Eggs
Eggs
Things you may not know about eggs
Who doesn’t like eggs? Home cooks post long-awaited Boomerangs to celebrate slicing into their first perfect poach. Whole 30 devotees binge on paleo-friendly devilled eggs. Michelin-starred chefs top silky French-style scrambles with caviar and fresh chives. In 2014, Michael Ruhlman waxed rhapsodic about the humble egg for 256 pages in his cleverly titled book Egg. …
Nigella Lawson reveals how to poach the perfect egg
The domestic goddess takes a break from putting the MasterChef Australia contestants through their paces for a quick cooking tip. Believe it or not, there are some parts of cooking that make Nigella Lawson hesitant. Like poaching eggs. “I am afraid to say I have spent a lifetime being nervous of poaching eggs,” she admits. …
Nigella Lawson reveals how to poach the perfect egg Read More »
Scrambled Eggs
I used to cook breakfast at a five-star hotel, and when it comes to eggs, I do not mess around. The correct way to scramble eggs involves 3 ingredients, 4 tools, a plate, and an oven. You need: Eggs (three per person, minimum) Butter and salt A bowl A table fork A nonstick skillet (commonly …
Exotic egg making
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For perfect scrambled eggs, cook them in a double boiler.
Getty Images Taylor Miller/BuzzFeed Heston Blumenthal, chef and owner of The Fat Duck, cooks his scrambled eggs over a double boiler to make them soft, buttery, and custard-like. The low heat slowly cooks them and prevents them from drying out — perfect eggs every time. Get the recipe here.
The Structure of an Egg
Eggs are pre-eminent among the high biological value protein foods. They contain minerals and vitamins, fat and protein. Eggs are very valuable cooking ingredients because of their many uses. a) The Shell This is the hard outer covering of the egg and consists almost entirely of calcium carbonate. It is pitted with small pores through …
The Principles involved in egg cookery
The main principles involved in egg cookery are determined by : The low temperature at which the egg proteins coagulate. The ability off egg protein to attract and hold large quantities of water, thus forming a gel. This quality makes eggs useful as a thickening agent.Egg proteins will coagulate between temperatures of 65-70oC. By itself, …
Uses of Eggs in Cookery
Eggs are eternally useful and versatile. They can be used in many different ways and in many different recipes. As a main dish, particularly for breakfast, they can be served in the shell, poached, fried, scrambled, in omelettes, baked and steamed. When used as a thickening agent, in custards, sauces and soups the egg coagulates …
Scramble your eggs in water
If you’re after the fluffiest scrambled eggs of your life, the key is to whip them as usual and then—instead of cooking them in a hot skillet—pour them into a pot of gently simmering water, like so: The heat of the simmering water will cause pockets of air inside your beaten eggs to expand, creating …
Fried Eggs – Marco Pierre White style
We want the white to be crater-free and unblackened around its edges. The yolk should be glistening, just a thin film that can be easily pierced by a fork to let the yellowness run out. That’s the picture. How do we create it? Slowly heat a heavy-based pan on very low heat, perhaps for five …
What is that grey ring around the yolks of boiled eggs?
I remember working with a photographer in Spain and he was taking these beautiful shots of a dish made with hard-boiled eggs smothered in aioli. The only trouble was, the yolks were greenish and surrounded by a grey ring. In Europe they have different, more aggressive types of salmonella and cook the bejesus out of …
What is that grey ring around the yolks of boiled eggs? Read More »
Inside Out Eggs
A Japanese chef has revealed how to cook an egg inside out In a bizarre video he shows how spinning it can reverse the colour. First, you need to tape up the egg, and then spin it in a pair of tights. Then, by boiling the egg, the yolk should appear on the outside. The …
Benihana egg trick
The idea behind the Benihana egg trick is that you throw an egg up in the air, you put your spatula out and it breaks on the spatula and you twist the spatula just slightly and the egg falls down on the griddle. They do this at Benihana egg trick[/caption]
Egg Styles
You know how you like your eggs but do you know how to order them so that they’ll actually be cooked that way? With hundreds of ways to cook eggs, they have an ordering language all of their own. Read through the glossary below so that you won’t be left speechless the next time a …
Eggs and fridges
If you’ve ever been to a supermarket in the UK, you were probably surprised (if not a little grossed out) to see stacks of eggs hanging out with nary a refrigerated one in site. As it turns out, we might actually be the crazy ones. Business Insider did some research on the conundrum, and interestingly enough, …
Scrambled Eggs
Add the salt AFTER the eggs are cooked to avoid a bad result.
Easy-to-peel boiled eggs
Don’t you hate it when you’re peeling a boiled egg and half of it breaks off with the shell? Serious Eats tested several egg-boiling methods to find the most foolproof method to avoid that catastrophe. The factor that made the biggest difference? The temperature you start cooking the eggs in. There might not be a …
Sugar and eggs
When you add sugar to eggs – beat straight away to avoid the reaction between the two making a grainy taste. Ed Halmagyi, TV Chef, Australia
Cooking eggs
“Take your eggs out of the fridge to come up to room temperature before cooking; this will ensure they don’t crack if boiling and will always cook more evenly whatever way you are preparing them.” Michel Roux