumin seeds, toasted and ground

1 tsp caraway seeds, toasted and ground (optional)

1 tsp salt

cayenne pepper to taste

extra virgin olive oil for filming

drain the peppers. in a blender, combine the peppers, garlic, and seasonings, puree to a paste (could probably do in a mortar and pestle). pack in a hot sterilized jar and film the top with olive oil. seal and refrigerate for up to 6 weeks.

felfel u ciuma (from jewish flavors of italy):

6 garlic cloves, crushed

1/2 tsp chilli powder

1 tbsp paprika

1/2 tsp sea salt

juice of 1/2 lemon

1/2 tsp ground caraway (optional)

2 tbsp water

simply combine all ingredients in a small bowl and stir well to create a paste.

[darkmaga-returns]

Dear Subscriber,

Integrative doctors are often asked about eggs regarding cholesterol, as eggs are loaded. And the mantra of the 70’s where commercials were prolific still endure – a man clutching his chest exclaiming “cholesterol kill” scared the bejesus out of millions.

Well, the commercial was not true. But eggs were given a bad rap for decades. Now the AHA is slowly admitting eggs are not so bad. The problem is how you prepare them. Egg yolks are rich in cholesterol and fat-soluble nutrients such as needed phosphatidyl choline. I consider eggs a premier food, though for other reasons (NOT medical or health related), I don’t eat them. (I used to eat three per day and never had a cholesterol issue and have no evidence today of vascular disease.)

The issue is preparation. Cholesterol is not the culprit. Decades ago, researchers injected rabbits with cholesterol and saw no sequela. However, when injected with oxidized cholesterol, the animals quickly developed atheromas. Oxidized cholesterol is analogous to rancid oil. It is the rancid form of cholesterol, and quickly attacks and accumulates in your arteries.

I have always felt that you can eat all the eggs you want, provided the yolk is protected from heat and oxygen. Hence, to prepare eggs, soft boil, poach, or once over easy to keep the yolk from being cooked through and damaging the vulnerable cholesterol. If you scramble, you risk oxidizing yolk components. Don’t cook scrambled eggs too hard, and it is preferable that you do not scramble at all.

Make sure source of the eggs is organic pasture raised chickens. Most all chickens will be given feed, so if possible, buy in a farmer’s market where you can question the farmer. If the chickens are fed soy, for example, you will want to know it is organic, and you should know that the allergen can come through into the egg.

[ask-elland-n-will]

Dear William,

What is your secret for shiny, full hair?

--Vandamme

My dear Vandamme!

I am so glad you asked! You see, first of all, you should be born with naturally great hair, just like mine. From a very young age my parents told the house elves to use an Occamy egg yolk mixture when washing my hair. I stopped using it when I found out how dangerous it is to make, the market for it isn't huge.

Now I mostly use natural soaps and oils, along with some magical potions from time to time, just to give it an extra shine. But even without those things my hair is super soft, just not as amenable.

And, of course, I use some simple charms to dry my hair and style them. My hair is naturally curly but I find that styling them makes me look neater, just as a prefect should be. Lavender-scented oils and balms are my favourite, and then the prefects' bathroom has some nice products in there as well! Not that you'll give you a free pass

Hope I was able to help! If you want me to teach you the incantations or give specific brand names, feel free to find me in person!

Yours, William Abbott ☀️

P.S. Unfortunately, a certain niffler is really fond of my lavender soaps... So perhaps if you are looking for a scent, lavender is not the best option to go for while you're at Hogwarts.

[lovetransaction]

.. it will brighten all our way human cas/trans dean, food, gender issues, rough sex

"I want eggs," Cas had said, when he came in and looked around with his head drooped forward, with his mouth open and downturned, perturbed frown crinkling his forehead. "Quickly. Eggs."

Then he'd sat down at the main table in the bunker, instead of going to the kitchen. "You want those on a raft?" Dean had said, for lack of any other response, and Cas stared at the table and said, "If that's how many you're making. I do want a lot of them."

And now he was eating them. Dean brought a few slices of bread just in case but Cas didn't care about that. Cas had loosened his tie and it was hanging lopsided as he ate his eggs, sunny-side up because that was fast to cook and Dean liked cooking them better than scrambled, but Cas wasn't eating that bread and Cas wasn't using a fork. He was dipping his fingers into the plate of ten fried eggs and breaking them open, bringing drippy scoops of yolk streaming up to his mouth. Steadily, staring ahead.

