Sprinkle not, we’ve pre-salted eggs now
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.