In beating the eggs should be noted that, for some purposes, such as in the manufacture of certain types of cakes are beaten almost fluffy. It 'also good to note that the protein must always be defeated in the same direction that the movement itself should continue to play for all, for a change of direction or movement, always leads to a loss of air. A final precaution is taken to stand by to allow never once whites are beaten. When this is done, the driving forceeggs is reduced because air escapes rapidly from beaten eggs and leaves them with a transparent liquid that it will never be beaten. For example, eggs that are to be used for boiled frosting not be beaten until the syrup is ready to cook. However, if the eggs were separated, but can not fly for several hours, are covered and store in a cool place. As mentioned above, the substance in eggs, which requires special care in cookingis the protein that occurs in this form of food proteins. For that reason, some areas of treatment that the Protein needs to be kept in mind. In a raw egg, the egg comes in a semi-liquid, but coagulates at a temperature below the yolk contains a high amount of fat. After coagulation, the consistency of the two parties is very different. White is elastic and more or less rigid, while the yolks are cooked well, isdusty or chalky, and breaks into tiny particles. The egg white lumps starts at 134 degrees Fahrenheit, and there is white and gelatinous to 160 degrees. Make an egg, as the temperature produces a more desirable high-temperature cooking - boiling point, for example - because the protein, and is not always as hard as high temperature, it acquires a smooth, consistent race in whole egg is available. An egg is cooked in this waydigestible and palatable than one that is baked until it becomes hard and tough.
The low temperature of the eggs in a pan to cook eggs is also true, when combined with other foods. But sometimes, a mixture of eggs are one of the ingredients must be cooked at high temperatures because the materials they need is mixed. This difficulty can be overcome if eggs and starchy foods, as are corn, rice and tapioca blends, requiring longCooking. In this case, you can all the ingredients except the egg, what time they need, according to which the eggs can then say that only the time to cook boiled frozen. Longer cooking threatens to ruin the plot. Often, the starch mixture is still warm enough to set the eggs without further cooking after they added.
One way to prepare a highly nutritious dessert, eggs are used when there is, combine it with milk to forma pudding, which is sweetened and flavored for cooking. The percentage that were adopted as ideal thickness to produce a cake from the right side is the egg for each cup of milk, an egg, but not always necessary, as an egg yolk is often sufficient to thicken 1 cup of milk . Should be taken in the kitchen of a pudding, because it is too long or too high a temperature will curdle and whey, cooked, and a custard correctly - that acooked slowly at low temperature and the time - is a smooth, have jelly. A small change on a dish like this is guaranteed by reducing the number of eggs and thickened with cornstarch or other starch materials. If such a mixture is not a real pudding, makes an excellent dessert.
In the kitchen of a mixture of eggs, no tools prove very satisfactory as the double-boiler, which has already been explained andshown. In fact, it is almost impossible for an egg mixture directly over the flame because of the difficulties in preventing cooking eggs coagulation. The low temperature at which the kitchen is double-boiler can make something relatively simple, a mix to get the right consistency, without the formation of the curd. However, some caution, even by double-boiler to be taken. If the degree of heat, which is obtained in this toolapplied too long, the result is not satisfied, as if the mixtures are sent directly to the heat and cook at a level at high temperature. Although every effort should be made to mix, eggs, cooking pudding or mayonnaise, so as to prevent the formation of Quark, from time to time, despite the shape of all, what can be done. However, it is sometimes possible to resolve the dispute with the ship fast to resolve immediately in cold water to the mixture with a whisk DoverQuark disappear. have the cold water cools the mixture and prevents the formation of more quarks, and the brawl breaks the already formed, if it is not too difficult.
Besides the use of already mentioned, many others have used eggs in the kitchen, the housewife should be familiar. For example, slightly beaten egg to be used largely to keep a meal or crumbs to the surface of the kibble, meat, oysters, etc., that are fried orfried in fat, a coating of this type to prevent the food is soaked in grease. Moreover, the egg-stick is used for flour together for some types of pasta, such as pasta. Then again, there is much to inflate and mixtures used to create a cavity in them, like Popov and Puff. While such mixtures does not require donations, spongy mixture, as omelets and biscuits to go. In these eggs are an important factor and should be beaten with caretake the air in small bubbles, and consequently produce the desired consistency. The way to serve eggs depends obviously on how they are cooked. One point should not overlook the fact that, as regards the eggs are served too warm, I am concerned, is that they are delivered immediately after preparation, so that they do not have the chance to cool before drinking. This is particularly true for all spongy mixture, like a puff pastry souffle omelet, asthese courses in good standing and shrink less attractive in appearance and texture. Several types are soft-cooked eggs in practice, but is probably the most satisfying way to serve them in the cup egg. When cups are used before putting on the table should be heated, as heat helps to keep the eggs warm. The eggs can be removed from the shell cup and ate a cup, or be placed on the intact egg down into the smaller endthe cup, a small piece of the wide end of the shell broken, and then the egg from the shell through the opening, where you could eat. If Egg are not available, the eggshell is removed and served in small dessert plates, is heated. Many egg dishes are made attractive and enticing a supplement in any form. Small strips or triangular pieces of toast, sprinkle with parsley, celery leaves, lettuce, pepper strips and verysatisfactory for this purpose. If no other supplement is desired, add a pinch of pepper, a touch of color.
In relation to the service of eggs, will be observed that they tend to adhere to China and silver have faded. Therefore, in China, washing and cleaning of silver have been used in the portion of raw or undercooked eggs should be carefully exercised. Flat eggs of this species has been notified, should first be washed in freshWater to remove all eggs and then must be washed thoroughly with hot water. When the hot water before application, the heat causes the egg to coagulate and cling to the courts. Silver, which comes into contact with eggs colored or discolored by the action of sulfur, found them, how it works when exposed to air. dark spots are silver, which can be removed from a good clean silver from this source.
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