"You don't want some toast, buddy?" Dean tried. It was uncomfortable to watch. He couldn't even sit down, he had such heebie-jeebies; he just hovered next to Cas. Yellow-gold yolk was crusting along the corner of Cas' mouth, because these were free-range eggs that Sam liked to buy at the farmer's market, the colour almost startlingly orange. "Or a fork, or a spoon, or a ... vacuum hose..."

"Tempera paint is made of egg yolk," Cas said, and drew his fingertips along his face. Then he stood up and stepped close to Dean, so close the smell of warm buttery oil and the crackly edges of the whites came with him and Dean's mouth sprang water, against his back teeth. "Take off your clothes, Dean."

"Easy," Dean said, looking at the smear of slowly powdering yellow across Cas' navy blue tie. "Finish your breakfast."

Cas didn't move and his eyes were entirely blue, just a pinpoint of black as his gaze dragged down Dean's body. "I'm hungry," Cas said, and when he looked up at Dean's face his pupils went big and black so fast Dean almost reached for Cas' unused butter knife. But then Cas grasped for the hem of Dean's tshirt and yanked it, so Dean said, "easy," again and took it off himself. Carried on undoing his jeans and shoving them down with his shorts, and Cas' hands were on him immediately, gripping his hips, pushing him back against the table.

Back, and down, Cas following him with dirty fingers and dirty face, his eyes intent. He leaned in close and stuck his yolk-streaked fingers between Dean's legs, finding his clit and rubbing hard, two fingertips, while Dean gasped and said, "--come on, man, you couldn't use your other hand?" He whined when Cas twisted three fingers into him, body jolting against the table, and Cas made a sound in his throat that was either interest or satisfaction or evaluation. He was easier to read as an angel. Dean didn't want to dwell on that.

Cas reached up to grab Dean's jaw, cinching it hard, his own jaw set firm with his underbite jutting as he stared down at Dean and fucked him mean with those fingers. "Rebirth," he said, "and new life. But also your brain on drugs. Did you know American children can't be trusted with eggs that are literally called Children Surprise?" He took his fingers out, sucked them clean of the glistening wet that overlaid the streaks of yolk, and shoved them back into Dean, fucking and fucking with them.

"There's no prizes inside me," Dean said gruffly, his voice catching on a particularly deep lunge of Cass' hand, the jut of his thumb against Dean's clit again. Cas took his hand away, trailing his wet fingers down to Dean's asshole and stroking there before holding his sides and pulling him up. They were face-to-face and Cas was just looking at him. The egg yolk had dried, no longer orange-paint gluey; now it almost looked like gold on a religious painting, arcing over the left side of Cas' upper lip. Like it had been outlined there deliberately.

Cas breathed, a look of aggrieved concentration crossing his face, and turned Dean around, pushing him facedown against the table this time. He heard Cas' belt, his zip, the particular music of buckle and cloth, and Dean's mouth opened panting against the tabletop. Pavlov's dog when it came to that sound; trained to it from his youth. Cas' hard dick slid through his wet folds and Dean spread his legs out more but then Cas bypassed his dripping cunt, already worked open, and Dean made a sound when Cas pressed to his ass and held his hip steady with that fucking wet-spit-yolk hand as he forced the head of his cock in with the other. He pushed in without pause, without considering the way Dean tensed up automatically, caught off guard, before forcing himself to relax and take it, the way Dean breathed, "--easy!" against the table as his hands slapped down against it and groped immediately into fists.

Cas lurched forward and Dean hissed. "You're human right now, Cas," he said, half angry and half pleading. "You can't heal me when you're done. You have to fuckin' ease up." Instead of splitting Dean open over his cock without anything to help things along. But Cas started to thrust, saying nothing, switching to hold Dean's hip with his clean hand as he pumped and shoved himself in further each time until they both felt when the blood made it warmer and wetter. "I fixed it," Cas said, and Dean said, "ahhh--" and turned one of his fists on its side. Cas had never been good at listening when they fucked. This was nothing new. Knowing that he'd be limping out of here when it was over, that was the new part (but not new at all, in the bigger scheme of things, not if you looked at it honest).

Dean gritted his teeth and relaxed, and pushed back into it, and rode against and with Cas until he started to feel the slightest warm curlicues of heat low in his belly, a tightening and arc of pleasure, and he felt something drip thickly onto his back. Movement to the side and he turned his head to watch Cas grab a handful of sunny-side-up eggs, heard Cas eating them. Felt more yolk drip onto his back. "Are you fucking kidding me," Dean mumbled, and Cas said, "I wanted eggs."

He slid his oily hand around to Dean's front, below his navel, cradling. "I wanted eggs." Cas' hand pushed in, meaningful, sprawling.

