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There are plenty of poached egg tips and tricks floating around on the internet. ... But her very first step—at least if Child isn't using fresh eggs—is to boil the eggs in their shells for 10 ...
The thumb pushes the front half of the egg forward, the middle finger pushes the back half of the shell back and the index finger sits on top to hold the egg steady.
In cooking, coddled eggs are eggs that have been cracked into a ramekin or another small container, placed in a water bath or bain-marie and gently or lightly cooked just below boiling temperature. They can be partially cooked, mostly cooked, or hardly cooked at all (as in the eggs used to make Caesar salad dressing, which is only slightly ...
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Stirring the water vigorously to create a vortex may also reduce dispersion. [4] The age of the eggs affects the cooking process. The white of a freshly laid egg is less likely to disperse. With an egg that is less fresh, the white is more likely to disperse, so acidulating the water will assist in preventing excessive egg white dispersal.
Separating eggs by hand for making Thai sweets. Separating eggs is a process, generally used in cooking, in which the egg yolk is removed from the egg white. This allows one part of the egg to be used without the other part, or each part to be treated in different ways. Recipes for custard call for egg yolks, for example.
Hold the egg in one hand and crack the middle of it against the side of a bowl. Once the crack is significant enough, separate the shell with your hand and let the egg white and yolk slide out.
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