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Eggs may be served at any meal and in a variety of ways. Probably no other single article of food can be utilized in a greater number of dishes. Whether alone or with ham or bacon, or in omelets, souffles, or croquettes, eggs may appear in the main dish of any meal. Many quick breads, cakes, salad dressings, sauces, desserts, and beverages not only taste better and look more attractive when made with a liberal proportion of eggs, but they are also higher in food value. In whatever way they are served, eggs are a good source of efficient protein and some of the minerals and vitamins needed for building the body and keeping it healthy.
The secret of success in cooking eggs and dishes in which eggs predominate, is to cook slowly at moderate, even heat.
EGG STORAGE
While eggs will keep in your refrigerator for several weeks, it's important to note that they can lose some quality. There are two methods for home-testing eggs for freshness.1. Hold egg before a light in a dark room. If the center is clear, the egg is fresh.
2. Drop egg in cold water. If fresh, it will sink to the bottom and lie on its side. Old eggs lose part of their contents by evaporation and will not lie flat in this test.
Eggs should not be stored near strongly scented foods. A little known fact about eggs is that they can absorb odors from your refrigerator if stored in an open container, although this should not be a major problem unless you are storing eggs along side opened containers of onions and garlic or other such strong smelly foods.
Do you need only egg whites or only egg yolks for a particular recipe? Do not throw out the leftovers, find another recipe to cook which will use the other portion).
Once out of the shell, you can keep eggs whites for about a week in the refrigerator and egg yolks will keep for two or three days, although be sure to cover them with water.
PUTTING DOWN EGGS (PRESERVING EGGS)
By far the best method of preserving eggs is to "put them down" in water glass, potassium and sodium silicate. Mix 1 part water glass, which may be available though a drug store, with 9 parts water, mixing thoroughly. Put liquid in earthenware, enameled, or glass container. Clean eggs, but do not wash. Put eggs in liquid. Cover tightly. Keep in cool place but do not let freeze. The eggs will keep indefinitely and may be used in all recipes. If, however, preserved eggs are boiled, prick the small end with a pin or they will pop open. A less satisfactory method for preserving eggs is to plunge them in violently boiling water 5 seconds. This cooks the skin on the inside of the shell and keeps the air and prevents evaporation. Thoroughly dry eggs and pack in containers, standing them on the small ends. Keep in a cool place. Grandmother used to preserve eggs by packing them in common salt or sand, small end down, being careful not to let the eggs touch one another.
HOW TO SEPARATE EGGS
Cold eggs are easier to separate. Gently crack the egg open in the center, either hitting it gently with a knife, or using a convenient counter edge. Hold the egg upright and gently pull off the top half of the shell. You now have three options:
Hold your hand over the egg white bowl, pour the egg into your hand and let the egg white ooze through your fingers while retaining the yolk in your hand - a very easy, albeit un-elegant, way to separate eggs. Make sure to wash your hands first.
Over the egg white bowl, gently pour the contents between the two shell halves, allowing the egg whites to pour out in the process, leaving just the yolk in the shell.
Buy a kitchen gadget called an egg separator, which looks like a small measuring cup. The egg yolk is retained in the cup while the whites are allowed to drip through.
BEATING EGG WHITES
Egg whites WILL NOT WHIP (they just will not) if they come into contact with even the slightest trace of fat, grease or egg yolk. This is why it is a good idea when separating eggs to have three bowls: one for the yolks, one for the whites and one bowl to separate over so that you will not have to throw out a whole batch if one yolk breaks while separating. It is also a good idea to wash your hands, beaters and bowl thoroughly before beginning as well, to make sure they are grease free.
Egg whites that are at room temperature will whip easier and faster. You can add 1/4 teaspoon of cream of tartar to help the process along (although it is not necessary unless your recipe calls for it. Use an electric mixer for best results, although you can use a whisk if you want a good workout.
HOW TO COOK EGGS
Soft-/Hard Cooked Eggs - For soft-cooked eggs or for hard-cooked eggs with tender whites, start by putting your eggs in a pot (avoid aluminum as it will darken) and cover with cold water. The eggs should be supported on a rack. Add a pinch of salt, if desired. Heat the water gradually to simmering, but do not let it boil. Boiling toughens white of egg. The temperature of the water should not be allowed to go higher than 185°F. For soft-cooked eggs, remove from the fire when the water simmers (or is 185°F), cover the pan, and let stand for a few minutes. The length of time required must be found by experience. The number of eggs cooked at a time, the size of the pan, and the quantity and temperature of the water all affect the rate at which eggs cook. For hard-cooked eggs, continue the cooking over a low fire for 30 minutes after the water simmers.
