I have eggs almost every morning for breakfast. I usually get the jumbo-sized, as I use mostly egg whites and want to get the most bang for my buck. But in real cooking, the proper size to use is large. The average large egg is about 2 oz. The white is 1 oz, the yolk is ¾ oz and the shell is the rest.
A fresh egg should have a high-sitting yolk with the white having an obvious two-part circle around it. Believe it or not, if you’re baking, older eggs work better. After a week or so, the white loosens up and they mix better with the other ingredients. Not being a baker, this was an interesting tidbit.
You can do a lot with eggs besides cook them.
• 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 ShellWhen 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.