Dean shoved up on his forearm, twisting so he could scowl at Cas, flakes of ice crystallizing in his blood. "Man," he said, "fuck you." They stared at each other for a moment, Cas' hand still spread out over Dean's shivery skin, and then he turned it and slid down to Dean's clit. Watching. Intent and pupil-blown until Dean's angry breathing skipped, turned sideways, melted into puddles of orange.

"I can't heal you," Cas said. He straddled up close, his cock buried all the way inside of Dean's body, finally fucked open enough for this not to hurt the way it had started out. "I don't need it," Dean said, and put his face against the table again. Cas was still for a moment and then started fucking him, rolls of his hips, abandoning that for thick, deep strokes. He dragged over another fistful of egg. Dean opened his mouth.

[postnuclearophelia]

I just made a sandwich with veggie bacon celery leafs and tomato (all from market) on toasted rye bread with sliced cheddar and a homemade mayo i amde with one egg yolk olive oil mustard hot sauce and chili pepper

[purplesurveys]

1878

How long ago did you wake up? A few minutes before 9 AM, so that was around 6 hours ago.

With a fried egg, do you prefer the yolk runny or set? Runny! Always runny. I like the texture and find that it's more flavorful that way as well.

Would you ever want to visit Thailand? I've been, loved it save for the humidity and would 100% go back. Our itinerary was insanely packed since we went mainly for a concert, so I would love a second trip that's a lot more loose. But speaking for the time I was there, I enjoyed it a lot – it's like a more vibrant and more alive Philippines except with more night markets and street food stalls and just general cool shit to do.

Do you like Marvel movies? Do you have a favourite? I'm not into Marvel stuff and superheroes in general.

Have you ever planned a wedding? No.

How far away from home is the place you work or study? (or spend the most amount of time outside of home) My office is a 20-50 minute drive away, depending on the traffic.

Do you have any pimples right now? Yeah, one between my eyes and another on my right cheek. It's been a while since I've had more than one pimple so I'm kinda bothered at the moment lmao but I'll just wait for them to go away as usual.

What member of your family are you most similar to? In which ways? My dad and I are both laidback yet terrible with pressure. We watch the same sort of documentaries, series, and movies; and we also have more modern ways of thinking, I would say.

How do you listen to music? Spotify, Apple Music, Youtube, something else? Spotify.

Do you think everyone should vote, even if it's not mandatory? I don't think it should be mandatory, as those who don't have much candidate knowledge or don't feel too confident or simply aren't up to voting shouldn't be forced to do so. It should be a right that's accessible to everyone, though.

Have you ever painted a rock? Never. I did paint an egg once for Easter lol but that's that.

If you could have any animal as a pet, what would you have? I already love having dogs.

Do you ever shop at Aldi? Do you even have one nearby? No, not familiar.

How old were you at your first concert? I was 15 when I went to my first concert; I saw Paramore.

What are some of your favourite snacks? Pizza, mozzarella bites or sticks, dynamite (local street food), spicy chicken wings, arancini...tbh anything deep fried.

Are you religious or spiritual in any way? No, atheist.

Do you know how to change the oil in a car? Nope.

Has it rained or snowed today? It's drizzled a little bit but the most notable thing is the fog. Tagaytay fogs up like fucking CRAZY. We're supposed to have a view of the Taal volcano from our hotel room but there's zero visibility. It's like I'm entering the gates of heaven hahahaha

Did you go to school with anyone named Levi? If so, what were they like? Nope.

What's on your shopping list at the moment? More milk for my coffee.

[fallenup]

4 large eggs

2 tablespoons whole milk, half and half, heavy cream, or water

Shredded or crumbled cheese (optional)

Salt and pepper (I prefer sea salt and freshly ground black pepper)

Butter (alternate oils include olive oil, ghee, avocado oil, or nonstick oil spray)

This recipe makes 2 servings, 2 eggs each (4 total), in a medium-sized nonstick skillet. In my experience 4 eggs tends to be the easiest to deal with in a standard medium-sized skillet and scrambles the most evenly. For a small skillet, try 2 eggs at a time. If you have a very large skillet (over 11″), try 6 at a time. Always use a skillet with a nonstick coating or a well-seasoned cast iron pan for best results.

If adding cheese, a good ballpark amount to use is about 1 tablespoon of shredded cheese per egg.

Let’s talk for a moment about egg quality. You can scramble any eggs and come out with a decent scramble, but if you want to take things to another level, make sure the chickens that laid your eggs were pasture-raised and given plenty of room to roam and forage. Pasture-raised eggs tend to be tastier with more nutritious, bright yellow yolks. Try checking out your local farmer’s market, health food store or even a neighbor with chickens to see if you can score a deal on farm-fresh eggs.

