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Cooking Eggs - 11 Ways to Cook The Right Way! By Abhishek Agarwal
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Thursday, May 28, 2009 |
Not many know the simple ways of cooking eggs to anyone and everyone can use even if you are an expert in the kitchen
Using fresh ingredients is the most important tip in cooking eggs. The longer the eggs in the refrigerator will reduce it more flavor. And here are some tricks in the kitchen that will be used.
- Break the eggs just before cooking. If, before breaking in, the freshness is lost.
- Always break the eggs on a flat surface so that the egg is broken into two pieces perfectly. If you break the eggs on the rim of the bowl, the chances of falling into the tank mix is more.
- There are two major councils, one tries to avoid foaming in the mixture and to enhance the flavors and textures strain eggs.
- If possible, remove the foam that appears.
- You can prevent leakage of surface water by tying a cloth under the lid, while steaming. Do this when it is safe to do so.
- Use high flames at first, and then reduce the heat until the work is done. To check whether the egg actually a toothpick can be used to get the egg. And if there is fluid in all the eggs are then steamed.
- Make sure you do not over cook the eggs. Afterwards, your dish could be very hard, and could lose their texture and flavor if over cooked.
- Allow to warm slowly to room temperature before starting to boil them. Mite crack if you drop into the boiling water right after taking off from the refrigerator.
- You can boil the eggs in cold water. This can slowly increase the temperature of the product without cracking.
- Soft boiling eggs lasts about 5-6 minutes. Hard and has twice the boiling point much more ...
- Overcooking can discolor the egg yolk of the egg. Two important tips for cooking the eggs are yolk solidifies that, even without boiling by simply placing in a bowl of hot water. Unless the whites are cooked kept in a semi solid state.
These are just some tips for cooking the eggs that can be used by all. Try it and you can see your family smiling with content.
And a great way to learn more tricks and methods on the Internet for information. You can find many reputable and reliable information to share food. Cook the books can also give you valuable information and tips on how to cook eggs.
Abhishek is really passionate about cooking and he has great cooking secrets. their sleeves! Download your free 88 Page Ebook, Cooking Master! " http://www.Cooking-Guru.com/770/index.htm your website. Limited free copies available. |
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by neptunus @ 6:52 PM
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SWISS SOUFFLE
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Wednesday, May 6, 2009 |
Allow one egg to each person. Have everything in readiness. The
maraschino cherries must be drained free from the liquor. Separate the
eggs. Beat the whites until they are stiff. Add a level tablespoonful
of powdered sugar to each white, and beat until dry and glossy. Add
the yolks of three eggs. Mix quickly. Add the grated rind of one lemon
and a tablespoonful of lemon juice. Heap this into individual dishes.
Make a tiny little hole in the center and put in a maraschino cherry,
leaving the hole large enough to hold a tablespoonful of the liquor
when the omelet is ready to serve; dust it with powdered sugar, bake
in a quick oven about three minutes, take it from the oven, pour in
the maraschino juice and send _at once_ to the table. These will fall
if baked too much, but when well made and served quickly, is one of
the daintiest of desserts. |
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by neptunus @ 10:55 PM
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EGGS A LA DAUPHIN
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Remove the shells from six hard-boiled eggs, cut them into halves,
lengthwise, take out the yolks, press them through a sieve. Add four
level tablespoonfuls of melted butter, and half a teaspoonful of salt,
a grating of nutmeg and two tablespoonfuls of Parmesan cheese.
Add half a cupful of cream to a half cupful of sifted bread crumbs. Mix
this with the yolks, rub until smooth, then add one well-beaten egg,
and the yolk of one egg. Cover the bottom of the baking dish with the
mixture forming it in a pyramid and cover with the chopped whites.
Have ready two extra hard-boiled eggs, take out the yolks, press them
through a sieve, all over the top. Garnish the edges of the dish with
triangular pieces of toasted bread, cover the whole with cream sauce,
brown in the oven, and serve at once. |
| posted
by neptunus @ 10:55 PM
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EGGS EN COCOTTE
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Chop fine one good-sized onion. Cook it, over hot water, in two level
tablespoonfuls of butter. When the onion is soft add a quarter of a
can of mushrooms, chopped fine, two level tablespoonfuls of flour and
one cupful of stock.
Stir until boiling. Add a tablespoonful of chopped parsley, a half
teaspoonful of salt and a saltspoonful of pepper. Put a tablespoonful
of this sauce in the bottom of individual cups.
Break into each cup one egg. Pour over the remaining mixture.
Stand the cups in a pan of hot water and bake in a moderate oven about
five minutes. |
| posted
by neptunus @ 10:55 PM
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EGGS A LA RUSSE
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6 eggs
1 small can of caviar (2 tablespoonfuls)
1/2 pint of stock
1 teaspoonful of onion juice
1 dash of pepper
Hard-boil the eggs, remove the shells, cut them into halves
lengthwise; take out the yolks without breaking the whites, and press
them through a sieve, then add the caviar, onion juice and pepper.
Heap these back into the whites. Boil the stock until reduced
one-half, baste the eggs carefully, run them into the oven until hot,
pour over the remaining hot stock and send to the table. |
| posted
by neptunus @ 10:54 PM
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EGGS A LA VALENCIENNE
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6 eggs
1 pint of dry boiled rice
1/2 pint of strained tomato
2 mushrooms
2 tablespoonfuls of grated Parmesan cheese
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 saltspoonful of grated nutmeg
1/2 teaspoonful of paprika
1 teaspoonful of salt
1/2 saltspoonful of pepper
Rub the butter and flour together, add the strained tomato, stir until
boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.
