Eggs & Their Application in Cooking
Eggs & Their Application in Cooking Course Objectives In this course you will learn: The composition of eggs and their grades and classifications How to store eggs properly Nutritional value of eggs Important food safety rules in handling eggs Different egg products such as frozen/pasteurized eggs and dried eggs and their usage in kitchens Guidelines of whipping egg whites into foam Preparation techniques for making boiled eggs, fried eggs, shirred eggs, omelets, poached eggs, scrambled eggs, soufflés, quiches and custards
This training course starts with an explanation of the composition of eggs and identifying different grades and sizes. The nutritional value of eggs as well as food safety rules and the use of pasteurized eggs will be discussed. Then the practical session will show the preparation techniques of the most common egg dishes, many among them also popular breakfast items. “You can’t make an omelet without breaking an egg.” “Egg, a shellful of nutrients”
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Introduction Nature designed eggs as the food source for developing chicks. Eggs, particularly chicken eggs, are also an excellent food for humans because of their high nutritious content, low cost and ready availability. They are extremely versatile and are used throughout the kitchen, either served alone or as ingredients in a prepared dish. Eggs are neutral in taste and lend themselves too many flavor combinations. Many classic egg dishes are well known. Eggs are used to provide texture, flavor, structure, moisture and nutrition in everything from soups and sauces to breads and pastries. Egg dishes are most often associated with breakfast and lunches. Health conscious consumers and concern about cholesterol levels have led to a reduced popularity of egg dishes over the past decades. However, recent research indicates that consumption of eggs in moderation just like any other foods is healthy.
Not Just Chicken Eggs When most people refer to an “egg� they mean a chicken’s egg. But other eggs are sometimes used in the kitchen such as duck eggs, goose eggs, ostrich eggs or turkey eggs among others. They all differ slightly in size, nutritional values and flavor. The taste of an ostrich egg for instance is similar to a chicken egg, but an ostrich egg is 20 times as large as a chicken egg.
Composition of Eggs The primary parts of an egg are the shell, yolk and albumen.
Shell The shell, composed of calcium carbonate, prevents microbes from entering and also protects the egg during handling and transport. However the shell is not a perfect package. Not only is it fragile but it is also porous, allowing odors and flavors to be absorbed by the egg and allowing the egg to lose moisture even if unbroken. The breed of the hen determines shell color; for chickens, it can range from bright white to brown. Shell color has no effect on quality, flavor or nutrition.
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Yolk The yolk is the yellow portion of the egg. It constitutes just over one-third of the egg and contains three-fourth of the calories, most of the minerals and vitamins and all the fat. The yolk also contains lecithin, the compound responsible for emulsification in products such as mayonnaise and hollandaise sauce. The color of the yolk ranges from light to dark yellow, depending on the diet of the chicken.
Albumen The albumen is the clear portion of the egg and is often referred to as the egg white. It constitutes about two-thirds of the egg and contains more than half of the protein and riboflavin.
Chalazae Cords An often misunderstood portion of the egg is the chalazae cords. These thick, twisted strands of egg white anchor the yolk in place. They are neither imperfections nor embryos. The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with cooking or with whipping egg whites.
Nutrition Eggs contain vitamins A, D, E and K and the B-complex vitamins. They are rich in minerals and protein. Research indicates that the cholesterol in eggs does not impact serum cholesterol as much as was once feared. In fact, the American Heart Association now suggests that it is acceptable to consume up to four egg yolks per week as part of a balanced diet. Egg whites do not contain cholesterol and are often added to egg dishes such as omelets to reduce total fat content.
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Sizes & Grading Eggs are sold in Jumbo, Extra Large, Large, Medium, Small and Peewee sizes as determined by weight. Food service operations generally use large eggs. In the United States eggs are graded for quality by the U.S. Department of Agriculture in three grades AA, A, B. The best grade AA has a firm yolk and white that stand up high when broken onto a flat surface and does not spread over a large area. In the shell, the yolk is well centered, and the air sac is small. As eggs age, they lose density. The thin part of the white becomes larger, and the egg spreads over a larger area when broken. Also, the air sac becomes larger as the egg loses moisture through the shell. Because the white becomes thinner and the yolk flatter while aging, older eggs, or grade B is useful for baking, grade A for hard-cooked eggs, as fresh eggs are difficult to peel, and grade AA for fried and poached eggs.
