|
er immediately after cooking. This helps loosen the shell for easier removal. It also prevents the greenish ring around the yolk. Hard-boiled eggs may be refrigerated in their shells up to a week.
Folding egg whites is one of the more important cooking techniques. Because beaten egg whites contain so much air, they are difficult to add to a batter mixture without losing volume. Do not over-beat egg whites or they will not mix smoothly and will deflate. Begin by adding about one-quarter of the beaten whites to the batter and stir them in thoroughly. Then, spoon in the remaining egg whites and gently fold them in, using a rubber spatula or metal spoon. Cut down into the center of the mixture to the bottom and scoop under and up along one side of the bowl, turning the bowl as you work.
You will often hear about boiling eggs, but they should never really be boiled. They should be gently simmered. The eggs should be at room temperature before cooking to avoid cracking.
Poached eggs are cooked in simmering water. Use the freshest eggs possible; the fresher the egg, the better the egg will hold its shape. Only cook one or two eggs at a time in a wide saucepan with 3 inches of water. Break egg into a small dish and using a wooden spoon, stir the water vigorously to form a swirl. Quickly slide the egg into the swirl. Simmer for 3-4 minutes and lift the egg out with a slotted spoon.
Baked eggs are sometimes called "shirred eggs."上一页 [1] [2] [3] 下一页 |
| Entertainment New Article |
|
|
|
|
|
|
|
[