If you plan on adding cheese to your eggs, make sure that the cheese is shredded/prepared and set aside so you can add it to the non-stick skillet quickly. Place your skillet on the stovetop and turn on the heat. I leave the heat somewhere between medium low and medium, so it warms up but doesn't get too hot.

Nonstick skillet preheating on stovetop.

Meanwhile, prepare your eggs. Break them into a bowl with a tablespoon of milk, half and half, or water (I prefer half and half or milk). Add some salt and pepper – I typically add about 1/8 teaspoon of sea salt and a few turns of black pepper. You might use more or less according to taste. If you're dairy intolerant or don't like the taste of milk, feel free to use water – but don't skip adding a little liquid, as it helps to add fluffiness to the scramble. I personally love the way creamy half and half enhances the flavor of the eggs.

Four cracked eggs in a large mixing bowl together with milk or half and half - on a wooden table. Whisk lays beside the bowl.

Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the milk and the seasonings. Use a little elbow grease here, the more you whip it the better.

Hand using a whisk to scramble eggs in a large mixing bowl, which rests on a wooden table.

Lightly grease your hot skillet, coating the surface with a thin layer of oil or butter. I typically use butter, but only if the skillet isn't very hot – butter has a low smoke point, which means it burns easily. If the skillet has heated up a lot, try using ghee, avocado oil, or something with a higher smoke point. If using nonstick spray oil, use caution and keep it away from any open gas flames.

Pour the eggs into the skillet. Keep the heat on medium/medium low, you don't want to rush it here– if the skillet is too hot the eggs will cook too quickly and become rubbery. Once you pour the eggs in they will begin to cook immediately. Using a spatula (I use a wooden or silicone spatula so I won't damage my pan's nonstick coating), begin pulling the cooked outer edges in towards the center of the eggs. Uncooked eggs will flood the area you just pulled back. If you are adding cheese, now is the time to sprinkle it into the skillet. This will allow ample time for the cheese to melt and integrate into the eggs.

Move the spatula around the edge of the skillet, pulling the cooked edges towards the center and re-flooding repeatedly. Cooked scrambled eggs will gather in the center of the skillet.

Hand with wooden spatula folding scrambled eggs from outside inward in a nonstick skillet on stovetop.

At a certain point, the uncooked eggs will no longer flood and the scramble will all collect in the center of the skillet, but it will still be slightly runny in texture. Begin breaking up the scramble; quickly turn undercooked areas and keep the scramble moving to make sure that all surfaces cook evenly. Never leave a surface in contact too long with the skillet or it will become overcooked.

Hand using a wooden spatula to scramble eggs in a nonstick skillet on a stovetop.

Turn off the heat when the eggs are about 90% cooked. When the eggs are done, serve immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges. This technique may take a bit of practice, but it is quite simple. With time you too will be making and serving moist, fluffy scrambled eggs!

i know how to make scrambled eggs, but thank you!

[captains-pet-rat]

TEACHING HER TO COOK

*************************

[Dancing Rasta X OC]

Because of her busy schedule, Haera relies on her group members when it comes to cooking. From interviews to back to back practice sessions, she'd come home with barely enough time to eat. However, now that she's on a break, her husband-to-be, Rasta, offers to teach her the basics of cooking and nutrition.

"Soooo, what do you already know, man?" Rasta asked, curious to know, hoping to see where they can start from what she might know.

"I'm really spoilt honestly. Frying an egg is okay, but I'm terrible at flipping them. Most of the times they end up scrambled so I don't have to worry about the yolk leaking. I can cook rice, but only with a rice cooker" She replied.

"I'm guessing you were taught the 'finger measure' method huh?" Rasta asked, knowing that Asians don't really get fancy with measuring water when it comes to cooking rice. All they need are thier knuckles.

"Haha, Bingo!" Haera let out an awkward laugh. The fact Rasta knew about the finger measuring method excited her. She continued " I can also make basic broths with veggies and meat to which I sometimes use to cook flavour my rice with.."

" Broths can be turned into really good soups too mon! Kinda gives me an idea actually~ How about starting off simple, rice, a nice warm soup and for veggies we can have em fresh, like a salad~" Rasta's suggestion was quite beginner friendly, as it wouldn't require too much work neither would it cram HaeRas mind with confusion.

