echrzanowski@watmath.UUCP (Edward Chrzanowski) (12/23/85)
Hello again this is the eggsacting editor of the chicken tatler with more
tips on eggs.
As well as enhancing the flavour and colour of dishes, eggs perform several
important functions in cookery. Eggs are used:
-to thicken, as in custards and sauces;
-to leaven, as in souffles and cakes;
-to bind, as in meat loaves;
-to stabilize emulsions (chemistry?), as in mayonnaise;
-to retard crystallization, as in divinity fudge (anyone want the recipe?)
-to clarify, as in soup stocks.
The basic principle in all egg cookery is the use of moderate temperature
with exact timing. Cooking eggs at too high a temperature or for too long
at a low temperature causes moisture loss resulting in the shrinkage of
protein. This causes toughening of both the egg white and yolk.
Gently puncture the large end of eggs with a pin before cooking in the shell
to prevent eggs from cracking. If eggs do crack, add salt to the water to
help prevent them from leaking. Cracking is less likely to occur if the cold
water method of cooking eggs in the shell is employed (anyone want to know
the method?).
Many cookbooks advise that eggs be allowed to warm up to room temperature
before using. this is not necessary, as eggs straight from the refigerator
(isn't he a football player) will perform just as well.
To thicken desert or vegetable sauces. 1 whole egg, 2 yolks or 2 whites
can replace 1 tablespoon (15 mL) of flour or 2 teaspoons (10 mL) of
cornstarch. Cracked eggs should be used as soon as possible, (within a day)
and only in dishes that are thoroughly cooked, such as cakes, cookies or
casseroles. Do not use cracked eggs in meringues, egg nogs or uncooked
icings and sauces.
When beaten eggs are added all at once to hot mixtures such as custards or
cream fillings, they may coagulate too rapidly and form lumps. Stir a small
amount of the hot mixture into the eggs to warm them and then stir the warmed
egg mixture into the remaining hot mixture.
In my next issue I will relate facts as to the storage of eggs and left over
yolks and whites.
Thank you for reading this. I hope it proves usefull.
--
ED C
UUCP: ...!{ utzoo,decvax,ihnp4,allegra}!watmath!echrzanowski
ARPA: echrzanowski%watmath%waterloo.csnet@csnet-relay.arpa
CSNET: echrzanowski%watmath@waterloo.CSNETspp@ucbvax.BERKELEY.EDU (Stephen P Pope) (12/26/85)
> Many cookbooks advise that eggs be allowed to warm up to room temperature > before using. this is not necessary, as eggs straight from the refigerator > (isn't he a football player) will perform just as well. > > Edward Chrzanowski Isn't it true that, if you need to whip an egg, it works better with a room temperature egg? I've always thought this was the case. steve
ibyf@ihlpa.UUCP (Scott) (12/27/85)
> > cookbooks advise eggs be allowed to warm to room temperature before using. > > Edward Chrzanowski **MOM** Always told me to put the beater and the (metal) bowl in the frige, as well as (if the recipe calls for it) seperate the whites/yolks and put them back in the frige for a while. This is also her recommendation for *real* whipping cream. Well, I have made merangue cookies this way for years and it works for me. Addison ihlpa!ibyf My brother? I always thought of him as mom and dad's science project.
