Seldom do we find such a universally accepted
cooking ingredient that has so many culinary uses.
Apart from being fried, boiled, scrambled or made into omelettes, the egg can
also be used whole to bind mixtures as in stuffing’s or home mage burgers, as a
glue to stick things, like when used to coat something in breadcrumbs. Eggs are
used as a raising agent in cakes and batters. A beaten egg can be use to provide
a rich golden colour glaze. Egg yolks thicken sauces and custards and can be
used with oil to make dressings and mayonnaise. Egg whites are used to make
meringues, soufflés and mousses.
The way an egg is cooked can have an effect on its taste and texture. Nothing
more than a low to moderate heat is required. Overheating or prolonged cooking
will make the egg dry and rubbery.
The shade of egg shell colour is a thing of personal preference and has no
direct result on its culinary use or flavour. Flavour is dictated by the breed
of bird and the freshness of the egg itself. For the best results, eggs that are
to be fried, soft boiled or poached should be a fresh as possible but for
general cooking older eggs are fine.
Testing for the freshness of an egg is quite simple. All eggs have an air sac
which increases as the egg ages. You can test your eggs by putting them in a
bowl of cold water. If the egg lays flat on the bottom, the egg is likely less
than a week old. If there is a slight tilt in the way the eggs stands, then it
is not at fresh as it could be and probably won’t make a great soft boiled egg
but is perfectly adequate for all other types of cooking. If the egg floats, it
is almost certain the egg is bad and should not be used.
Eggs are probably best stored in a cool place. And should be used ideally
within 2 weeks of being purchased. They should be stored with the blunt end or
large end up as this will keep the yolk centred. Take care not to store eggs
close to strong flavours as the egg shell is porous.
When using eggs for cooking meringues, it is best to separate the yolk and
white when very cold and then leave the whites to get to room temperature before
whisking. Doing this will ensure that you get a large volume when beating. For
best results, eggs that are to be fried or poached are best used cold as this
will help to keep the shape.
There are few ingredients, that can be used in both
sweet and savory dishes and that make an appearance in almost all our everyday
cooking.
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