Salt

Salt is rock and it rocks!!

It is a crystalline solid, white, pale pink or light grey in colour, obtained from sea water or from rock deposits. Salt is necessary for the survival of all living creatures, including humans. Salt is involved in regulating the water content (fluid balance) of the body. Salt flavour is one of the basic tastes. Salt cravings may be caused by trace mineral deficiencies as well as by a deficiency of sodium chloride itself.

The salt we use for cooking is table salt. It is refined salt. It usually contains substances that make it free flowing (anticaking agents) such as sodium silicoaluminate (common name is Tixolex). It is common practice to put a few grains of uncooked rice in salt shakers to absorb extra moisture when anticaking agents are not enough.

Table salt is also often iodised—a small amount of potassium iodide is added as an important dietary supplement. Table salt is mainly employed in cooking and as a table condiment. Iodine is important to prevent the insufficient production of thyroid hormones (hypothyroidism), which can cause goitre, cretinism in children, and myxedema in adults.

[Extracted from Wikipedia http://en.wikipedia.org/wiki/Edible_salt]

Hot Scrambled Egg

 

 

Ingredient:

• Egg

• Cut leek

• Chilies

• Seasonings: Salt (or Soy sauce), pepper

• Cooking oil

How to:

• Crack open egg into a bowl.

• Add leek, chilies and seasonings.

• Scramble them with a fork/ scrambler for 1 minute.

• Heat up the pan and add 2 spoon of cooking oil.

• When the oil is hot enough, pour the mixture in.

• The egg will get cook fast, lower the heat if you feel that it gets cook too fast.

• When the lower part of the egg gets harden, the sides look brownish and some liquid mixture still stay on the top, turn it around.

• If you can’t turn the big mixture (it’s difficult!! I can’t!!), you can cut them off into smaller pieces (perhaps into 4 pieces) and turn them one by one.

• Wait until all the sides look brownish, then the scrambled egg is ready to serve.