Take a granite or silver platter, put in two tablespoonfuls of butter
extra, let the butter melt and heat; break into this the eggs, being
very careful not to break the yolks. Let the eggs cook in the oven
until "set."
Then put around the edge of the dish as a garnish the
boiled rice, pour over the eggs the tomato sauce, dust the top with
the Parmesan cheese and send at once to the table. |
| posted
by neptunus @ 10:54 PM
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SAUCE PERIGUEUX
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4 tablespoonfuls of butter
1/2 pint of stock
1 glass of white wine
1/2 teaspoonful of salt
2 tablespoonfuls of flour
1 bay leaf
2 chopped truffles
1 saltspoonful of pepper
1 teaspoonful of kitchen bouquet
Chop the truffles and put them with the bay leaf and wine in a
saucepan on the back of the stove. Rub half the butter and flour
together, add the stock, stir until boiling and add one teaspoonful of
kitchen bouquet, the salt and pepper, and then the truffles; cook ten
minutes, add the remaining quantity of butter and use at once. |
| posted
by neptunus @ 10:52 PM
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OMELET SOUFFLE
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This is, perhaps, one of the most difficult of all dishes to make.
When, however, you have accomplished the art, you have one of the most
satisfactory desserts. Like the preceding recipe, it must be made at
the last moment and sent from the oven directly to the table. The eggs
must be beaten to just the right point and the oven must be very hot.
Get everything in readiness before beginning to make the souffle.
Select a bowl, perfectly clean, and arrange the star tube and pastry
bag, if you are going to use one. If not, get out a baking dish. Sift
six tablespoonfuls of powdered sugar. Separate six eggs. Put three of
the yolks aside (as you will only use three), and beat the other three
until creamy. Beat the whites until they are very stiff but not dry or
broken. Now add three tablespoonfuls of the sifted powdered sugar.
Beat for fully ten minutes. Then add the beaten yolks, the grated rind
of a lemon and at the last a tablespoonful of lemon juice. Mix
carefully and quickly, but thoroughly. Put four or five tablespoonfuls
of this in the bottom of a platter, or baking dish. Put the remaining
quantity quickly in the pastry bag, and press it out into roses. It is
easier to make it in small rosettes all over the foundation. Dust
quickly with the remaining three tablespoonfuls of sugar. Bake in a
quick oven until golden brown. This will take about five minutes.
Serve immediately. To be just right, this must be hot to the very
center, crisp on top, moist underneath. If baked too long, the moment
the top is touched it will fall, becoming stringy and unpalatable.
Omelet souffles are frequently flavored with rum, which must be mixed
with the sugar. Sometimes they are sprayed with sherry just as they
are taken from the oven. They may be built up into different forms,
and garnished with candied or maraschino cherries, or chopped nuts. |
| posted
by neptunus @ 10:51 PM
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OMELET A LA DUCHESSE
This is a sweet baked omelet, and is
served the same as one would serve an omelet
souffle.
6 eggs
1/2 cupful of water
1/2 a lemon's yellow rind, grated
1/2 cupful of thick cream
1/2 cupful of granulated sugar
1 teaspoonful of vanilla or orange flower water
1 small bit of cinnamon
Put the sugar, water, cinnamon and lemon rind over the fire, boil
until it spins a thread and stand aside to cool. Separate the eggs;
beat the yolks until creamy, and add the cream, then the strained
syrup. Add the vanilla, and when cool fold in the well-beaten whites.
Turn at once into a shallow silver or granite dish, dust thickly with
powdered sugar and bake in a quick oven until brown. |
| posted
by neptunus @ 10:51 PM
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OMELET WITH RUM
Make a plain omelet with six eggs, turn it on a heated platter. Dust
it with powdered sugar, and score it across the top with a red-hot
poker.
Dip four lumps of sugar into Jamaica rum and put them on the
platter. Put over the omelet four tablespoonfuls of rum; touch a
lighted match to the rum, and carry the omelet to the table, burning.
Baste it with the burning rum until the alcohol is entirely burned
off. |
| posted
by neptunus @ 10:51 PM
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OMELET WITH POTATOES
4 eggs
1 cupful of mashed potatoes
2 level tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 level teaspoonful of salt
1 saltspoonful of pepper
Beat the eggs, without separating, until thoroughly mixed; add them
gradually to the mashed potato, beating all the while; add the salt
and pepper. Put the butter into a good-sized saute or omelet pan; when
hot, turn the ingredients into the pan, and smooth it down with a
pallet knife.
Let this cook slowly until nicely browned; fold it over
as you would a plain omelet, and turn onto a heated dish. The parsley
may be sprinkled over the top, or added to the mixture.
SWEET OMELETS
OMELET A LA WASHINGTON
Put three eggs into a bowl, and three into another bowl. Add three
tablespoonfuls of water to each, and beat. Have two omelet pans, in
which you have melted butter. Grate an apple into one bowl, and into
the other put a little salt and pepper. Stand two tablespoonfuls of
jelly in a dish over hot water while you cook the omelets.
Proceed as for plain omelet. The one to which you have added the apple, turn out
on a plate. Before folding the other, put in the center the softened
currant jelly, then fold it and turn it out by the side of the other
omelet. Dust both with powdered sugar, and send at once to the table.
Serve a portion of each. |
| posted
by neptunus @ 10:50 PM
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