Tips for cooking with eggs
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
* If you spill a raw egg whete it's difficult to pick up, cover it with | ||
Salt and let it set; then pick it up with damp paper towels. | ||
* It's easier to separate the yolk from the white if the egg is very | ||
Cold. |
Directions
* If eggs are at room tempperature before you fry or boil them, the whites will be less likely to be tough. So remove them from the refrigerator a couple of hours before using. * Avoid beating eggs directly into any hot mixture - they will curdle. Either cool the mixture first or add small amounts of the hot mixture to the eggs, beating well between additions. After the eggs are fairly well liquefied by the mixture, combine the two and beat again. * Salt toughens eggs. Add it to egg dishes only after they are cooked. * Cook all egg dishes at low or moderate heat, otherwise they'll toughen. * When you serve egg dishes, use stainless steel flatware instead of solver. The sulfur in egg yolks discolors silver. BOILING: * Remove eggs from the refrigerator at least ½ hour before boiling, since very cold eggs may crack when you put them in boiling water. * If you puncture the rounds end of a cold egg with a pin, it will be less likely to crack when you put it in boiling water. * If an egg cracks while boiling, immediately pour a large quantity of salt on the crack, lowering the flame first. This will often serve to seal the egg and stop a lot of the white from escaping. * Plunging hard-boiled eggs into running cold water while they are still hot will prevent a greenish ring from forming around the yolk. * You can hard boil eggs so that the whites are firm and the yolk thoroughly cooked but still creamy. Place the eggs in a pot, cover with cool water, and bring the water to a boil. Cover the pot at once with a tight fitting lid, turn off the flame, and let stand 25 mintues.
Eggs cooked in this way are very good for stuffing or slicing. * You can slice hard-boiled eggs so that the yolks won't crumble if you keep dipping the knife or egg slicer in cold water. * When you're making stuffed eggs, slice off a tiny piece from the rounded bottom of each hard-boiled half so that when you stuff and arrange them in the dish they'll stand without any trouble. * To distiguish betweeen a hard-boiled egg with its shell on and an uncooked one, spin it on its' end. An uncooked egg won't spin. FRYING: * Fried eggs continue to cook after they've been removed from the pan, so fry them just short of the point you like before sliding them off onto a plate.
POACHING: * Her's how to poach an egg when you have not poacher: Bring water with a little white vinegar or lemon juice added ( to keep the whites from spreading) to a rolling boil, then lower the flame until the water begins to simmer. Make a whirlpool with a spoon and open the egg into the center of the whirlpool. Move the spoon gently and swiftly around the edge of the pan, keeping the whirlpool going in one direction. Poach for 3 to 3-½ minutes.
Remove the egg with a perforated spoon. SCRAMBLING: * For velvety, creamy scrambled eggs, cook them very slowly, starting with a cool buttered pan. Add 1 tbsp of cream or evaporated milk at the very end. Stir in and serve. * Scrambled eggs are always at their most tender if you cook them over hot water in the buttered top of a double boiler. This assures a constant low temperature. Origin: Hearth and Home Companion Shared by: Sharon Stevens ++_ End Stevens Recipe ++-
Submitted By SHARON STEVENS On 10-18-94