Egg Cookery

The basic principle of egg cooking is to use a medium to low

temperature and time carefully. When eggs are cooked at too high a temperature or for too long at a low temperature, whites shrink and become tough and rubbery; yolks become tough and their surface may turn gray-green. Eggs, other than hard-cooked, should be cooked until the whites are completely coagulated and the yolks begin to thicken.

The following are the basic methods for cooking eggs:

1) BAKED (also known as shirred) - For each serving, break

and slip 2 eggs into a greased ramekin, shallow baking

dish or 10-ounce custard cup. Spoon 1 tablespoon half

and half, light cream or milk over eggs. Bake in preheated

325 degrees F. oven until whites are completely set and

yolks begin to thicken but are not hard, about 12 to 18

minutes, depending on number of servings being baked.

2) COOKED IN THE SHELL - Place eggs in single layer in a

saucepan and add enough water to come at least 1 inch

above eggs. Cover and quickly bring just to boiling. Turn

off heat. If necessary, remove the pan from the burner to

prevent further boiling. Let the eggs stand, covered, in the

hot water, the proper amount of time.

3) HARD-COOKED – Boil the eggs in water for about 15

minutes (for large eggs). Adjust the time up or down by

about 3 minutes for each size larger or smaller. To help

prevent a dark surface on the yolks, immediately run cold

water over the eggs or place them in ice water until

completely cooled

4) SOFT-COOKED – Boil the eggs for about 4 to 5 minutes

depending on desired doneness. Immediately run cold

water over the eggs or place them in ice water until cool

enough to handle. To serve out of the shell, break the

shell through the middle with a knife. With a teaspoon,

scoop the egg out of each shell half into a serving dish.

5) FRIED – Egg cooked in a small amount of fat in a pan. In

a 7- to 8-inch omelet pan or skillet over medium-high

heat, heat 1 to 2 tablespoons butter until just hot enough

to sizzle a drop of water. Break and slip 2 eggs into the

pan. Immediately reduce the heat to low. Cook slowly

until whites are completely set and yolks begin to thicken

but are not hard, covering with lid, spooning butter over

the eggs to baste them, or turning the eggs to cook both

sides.

6) STEAM-BASTED VARIATION (a lower-fat version of fried

eggs) Use just enough butter to grease a 7" to 8" omelet

pan or skillet or substitute a light coating of vegetable pan

spray and/or a nonstick pan. Over medium-high heat,

heat the butter or the coated pan until just hot enough to

sizzle a drop of water. Break and slip the eggs into the

pan. Immediately reduce the heat to low. Cook until the

edges turn white, about 1 minute. Add about 1 teaspoon

water for each 2 eggs. (Decrease the proportion slightly

for each additional egg being fried.) Cover the pan tightly

to hold in steam. Cook until the whites are completely set

and the yolks begin to thicken but are not hard.

7) POACHED (eggs cooked out of the shell in hot water,

milk, broth or other liquid) In a saucepan or deep omelet

pan, bring 1 to 3 inches of water or other liquid to boiling.

Reduce the heat to keep the water gently simmering.

Break cold eggs, one at a time, into a custard cup or

saucer or break several into a bowl. Holding the dish

close to the water's surface, slip the eggs, 1 by 1, into the

water. Cook until the whites are completely set and the

yolks begin to thicken but are not hard, about 3 to 5

minutes. With a slotted spoon, lift out the eggs. Drain

them in a spoon or on paper towels and trim any rough

edges, if desired.

8) SCRAMBLED (yolks and whites beaten together before

cooking in a greased pan). For each serving, beat

together 2 eggs, 2 tablespoons milk and salt and pepper

to taste until blended. In a 7" to 8" omelet pan or skillet

over medium heat, heat 2 teaspoons butter until just hot

enough to sizzle a drop of water. Pour in the egg mixture.

As the mixture begins to set, gently draw an inverted

pancake turner completely across the bottom and sides of

the pan, forming large soft curds. Continue until the eggs

are thickened and no visible liquid egg remains. Do not

stir constantly.

Uses of Eggs

The eggs are used in various forms while preparing food.

They are briefly discussed below:

1) Binding - A binder helps other ingredients bind together.

Eggs are used to help bind together meatballs, meatloaf

and flour mixtures. When eggs are heated they

coagulate, this helps stick together the ingredients they

are mixed with.

2) Coating - The eggs or egg batter help to give a coat to the

food items and prevent them from disintegrating and

gives them a protective coating. Many of the food items,

such as fish fillets, cutlets etc, are dipped into the batter

before crumbing and then fried. Eggs are also used for

preparing pancake batters (eggs, flour and milk).

3) Leavening - By beating the egg whites a foam is made up

of air bubbles, surrounded by a thin elastic film of egg

white. This mixture, when added to products such as

sponge cakes, meringues, soufflés etc increases the

volume and the egg white film hardens.

4) Emulsifying – Eggs are the emulsifiers that give a smooth

mayonnaise sauce. It is also used as an emulsifier in

icecreams, cakes, cream puffs etc.

5) Thickening – Eggs help to improve the consistency of

gravies, curries, sauces and soups. Egg liaisons used in

soups and sauces help to thicken and improve the

consistency. When used in custards, the heat coagulated

the eggs and makes the custard firm.

6) Decoration and Garnishing – Slices, sieved or quarters of

boiled eggs are used to decorate or garnish dishes such

as: salads, briyanis, curries, vienna steaks etc.

7) Clarifying – Consommés are clarified with egg whites.