Because eggs are so important? Why will subsequently appear in almost every type of cooking and if you can deal with anything you can do in the kitchen with their shots.
Just in case you do not believe me, here are some ways to use it, cakes, omelettes, pancakes, casseroles, ice cream, soups, meringues, breakfast, tea, sandwiches, sauces, puddings, cakes, desserts, sauces, salads and myriad of other things that we do not eat.
CookTake them away, roast their climb, cook and mix with oil to make mayonnaise. We all do a little 'closer.
Before eggs must be fresh. Always check the expiration date on the package when they buy them. If less than four weeks away, do not buy eggs.
You can see how fresh water is by immersion in an egg if it is below the fresh water is flat. If it gets stale. If it floats even thinkto learn. Unless you happen to like the smell of hydrogen sulfide.
For cooking, eggs, a temperature at room temperature before starting. Bring pot of water to a boil and gently slide the egg into it, then lower the heat and maintain a simmer for one minute.
The pan from heat and cover. Leave it for about five minutes while you make your toast or whatever it is you want. That is all.
When poaching, Once the eggs must be very fresh and the water should be boiling. It should also be about three centimeters (just over 1 inch) deep.
carefully break each egg into the water and cook for about three minutes. Take them with a slotted spoon or spatula. I always have a bundle of papers in book.com" title="hand">hand, I just drip off the spoon remaining excess water before transferring the egg on the plate.
In order of scrambled eggs, two crack add eggs> in a bowl, season with salt and pepper and mix well. Then melt a knob of butter - about the size of a walnut - in a heavy based saucepan. Swirl it round, and when it foams, pour the eggs.
Now you need to get to work, do not stir the mixture vigorously with a wooden spoon attached to the mixture from the pan. Before cooking, remove from heat and add another knob of butter or a spoonful of cream. This slows the> Kitchen, retain moisture better mixing and consistency.
The eggs can also be baked. This is a great technique to master. You can cook the eggs are in a water bath, which is nothing more than a pan with a little 'hot water. You also need to preheat the oven to 190 degrees Celsius.
You must die for the Court. Butter and carefully break an egg into each. Put in baking dish pour enough hot watercome until the middle of the sides of the molds and fill in the oven about 20 minutes.
This is the basic technique. You could also put the cheese, cream or light vegetables such as spinach in the bottom of each ramekin before adding the eggs. The same method is also used to cook desserts such as creme brulee and caramel cream.
Most people seem to know how to fry eggs, but not always, as you still have a by-product. You may not want to hear, if you're interestedon healthy eating, but it's best to fry eggs in bacon. Of course, you can use olive oil, I'm just saying what I use. You can also wax. The main thing is to get, to be used as hot before adding the eggs.
And another little tip: to ensure even cooking, tip the pan slightly and spoon cooking spray the top of the egg, while her. Only if the "pay" for a beginner is to flowFat over the top of the egg with a spoon. But of course you knew that not true?
Not only whole eggs, of course, we also use the yolks and whites separated, the latter usually the easiest to set up in Mount What happens when the egg whites is that air bubbles that occur stiffen and swell in the mixture so that it is in the mountains. Done properly, you can even turn the bowl upside down and the mixture stays where it is.
The problem withBubbles are bursting, especially when too much air in them. They behave exactly like the mix of balloons and act together. So the most important thing about the egg is knowing when to stop, and when you get the bowl Little Stiff peaks form, remove from the whip.
By the way, here's a tip for using egg whites in a mousse or a soufflé - also a white metal spoon and stir the mixture of Soufflefirst. This solves it. Then fold in the best trick of all, the mixture into whites, not vice versa.
Yes, I know what it says in cookbooks. I also know that Raymond Blanc is the best goat cheese souffle is in the world and that is how it does.
By the way, here is a proof that the above methods you use to cook souffle? You said "the egg cooked method" you? Take a bow.
If you use these techniques to masterfirst of many professional chefs working in restaurants around the world. These are basic, simple ways to cook is good for you, instead of whatever it is you want.
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