AA
A
B
Storage Improper handling quickly diminishes egg quality. Eggs properly stored at below 7ยบC and at a relative humidity of 70 to 80 percent can keep for weeks. However, improper storage or storage at room or kitchen temperature can make an egg lose a full grade in one day. Hard-cooked eggs left in their shells and refrigerated should be used within one week. Store eggs away from strongly flavored foods to reduce odor absorption. Rotate egg stock to maintain freshness. 4
Eggs & Food Safety Eggs are a potentially hazardous food. Rich in protein, they are an excellent breeding ground for bacteria. Salmonella is of particular concern with eggs and egg products. In recent years, cases of salmonella food poisoning and concerns about the bird flu have made cooks more aware of egg-related food safety and sanitation rules. Therefore, many food service operations nowadays prefer buying pasteurized eggs out of the shell in the exact form they need, whole eggs, yolks or whites only.
General Food Safety Guidelines: Do not use dirty, cracked or broken eggs. Frozen pasteurized eggs should be thawed in the refrigerator. Avoid mixing a shell with the liquid egg, especially while separating yolk from egg white. Hold egg dishes below 4ºC or above 60ºC. Never leave egg dishes at room temperature for more than one hour, including preparation and service time. Always thoroughly clean and sanitize a container after it has held raw eggs before re-use.
Egg Products Many food service operations nowadays buy pasteurized eggs out of the shell in the exact form they need, whole eggs, yolks or whites only. These processed items are called egg products and are subject to strict pasteurization standards. Egg products can be frozen, refrigerated or dried, Precooked, proportioned and blended egg products are also available.
Terminology Pasteurization Pasteurization is the process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria. In the case of eggs this is achieved when the whole egg stays at a temperature of 60ºC for 3½ minutes.
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Egg Substitutes Concern about the cholesterol content of eggs have increased the popularity of egg substitutes. There are two general types of substitutes. The first is a complete substitute made from soy or milk proteins. It should not be used in recipes in which eggs are required for thickening. However the product is useful for vegan diets. The second substitute contains real albumen (egg white), but the egg yolk has been replaced with vegetable or milk products. Egg substitutes have a different flavor from real eggs, but may be useful for people on a restricted diet.
General Cooking Guidelines for Eggs • Avoid high temperatures and long cooking times. Do not overcook; an overcooked egg is tough and rubbery. • Eggs often have invisible hairline fractures that will split further during the cooking process, releasing egg white. To test for such fractures, tap two eggs together lightly: a clear, strong sound indicate undamaged eggs. • Abrupt changes in temperature may cause eggs to crack. Protect refrigerated eggs against cracking by putting them in lukewarm water before cooking. • When cooking eggs in the shell, the cooking time is calculated from the moment the water returns to simmer. After cooking, the cooked eggs must be placed immediately in cold water. The cooked eggs will separate from the shell membrane and be easier to peel. • Egg dishes cannot be served in silver dishes, as they blacken surfaces they touch. • When eggs are overcooked or kept in hot water, the egg yolk develops iron sulfates, which causes the outer layer of the yolk to turn green.
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Coagulation Eggs are largely protein, so the principle of coagulation is important to consider. Eggs coagulate at the following temperatures: Whole eggs Whites Yolks Whole eggs + liquid (custard)
about 65°C 60º to 65°C 62º to 70°C 79º to 85°C
Note: White coagulate before yolks, this is why it is possible to cook eggs with firm whites but soft yolks. As the temperature of coagulation is reached, the eggs change from semiliquid to solid, and they become opaque. If their temperature continues to rise, they become even firmer. An overcooked egg is tough and rubbery. When eggs are mixed with liquid they become firm at a higher temperature 85°C. However if egg-liquid mixtures such as custards and scrambled eggs are overcooked, the egg solids separate from the liquids, or curdle. This is often seen as tough, watery scrambled eggs.
