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Eggs are an
extremely versatile food. Boiled, fried, used in an
omelette, poached, scrambled or baked, eggs are a quick
and simple meal solution - the ultimate in fast food!
Eggs also play an important role in food preparation.
Due to their three inherent properties - coagulation,
aeration (foaming) and emulsification - eggs contribute
to the structure and texture of many well-known dishes. |
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Baking is one
of the oldest methods of cooking eggs. Baked eggs are
cooked in an oven by convected heat and by heat conducted
through the container - usually a small ramekin dish.
Eggs served this way are called 'en cocotte'.
Boiling involves the transfer of heat from the water
through the shell. In frying, heat is conducted through
the bottom of the pan to the egg. Fat is used as a lubricant
to stop the egg sticking to the pan. |
Scrambling and making omelettes involves whisking the whole
egg then gently heating the mixture so that it coagulates.
Poaching is cooking by the application of heat from a container
of gently simmering shallow water.
Eggs can be poached in water or in a poaching pan. Using a
pan actually steams the eggs, as there is no direct contact
between the eggs and the water. Eggs can also be microwaved
- although eggs in their shells should never be placed in
a microwave, as pressure builds up inside the egg causing
it to explode.
For perfect eggs every time
click here.
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Here is a recipe for you
to print out and try at home. Always be careful in the
kitchen. Do not try this recipe without adult supervision.
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175g long grain rice cooked in 300ml
water
2 large Lion Quality eggs
2 salad onions, chopped
1 carrot, peeled and grated
125g frozen peas, cooked
2 tablespoons light soy sauce
2 teaspoons sesame seeds
2 tablespoons cooking oil
Handful of peeled prawns |
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Heat the oil in a frying pan until very hot.
Pour in the egg and cook until it looks like a
pancake. Carefully remove the pan from the heat.
Put the pancake onto a chopping board and cut
into slices. Careful, it will still be very hot!
Re-heat the pan and cook the onion and carrot
for about two minutes. Stir regularly. Add the
rice, peas, prawns and fry for two more minutes.
Add soy sauce, sesame seeds and egg and serve.
Try
some more recipes?
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(a)
What are the five main ways that eggs can be cooked?
(b) What
are the three important properties of eggs? Describe
each of these properties.
(c) These
three properties govern the structure of a large number
of familiar dishes. Which of these properties is involved
in the following dishes:
- Mayonnaise
- Soufflé
- Custard
- Omelette
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