Fried Egg

Ingredients for Fried Eggs

2 teaspoons of butter
6 eggs
Salt and pepper
1 tablespoon of butter or butter substitute

Instructions

• Method 1
  Put 2 teaspoons of butter in a warm frying pan and let it melt.
  Break 2 eggs carefully into the pan, taking care not to break the yolks.
  Season with salt and pepper.
  Cook slowly until the whites of the eggs are set.
  


• Method 2
  Put 1 tablespoon of butter or butter substitute in a frying pan.
  Melt over slow fire.
  Break 2 eggs as in Method 1.
  As soon as the butter starts to run out under the eggs, take a spoon and baste the eggs until cooked.
  


• Method 3.
  se Method 1 until the whites of the eggs start to set.
  With a pancake turner, turn the eggs on the other side and finish cooking.
  By this method the eggs are cooked on both sides.
  
  

cracking the cholesterol myth

While cardiovascular disease continues to be the number one killer of Americans, many adults are confused about what foods to eat and what to avoid. A January survey of healthy adults conducted by the Egg Nutrition Center shows that nearly one out of four (24 percent) Americans still avoid eggs for fear of dietary cholesterol, even though 30 years of research has never linked egg consumption to heart disease.i As a result of this myth, many Americans are missing out on the beneficial nutrients of the incredible egg.

pregnancy

Eggs are an excellent source of choline, a little-known but essential nutrient that contributes to fetal brain development and helps prevent birth defects. The National Academy of Sciences recommends increased choline intake for pregnant and breastfeeding women. Two eggs - including the yolks - contain about 250 milligrams of choline, or roughly half the recommended daily amount. The National Academy of Sciences recommends that pregnant women consume 450 milligrams of choline per day and that breastfeeding women consume 550 milligrams per day.

protein/weight management

One egg provides 6 grams of protein, or 12% of the Recommended Daily Value. Eggs provide the highest quality protein found in any food because they provide all of the essential amino acids our bodies need in a near-perfect pattern. While many people think the egg white has all the protein, the yolk actually provides nearly half of it.The high-quality protein in eggs helps you to feel full longer and stay energized, which contributes to maintaining a healthy weight. In fact, research* shows that eggs eaten at the start of the day can reduce daily calorie intake, prevent snacking between meals and keep you satisfied on those busy days when mealtime is delayed. Muscle Strength, Repair & PreservationResearch indicates that high-quality protein may help active adults build muscle strength and middle-aged and aging adults prevent muscle loss. Consuming eggs following exercise is a great way to get the most benefits from exercise by encouraging muscle tissue repair and growth.

What is an egg?

Eggs are rich in nutrients and a very affordable component of a healthy diet. They contain, in varying amounts, almost every essential vitamin and mineral needed by humans as well as several other beneficial food components. In fact, egg protein is of such high quality that it is a standard against which other proteins are compared.

Chapter 9

Historically, price has been the major factor affecting buyer choice. ( Marketign: an introduction. pg259)

The price of a merchandise should be accessible to the average consumer. If the price is set too low , the customer will not trust the quality of the product. In the contrary, if the price is too high, the customer will not be very interested in bying the product.

If customers percieve that the price is greater than the product's value, they will not buy the product. If the company prices the product below its cost, the company profits will suffer. (Marketing: an introduction. pg 259-260)

The value of product, in this case the cookbook, will be determined by the value of use of itself and by the amount of work socially useful spent in the making of the cookbok.

Chapter 8

New products are important-to bothcustomers and marketers who serve them. ( Markeitng: an itroduction. pg 233)

A cookbook that does not limit simply to offer recipes, but also to inform about the most general qualities of its main ingredient, and its uses, contribute to stimulate companies and laboratories to use the values of this product creating new ones.

After launching a new product, management wants the product to enjoy a long and happy life. (Markeitng: an introduction. pg 246)

In the case of "Bomm!!! and the egg is ready", it is necessary so that the product does not fall behind, new and more attractive editions that widen the the use of the principal product and to link this one with other porduct.

Chapter 7

Developing a product or service involves defining the benefits that it will offer. These benefits are communicated and delevered by product attribunes such as quality, features, and style and design. (Marketing: an introduction. pg 204)

The best advertisement of food is precisely a cookbook in which its nutritive values, its wide acceptance and consumption, and the various ways in which it can be fast and easy made, are emphasized.