"Hey love, whatever you suggest, I'll gladly follow. I dont the house burning down over a plate of veggies and a bowl of soup" Haera said shyly, as she's excited about what's to happen next. She's always wanted to cook a yummy meal for Rasta when he's coming home drained after a long day at training. Now's an opportunity to expand her knowledge about what Rasta enjoys food wise so far.

Rasta pulled out a chunk of thawed meat and some veggies from the fridge as Haera got the appropriate kitchen appliances. Together they assembled a salad with simple ingredients like lettuce, spinach, baby tomato's and shredded carrot.

Haera knew her way around Rasta's rice cooker from her years of fumbling with different cheap rice cookers her family could afford at local night markets. Very gently, Haera washed the rice in hopes it wouldn't break. She repeatedly washed and drained the rice for at least three times till the water around the rice got less cloudier after each wash. She drained the water and left the rice there as they got ready to boil up some soup.

Firstly, the pot was heated and sesame oil was added. Then, they added pieces of somewhat evenly chopped up meat into the pot with a bit of cooking sauce. Finally, water and a bit of beef stock was added. They left the soup to simmer as they set up the table. They used most of the soup to cook thier rice in hopes it would flavour it up. Whatever was leftover in the pot seemed to be more than enough to fill both of them.

As they brought the food to the table, Haera smiled. She was amazed at fast yet fragrant the food turned out. Rasta on the other hand looked at his wife-to-be, proud of what she's accomplished.

"Smells good! Can't wait to dig in...." Rasta exclaimed~

They spent their next few hours talking around the dinner table, about their hopes and dreams and about how they're excited for their next chapter together. Today was about how little things can lead to moments of happiness. Working together to get something done lead to their relationship getting stronger, and it's these little things that bring back the best memories they'll be laughing at when they're both old and grey <3

[marketinsight12]

The Global Egg Yolk Oil Market size is expected to grow from USD 288.69 million in 2022 to USD 460.24 billion by 2030, at a CAGR of 7.2% during the forecast period (2023-2030).

Egg Yolk Oil Market-Global Size & Upcoming Industry Trends | IMR

[downtoearthmarkets]

Tis the season to eat, drink and be merry, with plenty of occasions to raise a glass of good cheer before we make our resolutions and flip the calendar. This year, December 25th is not only a celebration of Christmas but also heralds the start of Hanukkah which falls late in 2024 and begins at sundown with the lighting of the first candle in the Menorah. Then, without skipping a beat, New Year’s Eve follows hot on the heels less than a week later. So, to avoid finding yourself empty handed over the holidays, here are some suggestions for festive libations that are just as tasty spiked with locally distilled spirits as they are served zero proof.

Christmas Cocktails 🎄 Nothing embodies Christmastime quite like a warming mug of fragrantly spiced, homemade eggnog. Eggnog originated from an early medieval British drink called posset that was made with hot milk curdled with wine or ale and flavored with nutmeg and cinnamon. By the 13th century, monks were adding eggs and figs to the hearty concoction which was often used as a cold and flu remedy. Because eggs, milk and sherry were scarce and expensive, drinking eggnog was a luxury reserved for the elite who used it in toasts to prosperity and good health.

Eggnog crossed the pond along with English settlers where it first made its appearance in the 1700s. In the colonies, eggs, cream and rum distilled from Caribbean molasses were plentiful and the drink became more widely consumed. Eggnog was particularly popular during yuletide because of its warm temperature and the addition of spices like cinnamon, nutmeg and vanilla bean that evoke the winter season.

This festive and flavorful eggnog recipe is easy to make at home using fresh, local ingredients from the farmers market. Adding a dash of booze is entirely optional and can be skipped altogether so your holiday nog can be enjoyed by everyone.

Ingredients:

2 cups Goodness Dairy whole milk

6 SOVA Farms large egg yolks

3 whole cloves

2 tbsp + 1 tsp pure vanilla extract, divided

1 tsp ground cinnamon

3⁄4 tsp ground fresh nutmeg, plus more for garnishing individual glasses

1 pinch kosher salt

3⁄4 cup sugar

1 1⁄4 cup light rum (optional)

1⁄4 cup Coopers Daughter Spirits Black Walnut Liqueur (optional)

2 cups half-and-half

1 cup heavy cream

Chanukah Cheer 🕎 Hanukkah, also known as the Festival of Lights, celebrates the rededication of the Temple in Jerusalem in the 2nd century BCE, after the Maccabees–a small group of Jewish rebels–liberated it from occupying foreign forces. When the Jewish resistance fighters entered the Temple, they sought to relight the Temple’s menorah but found only enough oil to keep it lit for one night. Miraculously, the menorah stayed aflame for eight days and nights which was seen as a sign from God.

