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Skriven 2009-06-05 18:49:22 av bill swisher (1:124/311)
     Kommentar till en text av Dave Drum
Ärende: Re: Solution to Cell Phones - 3
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      Title: Cooktips for the Disaster Prone - 3 - Eggs
 Categories: Information
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  The one rule that applies to almost all egg cookery is that eggs be
  cooked with moderate to low heat (the exception is omelet making,
  when moderate to high heat is appropriate.)  Even when an egg is
  still in its shell, it should not be subjected to high heat.

  To prevent an egg from cracking during cooking, first pierce the
  large end with an egg piercer or a straight pin.  Some experts
  suggest adding either salt or vinegar to cooking water.  This will
  not prevent the eggs from cracking, but it will stop the outflow of
  eggwhite.

  How long an egg should be cooked can be a ridiculously complicated
  question.  Many factors go into the timing of an egg.  Was it placed
  in water directly from the refrigerator or was the egg at room
  temperature?  Was the water cold or was it already simmering when the
  egg was placed in the pot?  When five minutes were up was the egg
  immediately removed from the hot water and plunged into cold water?
  Or was it served immediately?  Even the size of the egg can affect
  the amount of cooking time needed.  Since all these factors affect
  the way the egg will turn out, it's best to choose a method that has
  been satisfactory for you and stick to it.  Then you will be able to
  work out the proper timing.

  Eggs separate best when they are cold - as soon as you remove them
  from the refrigerator.  One problem cooks sometimes encounter is
  keeping yolk out of a bowl of separated whites when the yolk
  unexpectedly breaks.  This problem can be avoided by dividing each
  egg as it is cracked into two small containers and then tranferring
  to larger bowls before cracking the next egg.

  The volume of beaten egg whites increases when the whites are allowed
  to come to room temperature before they are beaten.  Separate your
  cold eggs well ahead of time so that the whites can warm up before
  you beat them. Cream of tartar will help stabilize beaten egg whites,
  but if you beat them in an unlined copper bowl, you won't need it.
  Caution:  DO NOT beat egg whites in an aluminum bowl because they
  will darken.

  Once egg whites have been beaten, fold them immediately into the food
  they are to be combined with.  The longer egg whites stand, the more
  volume they lose.  And if they get running, rebeating will NOT
  restore their volume.

  Folding and stirring are not the same thing.  If you stir beaten egg
  whites into a mixture, air will be lost and volume will be reduced.
  The best way to fold (and this applies to whipped cream as well) is
  to take a small amount and stir it into the mixture to lighten it.
  Then spoon the balance on top of the lightened mixture and, using a
  rubber spatula, make circular down-over-up-over motions, turning the
  bowl with your free hand as you work.  If a recipe tells you to fold
  a mixture INTO beaten egg whites, IGNORE the instructions and do it
  the correct way:  fold the egg whites into the mixture.  Your
  ingredients will retain much greater volume if you follow this method.

  Handling egg yolks is by far the trickiest aspect of cooking with
  eggs. You can't just add beaten egg yolks to a hot mixture.  Their
  temperature must be raised very gradually in order to keep them from
  turning into scrambled eggs.  Beat the egg yolks first, then add a
  very small amount of hot mixture to the beaten yolks, blending
  vigorously.  Keep adding hot liquid slowly until the temperature of
  the yolks has been raised.  Then, and only then, should you pour the
  egg yolks back into the sauce - slowly - beating continuously.

  Problem 1:  The egg won't peel properly
  Quick Fix:  Chop or sieve it and use it in salad or as a garnish.
  Next time:  Use a less-fresh egg;  older eggs are much easier to peel.
  Also this happens sometimes when the large end wasn't pierced before
  cooking.

  Problem 2:  Too soft.
  Quick fix:  Scramble and cook quickly in a small amount of butter.
  Next Time:  Increase cooking time for eggs used right from the
  refrigerator.  Or place the egg in cold, not simmering, water.

  Problem 3:  Too hard.
  Quick fix:  Start over with fresh eggs.  Or, chill the hard-cooked
  eggs for later use.  Or, chop, slice, or quarter and use in egg salad,
  casserole, or as a garnish.  Or, make deviled eggs.
  Next Time:  Don't let the eggs sit in hot water after cooking.

  From Woman's Day 7/14/81

  MM by Dave Sacerdote

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