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Culinary Theory

Chapter 1 of 4

lesson 3


In today's lesson we will have two borad areas to cover, namely differentiating the myths and facts of eggs, also actual process of cooking them (specifically, poaching, frying and scrambling) if you did notice, I've specifically chosen theses three types of syles because their treatment of the egg are extremely different. some might be already part and parcel of your daily normal breakfast, and some aren't exctly something you would eat on a daily basis. Either way, I'm sure you've seen then before on your plate.



Unscrambling the Myths from the facts

I’m sure most of you have heard a lot of things about the consumption of eggs. Are they really heathy? Do they contain too much cholesterol? Some people call eggs the natur’s multivitamin. In fact each egg contains vitamins A,B2,B5 and B12. oh and on top of that, they contain many butrients needed for the body.

However, we should not deny the fact that a yolk does contain a high level of cholesterol that could harm your body if are overeaten. Mostly decors do recommend not eating more than three eggs a day, unless you do have specific cholesterol-related issues, in which case the number to may lower a bit. But the number of eggs you eat is much less important to your health then your overall diet and lifestyle.

Eggs are able to provide you with anti-age benefits for your eyes. They prevent you from getting age- related macular degeneration (it’s a common issue in which your eyesight deteriorates over time) which is also the cause for almost fifty percent of sight problems and, worst, blindness, in the United Kingdom. How is this even possible? Eggs, especially egg yolks can contain a type of nutrient called lutein that protects the eyes, but However, this nutrient is not so naturally created by the human body and this one has to consume products that have it, some examples of food that contains Lutein are, carrots, spinach, broccoli, also kale.

Frying Eggs,

there are so much different ways to cook a egg, if I had to make a mid-map containing the variety of styles, the list would probably never end. Let's look at fried Eggs first. Some of the most common types of fried eggs are, the basic fried egg, sunny-side up, and all cooked through. but these are some of my Favourites.
but However, today, we will just learn at the basics, how to fry a egg as simply as possible. we do not need to know if the yolk is cooked through, or if it's not cooked trough (just yet).

There should be a small frying pan in front of you. you might've noticed that it's a lot smaller then the usual ones everyone has in the kitchen. why are we using this instead of the usual frying pan you may wonder. Well it is to ensure that the egg doesn't flow everywhere, and it is a good size for also learning how to fry an egg.

With a smaller pain, you have to consider a few things, Due to its size, the pan will heat up a lot faster, compared to a larger pan, so you'll have to take a note of the time taken to heat the pan. Similar to an oven, it's always best to heat up the equipment you plan to use beforehand so tat by time you plan to cook, it will be ready for you to use.
How do you test if the pan is hot enough to be used? there are Multiple methods - none of which include Physically touching the pan. You can hover you hand over the dry surface to see if heat is being produced, you also can flick water or another Liquid onto the pan, or you can place a tiny piece of butter on it to see if it Sizzles and melts.

Scrambling Eggs

There’s something about scrambled eggs. Just like fried eggs, there is quite a few common types of scrambled eggs. There are two main one that I call the wet & Dry versions. You’ll also need a frying pan like the last time, but it needs to be a little bit more larger, so Ditch the other pan.
For fried eggs, you can see the whites and yellows distinctly but not for the scrambled eggs, as they are a jumbled bundle of deliciously soft goodness. In this case timing IS everything if they are too fried for too long, they will become dry and flaky, and you do not want that, if they’re fried too quickly they become mushy and watery, gross. So how do we balance it out, and make sure it’s the great perfect amount of time? We will learn that today. But before that, you have to take note that the last bit of cooking happens AFTER the scrambled egg is off the pan. The heat contains within the egg will cook them a little longer once they are on the plate, so please make sure to account for that in your cook time.
This time, you do not need to crack the egg directly into the pan, using a fork or whisk, mix about five eggs and ¼ cups of milk into a bowl, Make sure to mix it thoroughly until you can’t distinguish between yolk and white.

Poaching Eggs

this one is a little harder then the other two we just talked about, okay, who am I to kid? it took me a good few weeks to master this but I'm sure some of you are able to do it within minutes or at most hours. Poached eggs are now one of the most sought after skills in the cooking eggs thanks to the uproar and the interest in Eggs Benedict in breakfast cafes popping up around the world.

Deviled Eggs

Now our extra credit recipe. Deviled eggs are one of the Easiest types of eggs to make, so it won't be too hard for you, there are a million and one varieties to Tweak them when you want to Serve them to guests. Play around, figure out your favourite style of eggs and share them with us. they are basically hard-boiled eggs with a new type of yolk though.

You’ll need:
Six (6) large eggs
Two (2) tbsp of mayonnaise
Two (2) tsp of mustard
Salt and pepper
Some parsley for garnish
Method:
Place the eggs into a small pot (also known, confusingly, as a sauce pan) and fill it up with enough water to completely submerge the eggs.

Method:
Place the eggs into a small pot (also known, confusingly, as a sauce pan) and fill it up with enough water to completely submerge the eggs.
2. Heat it until the water boils, then remove the pot from the heat.
3. Cover it with a lid and let sit for at least ten minutes.
4. Crack the eggs and submerge them in cold water. Then remove them from the water and peel them.
5. Once all the shell has been removed, gently slice in half on the long end.
6. Using your fingers, gently remove the yolk and place into a mixing bowl. Put the whites neatly on a tray.
7. Mash the yolks with the mayonnaise, mustard, salt, and pepper until they are thoroughly mixed.
8. Scoop the yolk mixture back into the whites neatly.
9. Put some parsley on top before serving.