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Whipped Egg Whites / Foams Egg whites are often whipped into a foam that is then incorporated into cakes, custards, soufflés, pancakes and other products. The air beaten into the egg foam gives products lightness and assists with rising power.
Procedure for Whipping Egg Whites 1. Use fresh egg whites that are completely free of egg yolk and other impurities. Warm the egg whites to room temperature before whipping; this helps a better foam to form. 2. Use a clean bowl and whisk. Even a tiny amount of fat can prevent the egg whites from foaming properly. 3. Whip the whites until very foamy, then add salt or cream of tartar. 4. Continue whipping until soft peaks form, then gradually add granulated sugar as directed in recipe. 5. Whip until stiff peaks form. Properly whipped egg whites should be moist and shiny; over-whipping will make the egg whites appear dry and spongy or curdled. 6. Use the whipped egg whites immediately. If liquid begins to separate from the whipped egg whites, discard them; they cannot be rewhipped successfully.
Rules in Beating Egg Whites Fat inhibits foaming When separating eggs, be careful not to get any yolk in the whites. Yolks contain fats. Use very clean equipment when beating whites. Mild acids help foaming A small amount of lemon juice or cream of tartar gives more volume and stability to beaten egg whites. Use about 20 g cream of tartar per 1 kg. Egg whites foam better at room temperature Remove eggs from the fridge one hour before beating. Do not overbeat Beaten egg whites should look moist and shiny. Over beaten eggs look dry and curdled and have lost much of their ability to raise soufflés and cakes. Sugar makes foams more stable When making sweet puffed omelets and dessert soufflés add some of the sugar to the partially beaten whites and continue to beat to proper stiffness. (This will take longer than when no sugar is added.) The soufflé will be more stable before and after baking. 8
Suggestion for Cooking Eggs Warm Dishes: Place the eggs on filled tartlets shells or puff pastry pillows, and cover with an appropriate sauce. Possible toppings are: Ragout of fish Chicken Sweetbreads Seafood Creamed vegetables strips Mushrooms Leaf spinach Rice combinations Coddled Eggs 2 minutes cooking time Soft Cooked Eggs 3-5 minutes cooking time , depending on guest wishes. Shock the cooked eggs in cold water, and serve immediately in an eggcup. Cooked Eggs 6 minutes cooking time. Shock cooked eggs, and cool in cold water. Carefully peel eggs in water. Store in water until needed. To serve warm, heat in hot salted water. Hard Cooked Eggs 10 minutes cooking time. Shock cooked eggs in cold water. Peel, and slice, quarter or chop.
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Boiled / Simmered / In-Shell Cooking Eggs Despite the word boiled in their names, eggs cooked in the shell should never be boiled. Boiling toughens eggs and causes discoloration. Instead, the eggs should be simmered. Soft-cooked eggs (also called soft boiled) are usually simmered for 4 to 5 minutes; hard-cooked eggs (also called hard-boiled) may be simmered for as long as 12 to 15 minutes. Sometimes it is difficult to remove the shell from very fresh eggs. Therefore, eggs that are a few days old are better for cooking in the shell. After cooking, the cooked eggs must be placed immediately in cold water. The cooked eggs will separate from the shell membrane and be easier to peel.
Procedure for Cooking Eggs in Shell 1. Remove eggs from fridge an hour before preparation or place them shortly in lukewarm water before cooking. Abrupt changes in temperature might crack eggs. 2. Fill a saucepan or stockpot with sufficient water to cover the eggs. Bring the water to a simmer. 3. Carefully lower each egg into the simmering water. Simmer uncovered for 4 to 15 minutes depending on the firmness desired. 4. Place the cooked eggs in cold water. 5. Serve peeled or unpeeled in an eggcup. Note: Especially with eggs cooked in the shell one should take care not to overcook the eggs, as the egg yolk develops iron sulfates, which causes the outer layer of the yolk to turn green, causing an unappealing presentation.
