This practical ended up taking longer that we expected, so by the time it was over we were all starving. Since I do not function very well when I am hungry, I ended up eating all five of the eggs I had prepared, all at once.
Of course, once dinner was served a couple hours later I could not stand a bite of salad or anything else. On top of that, I had to deal with these five eggs conversing with me the whole weekend long...long, very long conversations.
Even though I really enjoy eggs, I shall not have another one, nor a conversation with one for a while.
The "French Omelet" is by far the hardest egg type to make from the ones I have shown so far.
Here goes the procedure: Heat a greased Teflon pan to medium high heat and as with the American Omelet, whisk well two or three eggs until uniformly blended and colored.
Hint: If you whisk your eggs with a fork in several different directions (horizontally, diagonally and vertically) you will get a better blended mix. The better blended your mix, the easier it will be to make your omelet.
Now pour this mix in the high heat pan and with a fork in one hand and the handle of the pan in the other hand keep whisking fast and constantly with the fork and moving the pan quickly in a perpendicular direction until it starts gently cooking on the sides and under. The middle should remain raw and creamy.
Obs: this process will happen quite fast. Now lean the eggs toward the inclined part of your pan and make both sides fold like an envelope. Again, the middle should still be runny and as you fold the sides.
Throughout this process you should acquire no color or uneven texture on the outside of the omelet. It should still be smooth and pale yellow.
It took me a few practice times to get that one down.
Observation: Even thought Egg Cookery is one of the only times you may choose to use a Teflon pan, if you cook omelets in a daily basis you can use a stainless steel pan and not have it stick. It works like a Crepe Pan, the more you use it, the better it cooks your eggs and the less it sticks. Once you are done using it, just wipe off the excess grease and food particles.
On the long run you will produce an better and healthier product with a steel pan than with any kind of Teflon.
Hint: If you choose to make your French Omelet with vegetables or anything else, you can chop these ingredients and mix them with your raw eggs, while you are beating them and making them into a uniform paste.
The bottom one is a perfect example of a French Omelet.
The bottom is another example of a French Omelet.
Below is an example of Scrambled Eggs. When making them, you want to keep your pan in medium heat and try to get them as uniform as possible and with the smallest curd.
Again, if you whisk and blend your raw egg mixture well before hand, it is a lot easier to get them to look as you please.
Another rules is mix them well in the beginning, while they are still cooking and then stop and remove them from the heat while they are still relatively raw and pasty. Serve the and let them "Carry Over" to the ideal cooking point on the plate.
In the "Over Easy Egg" we also break the whole egg in a medium low heat greased Teflon Pan and this time as you are approaching your cooking time you incline the egg on the furthest edge of your sloped Teflon pan and flip it around without using any other utensil. After a few seconds, remove it from the pan and serve immediately.
This type of egg should also acquire no color other than it's natural white and yellow coloring.
This is an example of a Basted Egg: Originally a Basted Egg was made by women who cooked their eggs in a frying pan with bacon and then basted them with the bacon's fat while they were cooking.
Now days, since we don't always feel like cooking them with bacon, much less with the bacon's fat, we can simply cook them in a medium low heat lightly greased Teflon Pan, add a few drops of water on the sides of the eggs and cover it for a while.
This way the steam of the water will help cook the egg and create this thin while coagulated layer on its top. The basted egg should not acquire any color or browning on it's white.
Here is another example of a Fresh Grade AA egg: Big tall yolk, small thich white, a thing smaller white around it and the Chalazae (which is this white part that connects the yolk to the white) on the bottom part.
An "egg practical day" is a day where we are suppose to produce some common kinds of eggs eaten in our American Culture.
Below is a Sunny Side Up Egg: In medium low heat you lightly grease a Teflon pan with clarified butter, crack the egg in a separate bowl and without letting the yolk break you break it in your hot pan. Let it sit there until the white is cooked but has no color and the yolk is still runny but hot.
Serve immediately.
As I have mentioned above, cooking eggs is one of the only times when Teflon pans are recommended since eggs are so delicate and stick so easily to any pan and we don't necessarily cook them everyday in order to keep our Steel Pans in shape.
Cooking in medium low heat, for a short period of time, will probably not overheat the pan and allow chemical hazardous particles to be released from the Teflon.
Note that I also used clarified butters, since it has a higher smoke point (the point where an oil starts burning and releasing undesirable, hazardous particles).
This type of egg cookery should not acquire any color on it's sides.
No comments:
Post a Comment