Boiled Egg - For a tougher white of the egg, bring the pot to a boil over high or medium high heat and put eggs in boiling water, boiling for 3 to 5 minutes, depending on personal preference. Another way is to put eggs in cold water and bring water to boil, then lower the heat and simmer. Depending on the size of your egg, they will need to simmer for 2-3 minutes for soft boiled, about 4-5 minutes for medium and 5-20 minutes for hard boiled. Drain the eggs and immerse them immediately in cold water to stop the cooking process. Refrigerated boiled eggs will keep for about a week.
Fried Eggs - Add a small amount of butter or oil to your skillet (non-stick pans will need very little to none of this) and heat. When you can drop a drop of water into the pan and hear it sizzle, it is time to cook the eggs. Carefully crack the eggs into the pan. For sunny side up eggs, allow them to cook for about 3-4 minutes without turning or until white is set (or until they are done to a consistency you like), before removing them from the pan.
If you prefer your eggs turned over and a harder yolk is desired, first cook the eggs for about 2 minutes before using your spatula to flip the eggs over. The amount of time the turned eggs are cooked will depend on how you like to eat your eggs. Over-easy means that you have flipped the egg over to the other side to cook, but the yolk is still somewhat runny after cooking is complete. Over-hard means that you have cooked the egg on both sides and the yolk is cooked all the way through. Serve hot. Allow 1 to 2 eggs per serving.
Scrambled Eggs - The cooking procedure for scrambled eggs is the same as for fried. First beat your eggs in a bowl (you can add a tablespoon or so of milk per egg as well as salt, pepper, seasonings etc.). Pour into the skillet and cook while gently stirring until the eggs reach the desired consistency.
Poached Eggs (Dropped Eggs) - Cover the bottom of a small pot or skillet with about two inches of water (2/3 full of water) and bring to a simmer. Add 1/2 teaspoon salt for each quart of water. Bring the water to boil. Break an egg carefully into a small bowl or saucer. Stir the water to create a small whirlpool effect and transfer the egg by dropping the egg into the center without breaking the yolk. Cook for 3-5 minutes, or until white is firm and there is a film over the yolk, before removing the egg with a slotted spoon. Milk can be used instead of water and pour milk and a little melted butter over egg when serving. Poached eggs are good when served on corned beef hash, on any chopped cooked meat heaped on buttered toast, on toast spread with pate de foie gras, or when served with tomato or cream sauce.
Coddled Eggs - Bring pan of water to a boil. Remove from heat. Drop in eggs. Cover and let stand 8 to 10 minutes.
Omelets - Omelets fluffy and omelets flat are made of the same ingredients: One or two eggs for each person (3 eggs can be used), 1 tablespoon of milk for each egg, and salt to taste. Beat the egg yolks and whites separately for a fluffy omelet; beat them together for a flat omelet.
To make a fluffy omelet for an average family use 6 eggs. Beat the yolks thoroughly and add 6 tablespoons of milk. If preferred, the milk may be heated; it will then cook the yolks slightly when it is added and give the mixture a smoother consistency. Or, 1/2 cup of hot medium white sauce added to the yolks will make a larger omelet with more body. Fold the yolk mixture gradually into the stiffly beaten whites containing 1/2 teaspoon of salt. Have ready and hot a smooth heavy omelet pan containing 1 tablespoon melted butter or other fat, and pour the egg mixture into the pan. The omelet may be cooked in three different ways, but in any case start it on top of the stove at moderate heat. If a small gas or oil burner is used, move the pan about so that the omelet will cook around the edges at the same rate as in the center. As soon as the omelet has browned slightly on the bottom, place it in a moderate oven (350°F) and bake for 10 minutes. Or, continue the cooking on top of the stove until the mixture sets, and then place it under a low broiler flame for 2 or 3 minutes. Or, if preferred, cover the pan during the whole period and so cook the top of the omelet with steam. When the omelet is done, crease it through the center, fold it over with a spatula, and roll it onto a hot platter without attempting to lift it from the pan. Pour over the omelet melted butter or other fat containing finely cut parsley, and serve at once.
For a flat omelet beat the eggs with 1 tablespoon of milk for each egg and salt to taste. Pour a thin layer of the mixture into a hot greased omelet pan and cook slowly and evenly. When brown on the bottom, roll the omelet in the pan and turn it onto a hot platter.
Chopped fried ham or bacon, cooked rice, any cooked meat or fish, cooked oysters, cooked chicken livers, sliced fresh strawberries, canned pineapple, grated cheese, or a cooked vegetable such as peas, mushrooms, or asparagus, or a combination of chopped onion, green pepper, jalapeno pepper, celery, and parsley delicately fried in butter or other fat may be added to the egg mixture before it is cooked or may be spread over half of the cooked omelet before it is folded and turned on to the platter.
See Recipe Index for individual recipes using eggs and Egg Substitutes for substitution ideas for eggs in recipes.
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MoonDragon's Nutritional Recipe: Egg Substitutes
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