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Fried Eggs (Pan-Frying) Pan-fried eggs are commonly referred to as sunny side up or “over” eggs. These are visibly different products produced with proper timing and technique. Very fresh eggs are best for pan-frying, as the yolk holds its shape better and the white spreads less. Sunny-side up eggs are not turned during cooking; their yellow yolks remain visible. They should be cooked over medium-low heat long enough to firm the whites and partially firm the yolks: approximately 4 minutes if cooked on a 120ºC cooking surface. For “over” eggs, the egg is partially cooked on one side, then gently flipped and cooked on the other side until done. The egg white should be firm, and the yolk should never be broken regardless of the degree of doneness. Not only is a broken yolk unattractive, but the spilled yolk will coagulate in contact with the hot pan, making it difficult to serve. Fried eggs should not have browned edges, which make them less digestible. Only the egg white is salted, because salt leaves white spots on the egg yolk.
Procedure for Preparing Fried Eggs 1. Crack the eggs into a shallow bowl without damaging the egg yolk. 2. Heat small amount of butter or oil in a non-stick pan until the fat just begins to sizzle. 3. Slide the eggs gently into the pan. 4. Sprinkle the egg white with salt. 5. Cook over medium heat without browning the edges, until the eggs reach appropriate degree of firmness. Sunny-side up eggs are not flipped during cooking; “Over” eggs are flipped once during cooking process. 6. When done, gently flip the “over” eggs once again so that first side is up. Then gently slide the cooked eggs out of the pan onto a warm serving plate. Garnish appropriately if needed and serve immediately.
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Garnish Suggestions Garnish with fried beef ham, fried sausages, chicken liver ragout, sautéed mushrooms or sautéed diced tomatoes.
Basted Eggs Basted eggs are a variation of sunny-side up eggs. Basted eggs are cooked over low heat with the hot butter from the pan spooned over them as they cook. Another version of basted eggs is made by adding 5 to 10 g water to sauté pan and then covering the pan. The steam cooks the top of the eggs.
Poached Eggs Poached egg dishes are easily digested and tender; the low cooking temperature is gentle on the protein and preserves nutrients. Eggs that are to be poached should always be very fresh. Fresh eggs poach well and keep their shape: old eggs run in poaching liquid and are not usable. They should also be kept very cold until used, as cold egg whites stay together better when dropped into hot water. The water for poaching eggs is held at approximately 90ºC, a gentle simmer. Poached eggs should be soft and moist; the whites should be firm enough to encase the yolk completely, but the yolk should be runny. Poached eggs are served immediately. Poached eggs and scrambled eggs are suitable for a soft-food medical diet. Poached eggs are cooked by cracking them into hot water with vinegar. The vinegar’s acidity immediately coagulates the egg white and holds it together. Salt is not added to the water, as it has the opposite affect of vinegar on egg white.
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Procedure for Poaching Eggs 1. Fill a saucepan with at least 7.5 cm water. Add some vinegar. Bring the water to a simmer and hold at a temperature of approximately 90ºC. 2. One at the time, crack the eggs, without damaging the yolk, into small dishes. (if a yolk breaks, the egg can be set aside for some other use). 3. Carefully slide each eggs into the simmering water (loosen any that stick to the pan with a wooden spoon). 4. Poach 3 – 4 minutes (the eggs white should be firm and the yolk liquid). 5. Lift the eggs out with a strainer. Trim any ragged whites. Drain on a cloth napkin before service. Note: If you poach eggs in advance for later use, then you need to shock them in ice water to stop the cooking process. Reheat for warm presentation in 50ºC salted water.
