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From: echrzanowski@watmath.UUCP (Edward Chrzanowski)
Newsgroups: net.cooks
Subject: more eggsiting tips
Message-ID: <606@watmath.UUCP>
Date: Mon, 23-Dec-85 08:47:24 EST
Article-I.D.: watmath.606
Posted: Mon Dec 23 08:47:24 1985
Date-Received: Wed, 25-Dec-85 00:40:00 EST
Distribution: net
Organization: U of Waterloo, Ontario
Lines: 52

Hello again this is the eggsacting editor of the chicken tatler with more
tips on eggs.

As well as enhancing the flavour and colour of dishes, eggs perform several
important functions in cookery.  Eggs are used:

-to thicken, as in custards and sauces;
-to leaven, as in souffles and cakes;
-to bind, as in meat loaves;
-to stabilize emulsions (chemistry?), as in mayonnaise;
-to retard crystallization, as in divinity fudge (anyone want the recipe?)
-to clarify, as in soup stocks.

The basic principle in all egg cookery is the use of moderate temperature
with exact timing.  Cooking eggs at too high a temperature or for too long
at a low temperature causes moisture loss resulting in the shrinkage of
protein.  This causes toughening of both the egg white and yolk.

Gently puncture the large end of eggs with a pin before cooking in the shell
to prevent eggs from cracking.  If eggs do crack, add salt to the water to
help prevent them from leaking.  Cracking is less likely to occur if the cold
water method of cooking eggs in the shell is employed (anyone want to know
the method?).

Many cookbooks advise that eggs be allowed to warm up to room temperature
before using.  this is not necessary, as eggs straight from the refigerator
(isn't he a football player) will perform just as well.

To thicken desert or vegetable sauces.  1 whole egg, 2 yolks or 2 whites
can replace 1 tablespoon (15 mL) of flour or 2 teaspoons (10 mL) of
cornstarch.  Cracked eggs should be used as soon as possible, (within a day)
and only in dishes that are thoroughly cooked, such as cakes, cookies or
casseroles.  Do not use cracked eggs in meringues, egg nogs or uncooked
icings and sauces.

When beaten eggs are added all at once to hot mixtures such as custards or
cream fillings, they may coagulate too rapidly and form lumps.  Stir a small
amount of the hot mixture into the eggs to warm them and then stir the warmed
egg mixture into the remaining hot mixture.

In my next issue I will relate facts as to the storage of eggs and left over
yolks and whites.

Thank you for reading this.  I hope it proves usefull.


-- 

		ED C
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