How to Tell if an Egg is Fresh Place the egg in a bowl or pan with enough cold water to cover the egg:
If the egg lies on its side on the bottom, the air cell within is small and it’s very fresh. If the egg stands up and bobs on the bottom, the air cell is larger and it isn’t quite as fresh. If the egg floats on the surface, it should be discarded. Perfect Eggs:
From Seattle Times March 2005
Baked or shirred: Preheat oven to 325 degrees. Lightly butter a small 5 inch diameter baking dish. Break two eggs into it and dot with l t. butter cut into pieces. Bake unto whites are set and yolks are thickened, l5 to l8 minutes. Season with salt and pepper, and a sprinkling of minced herb such as tarragon, thyme, dill or basil.
Soft-cooked: Put eggs in a bowl and cover with warm tap water. Set aside 5 minutes. Drain. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil, cover and remove pan from heat. Set aside 4 to 5 minutes.
Hard-cooked eggs: Put eggs in a bowl and cover with warm tap water. Set aside 5 minutes. Drain, Place eggs in a single layer in a saucepan and cover by at least one inch of water. Bring quickly to a boil, cover and remove pan from heat. Set aside l5 minutes. Drain and rinse with cold water. Put ice cubes in pan to help reduce heat quickly. Peel under cold, running water.
Fried: For two eggs, use an 8 inch pan. Use l t. utter or vegetables oil, or a combination of both, per egg. Heat pan over medium, then add fat until it begins to sizzle. Crack eggs into bowl, then add to pan. For sunny-si8de up, cook 4 to 5 minutes, basting top with some of fat. For over easy, cook as for sunny-side up, and then use a wide spatula to carefully turn egg over during last l5 to 20 seconds of cooking. Season with salt and pepper.
Scrambled: Break eggs in bowl and whisk briefly. Season with salt, pepper, fresh thyme, chives or drill, or a little grated Parmesan or Romano. Add up to l T. liquid, cream or milk for richness, or water for a fluffier texture—per egg. Cook in non-stick skillet over medium-low heat with l t. butter per egg. Stir slowly and constantly with heat-resistant rubber spatula until just set and no visible liquid egg remains. Remove from pan immediately.
(Note: Undercooked eggs should not be eaten by young children, elderly or anyone with a poor immune system.) CeCe Sullivan: csullivan@seattletimes
http://seattletimes.nwsource.com/html/foodwine/2002208599_eggcook16.html
Egg in a Hole
1/4 cup butter, divided
2 slices bread
2 eggs
salt to taste
DIRECTIONS:
1. Melt 1 tablespoon butter in a small skillet over medium heat.
2. Using a glass or cookie cutter, create a hole in the middle of the bread, removing the center so it is perfectly circular. Butter the bread lightly on both sides and lightly fry it on one side, and then turn it over. Crack the egg into the hole in the middle of the bread and fry quickly. Be careful that the bread does not burn. Cooking time abt 10 min. total Serve warm.
If the egg lies on its side on the bottom, the air cell within is small and it’s very fresh. If the egg stands up and bobs on the bottom, the air cell is larger and it isn’t quite as fresh. If the egg floats on the surface, it should be discarded. Perfect Eggs:
From Seattle Times March 2005
Baked or shirred: Preheat oven to 325 degrees. Lightly butter a small 5 inch diameter baking dish. Break two eggs into it and dot with l t. butter cut into pieces. Bake unto whites are set and yolks are thickened, l5 to l8 minutes. Season with salt and pepper, and a sprinkling of minced herb such as tarragon, thyme, dill or basil.
Soft-cooked: Put eggs in a bowl and cover with warm tap water. Set aside 5 minutes. Drain. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil, cover and remove pan from heat. Set aside 4 to 5 minutes.
Hard-cooked eggs: Put eggs in a bowl and cover with warm tap water. Set aside 5 minutes. Drain, Place eggs in a single layer in a saucepan and cover by at least one inch of water. Bring quickly to a boil, cover and remove pan from heat. Set aside l5 minutes. Drain and rinse with cold water. Put ice cubes in pan to help reduce heat quickly. Peel under cold, running water.
Fried: For two eggs, use an 8 inch pan. Use l t. utter or vegetables oil, or a combination of both, per egg. Heat pan over medium, then add fat until it begins to sizzle. Crack eggs into bowl, then add to pan. For sunny-si8de up, cook 4 to 5 minutes, basting top with some of fat. For over easy, cook as for sunny-side up, and then use a wide spatula to carefully turn egg over during last l5 to 20 seconds of cooking. Season with salt and pepper.
Scrambled: Break eggs in bowl and whisk briefly. Season with salt, pepper, fresh thyme, chives or drill, or a little grated Parmesan or Romano. Add up to l T. liquid, cream or milk for richness, or water for a fluffier texture—per egg. Cook in non-stick skillet over medium-low heat with l t. butter per egg. Stir slowly and constantly with heat-resistant rubber spatula until just set and no visible liquid egg remains. Remove from pan immediately.
(Note: Undercooked eggs should not be eaten by young children, elderly or anyone with a poor immune system.) CeCe Sullivan: csullivan@seattletimes
http://seattletimes.nwsource.com/html/foodwine/2002208599_eggcook16.html
Egg in a Hole
1/4 cup butter, divided
2 slices bread
2 eggs
salt to taste
DIRECTIONS:
1. Melt 1 tablespoon butter in a small skillet over medium heat.
2. Using a glass or cookie cutter, create a hole in the middle of the bread, removing the center so it is perfectly circular. Butter the bread lightly on both sides and lightly fry it on one side, and then turn it over. Crack the egg into the hole in the middle of the bread and fry quickly. Be careful that the bread does not burn. Cooking time abt 10 min. total Serve warm.
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