Scrambled Eggs Scrambled eggs are cooked in a saucepan or frying pan. It is necessary to stir the beaten eggs constantly during cooking over low heat to create the desired soft texture and creamy consistency. The finished eggs should be light and fluffy with a tender, creamy texture. Overcooking or cooking at too high temperature causes the eggs to become tough and rubbery. Adding a little cream, milk or bits of butter slows down the cooking process and enriches the scrambled eggs.
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Scrambled eggs are often flavored by sautÊing other foods (for example onions or mushrooms) in the pan before adding the eggs or by adding other foods (for example herbs or grated cheese) to the eggs just before cooking is complete. Suggested additions include finely diced bell peppers, onions, mushrooms, zucchini or tomatoes; cottage cheese or any variety of shredded firm cheese, diced beef ham, turkey or beef; bits of smoked salmon, cooked shrimp or cooked sausage; and fresh herbs. Scrambled eggs can also be prepared using only egg whites. Because all of an egg’s fat is stored in the yolk, no-yolk scrambled egg dishes are lower in fat, cholesterol and calories. Non-fat milk can be used in place of whole milk or cream to further reduce the fat and calorie content of the finished dish. Remember the egg whites coagulate at a lower temperature than egg yolks, so adjust the cooking time and temperature accordingly.
Procedure for Preparing Scrambled Eggs 1. Break the eggs into a bowl. 2. Heat butter in frying pan. 3. Optional sautĂŠ any additional ingredients. 4. Add the beaten eggs and slowly cook over low heat while stirring, lift cooked portions to allow egg to flow underneath. 5. Add 12 g milk or cream per egg and continue stirring. Optional sprinkle on additional ingredients such as cheese or herbs or enrich with small bits of butter. 6. Cook just until the eggs are set, but still shiny and moist. Remove from the pan and serve immediately. Presentation Options Serve in a cocotte, on toast, in a tartlet shell, or in a hollowed brioche bread are all possible.
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Shirred Eggs Shirred eggs are poached in small casseroles, called cocottes or ramekins that are set in a water bath in the oven. The ramekins can be lined or partially filled with ingredients such as bread, beef ham, creamed spinach or artichokes. The eggs are often topped with grated cheese, fresh herbs or a sauce. When properly cooked, the egg whites should be set while the yolks are soft and creamy. Special attention should be given to food safety rules as this method of cooking may not destroy all salmonella bacteria. Shirred egg dishes are named after the garnish they contain.
Procedure of Preparing Shirred Eggs 1. Butter individual ramekins. 2. Add the garnish (creamed chicken or seafood, truffles, creamed mushrooms, vegetables, etc. 3. Top with a cracked egg. 4. Place in a paper lined water bath, and poach in the oven at 160ยบC for about 8 minutes. 5. Approximately 3 to 5 minutes before the eggs are done, salt the egg white, and dot with bits of butter or you can pour a complementing sauce or some cream or grated cheese over the egg whites but not the yolk, which should remain visible. 6. Serve the ramekin on a napkin-covered plate.
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Omelets Omelets are usually prepared as individual servings using two or three eggs. Omelets are cooked in butter over medium heat to prevent browning. A shallow non-stick pan with gently sloping sides is used for cooking omelets. The cooked eggs are either folded around or filled with a warm savory mixture. The filling may contain vegetables, cheeses and /or meats. Any filling ingredient that needs cooking should be cooked before being added to the omelet. Using raw fillings would result in either undercooked fillings or overcooked eggs.
Procedure for Preparing Omelets 1. Fully cook any meats and blanch or otherwise cook any vegetables that will be incorporated into the omelet. 2. Crack the eggs into a bowl, and beat well with a whip. Season with salt and pepper if desired 3. Heat butter in non-stick pan; do not brown it. 4. Add the beaten eggs, and slowly cook over low heat, shaking the pan constantly and stirring the egg mixture with a spatula (no metal with nonstick pans). Pull cooked eggs from the sides of the pan toward the center, allowing raw egg to run underneath. Continue doing so for 20 or 30 seconds. 5. Spoon any fillings on top of the eggs or add any other garnishes. 6. Roll the egg mixture with a spatula towards the rim, into an oval shape. Rap the handle sharply with the fist to loosen the omelet from the pan. Fold in the ends. 7. Slide omelet onto a warm plate so that it lands folded in thirds with the seam underneath. 8. Spoon any sauce or additional filling on top, garnish as desired, and serve immediately. Characteristics of a Correctly Prepared Omelet Oval, completely closed shape. Tender, smooth surface. Soft interior.
