cooking tips and guide

preparation of egg

When combined with other ingredients, eggs have a unique ability to flavor, color, emulsify or thicken, bind, foam, interfere, and clarify.

• Emulsifying: Lecithin, found in egg yolks, keeps liquid compounds (like fat and water) from separating, thus thickening and stabilizing foods such as sauces and salad dressings.
• Binding: The high protein content in beaten eggs can act as an adhesive when cooked. Examples are egg use with breaded, fried foods and the addition of eggs to bind meatloaf.
• Foaming: Egg whites beaten into a foam increase their original volume six to eight times, and aerate and leaven food products such as souffles and meringues. The best egg-white foam is made from fresh eggs at room temperature.
• Interfering: Because they interfere with the formation of crystals (ice, sugar), eggs are used to create a smooth, velvety texture in ice cream and candy.
• Clarifying: Egg whites are used to make clear soups.

To preserve the egg`s texture,flavor, and color.its best to keep cooking temperature low and the heating time short.Eggs can be prepared in a great variety of ways,using either dry-heat or moist-heat methods.

Dry-heat

• Fried, scrambled, omelets
• Baked (shirred, meringues, souffles)

Moist-heat

• Simmering
• Coddling
• Poaching
• Custards (stirred, baked)
• Microwaving