by jude wright - - restaurant menu main dishes

Eggs are one of the most nutritious and versatile foods here.
From the main course to the dessert, they can be fried, baked or served as ingredients.
Eggs can be brown or white.
The color does not change the quality and taste.
Store the eggs in your own carton in the refrigerator.
The carton protects the eggs from absorbing the taste of other foods through the shell.
Fresh eggs are most suitable for poaching or baking, while old eggs are more suitable for beating protein.
Most recipes require big eggs, about 2 ounces per egg.
When cooking with eggs, bring them to room temperature before cooking.
Eggs are sensitive to temperature.
If they are left in a hot pot, they will continue cooking, so transfer them to the serving immediately after cooking.
Some recipes may require the use of protein or egg yolk.
The best way to separate the eggs is to use their own shell.
Avoid touching proteins with fingers or greasy surfaces, especially if they are to be beaten.
The beaten protein is used in egg souffle and mousse.
Adding a little salt before starting to hit them will help them harden faster. Don\'t over-
Otherwise they will become too stiff.
Egg yolks are often opened with sugar or no sugar.
This helps to increase the volume, reduce sauces like Dutch sauce, or add air to the cake or batsman.
Old eggs are easier to peel than fresh ones.
Immediately after cooking, put the cooked eggs in very cold water.
This helps to relax the enclosure for easy disassembly.
It also prevents the green ring around the egg yolk. Hard-
Cooked eggs can be refrigerated in the shell for a week.
Folding Protein is one of the most important cooking techniques.
Because the beaten protein contains so much air, it is difficult to add the batter mixture without losing the volume. Do not over-
Stir the protein, otherwise they mix evenly and will deflate.
Add one first-
Stir the beaten white part onto the batter and stir thoroughly.
Then, scoop the remaining protein in with a rubber spatula or a metal spoon and fold it gently.
Cut the center of the mixture to the bottom, scoop up and down the side of the bowl, and turn the bowl as you work.
You will often hear about boiled eggs, but eggs should never be cooked.
They should be stewed gently.
Eggs should be kept at room temperature before cooking to avoid cracking.
Boiled eggs are boiled in simmering water.
Use the freshest eggs as much as possible;
The fresher the egg is, the better the shape of the egg.
Only one or two eggs can be cooked in a large pan 3 inch deep at a time.
Break the eggs into small dishes, stir the water with a wooden spoon, and form a whirlpool.
Quickly slide the eggs into the whirlpool. Simmer for 3-
For 4 minutes, lift the eggs out with a slotted spoon.
Baked eggs are sometimes called "shirt eggs ".
\ "They usually bake one to one plate (ramekin) with salt and pepper and dot a small amount of butter.
Place ramekins in a small casserole filled with boiling water and bake for 5 to 6 minutes until the white is just set and the egg yolk is still soft.
Serve immediately.
Eggs can also be scrambled and scrambled. They can also be used to make omelet, tarts, crepes and crepes.