jeff@rtech.UUCP (Jeff Lichtman) (12/29/85)
> > Many cookbooks advise that eggs be allowed to warm up to room temperature > > before using. this is not necessary, as eggs straight from the refigerator > > (isn't he a football player) will perform just as well. > > > > Edward Chrzanowski > > Isn't it true that, if you need to whip an egg, it > works better with a room temperature egg? I've always thought > this was the case. > > steve I've never noticed any difference, and Maida Heatter (author of several dessert cookbooks) says it's unnecessary. Warm eggs separate more quickly, though, because the whites are thinner and flow more easily. The disadvantage to warming eggs before you separate them is that it's easier to burst the yolk, since it is thinner too. Of course, you won't save any time by using warm eggs unless you take them out of the refrigerator well ahead of time. To speed the warming you can hold the eggs in your hands, or put them in warm water. -- Jeff Lichtman at rtech (Relational Technology, Inc.) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff
echrzanowski@watmath.UUCP (Edward Chrzanowski) (01/07/86)
STORING EGGS
------------
Eggs are a perishable product. The length of time eggs maintain there quality
characteristics depends chiefly upppon the conditions under which they are
stored - particularly temperature. Always purchase eggs from a refrigerator
display case (only for those folk who do not live out on a farm or close to
a fresh egg supplier). Eggs kept at room temperature can loose as much
quality in a day as they would in a week under refrigeration.
Because the shell is porous, eggs can absorb odours and should be stored away
from strong-smelling foods.
Eggs should be stored with the large end up to keep the yolk centred in the
normal position.
All perishable products including eggs must have a "best before" date on the
package, which lets the purchaser know how soon to use up the product. The
best before date is set at 14 to 21 days after the eggs are graded, which is
judged to be the length of time that they will maintain their Grade A quality.
The eggs can still be used after the date indicated on the carton; they can
in fact, be stored in the fridge for several weeks. However, for maximum
freshness it is suggested that only one week's supply of eggs be purchased
at a time (please note this is only a suggestion). After the "best before"
date, eggs will not be as high in quality and so would be more satisfactory
for baking, scrambling or hard-cooking than for frying and poaching. The
nutritional value remains about the same as prior to the "best before" date.
LEFT OVER YOLKS AND WHITES
--------------------------
STORING
-------
Leftover egg yolks and whites can be refrigerated for several days in tightly
covered containers. Yolks should be covered with cold water to prevent drying.
FREEZING
--------
Raw egg may be frozen at 0 F. (-18 C) for up to a year.
To freeze yolks or whole eggs, break them into a bowl, mixing gently without
incorporating air. To prevent lumpiness in the yolk, add salt, sugar or
corn syrup (depending on the intended use) in the following amounts:
1/2 tsp. (2 mL) salt for every 1 cup (250 mL) egg
1 tbsp. (15 mL) sugar or corn syrup for every 1 cup (250 mL) egg
Place in freezer container, leaving room for expansion. Egg whites require
no additives. Simply freeze in an airtight container, leaving room for
expansion. Freeze eggs in small quantities so that only what is needed can
be thawed. For easy storage, freeze eggs in an ice cube tray, then transfer to
a plastic bag. Frozen eggs should be thawed in the refrigerator and used only
in dishes which are thoroughly cooked to eliminate any potential problems
of bacterial growth.
Cooked eggs do not freeze successfully, as cooked egg whites become tough and
rubbery. You can always pickle them.
FUN TIME
--------
Now for little recipe that is quick and rich.
TRIFLE:
-------
Line a serving dish with slices of cake such as pound cake or jelly-roll.
Sprinkle cake with fruit juice or sherry (I prefer almond liqueur). Layer
canned or fresh fruit, additional cake slices and custard sauce, repeating
until dish is full. Top with remaining custard sauce. Garnish with whipped
cream and slevered almonds.
CUSTARD SAUCE
-------------
1-1/2 cups (375 mL) milk
2 eggs or 4 yolks
1/4 cup (50 mL) sugar
dash salt
1 tsp. (5 mL) vanilla
Place milk in top of double boiler. Scals over direct heat. Set aside.
Beat together eggs, sugar and salt. Stir a little of the hot milk into
eggs, then slowly stir egg mixture back into remaining milk.
Return to double boiler and cook over simmering water, stirring constantly
until mixture coats a metal spoon; test frequently to avoid overcooking.
Cool. Blend in vanilla.
--
ED C
UUCP: ...!{ utzoo,decvax,ihnp4,allegra}!watmath!echrzanowski
ARPA: echrzanowski%watmath%waterloo.csnet@csnet-relay.arpa
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