Cooking School Daze, Week 5, Part 2

•    The yolks, when mixed with cream, make what’s called a “liaison.” This mixture is used to thicken sauces and soups, and adds sheen and smoothness.
•    They help gel custards and Crème Brule.
•    The whites give volume to dishes when whipped. The air pockets that form expand when heated.
•    They help create emulsions. The lecithin in the yolks helps to bind the fat to the moisture.

But what if you DO want to cook them? May gave us a demonstration of various methods of egg preparation. She made it look so easy. My eggs never look like this! Of course, I suck at flipping them over by throwing them in the air. May looked like she could flip them as she juggled a bowling ball and chain saw. Piece of cake!

Eggs in the Shell

When you cook eggs in the shell, never let the water boil, you want it to be barely simmering. Also, never put cold eggs in to cook. Get them to room temperature by sticking them in some warm water first. Make sure to use enough water to completely submerge them and lower your eggs into the water instead of putting the eggs into the empty pot. I have no idea why. If you know, tell me please!

You can prevent the green ring by cooling down the eggs quickly.

Poaching

Here as well, you want the water to be just simmering. Add a tablespoon or two of white wine vinegar, this helps the egg set. When you break your eggs, put them in a small bowl, Doing so makes it easier to slip the eggs into the water.

Scrambled

I do this every single morning with my eggs. Okay, not EXACTLY like this, but close. When beating or whisking the eggs, add a touch of water or stock, as this makes them fluffier. You always want to cook them over a lower heat. For a softer, delicate scramble with smaller curds and creamy texture, stir constantly. For firmer eggs, let set a bit and stir less often. May removed the eggs when JUST set. I prefer my eggs a little more well done, but this is the way restaurants serve it.

Frying

After adding the fat of your choice, butter or oil, this type of egg dish should be cooked on a higher flame. Again, break the eggs into a small bowl before putting them in the pan to ensure unbroken yolks. Like ‘em over easy? Just flip them over for a few seconds. I need a spatula for this, haven’t mastered the art of juggling like May.