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Bob & Angie＞ Recipe
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Hints
Egg cooking tips
The fact that heat solidifies eggs makes them an essential and versatile
ingredient.
More than anything, using fresh eggs is important. There are also
several other useful hint to know.
- Break eggs just before using. Eggs lose their freshness rapidly.
- Break eggs on a flat surface, the shell stays together in
larger pieces. Breaking eggs on the edge of bowls causes small
pieces of shell to fall in.
- Mix eggs without foaming. Straining eggs enhances texture
and flavor. Always remove any foam that appears.
- Cover with cloth under the lid when steaming eggs. This prevents
water dripping on the surface.
Use a strong fire for the first 1-2 minutes, reduce flame until
done. To check if steamed eggs are finished, insert tip of chopstick.
If clear liquid is in the hole the eggs are done.
Be sure not to overcook. Eggs become spongy, lose flavor and
texture if over cooked.
- Allow eggs to warm to room tempurature before boiling. Eggs
used directly from the refrigerator crack when boiled.
- Boil eggs from cold water. To keep yolks in the center, roll
eggs with chopsticks until water comes to a boil.
Soft boiled eggs take 5-6 minutes. Hard boiled eggs take twice
the time.
- Overcooking discolors yolk covering. Yolks solidfy without
boiling if put in a pot of hot water for a long time. Whites
remain half soft unless boiled. Hot Springs eggs (onsen tamago)
are made this way.
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Chawan mushi
Rolled flavored eggs
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