1. There are really two ingredients in an egg, such as the egg whites and egg yolks. They have different properties, each performing different functions. They are often separated in certain recipes in order to take advantage of their individual functions. Both parts of the egg contribute nutritive value to baked goods and dessert recipes, the egg white provides protein and the egg yolk provides fat. Being about 75% water, eggs also provide liquid to the mixture, thereby hydrating the other ingredients.

2. The only difference between brown eggs and white eggs is the breed of chicken they come from. There is no difference nutritionally between a brown egg and a white egg.

3. An egg is made of a lot of water, some fat and protein. The protein in the egg adds strength and structure to our baked goods. The fat adds moisture, flavour and richness. The water contributes to lot of leavening.

4. Eggs are also a natural emulsifier of fat and liquid helping them to be mixed without separating and so creating a uniform structure in the mix.

5. In some recipes where there is no leavening agent like baking powder or baking soda, the baked goods rise with the help of beaten white egg.

6. There are many types of eggs, but chicken egg is mostly used in baking and cooking.

7. Eggs are labeled by size according to their weight.

8. Without eggs, baked goods might be dry, flat or flavourful. It adds richness to baked goods.

9. Egg are 75% liquid which can thin a batter.

10. Eggs are incredibly convenient, nothing to measure or sift, no rounded teaspoons or tightly packed cup, just crack, stir and bake with it.

11. Eggs are used in 3 forms. The whole egg, egg white and egg yolk and each has different functions.

12. Egg is a leavening agent in baking, once the water evaporate from the egg, it rises the baked goods.

13. It is good to weight your eggs than counting by its number when baking.

14. Place an egg in water mixed with a little salt. If the egg is fresh, it will sink. The quicker or farther it sinks, the fresher it is. If the egg float, it has spoiled.

15. The colour of the shell is not an indication of quality of the bird's feed. It is indicated by the breed of birth.

16. When baking, use egg at room temperature to avoid your mixture from curdling. 

17. The best way to bring an egg to room temperature is to let it sit on the counter for at least 30 minutes before starting the recipe or put it in lukewarm water.

18. The higher the ratio of egg in a recipe the more yellow in colour and the more egg it will taste.

19. Eggs play different roles in different baking, cooking and dessert recipes.

20. Without eggs in cake recipes, will make most cakes to collapse. Eggs add firmness to cakes.

Bonus: We have jumbo/large eggs, medium eggs and small eggs. If a recipe does not indicate the size of eggs to use, stick with large ones.

Hello Lovers of nature

Welcome to another episode of LOVERS OF NATURE THROUGH PHOTOGRAPHY PART 4. From today, I will Sharing more of my old snaps of last year, 2021. Last year was more of loving and snapping of GREEN beauty(everything green), animals (pets) and lovely cloud formation in the sky( my favorite).

In today's post, I will be sharing two of lovely GREEN BEAUTIES.

The display picture of today is a picture of a beautiful green and white flower in my department. On a certain school day, I was just passing by the walkway in school while I caught sight of this beauty. At that time, I remember it had few white flowers, so I was able to carefully and beautifully capture the very one in the picture with natural light effect which makes it seems like A BEAUTIFUL SUNRISE. The natural sun rays made the plant more attractive and gorgeous.

The second picture below is one I took in my father's mini rice farm at the backyard. The rice was still at nursery growth level but the picture displays the powerful effect of natural sun rays. So powerfully adding brightness and colour to the GREEN of this wonderful (food) plant. I personally love this snap of mine, it's actually one of my perfect piece.

The pictures today has showed the beauty of GREEN and most especially how plants respond to their natural nourishment, THE SUN. So perfect a piece.

LOVERS OF NATURE THROUGH PHOTOGRAPHY is a concept I brought to this platform where I can be sharing my snaps with the Wonderful viewers on pejoweb. Postings is every Thursday.

Always remember that everything God created for mankind is extremely beautiful and of great value to us. Always appreciate the beauty of nature and of ourselves as human beings(born of God to be His beloved children).

Let me know your ideas about my snaps and your love for nature in the comment section.

The lady revealed that the occurrence is not caused by Juju but can be scientifically explained.

She wrote:

It’s not village people, juju or charm. Penis captivus is a rare occurrence during sexual intercourse when the muscles in the vagina clamp down on the penis much more firmly than usual, making it impossible for the penis to be withdrawn from the vagina.

Penis captivus occurs more frequently in animals than it does in humans. And it’s not uncommon to see animals that “are stuck together” after sex, particularly dogs

If a partner feels penis captivus starting to happen, they should try to stay calm. Addedstress can lead to more muscular tension, which can make the phenomenon last longer.It is important not to try to force the penis out of the vagina. Doing so can hurt one or both partners.

It is also important not to try to open the vagina or pry the penis out manually.Taking deep breaths may help both partners become or remain calm. Distracting each other or making a joke out of the situation can also relieve the tension and reduce arousal in the genitals.

“I must tell you it is no myth,” wrote one woman who asked to remain anonymous. “It happened to my late husband and myself one night. He literally could not withdraw…I attributed it to the intensity of the vaginal muscle response during orgasm.”