Food Techniques - All things EGG - Livelaughdo

Food Techniques – All things EGG




Want to know how to separate, boil, poach, fry, scramble, or whisk the whites of eggs?  Check out the BBC’s food technique videos.

boiling-eggs

http://bit.ly/1Ep4nIt

To boil eggs ……

Always start with eggs that are at room temperature to best predict the cooking time and minimise cracking.

For a soft-boiled egg, lower the egg into gently boiling water with a slotted spoon. Allow three and a half minutes for a medium-sized egg and four minutes for a large egg. The yolk will be runny and the white just set. Cook for a further minute if you like your soft boiled eggs a little firmer.

For a hard-boiled egg, start the egg in cold water and bring up to the boil. Once the water is gently boiling, set the timer for between 7-10 minutes depending on how well cooked you like your eggs. The longer you boil the egg, the firmer it will be.

Once cooked, plunge the hard-boiled egg into plenty of cold water for one minute. Drain and cover with more cold water. This will prevent the egg from over-cooking in its residual heat. Cracking the shell with the back of a spoon during cooling will also make the egg easier to peel.

Check out the BBC’s video of the correct technique here

separating eggs

http://bit.ly/1GbLs3U

To separate eggs …..

Some recipes require only the yolks or whites of eggs or use both parts of the egg separately. When separating eggs, remember that a little white left in the yolk doesn’t matter, but just a touch of yolk in the egg whites may make them unusable as the fat in the yolk will prevent the whites from whisking properly.

-Place two very clean glass bowls in front of you.

-Crack the eggs, one at a time, over one of the bowls and let the whites fall into the bowl. Keep the egg yolk in one half of the shell.

-Transfer the egg yolk from one half of the shell to the other, tipping any egg white remaining in the shell into the bowl.

-Add the egg yolk to the second, empty bowl.

-Repeat the process with the remaining eggs.

View this technique here



 

 

 

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