As you should already know eggs can be used in many ways for cooking multitudes of dishes. Not everyone knows all of them, so I have made up a list with some tips and different ways you can use eggs to cook food.
Buying eggs
Eggs come in many types and sizes. But the only thing you need to take into account is 1. Whether you are concerned about the welfare of the chicken. In which case Free Range is best but will always cost a few pence more or 2. When following a recipe it is important to use the size of egg stipulated.
Checking for freshness
All eggs have to have a "use by date" on the box so no need for any of the of the old wives tale methods of days gone by. But the best way to practically tell if an egg is fresh is to break it on a flat plate. If the yolk is firm and the white stays firmly around it then it is fresh.
Salmonella
Always buy eggs with the lion stamp. The birds that have laid these eggs have been vaccinated against Salmonella. If you are using your eggs in cakes or any method where the egg is cooked through then there should be no danger of salmonella. This is usually only a problem when using raw or semi-cooked eggs when making mayonnaise or lightly boiling an egg when the yolk is still runny.
Storing Eggs
Eggs should ideally be kept at a temperature around 15 degrees Centigrade. But most people keep them in the fridge. However you should always remember to take them out at least 15 minutes before cooking them, especially for frying or boiling.
Separating an Egg
Have 2 bowls side by side. Crack the egg and using each half of the shell pass the yolk from one half to the other while letting the white of the egg drip into one of the bowls. The yolk then goes in the other bowl.
Whisked egg whites.
Usually used for meringues and souffls. This is the method of whisking just the egg white until it forms firm peaks. It is important not to over whisk the egg white as it will turn runny again. An electric whisk is the easiest way of achieving this.
Boiled Egg
Always take eggs out of fridge at least 15 minutes prior to cooking. Pour enough water into a saucepan to cover the eggs. Bring the water to the boil. Using a spoon put the eggs gently into the boiling water. Then turn the water down to a simmer. Cook 5 minutes for a soft boiled egg and 8 - 10 minutes for a hard boiled egg.
Fried Egg
Lightly cover the base of a frying pan with cooking oil. Heat the oil until very hot, Break the egg carefully into the oil. If you want to keep the yolk intact then you could break the egg into a cup first and pour gently from the cup into the oil.
The fat should be sizzling hot. Spoon oil over the top of the egg to allow it to set.
Use a spatula to remove from the pan.
Scrambled Egg.
Break 2 eggs into a bowl and whisk. Melt a small knob of butter in a saucepan then pour in the whisked egg. Continuously stir until light and fluffy.
Poached Egg
Fill a pan with about 1 inch of cold water and bring to the boil. Reduce the heat but keep water bubbling lightly. Pour the egg into a cup. Stir the water with one hand and immediately pour the egg in with the other. This takes about 3 minutes to cook. Lift from the water using a draining spoon.
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