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Ode to the Egg: Cooking Tips

March 20, 2009 by Mary Anne Rittenhouse 5 Comments

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As promised, part II of Ode to the Egg includes a list of egg-related cooking and usage tips:

1.   For perfect hard-boiled eggs: There is a pocket of air inside the fat end of the egg. If you’re a real perfectionist and don’t want your eggs to crack in the boiling process, take a very sharp pin and puncture the fat end of the egg, going about ¼ inch deep. This will allow the air to escape. Next, place the egg in a saucepan deep enough to accommodate. Cover with cold water and place on high heat, bringing the water to a boil. Remove from heat and allow eggs to sit in the hot water for 17 minutes – no more, no less. Now transfer them to a bath of ice and water to stop the cooking process. Overcooked hard-boiled eggs have that dark green ring around the yolk and the actual yolk gets rubbery when overcooked.

2.    To create fluffier meringues, add ¼ teaspoon of salt per 4 whites. Start on low speed with your mixer to incorporate the salt, then crank to the highest speed to whip them into shape. Some recipes call for soft peaks to form, others for stiffer peaks. Stiff peaks create a drier result. Follow the directions of the recipe and test the peak formation by lightly dipping the beaters into the whites: a soft peak is one that stands up and then slowly curls down from the top. Stiff egg whites are able to stand at attention.

3.   When preparing omelets and frittatas always heat the well-oiled skillet before pouring in the eggs. The eggs should be beaten with a wire whisk or table fork in an over-under circular motion. The eggs are not beaten properly with the until the mixture becomes foamy along the edge.

4.   I took a photo of the Frittata preparation (below) that will hopefully demonstrate the following: when preparing omelets and frittatas in your hot skillet, allow the egg mixture to begin to cook underneath. Using a spatula, lift the edges of the cooked egg to allow the uncooked egg to flow underneath. Continue doing this until the eggs are cooked through. If you are adding cheese to an omelet: while the top of the egg is still fairly moist, sprinkle with cheese. Cover with a lid and remove pan from heat. Allow the eggs to rest a moment or two and the cheese will have melted without drying out the omelet.

Frittata Preparation

Frittata Preparation

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Filed Under: Uncategorized Tagged With: basics, cooking, eggs, food, kitchen, preparation

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. curiousdomestic says

    March 23, 2009 at 8:41 pm

    Good egg tips! Thanks for stopping by my blog. I love finding new foodies to follow.

    Reply
  2. Oakley Rhodes says

    March 29, 2009 at 12:41 am

    I’d never heard of the hard boiled egg pin trick. It makes sense. Have you heard of Julia Child’s method? It’s a bit complicated but it always works!

    Reply

Trackbacks

  1. Ode to the Egg: Cooking Tips « Feast on the Cheap, from Mary Anne … | 24/7 Dir says:
    March 22, 2009 at 6:29 am

    […] See the original post:  Ode to the Egg: Cooking Tips « Feast on the Cheap, from Mary Anne … […]

    Reply
  2. Passover: Matzo Ball Soup & Matzo-Choco Cake « Feast on the Cheap, from Mary Anne Rittenhouse says:
    April 7, 2009 at 1:24 am

    […] With immaculately clean beaters and small bowl,  whip the egg whites until stiff. **(see Egg Tips for the best ways to beat an […]

    Reply
  3. Easter: Coconut Layer Cake « Feast on the Cheap, from Mary Anne Rittenhouse says:
    April 8, 2009 at 6:50 pm

    […] In a clean bowl with immaculate beaters **(see how to beat whites in Egg Tips) whip the egg whites until firm peaks form. Be careful not to over beat or they will be […]

    Reply

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