Beat in eggs until stiff, it should be noted that for some purposes, as in many species, in order to sponge up almost defeated. E 'should be noted that the proteins should be the same in the same direction struck and that the movement should be continued for all, for a change of direction or movement against the ever caused an air leak. A final precaution is taken to allow the proteins may never be beaten. If this isIndeed, the driving force of the eggs is reduced because the air escapes quickly beaten eggs and leaves them with a clear liquid that can never be beaten. For example, the icing on boiled eggs should not be used for cooking can be beaten, until the syrup is ready. However, there are separate, but are beaten, for a few hours can be made available to the eggs are covered and store in cool place. As mentioned above, the substanceThe eggs, which requires special attention when cooking is the protein, the protein used in this form of food. For this reason, some points about the treatment that the protein needs to be considered. In a raw egg, the protein occurs in a semi-liquid, but it coagulates at a temperature below the yolk, the fat contains a high percentage. After coagulation, the consistency of the two parties is very different. White iselastic and more or less rigid, while the yolk is cooked thoroughly dust or flour, and is broken down into tiny particles. The egg begins to coagulate at 134 degrees Fahrenheit, and is white and gelatinous to 160 degrees. Make an egg to a temperature produces a desirable outcome of high-temperature cooking - boiling point, for example - because the protein, rather than more difficult, as high temperature,acquires a soft, delicate egg consistency that applies to everything. An egg cooked in this way is more digestible and palatable than one that is cooked until it becomes hard and tough.
The low temperature at which eggs will cook the shell is also true for eggs, when combined with other foods. Sometimes, however, a mixture in which the eggs are one of the ingredients are cooked in a temperature, because the mixed materialask them. This difficulty can be overcome if it requires long cooking the eggs are combined with starchy foods such as corn starch, rice, tapioca and that. In this case, the ingredients except the eggs can be coagulated are cooked, how much time they need, that are the eggs that have been added, allowing them only long enough to cook. Longer cooking may alter the texture. Often, the mixture of starch retains sufficientHeat to boil eggs set easily after they have been added.
A highly nutritious, such as to prepare the eggs, one for dessert when combined with milk is used to form a custard, which is sweetened and flavored later. The party, which was assumed to be ideal for the production of a thick dessert on the right is an egg for each cup of milk, one egg, but it is not always necessary, as an egg yolk is oftensufficient to thicken 1 cup of milk. care should be taken as a pudding in the kitchen as if they were cooked too long or too high temperature will curdle and whey, and a pudding cooked properly - that is, slow cooking at low temperature and long enough - have a smooth surface, gelatinous consistency. A slight variation in a bowl of this type is guaranteed by others, dividing the number of eggs, thickened with corn starch or somestarchy material. Even if such a mixture is not really a pudding, is a great dessert.
In the kitchen of a mixture, eggs, tools does not prove quite satisfactory as the double-boiler, which has already been explained and illustrated. In fact, it is impossible, almost directly a cook egg mixture over the flame because of the difficulty in preventing the eggs from curdling. The low temperature cookingpossible in a water bath makes it relatively easy to bring a mix of the right consistency, without the formation of curd. However, some degree of caution with a double-boiler to be taken. When the degree of heat, which is obtained in this tool is applied too long, the result is more satisfied when mixed directly to the heat and cooking at high temperatures. Although every effort must be made to cook from a mixturelike pudding or mayonnaise, to prevent the formation of Quark, from time to time they can do in spite of all the eggs, however, know that sometimes you can resolve the matter, bat from the ship once in cold water and the mixture Dover egg and cheese quickly disappears. The cold water cools the mixture and prevents the formation of multi-quark, and hitting those breaks that have already formed, except forhard.
Besides the use of the above, the eggs have many other uses in the kitchen, the housewife should be familiar. For example, you can easily beat the size of the eggs are used to make a big crumbs or flour on the surface of the dog food, meat, oysters, etc. food to be fried or deep fried in fat, such as coating prevented from always full of fat. In addition, the egg is used to bind together floursome types of pasta, pasta. Then again, there is much to puff up and mixed to create a cavity in them, like cream puffs and popovers. While this demand has not won mixtures, mixtures as foam sponge cakes and omelettes to make. In these eggs are an important factor and must be fought hard to keep the air in small bubbles and thus produce the desired consistency. The type and way to serve eggs naturally depends on howthat is cooked. One point, however, should never be overlooked affected, the case of eggs, is to be served hot, is that they are ready to serve immediately, so you do not have the opportunity to cool off before being eaten. This is particularly true for all pastry and mixture spongy as soufflé omelette, because these foods shrink upright and less attractive in appearance and texture. Some roads are soft-boiledThe eggs are in practice, but probably the best way is to serve in egg cups. When cups are used, they must warm the eggs are heated before being placed on the table, because the heat helps to keep it. The eggs can be removed from the cup into the bowl and eat from the cup, or the egg intact, the shell can be put down in the small end of the cup, a small piece of defects from the wide end, and the eggthen from the shell through the opening made in the eating. If egg cups are not available, the shell of the eggs can be removed and served in small dessert plates, is also heated. Many egg dishes are made more appealing and attractive to a supplement in some form. strips or small triangular pieces of toast, sprinkle with parsley, celery leaves, lettuce, and capsicum strips are very satisfactory for this purpose. If no other supplement is desired, only aA pinch of red pepper adds a touch of color.
In connection with the Service of eggs will be good to note that they have the silver tends to stick to China and change of color. Therefore, cleaning the dishes and cleaning of silver, which have been boiled eggs used in the service of raw or undercooked, too much to be exercised. Eggs of this type were served in dishes of water are cooled initially washed to remove any eggs, andthen they should be washed thoroughly with hot water. When hot water is first used, causing the egg to coagulate the heat and cling to the courts. Silver, the eggs are in contact with the clouds or if it is discolored by the action of sulfur found out is that, as happens when the air is exposed to it. dark spots can appear on silver from this source will be removed for good silver.
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