e h t
WONDROUS EGG
edited by melissa phillips
the
WONDROUS EGG
the
WONDROUS EGG
edited by melissa phillips
LONDON
The material found within this pamphlet has been edited by Melissa Phillips where information has gratefully been taken from the following sources: Brown, Alton. I’m Just Here for the Food: Food Heat = Cooking. New York: Stewart, Tabori & Chang, 2002. 216-29. Print. The Culinary Institute of America Breakfasts & Brunches: Over 175 New Recipes from the World’s Premier Culinary College. New York: Lebhar-Friedman, 2005. Print. Deeds, Meredith, and Carla Snyder. The Big Book of Appetizers: More than 250 Recipes for Any Occasion. San Francisco: Chronicle, 2006. Print. Food Network. How to Boil Water: Life beyond Takeout. Des Moines, IA: Meredith, 2006. Print. Herbst, Sharon Tyler. The New Food Lover’s Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Hauppauge, NY: Barron’s Educational Series, 2001. Print. Rombauer, Irma Von Starkloff, Marion Rombauer. Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 2006. Print. Wikipedia. January 30, 2012. <http://en.wikipedia.org/wiki/ Egg_28food29#History>.
THE WONDROUS EGG Copyright © 2012 by Melissa Phillips All rights reserved. No part of the material herein may be used or reproduced in any manner whatsoever without written permission from the publisher except in the case of brief quotations embodied in critical articles and reviews. For further information, please write: Melissa Phillips 2102 North Brandywine Street Arlington, VA 22207 USA
contents 1
introduction
stories 2 history 2 legends
science 4 buying & storing 5 nutrition 5 types & grades
letâ&#x20AC;&#x2122;s eat 6 the basics 9 favored favorites 1 0 sauces & condiments 1 0 deviled (and easter) eggs
CONTENTS v
introduction
Eggs are a true wonder. Yes, they may seem simple, but upon further study it is clear that they are simply amazing. They are tasty, nutritious, cheap, fun and one of the most versatile foods out there. The awe-inspiring egg has prompted me to write this brief pamphlet, explaining why I love the egg just so. After reading, I hope you feel so moved to admire the egg too…or to at least learn a thing or two. From cooking, to history, to science, I want to share why the egg is so wondrous. Defined by the dictionary, eggs are “the roundish reproductive body produced by the female of certain animals, as birds and most reptiles, consisting of an ovum and its envelope of albumen, jelly, membranes, egg case, or shell, according to species,” but that’s just the beginning, my friends. Eggs can be fried, poached, roasted, coddled, scrambled, pickled, boiled, broiled and even painted. The power of the egg lies not just within its taste, making breakfast all the better, it also lies within its abilities to emulsify and foam, giving the world both mayonnaise and meringue. While this pamphlet will not answer the question of which came first—the chicken or the egg—it will provide insight as to why the world is a better place with them in it.
INTRODUCTION 1
stories
Not only is the egg a phenomenon enjoyed around the world, it has stood the test of time. The egg, a miracle still today, dates back thousands of years.
history
7500 The chicken before
was domesticated for its eggs from jungle fowl native to tropical and subtropical Southeast Asia and India.
1500
Chickens were brought to Sumer and Egypt. Eggs, including ostrich and pelican eggs, were used as offerings.
the common era
400
after
LEGENDs 1 Early Phoenicians
thought that a primeval egg split open to form heaven and earth.
2 THE WONDROUS egg
In the Middle Ages, eggs were forbidden during Lent because of their richness.
2
Egyptians believed that their god Ptah created the egg from the sun and the moon.
1600
Egg scrambled with acidic fruit juices were popular in France in the 17 th century; this may have been the origin of lemon curd.
3
American Indians thought that the Great Spirit burst forth from a giant golden egg to create the world.
900
In ancient Rome, meals often started with an egg course. The Romans crushed the shells in their plates to prevent evil spirits from hiding there.
800
Chickens arrived in Greece, where the quail had been the primary source of eggs.
1911
The egg carton was invented by Joseph Coyle of British Columbia to solve a dispute about broken eggs between a farmer and a hotel owner.
4
Some believe the eggs Mary Magdalene brought to share with the others at Jesusâ&#x20AC;&#x2122;s tomb turned bright red upon the Resurrection.
5
The many folds on a chefâ&#x20AC;&#x2122;s hat, the tall white toque blanche,represent the numerous methods by which eggs can be cooked.
6
Against popular belief, egg whites wonâ&#x20AC;&#x2122;t treat burns, but the large amount of cysteine in egg yolks can cure hangovers.
stories 3
science
What makes the egg such a wonder? Science can help answer that question. It can also explain why the egg is good for you and what eggs you should bring into your own home. This is just the beginning of the wonderful world of eggs.
