Sprin­kle not, we’ve pre-salted eggs now

The Times of India (New Delhi edition) - - TIMES NATION - @times­group.com

Bareilly: If sprin­kling salt on bolied eggs both­ers you, there is good news. Re­searchers at the Cen­tral Avian Re­search In­sti­tute (CARI) here have de­vel­oped salted chicken eggs. As the salt is uni­formly in­fused even in­side the yolk, these eggs do not need ex­tra salt and can be con­sumed di­rectly after they are boiled. These eggs look ex­actly like nor­mal ones. The prod­uct is not avail­able for sale but the in­sti­tute is­sues li­cence to en­trepreneurs or farm­ers for com­mer­cial use.

Sci­en­tists said prepa­ra­tion of these eggs in­ten­si­fies the colour of the yolk. “If you keep a boiled egg for over 24 hours, it might get stale. But pre-salted eggs can be con­sumed even after

Chicken eggs are se­lected

Eggs are dipped in a food-grade so­lu­tion for 20 min

Eggs are then dipped in an­other so­lu­tion for 42 hrs. Eggs float in this so­lu­tion

They should be taken out after 42 hours and are now ready for boil­ing

The ap­pear­ance of treated eggs does not change

48 hours of boil­ing. You will not need salt even when you make om­lettes,” said AS Ya­dav, prin­ci­pal sci­en­tist and head of post-har­vest tech­nol­ogy divi­sion, CARI.

The tech­nol­ogy to pro­duce salted eggs is sim­ple. Raw eggs are first dipped in a food-grade so­lu­tion for 20 min­utes. Then the eggs are dipped in an­other so­lu­tion for 42 hours. The process through os­mo­sis fa­cil­i­tates in­fu­sion of salt into the eggs.

The in­sti­tute’s di­rec­tor AB Man­dal told TOI, “The salted egg is a novel prod­uct with im­mense po­ten­tial for en­trepreneur­ship and ru­ral em­ploy­ment. The unique fac­tor about the method of prepa­ra­tion is that it does not re­quire elec­tric­ity or spe­cial ap­pli­ance and can be done with house­hold uten­sils. Even un­skilled work­ers can eas­ily adopt the tech­nol­ogy.”

San­deep Saran, prin­ci­pal sci­en­tist and in-charge of Agri busi­nesses in­cu­ba­tion cen­tre, CARI, said, “From farm to fork, the in­sti­tute pro­vides com­plete sup­port to en­trepreneurs who take li­cence from us in­clud­ing free train­ing, mar­ket­ing, pack­ag­ing, tech­ni­cal sup­port and prod­uct re­fine­ment. The li­cence for us­ing tech­nol­ogy of salted eggs is cur­rently avail­able for Rs 5,500. The cost of pro­duc­ing salted chicken eggs at lab­o­ra­tory scale has been es­ti­mated at 50 paisa per egg.”

Ish­war Singh, 24, a fi­na­lyear BA stu­dent from Sirsa in Haryana who has re­cently signed an MoU with CARI for the tech­nol­ogy, said, “I thought of start­ing a new busi­ness and when I heard about this tech­nol­ogy, I de­cided to com­mer­cialise salted eggs. I will start sell­ing them in five states — Delhi, Haryana, Chandigarh, Pun­jab and Ra­jasthan — soon.”

In the next phase of re­search, sci­en­tists are plan­ning to de­velop flavoured eggs. “We want to re­place sodium in salt with potas­sium for heart pa­tients,” said Ya­dav. Mum­bai: Film­maker Ra­jku­mar Hirani has been ac­cused of sex­ual as­sault by a woman who worked with him in his 2018 film “Sanju”. He has de­nied the al­le­ga­tion.

Ac­cord­ing to a ‘Huf­fPost In­dia’ ar­ti­cle on Sun­day, the woman claimed that Hirani sex­u­ally abused her on more than one oc­ca­sion over a six­month pe­riod be­tween March and Septem­ber 2018.

A state­ment is­sued by Hirani’s lawyer Anand De­sai dubbed the al­le­ga­tions “false”, “mis­chievous”, “scan­dalous”, “mo­ti­vated” and “defam­a­tory”.

The woman made the charge in an email to Hirani’s “Sanju” co-pro­ducer Vidhu Vinod Cho­pra and Vidhu’s wife and film jour­nal­ist Anu­pama Cho­pra, said the ar­ti­cle.

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