8.3 Eggs: Quality and Cookery
Objectives
- Apply principles of protein coagulation in egg cookery.
- Determine the effects of various time-temperature treatments on the characteristics of coagulated egg proteins.
- Identify characteristics of high-quality egg products.
- Identify signs of deterioration in stored eggs.
Recipes
Fried Eggs
A. Large amount of fat
Melt 1 tbsp. butter in a non-stick skillet. Carefully slip the egg into the skillet. Cook slowly, basting (pour hot fat over the egg with a spoon) frequently, until done.
B. Small amount of fat
Melt 1 tsp. butter in a non-stick skillet. Carefully slip the egg into the skillet. Add 2 tsp. water and cover. (Steam helps to coagulate the white over the yolk.) Cook over low heat until done, approximately 3 minutes.
Poached Eggs
Fill the bottom of a small saucepan with enough water to cover the egg. Do not salt water. Heat to simmering. Break one egg into a custard cup and slip the egg into the water. If poaching more than one egg, tip the dish so that the egg slides toward the edge of the pan rather than toward the center. Keep water hot but just below simmering. Cook until the white is evenly coagulated, approximately 3–5 minutes. Remove carefully with a slotted spoon.
Scrambled Eggs
Ingredients
- 2 eggs
- 2 Tablespoons liquid (water, milk, or tomato juice)
- ⅛ teaspoon salt
- 1 teaspoon butter or other cooking fat
Instructions
Beat eggs with liquid and salt until blended but not foamy. Melt butter in a non-stick skillet.
Add egg mixture and cook slowly. As the egg begins to coagulate, lift and turn with a spatula until all of the egg is coagulated but still glossy.
Allow sufficient coagulation in one place before turning so that the finished product contains large masses of soft eggs rather than small pieces.
French Omelet
Ingredients
- 2 eggs
- 2 Tablespoons water
- ⅛ teaspoon salt
- 1 Tablespoon butter
Instructions
Beat together eggs, water, and salt until well blended. In a non-stick omelet pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture.
The mixture should set quickly at the edges. With a rubber spatula, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. Tilt the pan as necessary, keeping the bottom covered with egg.
When the top is thickened and no visible liquid egg remains, fill one half of the omelet with fillings. (Put filling on the left side if you’re right-handed and the right if you’re left-handed.)
With a spatula, fold the omelet in half. Invert to serve — turn the pan upside down over the plate, and the omelet will land with its prettiest side up.
Hard-Cooked Eggs
| Hard-Cooked Eggs | Appearance | Texture | Acceptable? |
|---|---|---|---|
| A. Add egg to enough cold water to come at least 1” above egg. Bring to boil. Cover pan; remove from heat. Let egg stand in water 15–20 minutes. Cool immediately in ice water. When egg is cold, remove from shell. | |||
| B. Bring egg to room temperature quickly by placing egg in hot tap water. Add warmed egg to simmering water and simmer for 20 minutes. Remove from heat and cool immediately in ice water. When egg is cold, remove from shell. | |||
| C. Repeat B, but at end of cooking period, leave egg in cooking water 10 additional minutes. Remove shell. | |||
| D. Bring egg to room temperature quickly by placing egg in hot tap water. Add warmed egg to boiling water and continue to boil for 30 minutes. Remove pan from heat, and leave egg in water 10 additional minutes. Remove shell. |
Sensory Evaluation
| Cooking Method | Appearance | Tenderness | Flavor |
|---|---|---|---|
| Fried Egg, large amount of fat | |||
| Fried Egg, small amount of fat | |||
| Poached | |||
| Scrambled | |||
| Scrambled, overcooked & over stirred | |||
| French Omelet |
