Cooking Eggs Eggs-actly Right
Everything You Ever Wanted To Know About Eggs
Take a look at an egg. That didn't take long, you say? If you think of an egg only as something you don't have time to eat at breakfast, you have no idea what a treasure lies in that well-engineered little oval. It is a near perfect convenience food-never out of season and always handy. It is the basis for some of the world's easiest, most versatile and most elegant dishes-suitable for any meal, any hour or any occasion.
Eggs come in various sizes and colors. Most recipes assume you buy large ones. Your grandmother may tell you brown eggs are more nutritious but color makes no difference at all-even in the taste. Just make sure the shell isn't cracked before you use it.
It is important to buy fresh eggs because they have a better taste and texture. For some purposes, however, eggs can be too fresh. Do not use eggs fresher than 3 days for boiling, beating and baking. Important!! Eggs should always be cooked over low heat. High heat causes eggs to become hard or rubbery.
The Perfect Fried Egg
Place 1 to 3 tablespoons of butter in an 8-inch skillet. Heat over medium heat until hot enough to sizzle a drop of water; then reduce heat. Break 1 egg at a time into a saucer. Slide the egg gently into the skillet.
For "sunny side up" eggs, cook just until whites are set. For turned eggs, cook until whites are opaque and turn very carefully with egg turner.Cook each until yolks are of desired firmness.
The Perfect Egg Every Time
Cook the perfect shape egg every time.
The Perfect Boiled Egg
The simplest way to cook an egg is to boil it either hard or soft. The method is the same but soft-boiled eggs do need to be timed.Place the eggs in a saucepan. Add enough cold water to cover eggs by at least 1 inch.
Bring to a boil over high heat. Remove from heat and cover tightly.Let stand, for 2 to 4 minutes for soft-boiled eggs or let stand for 25 minutes for hard-boiled eggs.Serve soft-boiled eggs warm but try the eggs cooked to slightly different times until you find the way you like them best; 10 or 15 seconds makes a difference.
Run cold water over hard-boiled eggs until they are cool. Shake the pan to crack the shells for quicker cooling and easier peeling. Peel under cold running water and shells will slip off more easily.Do not crack the shells if the eggs will not be peeled and used until later.Mark them with a pencil so hard-boiled and raw eggs do not become a disastrous case of mistaken identity.
Cooking A Basic Omelet
1/8 teaspoon pepper
1 tablespoon water
1 tablespoon butter
1/4 teaspoon salt
Combine eggs, water, salt and pepper in bowl; beat with wire whisk until yolks and whites are blended.Melt butter in 7-inch omelet pan over medium heat, tilting to coat pan. Heat until butter stops foaming. Add eggs.
Cook until bottom is set, shaking pan occasionally to keep omelet moving freely in pan.Lift edges with spatula to allow uncooked egg to run under omelet. Cook until set and light brown on bottom. Remove from heat.Lift 1 side of omelet with spatula. Fold omelet in half. Slide onto serving plate.
Serve immediately.Yields 1 main-dish serving.
Omelet Fillings: Spread prepared filling on half the omelet just before folding over.
Ham Omelet-Add 3/4 cup chopped cooked ham.
Cheese Omelet-Add 1/2 cup shredded cheese.
Omelet Aux Fines Herbs-Add 4 teaspoons mixed dried herbs or 1/4 cup chopped fresh herbs such as parsley, chives, basil, tarragon or thyme.
Mushroom Omelet-Add 1/2 cup sauted mushrooms.
Asparagus Omelet-Add 1/2 cup well-drained cooked asparagus.
Omelet Sauces: Beef up your omelet by spooning an easy sauce over it.Start with cream sauce or cheese sauce or a can of condensed soup heated with 1/2 soup can milk. Add chicken, turkey, ham, dried beef, cooked sausage, crumbled crisp fried bacon, shrimp, scallops or vegetables.
Brunch Eggs Ranchero
5 slices bacon, cut up
1 16-ounce can tomatoes, undrained and cut up
2 tablespoons chopped green chilies
1 clove garlic, minced
In a skillet cook the bacon until it is crisp. Drain off the excess fat. Add the tomatoes, the chilies, and the garlic and heat through. Divid these among 4 individual ramkins. Carefully slip one egg atop the tomato mixture in each ramkin. Season lightly with some salt and pepper.
Bake at 325 degrees until the eggs are set. Top each with a crisp bacon curl. Serve with Tortilla rolls.
Heat canned or frozen tortillas in boiling water according to package directions. Spread one side of each with butter. Roll up with butter inside and place on a baking sheet. Cover and heat at 325 degrees for 5 minutes.