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Omelet Fillings • Mushrooms, diced tomatoes, leaf spinach, zucchini, asparagus tips, cheese, beef ham. • Creamy stews of chicken, sweetbreads, crustaceans.
French- style Omelets French-style omelets are similar, but the eggs are cooked without a filling, then tightly rolled onto a plate for service. Using a paring knife a cut is made into the finished omelet and the filling spooned in.
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Recipe Shrimp & Avocado Omelet Ingredients Yield 1 Serving 90 g 15 g 30 g 3 To taste Âź 10 g
Shrimp, peeled, deveined and cut into pieces Green onions, sliced Clarified butter Eggs Salt and pepper Avocado, peeled and dices Fresh cilantro, chopped
Method 1. SautĂŠ the shrimps and onion in half of the butter until the shrimp is firm and the onions are translucent, approximately 2 minutes. Remove from the heat and set aside. 2. Whisk the eggs together in a small bowl, season with salt and pepper. 3. Heat a non-stick pan and add the remaining butter. 4. Pour the whisked eggs into the pan, and stir the eggs as they cook. Stop when they begin to set. Lift the edges as the omelet cooks to allow the raw eggs to run underneath. 5. When the eggs are nearly set, add the shrimp filling, avocado and cilantro. 6. Fold the front of the eggs over and roll the omelet onto a warm plate.
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Frittatas Frittatas are essentially open-faced omelets of Spanish-Italian heritage. They may be cooked in small pans as individual portions or in large pans, then cut into wedges for service. A relatively large amount of hearty ingredients is mixed directly into the eggs. The eggs are first cooked on the stove top, then the pan is transferred to an oven or placed under a salamander or broiler to finish cooking.
Procedure for Preparing Frittatas 1. Fully cook any meats and blanch or otherwise prepare any vegetables that will be incorporated into the frittata. 2. Heat a sautĂŠ pan and add clarified butter. 3. Whisk the eggs, flavorings and any other ingredients together; pour into the pan. 4. Stir gently until the eggs begin to set. Gently lift cooked egg at the edge of the frittata so that raw egg can run underneath. Continue cooking until the eggs are almost set. 5. Place the pan in a hot oven or underneath a salamander or broiler to finish cooking and lightly brown the top. 6. Slide the finished frittata out of the pan onto a warm serving platter.
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Recipe Garden Frittata
Ingredients Yield 1 Serving 60 g 5g To taste To taste 30 g 15 g 5g 30 g 30 g 10 g 3 30 g
Chicken breast meat, boneless, skinless Garlic, chopped Cumin Salt & pepper Mushrooms, sliced Unsalted butter Jalapeno, seeded, minced Red bell pepper, roasted, peeled, seeded, cut julienne Green onions, sliced Fresh cilantro Eggs, beaten Cheddar cheese
Method 1. Rub the chicken with the garlic, cumin, salt and pepper. Grill or broil the chicken until done. Allow it to rest briefly, then cut into strips. 2. In a well-seasoned 22 cm diameter sauté pan, sauté the mushrooms in the butter until tender. Add the jalapeno and sauté for 30 seconds. Add the chicken, bell pepper, green onions and cilantro and sauté until hot. 3. Add the eggs and season with salt and pepper. Cook the mixture, stirring and lifting the eggs to help them cook evenly, until they begin to set. 4. Sprinkle the cheese over the eggs and place under a salamander or broiler to melt the cheese and finish cooking the eggs. 5. Slide the frittata onto a warm plate or cut into wedges for smaller portions.
