When Matt I was asked to talk about their partnership with Piermic Fatet to create amazing recipes, I re-examined some of this magic ingredient that is the egg. I therefore take this opportunity to make a small “Update on eggs” with my stuff & tips as well as various cooking eggs verified with Piermic. Because it is believed to know everything but eggs for example, I recently learned to read the marking of eggs and their category. So we just freshen the memory processor to do more confused “egg casserole” and “poached eggs” ;-). And all this in VIDEO!!!!
Info & stuff eggs
- Egg weight: According to their weight, eggs are graded in 4 groups (commonly known calibers). Helpful hints for baking recipes where you have to precisely weigh eggs (such as macaroons)
* Very Large / TG ou XL / over 73g
* Large / G ou L / by 63 to 73g
* Average / M / by 53 to 63g
* Small / P or S / less than 53g
The size of the eggs is mainly related to age and breed of the hen and contrary to popular belief, there is no reason why a large egg is worse than a small.
- The marking of eggs: A small diagram speaking more than words. Personally, without being addicted to organic animal advocate nor particularly, eggs are among the ingredients which I am really paying attention (I do not know you, but I still feel that a hen will lay high outdoor best of eggs). I buy organic eggs for consumption of eggs and eggs as they are outdoors for pastry.
- Preservation of eggs: The legal date recommended intake of an egg is about 28 days after the laying date but our grandmothers did not care in and kept up 2 month. To find out if an egg is still edible, just open it and you immediately feel if it is edible or not (the smell of rotten eggs is really recognizable ...). The eggs are said “Extra charges” or 9 days after oviposition, After this time the word “Extra charges” must be removed from the packaging. For boiled eggs, wadis calves, poached eggs and all preparations raw egg: mayonnaise, chocolate mousse…, Always use extra-fresh eggs. To check freshness, put the egg in a glass of water, if it falls down is that it is cooler and it's old, more it floats. 3 if more weeks is separated from the yellow, plus it freezes very easily. Every time I make a recipe using only yellow, rather than throwing them, I put the whites in a small tupperware in the freezer and I add new white over other filling up the box. When full, I thaw them overnight in the refrigerator and go for a batch of meringues.
Different cooking eggs
Boiled eggs: Cooking “the coke” means a cooking time but also the freshness of eggs. The eggs are said “egg shells” when “Extra charges” or 9 days after oviposition, After this time, in vain will you try cooking “shell”, you will not get the desired texture.
Remove eggs from refrigerator a few minutes before cooking to avoid thermal shock upon entry into boiling water. In a saucepan, carrying water to a boil. Once the water boils, gently place the egg with its shell in water with a tablespoon. Bake or 3mn30 4mn chrono (depending on the size of the egg and whether you like the white liquid or not yet well, I personally am in the school of 4mn) from entering water. Once the time, immediately pass the eggs under cold water to stop cooking. Serve in an egg cup accompanied blotters Fresh bread or buttered toast. With a hat-egg, an egg slicer or a small spoon, remove the cap of the egg. Add a pinch of salt, Mix the yolk and eat immediately.
Soft-boiled eggs and boiled eggs: This is the same as cooking eggs shells but with a different cooking time. For soft-boiled egg, it really is preferable that the egg is fresh extra-, for the hard-boiled egg, by cons no problem to use an egg a little less fresh. The boiled egg is preserved 3 days in the refrigerator with its shell (and only 1 days when it is already shelled).
Remove eggs from refrigerator a few minutes before cooking to avoid thermal shock upon entry into boiling water. In a saucepan, carrying water to a boil. Once the water boils, gently place the egg with its shell in water with a tablespoon. Cook 5mn30 from entering the water to a soft-boiled egg and a boiled egg for 10 minutes. Once the time, move immediately the eggs under cold water to stop cooking, avoid burns and facilitate hulling (peeling of the shell). Tap the egg on a board to break up the shell and then peel by hand (peel the shell). I husk under running water so as not to burn and break down the pieces of shell (being careful to put a rack in the sink to recover the pieces of shell).
Recap of cooking time (depending on the size of the egg and to taste):
- Egg shell: 3mn30 – 4mins
- Soft-boiled egg: 5mn30-6mn
- Hard-boiled egg: 10mins
Fried eggs (or fried eggs): Formerly, there was a distinction between eggs in a pan (which is designated by now shortened “fried eggs”) and fried eggs that were deposited them in a small porcelain dish with ears that gave them their round shape and then baked on a baking sheet in oven. It now refers to the eggs in a pan with fried eggs and fried real cooking has mostly used.
Heat a pan and lightly grease if it is not nonstick. When the pan is hot, break the egg directly over the stove trying to center the yellow or white in the middle of breaking into a bowl and then transfer it to the pan if you are not very comfortable. Lightly salt the white that coagulates faster. Reduce over low heat. Cover if you wish and remove from heat when the edges begin to brown white. Carefully slide a plate without breaking the yolk, salt, pepper, sprinkle with chopped herbs to taste and enjoy immediately.
Scrambled eggs: The secret eggs “Scrambled” is not to stop one second to prevent mixing of pieces from forming during cooking. I also add a little milk or cream to make them creamier. You can add chopped herbs, grated cheese, cooked bacon, small pieces of ham, small pieces of smoked salmon ... before cooking in the beaten egg mixture after cooking or sprinkled on the eggs.