Olive oil was the fuel used by the ancient Israelites to light the menorah and is still the preferred oil for use in the menorah during Hanukkah today. During the holiday, food fried in oil such as potato latkes and Sufganiyot (jelly filled donuts) are eaten to commemorate and symbolize the Hanukkah miracle.

Another fun way to incorporate the story of Hanukkah into your celebratory treats is to use it in festive, holiday drinks. Adding olive oil into cocktails will give them a bright, peppery flavor, silky mouthfeel and lusciously smooth texture. There are several creative mixology recipes to try, but you can never go wrong with a classic martini. This recipe lets the olive oil shine through using an infusion technique known as fat-washing:

Geoffrey Zakarian Olive Oil Martini:

One 750-milliliter bottle of Coopers Daughter Spirits vodka or non-alcoholic spirit substitute

4 ounces Arlotta Food Studio extra virgin olive oil

2 sprigs fresh thyme from the farmstalls

Dash dry vermouth

3-5 shakes LabelMaker Drinks Tuscan Tears bitters

2 pitted Dr. Pickle green olives plus ½-ounce Dr. Pickle olive brine

If you prefer to save time by skipping the fat-washing prep, this olive oil martini can be whipped up on the spot in under two minutes.

New Year’s Nectar 🥂 The tradition of drinking champagne on New Year's dates back to the 17th century when wealthy French citizens would pop open a bottle of this sparkling wine as a symbol of prosperity. Toasting the ball drop at midnight with a glass of bubbly gets even tastier with the addition of locally pressed apple cider and a cinnamon sugar rim for fun farm-to-flute flavor:

Instructions:

Fill a shallow plate with cinnamon sugar (1 cup granulated sugar mixed with 1 tbsp cinnamon) and dip each rim of glass in water, then in cinnamon sugar mixture to coat. 

Pour each glass 1/2 full of Locust Grove Fruit Farm or Orchards of Concklin chilled apple cider and top with champagne, prosecco or non-alcoholic sparkling wine. 

Chink your glasses together and enjoy!

We hope these locally inspired libations add a dash of festive freshness to your upcoming holiday celebrations! Many cheers to that and we look forward to seeing you at the farmers market this weekend.

[credenceresearchdotblog]

The Food Emulsifiers Market is projected to grow from USD 3905 million in 2024 to an estimated USD 5639 million by 2032, with a compound annual growth rate (CAGR) of 4.7% from 2024 to 2032. The food emulsifiers market has emerged as a critical component of the global food and beverage industry, driven by the rising demand for processed foods, convenience products, and healthier alternatives. Food emulsifiers, which are chemical or natural substances that stabilize mixtures of oil and water, play a pivotal role in improving texture, extending shelf life, and enhancing the sensory appeal of food products. This article explores the market's current landscape, key drivers, challenges, and future growth potential.

Browse the full report  https://www.credenceresearch.com/report/food-emulsifiers-market

Market Overview

As of 2024, the global food emulsifiers market is valued at approximately USD 3 billion and is projected to grow at a compound annual growth rate (CAGR) of 5.5% over the next five years. Key factors driving this growth include increasing consumer awareness about food quality, the shift towards healthier lifestyles, and technological advancements in food processing.

Major emulsifier types include lecithin, mono- and diglycerides, sorbitan esters, and polyglycerol esters, each serving specific functional purposes in food products. These emulsifiers are widely used in bakery, confectionery, dairy, meat processing, and convenience foods.

Key Market Drivers

Rising Demand for Convenience Foods Modern lifestyles have led to a surge in demand for ready-to-eat and processed foods. Food emulsifiers improve product stability, texture, and flavor, making them indispensable in the production of these items.

Health and Wellness Trends Consumers are increasingly seeking products with natural ingredients and clean labels. This has spurred demand for natural emulsifiers such as lecithin derived from soy, sunflower, or egg yolk. Additionally, emulsifiers enable the reduction of fat content in products, aligning with health-conscious consumers' preferences.

Expanding Food and Beverage Industry Emerging markets in Asia-Pacific, Latin America, and Africa are witnessing a rapid expansion of their food processing industries. This, coupled with urbanization and rising disposable incomes, is fueling the demand for emulsifiers in these regions.

Technological Advancements Innovations in emulsifier formulations, such as multi-functional emulsifiers, have enhanced their applications in diverse food products. These advancements are helping manufacturers meet the evolving needs of consumers.

