7 March, 2014
Tips For Working With Eggs In The KitchenComments : 1 Posted in : Reviews - Kitchen Utensils - Cooking - Food on by : Cook Plate Fork Tags: Boil, Boiled egg, Cook, Deviled egg, deviled eggs, Egg white, egg whites, Egg yolk, Eggs, Room temperature
Most of us may buy eggs by the dozen. Literally, their budget-friendly, they stay good in the fridge for weeks, they’re an excellent source of complete protein, and they cook up in minutes.
The Perfect Fluffy Scrambled Egg
Whisking does more than mix egg yolks and whites. It incorporates air to build volume.
When prepping to scramble an egg, whisk well to combine. Keep up the whisking action for a minute or two.
As you pour the eggs in a warmed skillet, keep a close eye on the texture and remove from heat when the egg still look a bit underdone.
Transfer to a plate and let the eggs finish firming as they rest and before you take the first bite, the egg will be the perfect non-rubbery texture.
Using your eggs to make a BBQ Chicken Omelet with Salsa & Goat Cheese.
Making the Perfect Deviled Eggs
To make perfect deviled eggs, ensure the yolk is evenly centered within the shell by always storing the eggs large end up. This keeps the yolks centered.
You can also spin the egg on a flat surface before boiling.
Place an egg, lengthwise, on the top of the kitchen counter and gently spin it a couple of times. The spinning action helps center the yolk within the shell.
Don’t you hate it when some of your eggs crack while boiling and the whites ooze out?
Well, all eggs have an air pocket at the larger rounded end. The air pocket expands as the egg is boiling and the shell cracks from the built up air pressure.
To prevent this, pierce the large rounded end with a pin. As the eggs are cooking the air will escape through the hole.
After boiling the eggs plunge them immediately into cold water while they are still hot to prevent a greenish or grey ring from forming round the yolk. Make sure to keep the water cold while the eggs are cooling.
Testing Eggs For Freshness
Place an egg in a bowl of room temperature water. If the egg sinks to the bottom (#1) it is still fresh as well as if it stands up on one end (#2). But if the egg floats to the top of the water (#3) it is no longer fresh.
Try this recipe after testing your eggs freshness – Eggs Benedict with Hollandaise Sauce.
Easiest Way To Separate the Egg Yolk From The White
Here are a few suggestions on separating the egg yolk from the white when your recipe calls for it.
Separating Eggs with a Water Bottle
Crack the egg on a flat surface.
Open the egg onto a small bowl.
Grab a clean 16.9 ounce water bottle and squeeze it slightly.
Hold the bottle opening over the yolk and slowly release your grip to suck up the yolk.
Deposit the yolk in a separate bowl by slowly squeezing and tilting the bottle.
Separating Eggs with a Slotted Spoon
Place a slotted spoon into a small bowl.
Next, crack the egg on a flat surface.
Over the bowl, open the egg over the slotted spoon.
Slightly rock the spoon to encourage the egg white to fall through the slots and over the sides.
Deposit the yolk in a separate bowl.
Eggs At Room Temperature
Room temperature eggs whisk to higher volumes and ensure that the cake rises properly when baking.
Eggs also must be at room temperature for the proteins to separate easily enough to support the cake’s crumb.
So what do you do to make your eggs at 41 degrees (temperature of refrigerator) rise to room temperature fast?
Place them in a bowl of warm water for about 5 minutes.
Egg Whites and Stiff Peaks
For extra stiff beaten egg whites, never use a plastic bowl. Plastic is porous and absorbs oil which will prevent the egg whites from stiffening.
Always use glass or metal mixing bowls that are freshly washed and dried.
Now try your hand at separating the egg yoke from the white and making stiff picks with this recipe – Soufflé with Chicken & Vegetables
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