Heat a pan and lightly grease and if it is not nonstick. Break the eggs into a bowl (count 1 egg 1/2 to 2 per person) and add 2 tablespoons of milk or 1 teaspoon of cream per egg and beat thoroughly. Pour this mixture into the hot pan, reduce heat to very low (Purists do well in a water bath) and cook stirring constantly (“scramble”) with a wooden spoon or better, a whip. Stop cooking when the eggs are almost cooked (it must be still a bit fluid as they continue to cook off the heat). Serve immediately, salt and pepper and taste.
Egg casserole: As its name does not indicate, l’œuf “casserole” means of eggs deposited in a ramekin and baked in a bain-marie in the oven but since the arrival of the microwave, you can save lots of time on condition of good conduct by all small slices for cooking your egg does not cook too
- Oven: Pre-heat the oven to 180°C/Gas 4. Lightly grease ramekins. Place a good tablespoon heavy cream in each ramekin. Break a whole egg into each ramekin (especially not to the beat). Add salt, pepper and add ingredients (chopped herbs, grated cheese, cooked bacon, small pieces of ham, small pieces of smoked salmon ...) on the egg if you wish. Place ramekins in a baking dish and fill the pan of hot water to come halfway up sides of ramekins. Put the dish halfway and cook until the white is well established and the yolk still liquid. With an oven mitt to avoid burning you, place the ramekins on a plate and eat immediately by diving to the bottom well with a spoon to eat the white, the yellow and cream in every bite.
- The microwave: Lightly grease ramekins. Place a good tablespoon heavy cream in each ramekin. Break a whole egg into each ramekin (especially not to the beat). Add salt, pepper and add ingredients (chopped herbs, grated cheese, cooked bacon, small pieces of ham, small pieces of smoked salmon ...) on the egg if you wish. Place in microwave 900 watts for about 3 minutes (for 3 ramekins). Be careful, all microwaves are different: start with 1 minute and then check for doneness 1mn back if necessary, recheck the cooking and possibly put 30sec if necessary and so on.. The egg white should be cooked and the yolk just barely.
Heat a pan and lightly grease and. Break the eggs into a bowl (count 2 to 4 eggs per person depending on whether a single dish or not) and beat thoroughly. Always prepare an omelet with at least 4 eggs left to cut in half but with less 4 eggs it's really hard to make a good omelet that folds. Pour this mixture into the hot pan, reduce heat to medium and do not touch anything until the sides of the omelet begins to freeze, the center should still be liquid. When the sides were frozen, fold the omelet with a pallet on itself. Leave the folded omelet cook a few seconds and serve immediately dragging on the plate. Add salt, taste with pepper and a green salad. If you want to add a trim (chopped herbs, grated cheese, cooked bacon, small pieces of ham, small pieces of smoked salmon, mushrooms) you can incorporate them either when you beat the eggs, is the center of the omelet before folding.
Poached eggs: Poached eggs for me it's a bit early molecular cuisine. It has one side a little magical about mastering the gesture. But it takes a snap and it's not always easy. So if you are not expert or you have a lot of eggs poached to serve simultaneously, I give you my technique too easy… Always use extra fresh eggs for poached eggs!
- Basic Technique: In a saucepan, carrying water to a boil. Once the water boils, reduce heat so water is just simmering (it really part of the secret). Add a dash of white vinegar or cider vinegar (and non-wine vinegar to avoid staining the egg) allowing the white to better coagulate. Turn a wooden spoon several times in water to give a rotary motion which fall back to the white around the yolk with the centrifugal force. Immediately break the egg over the pan in the center. Poach for about 2 minutes. Remove the egg with a slotted spoon. Soak in cold water eventually if you do not serve it in a minute. Ebarber l'oeuf, ie cut with scissors filaments white if any exceed.
- Easy technique: Cut a square of plastic wrap special high temperature (attention to a single movie fresh will not work). Place the square of the film in a ramekin and oil inside (very important otherwise you will not turn out your egg). Break the egg into the ramekin in plastic wrap then fold the sides of the film to form a small purse. Remove the air and close the purse with wire or plug wire for freezer bag. Prepare as much stock as you want in advance. When serving, carry water to boiling in a pan. When the end, grants leave your eggs and cook for 3 minutes-3mn30, all white is cooked. Remove scholarships using a slotted spoon and place in cold water and place them on plates, cut the top of the purse with scissors and let the guests turn out their eggs. Fun with this technique, You can add the ingredients of your choice in the bud before closing the purse.
The trick for Piermic Matt, boiled eggs yolks:
Remove eggs from refrigerator a few minutes before cooking to avoid thermal shock upon entry into boiling water. In a saucepan, carrying water to a boil. Once the water boils, gently place the egg with its shell in water with a tablespoon. Cook 7 minutes after entering the water. Once the time, move immediately eggs under cold water for avoid burns and facilitate hulling (peeling of the shell). Tap the egg on a board to break up the shell and then peel by hand (peel the shell). Make the water boil again and add 2 teaspoons of turmeric. Put peeled eggs to cook for 3-4min, you will get hard-boiled eggs yolks, too good especially when cut!!!
And if you also have tips and tricks to cook your eggs, please share them in comments…
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