BUYING & STORING Do we really know what we are doing? Buying and storing eggs isn’t rocket science, but it is indeed a science. Does Size Matter?
ounces per dozen
Size doesn’t reflect quality, but stick with large eggs since most recipes are constructed with this size in mind.
15 18 Peewee
Inside the Carton
Inside the Fridge
4 THE WONDROUS egg
Small
21 Medium
24 Large
27
30
Extra Large
Jumbo
A lot can happen in seven days, the time in takes eggs to find their way into our stores after being laid. Check to make sure that the eggs are cold and not cracked. Since eggs age faster when warm, cold eggs equal fresh eggs. Your grandma might have kept eggs in the cupboard, but in the fridge they will last much longer if left in the carton. The carton protects the egg from damage and easily absorbed odors. Eggs are freshest within one week but can last up to one month. Not sure? If eggs float when put in water, they’ve gone bad!
nutrition
Airspace
Eggs are a great source of protein yet are notorious for their high cholesterol center, all 215 mg of it or 71% of the recommended daily value. While consuming up to five eggs a week can be healthy, resist the golden yolks if you have health concerns.
Thin Albumen
Thick Albumen
The Whites
The yolks
Protein—6g or 10% Daily Value Riboflavin—Converts food into fuel Fat–0% Protein–6g or 10% Daily Value Iron–4% Daily Value Fat–7% Daily Value or 70 calories Vitamin A–6% Daily Value Choline–Good for your brain & cells Phosphorus–Strong bones, teeth & tissue
Yolk
Chalazae
Shell
TYPES & GRADES The most common egg comes from the hen and can differ in color, both on the outside and on the inside, but have no fear, they are all equally tasty. And thanks to the USDA, we can rest assured that our eggs are fresh and delicious. white or brown ...or yellow?
Grades of freshness
Whether eggs are white or brown, they have the same taste and nutrition. Color is just an indication of the mother hen’s breed. And depending on what the girls are fed (grass, corn, wheat or alfalfa), the colorful interiors of the eggs can vary too. Grade AA: freshest, firmest eggs with least amount of air space Grade A: not as fresh since they are slightly older than Grade AA Grade B: the least fresh and firm with broken down membranes
science 5
let’s eat
At last, it’s time to eat. The multitalented egg shines in all forms, cuisines and meals. It’s a leavener for our cakes, a base for our dressings, a coating for our breaded foods, and a star on its own.
THE BASICS hardware
8” nonstick pan for 1 or 2 eggs No spatula (Flip using pan and the yolks will thank you) Cooktop set to lowest heat (patience brings rewards)
software
Large eggs —preferably organic, cage free, raised on vegetarian diets without antibiotics Fat—for flavor and added lubrication...think butter Salt and pepper
disclaimer
If you’re pregnant, elderly, need a baby-sitter, or have a weakened immune system, avoid under cooked eggs since 1 in 20,000 may be contaminated with salmonella.
cracking
Use a flat surface, not the edge of a bowl, to prevent shell pieces and bacteria from entering the inside of the egg.
6 THE WONDROUS egg
Cook Fried no flipping
sunny side up & over easy
no flipping
flipping
1. Brush a medium nonstick skillet (with glass lid) with 1 tsp. butter or olive oil. 2. Crack egg into skillet and season with salt & pepper. 3. Cook 1 min until outer edge of the egg whites turn opaque. 4. Cover and turn down heat to low. 5. Cook to your liking. 4 min=over easy; 5 min=medium; 6 min=hard 6. Uncover and slide onto plate. 1. Add a pat of butter to coat a nonstick pan over low heat. 2. Crack egg in teacup and slide into edge of tilted pan (keeps the egg from running). Keep tilted for 30 sec. sunny side up 3. Once the clear, thick section (the thick albumen) around the yolk is nearly opaque, flip egg! 4. After 15 sec, flip again and slide onto plate. over easy 3. Once the whites are opaque but yolks still runny, slide off the pan onto plate.
scrambled
not so easy
1. Whisk 3 eggs with 1 Tbsp. cream (or milk) and a pinch of salt & pepper until smooth. 2. Bring 2 inches of water to a boil in saucepan. (This isn’t straight in the pan. Do it as the French do—they know best.) 3. Reduce to a simmer and place metal bowl over the pan. 4. Melt 1/2 Tbsp. butter in heated bowl. 5. Add egg mixture to bowl and continue scraping mixture with plastic spatula. 6. Once all liquid is gone and the mixture turns into even, fluffy curds, remove from heat and place eggs on plate. 7. Trust me, they may not look done, but they will continue to cook on the plate and will be perfect.
let’s eat 7
Cook continued Hard & soft Boiled
easy as pie
1. Cover eggs with an inch of cold water in saucepan. 2. Once water is boiling, turn of heat. 3. Cover pan with lid and remove from heat source. soft boiled 4. Let stand for 3 min. 5. Run eggs under cold water so yolks donâ&#x20AC;&#x2122;t turn green. 6. Crack off the smaller egg end and dig (or scoop) in. hard boiled 4. Let stand for 12 min. 5. Run eggs under cold water so yolks donâ&#x20AC;&#x2122;t turn green. 6. Peel and enjoy.