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Soufflés Soufflés are important basic egg preparation with which you should be familiar. Soufflés are often considered to be difficult to make. Actually they are relatively easy to make the only hard part is the timing, making sure the waiter picks up the order when it is ready so the soufflé does not collapse before it reaches the customer. A standard entrée soufflé consists of three elements: 1. Base, usually a heavy béchamel sauce 2. Flavor ingredient such as cheese, vegetables, seafood etc 3. Egg whites, beaten
Procedure for Preparing Soufflés 1. Prepare a heavy béchamel sauce. 2. Combine the sauce with the egg yolks. 3. Prepare the flavor ingredient, grated cheese, cook and chop vegetables etc. 4. Combine the base and the flavor ingredient. 5. Beat egg whites and fold in. 6. Bake in a soufflé dish that has been buttered and dusted with parmesan cheese. 7. Serve immediately. Note: For à la carte service, make mise en place till step 4 and hold in refrigerator till order comes. If several flavors are offered, prepare a single large batch of base and keep the flavor ingredients separate. For each order, beat egg whites and combine with measured amount of base. Do not beat egg whites in large quantities in advance as beaten egg white does not hold for a long time.
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Recipe Cheese Soufflé Ingredients Yield 12 portions of 125 g each As needed Butter As needed Parmesan cheese or dry bread crumbs Roux: 75 g Butter 75 g Flour 750 g 7g 5g Pinch Pinch
Milk, hot Salt White pepper Cayenne Nutmeg
12 300 g
Egg yolks Gruyère cheese, coarsely grated
12 – 15 Egg whites 1g Salt Method 1. Select 1½ liter soufflé dishes (4 portions each) or two 2 liter (6 portions each). Butter the insides of the dishes well. Sprinkle with cheese or crumbs so that the bottom and sides are completely coated. 2. Make a white roux with the butter and flour. Cook the roux a few minutes. 3. Beat in the hot milk. Bring to a boil, while stirring. Cool and stir until very thick and smooth. 4. Remove from the heat. Stir in the salt, pepper, cayenne, and nutmeg. 5. Add the egg yolks to the hot sauce and quickly mix in with a wire whip. 6. Stir in the cheese. 7. Beat the egg whites with the salt until they form stiff peaks. (a larger number of egg whites will make a lighter soufflé.) 8. Fold the egg whites into the cheese mixture. 9. Pour the mixture into the prepared soufflé dishes. 10. Place the dishes in a preheated 190ºC oven. Bake for 40 minutes without opening the oven door. After this time, check for doneness by very gently shaking the dishes. If the centers are firm and do not jiggle, the soufflés are done. If necessary, bake another 5 to 10 minutes. 11. Remove from oven and serve immediately. 22
Note: For à la carte service you can prepare till step 6. Chill the mixture quickly and hold in refrigerator. For each order, scale off 100 g of the mixture. Beat 1 egg white and fold in. Bake in an individual soufflé dish about 20 to 30 minutes. Variations Spinach Soufflé Reduce cheese to 150 g. Add 150 g well-drained chopped cooked spinach. Spinach and Beef Ham Soufflé Add 60 ground or finely chopped beef ham to the spinach soufflé. Mushroom Soufflé Reduce cheese to 150 g. Add cooked chopped mushrooms. Other Vegetable Soufflés Follow the procedure for spinach soufflé, using chopped cooked vegetables such as broccoli, asparagus, or carrots etc. Salmon Soufflé Make the sauce base with milk plus liquid from canned salmon. Add 45 g tomato paste to the base. Reduce cheese to 125 g and add 250 g flaked canned salmon.
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Custards A custard is a liquid that is thickened or set by the coagulation of egg protein. There are two basic kind of custard: Stirred Custard, which is stirred as it cooks and remains pourable when done. Baked custard, which is not stirred and which sets firm. One basic rule governs the preparation of both custards. Do not heat custards higher than an internal temperature of 85ÂşC. This temperature is the point at which egg liquid mixtures coagulate. If they are heated more than this, they tend to curdle. An overbaked custard becomes watery because the moisture separates from the toughened protein. Most custards are sweet. Preparation methods of sweet custards are covered in pastry and bakery courses. The quiche, which is a custard baked in a pastry shell, is probably the most popular form of savory custard. The following quiche recipe illustrates the technique for preparing savory custards.