Challenges in the Market

Despite its promising growth, the food emulsifiers market faces several challenges:

Regulatory Hurdles: Stringent food safety regulations and labeling requirements across different regions can pose challenges for manufacturers.

Allergen Concerns: Some emulsifiers, particularly those derived from soy or eggs, can trigger allergic reactions in sensitive consumers.

Volatile Raw Material Prices: Fluctuations in the prices of raw materials, such as soybean oil and other plant-based oils, can impact production costs.

Regional Insights

North America: The region holds a significant share of the market due to high demand for processed foods and a well-established food processing industry. Clean-label trends are particularly strong in this region.

Europe: A mature market, Europe’s growth is driven by innovation in bakery and confectionery products, as well as the growing vegan and vegetarian food segments.

Asia-Pacific: The fastest-growing region, driven by rapid urbanization, a booming middle class, and increasing adoption of Western diets. Major markets include China, India, and Southeast Asian nations.

Latin America and Middle East & Africa: These regions are witnessing steady growth due to expanding food processing industries and increasing investments by multinational food companies.

Future Outlook

The future of the food emulsifiers market is promising, with opportunities in areas such as plant-based foods, low-fat dairy, and gluten-free bakery products. The growing trend towards natural and organic ingredients is expected to drive the demand for naturally derived emulsifiers.

Moreover, the incorporation of advanced technologies, such as encapsulation and enzyme-modified emulsifiers, is likely to revolutionize the industry. These innovations will not only enhance functionality but also cater to specific dietary requirements, such as allergen-free and low-calorie products.

Key Player Analysis:

ADM

BASF SE

Cargill, Incorporated.

Corbion

DuPont

Ingredion

Kerry Group

Palsgaard

Ricken Vitamin CO., LTD.

Segmentation:

By Type

Lecithin

Monoglyceride and Diglyceride, and Derivatives

Sorbitan Ester

Polyglycerol Ester

Other Types

By Source:

Plant-derived

Animal-derived

By Product Type:

Lecithin

Derivatives of Mono, Di-glycerides

Sorbitan Esters

Polyglycerol Esters

Stearoyl Lactylates

Others

By Application:

Bakeries

Confectionaries

Dairy Products

Functional Foods

Salads and Sauces

Infant Formula

Others

By Region

North America

U.S.

Canada

Mexico

Europe

Germany

France

U.K.

Italy

Spain

Rest of Europe

Asia Pacific

China

Japan

India

South Korea

South-east Asia

Rest of Asia Pacific

Latin America

Brazil

Argentina

Rest of Latin America

Middle East & Africa

GCC Countries

South Africa

Rest of the Middle East and Africa

Browse the full report  https://www.credenceresearch.com/report/food-emulsifiers-market

Contact:

Credence Research

Please contact us at +91 6232 49 3207

Email: sales@credenceresearch.com

Website: www.credenceresearch.com

[market-insider]

Egg Yolk Oil Market: Detailed Insights on Size, Share, and Growth Potential

The global egg yolk oil market size is expected to reach USD 419.19 million by 2030, growing at a CAGR of 5.3% from 2024 to 2030, according to a new report by Grand View Research, Inc. Egg yolk oil is witnessing a surge in demand, propelled by key trends such as the increasing consumer preference for natural and sustainable beauty products, the expanding awareness of holistic health benefits, and the shift toward clean beauty formulations. With its rich composition of phospholipids, triglycerides, and antioxidants, egg yolk oil is becoming a sought-after ingredient in various industries. The growing inclination toward products with minimal environmental impact and the rising interest in multifunctional ingredients further boost the market for egg yolk oil.

In the skincare and cosmetics industry, egg yolk oil is valued for its moisturizing, anti-aging, and anti-inflammatory properties. It serves as an effective emollient and is incorporated into creams, lotions, and serums to enhance skin hydration and elasticity. The presence of antioxidants like lutein and zeaxanthin helps protect the skin from UV damage and oxidative stress. Additionally, egg yolk oil's ability to stabilize carotenoids makes it a preferred ingredient in sun-protective formulations, catering to the growing demand for natural sunscreens and anti-aging products.

Egg yolk oil is also gaining traction in the nutritional supplements and functional foods sector. Its high content of phospholipids and essential fatty acids supports cognitive health, cardiovascular health, and overall wellness. Studies, such as the one conducted by Kewpie Corporation in 2023, have shown that egg yolk choline can improve verbal and visual memory in forgetful individuals. This positions egg yolk oil as a valuable component in supplements targeting brain health and memory enhancement, addressing the rising consumer focus on mental well-being.

