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Martha Stewart's Cooking School: Eggs: How to Boil

Martha Stewart's Cooking School: Eggs: How to Boil

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Published by The Recipe Club
Lesson 2 is a culinary master class in the techniques essential to cooking egg dishes, with 8 video demonstrations to guide you on poaching an egg, cooking a perfect omelet, making homemade mayonnaise, and more, along with color step-by-step photographs.

To read more about Martha Stewart's Cooking School or Martha Stewart please visit Crown Publishing at crownpublishing.com.
Lesson 2 is a culinary master class in the techniques essential to cooking egg dishes, with 8 video demonstrations to guide you on poaching an egg, cooking a perfect omelet, making homemade mayonnaise, and more, along with color step-by-step photographs.

To read more about Martha Stewart's Cooking School or Martha Stewart please visit Crown Publishing at crownpublishing.com.

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Categories:Types, Recipes/Menus
Published by: The Recipe Club on Dec 19, 2011
Copyright:Traditional Copyright: All rights reserved

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09/29/2013

 
Hard-cooked eggs should never acually be boiled or any lengh o me, or heywill urn rubbery and dry. Insead, ollow he direcons below or genly cookingeggs—he whies will be ender and yolks sll slighly so in he cener. Theseeggs would be perec or sprinkling wih sal and pepper and eang whole,halving and scooping ou he yolks o make deviled eggs, or cung ino wedgesor salads. They are also he sarng poin or making he classic mayonnaise- based egg salads. So-cooked eggs are classically served in heir shell in a cocoer(small egg cup), wih a ny silver spoon and oas poins (riangles) or soldiers(baon shapes) or dipping ino he sll-so yolks. The eggs are also deliciousscooped ou o he shells and served on slices o oased butered rusc bread.
to hard-cook eggs,
place them in a deep saucepan and cover with coldwater by 1 inch. Bring to a boil over high heat, then immediately remove romheat, cover, and let stand 13 minutes. Use a slotted spoon to transer eggs toan ice-water bath to stop the cooking. Serve warm, or leave in the bath to coolcompletely, about 10 minutes. Unpeeled eggs can be rerigerated up to 1 week.
to soft-cook eggs,
bring a deep saucepan flled halway with water to a rollingboil. With a slotted spoon, gently lower eggs into water. Cover pan and removerom heat. Let stand 4 to 6 minutes (depending on how sot you like the yolks). To serve egg in the shell, quickly crack the wider end with a knie and removethe top. To serve out o the shell, hold egg over a small bowl, tap around center witha knie, and gently pull shell apart, then scoop out egg with a spoon into the bowl.
LESSON 2.1
 How to Boil
Because hey are cooked in waer, wih no oil or oher a added, poached eggsare a healhul alernave o eggs cooked by many oher mehods. Bu heir rueappeal is in heir exure, he ideal being a sll-runny yolk surrounded by a jus- se whie. Their no-a cooking mehod also suggess ha he eggs migh benerom being served wih a rich, favorul hollandaise sauce (see page 96), as ineggs benedic. Bu hey are also delicious on a slice o oas, which soaks up he yolk.A bi o pracce is required o preven he egg whie rom dispersing ino hewaer, causing he edges o become rayed. Some cooks preer o add a drop o whie vinegar o he waer o help he whie coagulae; ohers swirl he waervigorously o creae a whirlpool (echnically a vorex, which raps he egg inside) jus beore sliding in he egg. Generally, hough, you should no have a problemi you heed hese suggesons: Use very resh eggs; keep he waer a a baresimmer (i should hardly move); genly slide he broken egg ino he waer; andspoon he edges o he whies over he egg as soon as i is in he pan.
LESSON 2.2
 How to Poach
PEELING HARD-COOKED EGGS
To peel a hard-cooked egg, place it on yourwork surface and roll it under your palm tocrack the shell (rather than crackingagainst the edge of a bowl, which mightcause the peel to mar the egg white). Coldeggs are easier to peel. Holding the eggunder cold running water as you peel it canalso help.
81
eggs
How o Boil

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