Joy Of Cooking - Tips and Tricks For Eggs Pt.2
Table of contents for Joy Of Cooking - Tips and Tricks For Eggs
- Joy Of Cooking - Tips and Tricks For Eggs
- Joy Of Cooking - Tips and Tricks For Eggs Pt.2
Want fluffier scrambled eggs? For every three whole eggs, add one beaten egg white.
For soft creamy scrambled eggs, beat the eggs until the white and yolk are completely blended. We’re adding a little milk to keep them tender. Melt a tablespoon of butter, add the egg mixture and cook on medium low heat. Scrape the eggs towards the centre, scraping the bottom and sides of the pan. Always remember to take scrambled eggs off the heat just before they reach the desired consistency. Otherwise, the residual heat may result in overcooking. Spoon in a tablespoon of butter, or heavy cream, sprinkle on a little salt or black pepper and you have perfect scrambled eggs.
Don’t be intimidated by poaching eggs either. Forget the special rings and poaching sets out there. All you need are a saucepan and a slotted spoon. Bring two to four inches of water to a rolling boil. Reduce heat to a simmer. Adding a little vinegar and salt to the water will help the egg set faster. Now, break each egg, one at a time, into a small bowl or cup. Bring the edge near the surface of the water, and slide each egg in gently. Cook just until the whites are set. Remove with the slotted spoon. For a little more elegance, feel free to trim the whites with a knife or kitchen scissors. It’s as simple as that. Joy of cooking is perfect for any cook – Novice or expert. You can cook up the most elaborate dish or find new techniques for staples. Joy is a must for every kitchen.
In case you didn’t see the video in part 1 of this series… here it is again
Tags: cooking recipes, healthy cooking, french cooking
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