TECHNIQUES

TECHNIQUES
• S O F T LY S E T A N D B R I G H T Y E L L O W

•ONE OF THE TRADITIONAL TESTS

O F A C H E F ’ S S K I L L, R E Q U I R I N G
A N A B I L I T Y TO C O N T R O L H E AT
P R O P E R LY A S Y O U C O O K E G G S .

• M O S T O F U S A R E FA M I LI A R W I T H
T H E F R E N C H O M E L E T T E:
S L I G H T LY B R O W N E D O N T H E
OUTSIDE, CREAMY ON THE INSIDE
AND FILLED WITH ANYTHING
F R O M S I M P L E H E R B S TO M E AT O R
V E G E TA B L E S .
THERE ARE THREE BASIC OMELET
STYLES:
• The rolled, or French-style, omelet has
been described by Auguste Escoffier as
"really a special type of scrambled egg
enclosed in an envelope of coagulated
egg."
• Flat omelets, known variously as farmer-
style omelets, frittatas (Italian), or
tortillas(Spanish), are a baked VERSION.
• SOUFFLE or puffy omelets are baked;
they are similar in texture to SOUFFLES.
TECHNIQUE
S
Souffle
1.Preheat the oven to 375°F (190°C). Melt butter in a medium saucepan over low heat.
S t i r i n t h e f l o u r , s a l t a n d p e p p e r. C o o k , s t i r r i n g c o n s t a n t l y, u n t i l t h e m i x t u r e i s s m o o t h
a n d b u b b l y. S t i r i n t h e m i l k g r a d u a l l y. C o n t i n u e s t i r r i n g u n t i l t h e m i x t u r e i s s m o o t h
and has thickened.

2. Separate the 4 egg yolks, reserving 2 of the egg whites. Beat the yolks welland add
1/4 cup (60 mL) of warm sauce mixture to the egg yolks.Combine this yolk mixture
w i t h t h e r e m a i n i n g s a u c e , b l e n d i n g t h o r o u g h l y. I f d e s i r e d , a d d a n y f i l l i n g i n g r e d i e n t s ,
stirring them into the white sauce until blended (see variations). Set the sauce aside to
c o o l s l i g h t l y.

3 . B e a t t h e e g g w h i t e s w i t h c r e a m o f t a r t a r i n a l a r g e b o w l , u n t i l s t i f f b u t n o t d r y. F o l d
s o m e o f t h e e g g w h i t e s i n t o t h e s a u c e t o m a k e i t l i g h t e r , t h e n g e n t l y, b u t t h o r o u g h l y,
fold the sauce into the remaining egg whites.

4. Carefully pour into a 4-cup (1 L) lightly greased soufflé or casserole dish. Bake
until puffed and lightly browned, about 20 to 25 minutes, or until a knife inserted
comes out clean. Serve immediately
•ARE ONE OF THE MOST
V E R S AT I L E D I S H E S TO P R E PA R E .
•ARE AMONG THE MOST POPULAR
B R E A K FA S T D I S H E S
• I T I S E S S E N T I A L T H AT
S C R A M B L E D E G G S B E S E RV E D
W H I L E T H E Y A R E V E RY H O T,
FRESH, AND MOIST
https://www.youtube.com/watch?v=1bHqzr8lkyU https://youtu.be/UMiCy8EH1go

https://www.cookinglight.com/food/how-to-cook-eggs-over-
easy-video https://youtu.be/qwPR5lv6CzA

https://youtu.be/sJIVlY6DvU4
https://www.ciachef.edu/uploadedFiles/Pages/Admissions_and_Financial_Aid/Educators/Educational_Materials/Tec
hnique_of_the_Quarter/techniques-egg-cookery.pdf
https://uhs.berkeley.edu/sites/default/files/wellness-recipes-
waystocookeggs.pdfhttps://ag.tennessee.edu/fcs/Documents/EggCookery.pdf
https://www.eggs.ca/assets/RecipeBookletPDFs/eggs-101.pdf
https://www.cdc.gov/media/matte/2010/09_eggsafety.pdf
https://www.marthastewart.com/270713/eggs-six-cooking-methods
https://www.thekitchn.com/whats-the-difference-eggs-over-easy-vs-sunny-side-up-96069
https://www.cookinglight.com/eating-smart/smart-choices/how-to-cook-over-easy-medium-hard-eggs
https://www.cookinglight.com/food/how-to-cook-eggs-over-easy-video