Beyond decitions about individual products and services, product strategy also calls for building a product line. ( Markeitng: an introduction. pg 208)

Besides the publication "Boom!!! and the egg is ready", "Culinary Art Publications" also contributed directly and indirectly in the promotion of other product lines based in the use of the main product that the cookbook offers; that is the case of the egg and its use in the cosmetics inductry where porducts such as face mask, champoo, ect... are elaborated.

Chapter 6

After evaluating the different segments, the company must choose which and how many segments will the product target. (Markeitng: an introduction. pg 167)

The decision that the company takes about which segment will the cookbook target will depend on the content of the book itself and on the characteristics of the customers. for example, restaurant of high cuisine does not need a cookbook of its won recipes to elaborate at home.

Using intermarket segmentation, they form segments of consumers who have similar needs and bying behavior even though the are located in different countries. (Marketing: an introduction. pg 175)

There are countries with similar characteristics that make up a customer segmentation, but in the specific case of "Boom!!! and the egg is ready", the marketing segmentation wider and generalized since the egg consuption and its recipes are widely accepted on a global scale.

Chapter 5

Consumer purchases are influenced strongly by cultural, social, personal, and psychological characteristics. for the most part, marketers vannot control such factors, but they must take them into account. (Marketing: an introduction. pg 131)

The food consumption of high nourishing value and and of easy elaboration that a cookbook presents, walways has to take into account the nutritive and cultural customsof its target customers. it is absurd to lauch to the market a cookbook that uses products that a certain population is not used to eat.

Why is it so important to satisfy the customer? Customer satisfaction is the key to building profitable relationships with customers-to keeping and growing consumers and reaping their customer lifetime value. (Markeitng: an introduction. pg 148)

"Boom!!! and the egg is ready", can satisfy customers since it proposes 50 recipes of fast, easy, and simple elaboration witj its main ingredient, eggs.

Chapter 4

The real value of marketin research and marketing information lies in how it is used-in the customer insights that it provides. (Marketing: anintroduction. pg 97)

The marketing research that will be done with the intention of the publication of a cookbook, it was necessary to gatjer enough information about the consumption of among cosumers of the basic product that will be used in the cookbook, eggs. for the making of these recipes, customers were consulted through surveys, phone interviews, and internet.

By using CRM to understand customers better, companies can provide higher levels of customer service and develop deeper customer relationships. ( Marketing: an introduction. pg 115)

To constantly raise the level of customer service is to offer quality and security; with this, loyalty is garanteed from the consumers and improvement in the relatioships.

Chapter 3

Marketers need tobe good at building relationships with customers, others in the company, and external partners. to do this effectively, however, they must understand the major environmental forces that surround all of these relationships. (Marketing: an introduction. pg 65)

The work of the company with other elements of the marketing process should be a done in teamwork, together, to overcome the possible obstacles that appear in the environment that surrounds this relationships. An environment in which various economic, technological, political, natural, demographic, and cultural could appear.

Chapter 2

A market-oriented missionstatement defines the business in terms of satisfying basic customer need. (Marketing: an introduction. pg 38)
A mission statement can be the declaration that defines the goal that is trying to be achieved. In the case of "Boom!!! and the egg is ready". we would define the benefits of new ways to elaborate food that results attractive to customers.

consumers stand in the center. The goal is to create value for customers and build profitable customer relationships. (Marketing: an introduction. pg 47)
The markeitng strategy garatees the tie between suppliers and consumers for the profit of both, always having in mind that the essential is the client who has to verify the benefits in prices, products, and the ways to adquire it.

Chapter 1

As a first step, marketers need to understand customer needs and wants and the marketplace within which they operate. (Marketing, an introduction. pg 6)
The publication of a cookbook with a creative proposition of food elaboration always has to have as a first step a marketing research of the future acceptance that the product would have; for this, we should have present the needs, likes, and main demands of the customers throught tests and demonstrations of the product that will be launched into the market.

the company must first decide who will it serve. it does this by dividing the market into segments of customers and selecting which it will go after . ( Marketing: an introduction. pg 9)
A company, for example, of gastronomic publications targets its services to a great quantity of of customers that go from centers of food elaboration, to rastaurants and cafeterias, to the making of simple dish in our homes. this make customer segmentation necessary for this type of publication.