Creative Cooking 2 Egg Cookery Methods

When heat is applied to eggs They form a thickened mass called COAGULUM

Egg cookery is affected by: Temperature Time Addition of extra ingredients

Mix with fork, add milk (1T. Per egg), pour into greased skillet Scrambled Eggs Mix with fork, add milk (1T. Per egg), pour into greased skillet

Stir gently until coagulum forms High heat causes proteins to shrink and eggs to be watery

Poached Eggs Place eggs in simmering water to cover egg

Remove poached eggs with Slotted spoon

Poached Eggs Benedict

Egg poaching pans will cook eggs to specific size

How do you eat your fried eggs?

Regardless of how you eat, here’s how you fry them Add egg to moderately hot (medium heat) skillet Containing vegetable spray or melted fat

Cover skillet and cook 3 – 5 min.

Turn over after 3 minutes for over easy

Baked eggs/ shirred eggs Eggs can be baked in a dish set in 1” of water for 12 minutes in the oven

Shirred egg bake

Soft Cooked/ Hard Cooked? Place eggs in cold water to cover, bring to boil

Soft Cooked Egg 1 – 4 minutes in hot water

Hard Cooked Eggs 15 minutes in hot water

Green eggs are caused by over cooking eggs Green eggs are caused by over cooking eggs. The green ring is caused by the chemical reaction between iron (found in the yolk) and sulfur (found in the whites). It can be prevented by not overcooking them and by cooling them quickly following cooking.

Omelets

Use teflon, omelet pan with curved sides

Egg cooking, as easy as riding A bike