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Lecture Professional cooking (7/E): Chapter 24 (part 2) - Gisslen

After reading this chapter, you should be able to: Describe the composition of eggs and the major differences among grades; store eggs properly; list the key differences between waffle batter and pancake batter, and prepare each;. | Cooking Eggs The term hard-boiled egg is not a good one to use because eggs should be simmered instead of boiled. Eggs may be simmered in water to the following stages: Soft-cooked Medium-cooked Hard-cooked Simmering in the Shell Cooking Eggs Standards of Quality for poached eggs: Bright, shiny appearance Compact, round shape, not spread or flattened Firm but tender whites; warm, liquid yolks Poaching Cooking Eggs Fried eggs are an especially popular breakfast preparation. They should always be cooked to order and served immediately. The choice of cooking fat is a matter of taste and budget. Butter has the best flavor. Margarine or oil may be used. Use bacon fat only if that flavor is desired by the customer. Fried Eggs Cooking Eggs Lift the handle of the pan and slide the eggs to the far edge with a quick jerk. With a quick flip of the wrist turn the eggs over. Do not flip the eggs too hard, or the yolks may break when they land. Fried Eggs Cooking . | Cooking Eggs The term hard-boiled egg is not a good one to use because eggs should be simmered instead of boiled. Eggs may be simmered in water to the following stages: Soft-cooked Medium-cooked Hard-cooked Simmering in the Shell Cooking Eggs Standards of Quality for poached eggs: Bright, shiny appearance Compact, round shape, not spread or flattened Firm but tender whites; warm, liquid yolks Poaching Cooking Eggs Fried eggs are an especially popular breakfast preparation. They should always be cooked to order and served immediately. The choice of cooking fat is a matter of taste and budget. Butter has the best flavor. Margarine or oil may be used. Use bacon fat only if that flavor is desired by the customer. Fried Eggs Cooking Eggs Lift the handle of the pan and slide the eggs to the far edge with a quick jerk. With a quick flip of the wrist turn the eggs over. Do not flip the eggs too hard, or the yolks may break when they land. Fried Eggs Cooking Eggs Fried Eggs When frying eggs on a griddle: Turn them with one smooth motion of the spatula. The left corner of the egg never actually leaves the surface of the griddle. Cooking Eggs Sunny side up White is completely set but yolk is still soft and yellow. Basted Thin film of coagulated white will cover the yolk, which should remain liquid. Over easy Cook just until the white is just set but the yolk is still liquid. Over medium Cook until the yolk is partially set. Over hard Cook until the yolk is completely set. Fried Eggs Cooking Eggs Standards of Quality for Fried Eggs White should be shiny, uniformly set, and tender. Not browned, blistered, or crisp at edges. Yolk should be set properly according to desired doneness. Sunny-side-up yolks should be yellow and well rounded. In other styles, the yolk is covered with a thin layer of coagulated white. Relatively compact, standing high, and not spread out and thin. Fried Eggs Cooking Eggs Baked eggs are baked in .