The health and wellness industry presents numerous emerging opportunities for egg yolk oil. Its potential use in ready-to-drink beauty beverages and beauty foods aligns with trends like ingestible beauty and the gut-skin axis, where consumers seek to improve skin health from within. Egg yolk oil can be integrated into products such as collagen drinks, nut butters, and bone broths, offering added skin and health benefits. The versatility of egg yolk oil, combined with its proven efficacy, makes it a promising ingredient in the evolving landscape of health-focused food and beverage innovations.

Egg yolk oil has shown significant potential in regulating photosensitivity and shielding skin cells from UV-induced oxidative stress. Egg oil treatment preserved normal epidermal cell structure and nuclei integrity even after UV exposure in research by Hahn et al. utilizing a full-thickness human skin model, in contrast to untreated models that displayed pycnotic nuclei indicative of cell death. Egg oil's potential as a therapeutic ingredient in skincare products targeted at reducing UV-related skin damage and supporting tissue healing is highlighted by its protective impact against sunburn-induced skin inflammation, which has been attributed to its antioxidant qualities.

Furthermore, egg yolk oil has strong analgesic and anti-inflammatory qualities that make it useful in the treatment of inflammatory diseases such as joint pain. At concentrations of 100–300 mg/kg, oils derived from duck and hen eggs considerably reduced pain and inflammation, according to research by Mahmoudi et al. The presence of choline, which decreased inflammatory markers by 20%, and palmitoylethanolamide in the phospholipid fraction, which further reduces inflammation, are both responsible for some of the anti-inflammatory benefits. According to these results, egg yolk oil shows promise as a component in medicinal formulations intended to reduce inflammation and discomfort.

For More Details or Sample Copy please visit link @: Egg Yolk Oil Market Report

Egg Yolk Oil Market Report Highlights

Based on application, the personal care & cosmetics segment led the market in 2023. This ingredient is highly valued in the cosmetics industry for its emollient and skin-repairing properties. It is frequently used in formulations for moisturizers, anti-aging creams, and hair care products. The presence of antioxidants such as lutein and zeaxanthin helps protect the skin from UV damage and environmental stressors

Based on extraction method, the petroleum ether method is set to rise at a significant rate from 2024 to 2030. This is due to its efficiency in yielding high-purity oil, which is increasingly demanded for its applications in natural skincare and nutraceutical products

The Asia Pacific egg yolk oil market is expected to grow rapidly from 2024 to 2030. This is due to increasing consumer awareness of natural and sustainable beauty solutions, a growing middle-class population, and the popularity of traditional holistic health practices. Additionally, the expanding nutraceutical and cosmetics industries in countries like China, Japan, and South Korea are driving demand for high-quality, multifunctional ingredients like egg yolk oil

Gain deeper insights on the market and receive your free copy with TOC now @: Egg Yolk Oil Market Report We have segmented the global egg yolk oil market on the basis of application, extraction method, and region.

[divyomprocesss]

Mayonnaise Processing And Manufacturing Company In India

Mayonnaise Processing Plant In India , the creamy condiment, has become an integral part of Indian cuisine, adding flavor and richness to various dishes. With the growing demand for convenience foods and international cuisine, India's mayonnaise market is witnessing a significant surge. In this blog, we'll delve into the world of mayonnaise processing and manufacturing companies in India, highlighting their production processes, quality control measures, and product offerings.

Mayonnaise Processing Plant

Manufacturing Process

The mayonnaise manufacturing process involves:

- Selecting high-quality ingredients, including oil, egg yolks, vinegar, and seasonings

- Blending and emulsifying the ingredients to achieve the perfect consistency and taste

- Strict quality control measures to ensure product safety and consistency

- Packaging and distribution to retailers and consumers

Product Offerings and Innovations

Indian mayonnaise manufacturers offer a range of flavors and variants, including:

- Classic mayonnaise

- Garlic mayonnaise

- Herb mayonnaise

- Vegan mayonnaise

- Low-calorie mayonnaise

India's mayonnaise processing and manufacturing companies are meeting the growing demand for high-quality mayonnaise products. With their advanced manufacturing processes, strict quality control measures, and innovative product offerings, these companies are set to continue dominating the Indian mayonnaise market. Whether you're a food manufacturer, restaurateur, or consumer, exploring the world of Indian mayonnaise can add a new dimension of flavor and convenience to your culinary experiences.

For More Information –

 Contact Us  –  +91-8920336244

  Email  ID  –   divyom.pme@gmail.com

  Address -   Plot No. 7, Gali No. 1, Rajendra Nagar Industrial Area, Mohan Nagar, Ghaziabad, 201005