Quiche Quiche is a classic breakfast, lunch or brunch entrĂŠe. It consists of an egg custard (eggs, cream or milk and seasoning) and fillings baked in a crust. The filling usually includes at least one type of cheese and can also include any number of other ingredients such as meats or vegetables. The flavor and texture of fillings should complement one another without overpowering the delicate egg custard. Quiche is a good way of using leftovers, but the ingredients should still be fresh and of good quality. Ingredients for filling are either cooked in case of meats and fish or blanched or sautĂŠed in case of vegetables. The crust may be made with whole-wheat flour, cornmeal or other grains for added flavor and texture.
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Procedure for Preparing Quiche 1. Prepare and bake a pie shell (dough recipe follows) 2. Prepare the garnishes and flavoring ingredients and add them to the pie shell. 3. Prepare a custard and add it to the pie shell. Ratios of eggs to milk or cooking cream vary depending on the specific recipe, but 6 to 8 eggs to 1 kg of liquid is usually sufficient to bind the custard. 4. Bake the quiche until set and it reaches 71ยบC on an instant-read thermometer; allow it to cool before cutting.
Recipe Pie (Quiche) Dough Ingredients Yield 3.6 kg 2 Kg 45 g 1 Kg 12
All-purpose flour Salt Unsalted butter, cold Eggs
Method 1. Combine the flour and salt in the bowl of a mixer with a paddle. Cut in the butter until the mixture looks like coarse cornmeal. 2. Whisk the eggs together to blend, then add them slowly to the dry ingredients. Blend only until the dough comes together in a ball. 3. Remove from the mixer, cover and chill until ready to use.
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Recipe Quiche Fromage (Cheese Tart) Ingredients Yield four 20 cm diameter tarts 120 g 450 g 900 g 12 950 g 500 g 10 g 1g 0.5 g
Beef ham, diced Gruyère, grated Pie dough Eggs Milk Cooking cream Salt White pepper Nutmeg
Method 1. Scale the dough into 4 pieces of 225 g each. 2. Roll the dough into 4 circles of 3 mm thick. 3. Fit the dough into four 20 cm pie pans. 4. Hold the pie shells in the refrigerator until needed. 5. Sprinkle 110 g cheese into the bottom of each tart shell. 6. Beat together the eggs, cream, milk and seasoning. Pour into the tart shells. 7. Place the tarts in a 190ÂşC oven on bottom shelf or, if using a deck oven, directly on the deck. 8. Bake until the filling is set, about 20-30 minutes. Suggestions for Fillings Sausage, beef ham, fish or shellfish among other Mushrooms, onions, asparagus, broccoli, spinach or leek among other.
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Variations Quiche Lorraine Dice 450 g beef ham and cook until crisp. Drain and add to pie shell in step 5. Omit cheese or leave it in, as desired. However, Quiche Lorraine was originally made without cheese. Onion Quiche Sauté 900 g sliced onions very slowly in 60 g butter until golden and tender. Cool and add to empty pie shells. Reduce cheese to 225 g. Spinach Quiche Sauté 90 g chopped onion in 90 g butter until soft. Add 700 g cooked, drained and chopped spinach. Sauté until most of the liquid has evaporated. Cool and add to empty pie shell. Omit cheese. Mushroom Quiche Sauté 900 g sliced mushrooms and 90 g chopped onion in 90 g butter. Add 15 g lemon juice to keep the mushrooms white. Cook until juices have evaporated. Cool and add to the empty pie shell. Omit cheese. Seafood Quiche Substitute 225 g cooked diced shrimp and 225 g cooked diced crabmeat for the cheese. Add 90 g fish stock and 60 g tomato paste to the egg mixture.
_______________________________________ Note: Source of Information: On Cooking Book
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