Egg Management “101”
Marty Martindale

Eggs are quite “in” these days. Mexican cuisine likes eggs on most bowl dishes; Koreans probably outdo us when they make their delicious Bibimbap and other items. Try each busy day to get some starch, some veggie/fruits and protein. If you come up short on the latter, a simple egg or two, cooked any way, is good protein.

There’s something about an egg which demands attention. First, if you are a thinker, you puzzle why we’re not yet warned to wash each egg against getting salmonella. These chicken embryos we use are also amazing! They thicken a sauce! They whip to peaks! They make cakes and pancakes light! They bind! They turn into a salad or pickled eggs!

Unborn chickens cook up in ever-so-many ways!

Next, there is that thing about how to open an egg correctly. I think the correct way is how your mother did it, same as the direction the toilet paper unrolls. My mother broke eggs in two with the side of the bowl, quick and simple. The Barefoot Contessa feels we should crack, not break, eggs against the countertop with a glancing mini-blow to the shell. Then force the halves apart. For the beginner, this can be a very drooling mess. Egg jocks will crack an egg on bowl edge with one hand, separate the halves with the same hand, letting the egg contents drop into a bowl, also from the same hand.

Cooking an egg is can be challenging:  

  • Omelets: Add water or milk to scrambled eggs? Cook on high heat, medium or low? How do you get the treat in the middle?
  • Scrambled eggs:  Egg(s), no water, no milk, into pan, break yolk immediately and stir? Let undisturbed egg rest on the heat a little, then break it around?
  • Fried egg: Yolk whole or broken? Yolk runny or solid? Up or over?
  • Poached egg: Drop into a self-generated whirlpool of water lightly laced with white vinegar? Or lower it into still water, scoop water over yolk? Done when yolk is light orange? Done when yolk is pale pink?
  • Soft-boiled egg:  Puncture the wide end of the egg with a pin? Want the yolk to be runny? Solid and shiny orange/yellow yolk? Place into boiling water? With salt? Start with cold water? Start timing when? How long to time? You want anywhere from 5 to 8 minutes. Do you want to use an egg cup like the Brits and invest in an “egg end cutter” or an egg cup? Want to prepare an Egg Spice of salt, pepper, dry mustard and cumin?
  • Hard-boiled egg:  Almost everyone has a “perfect” hard-boiled egg cooking formula. Ask any older homemaker, many ways will work.
  • What I find most troublesome is peeling a hard-boiled egg. Deviled eggs, for instance, need to be smooth and shiny. Is it the age of the egg? Why is it some days, even under a running faucet, a hard-boiled egg won’t peel well? It appears to be a membrane thing, and maybe you should put on your cheaters to nail it. A hen’s egg doesn’t want you to peel the shell away from membrane!” Rather, after cracking the boiled egg on the countertop, roll it so it cracks all around. Now. Break into the shell and NICK THE MEMBRANE and manage to stay beneath it. Under a slow cool faucet, ease the side of your peeling thumb under the shell and membrane, and you should get a smooth, shiny, peeled, boiled egg! Surely you devil your eggs with dry mustard and room temp unsalted butter?

Another scary egg moment is separating the yolk of an egg from its liquid white. The performer’s way is to crack it as you please, hopefully in near equal halves, hold them high and proceed to pour the yolk back and forth from shell-half to shell-half until all the white has fallen below and the yolk is clearly alone, then plunk it separately. The more secure, chicken way, is to crack the whole thing into a bowl, then fish the yolk out with a tablespoon.

Now that those egg whites are free of their yolks, they are free to do more things! Once stiffly whipped, they add new dimensions to high cakes or impressive meringues. However, you need to know the best temperatures for everything. Then you may wish to add Cream of Tartar or vanilla and sugar?

Eggs are handy, good for us and demanding.

You need that protein!

Below are foodsites with lots of egg recipes:



Comments are closed.