Poached
increased skill level
Omelette
8 THE WONDROUS egg
1. 2. 3. 4.
Fill nonstick sauce pan with 2 inches of water. Bring to a simmer. Stir in 1 tsp. Vinegar and 1 tsp. salt. Break 2 eggs into a teacup and gently slip them into water. Cook 4 minutes per egg until whites are set but yolks are still runny. 5. Gently lift eggs out of the water, blot with paper towel, and transfer to plate. 6. Season with salt & pepper to taste.
1. Whisk 3 eggs and 1 Tbsp. milk. 2. Season with salt & pepper. 3. Heat nonstick pan (preferably an omelette pan with round edges) and melt a pat of butter to coat pan. 4. Pour egg mixture into pan and scramble with rubber spatula until slightly coagulated, about 20 seconds. Keep moving the pan and utensil concurrently. 5. Shake pan to smooth out eggs into even layer and add desired filling (such as cheese, ham, mushrooms) and cook for 1 minute. 6. Fold the eggs in half and slide omelette onto plate.
FAVORED FAVORITES eggs benedict
1 serving
egg Salad
4 servings
BREAKFAST SANDWHICH
1 serving
1. Heat a sauté pan over medium-low heat. 2. Heat slice of Canadian bacon on each side for 1-2 min. 3. Place poached egg (see page 8) and Canadian bacon on top of a toasted English muffin half. 4. Spoon 2 Tbsp. warm hollandaise (see page 10) over egg and eat immediately. 1. Hard boil 6 large eggs (see page 8). 2. Chop the peeled eggs and place in mixing bowl. 3. Stir in ¼ c. mayonnaise,½ tsp. lemon juice, salt & pepper (chopped celery is optional). 4. Chill for 1 hour and serve on fresh bread or bagels with lettuce & tomato. 1. Cook your eggs as desired (scrambled, fried or over easy). 2. Cook desired breakfast meat (bacon, sausage, ham). 3. Place egg on buttered English muffin, bagel, or fresh toast. (I like to add a layer of grape jelly.) 4. Top with meat and a slice of cheese (cheddar, pepper jack or american).
let’s eat 9
SAUCES & CONDIMENTS Mayonnaise a raw emulsion
1. Whisk together until smooth and light: 2 egg yolks (room temperature), 1-2 Tbsp. lemon juice or white wine vinegar, ¼ tsp. salt & pinch of white pepper. 2. Whisk in 1 cup vegetable oil by drops until mixture starts to thicken and stiffen. When sauce begins to thicken (after 1/3 of oil has been added) whisk in larger batches of oil. 3. Stir in salt & pepper to taste. 4. Serve immediately or refrigerate up to 2 days.
Hollandaise Sauce a cooked emulsion
1. Reduce ½ tsp. black pepper and ¼ c. white wine or cider vinegar in pan over med heat for 5 min until nearly dry. 2. Add ¼ c. water and strain liquid into metal bowl. 3. Add 4 egg yolks and set over a pot of simmering water. 4. Whisk constantly until tripled in volume and slightly thick. 5. Remove bowl from heat to a kitchen towel on countertop. 6. Gradually add 1 ½ cups melted, warm butter. 7. Whisk until sauce is thickened. Add water if too thick. 8. Season with 2 tsp. lemon juice, 2 tsp. salt, and a pinch of white pepper & cayenne.
DEVILED (AND EASTER) EGGS deviled eggs
16 servings
easter eggs
10 THE WONDROUS egg
1. Split 8 hard boiled eggs lengthwise and remove yolks. 2. Mash the yolks with fork then blend in a mixture of ¼ c. mayonnaise, 2 tsp. Dijon mustard, ¼ tsp. cayenne pepper, and salt & pepper. 3. Fill egg whites with mixture and sprinkle with paprika. 1. Fill a small container (deep enough to dunk an egg) with mixture of ½ c. boiling water, 1 tsp. white vinegar and 20 drops of liquid food coloring. 2. Put cool, unpeeled hard boiled egg on spoon and dunk. 3. Keep in liquid for up to 5 minutes before removing to dry. 4. Hide the eggs well for an unforgettable hunt!
â&#x20AC;&#x153;Probably one of the most private things in the world is an egg before it is broken.â&#x20AC;? M.F.K. Fisher