1. before make omelet...put your eggs in hot tap water for 5 minutes. you won't find this in french recipes because they don't refrigerate eggs. It will make your omelet more tender. If egg is cold it takes longer to cook and makes it tougher.
2. If you want to hard boil an eggs, 12 hours before you cook them, put a rubber band around your carton and put them sideways in the fridge. This way the yolk will be in the center of the egg.
3. cant remember if the egg is boiled or not...spin it on the counter, stop it and let it go...if it stays stopped, its hard boiled, if it keeps spinning, it's raw.
4. Scrambled eggs, don't over beat them, put butter in pan, heat on low. start scrambled eggs on low heat, when begins to curd, then cook on high...dont stir, but gently fold them. Under cook in the pan...they keep cooking on your plate. If cooked through in the pan, they will be over cooked on the plate.
5. Hard boil eggs - start eggs in cold water, add 1 tsp salt, bring to boil uncovered, remove from heat, cover 15 minutes, bang them around a little in the pot to start cracking them, put them in a bowl of ice water (prevents black around yolk), peel promptly.
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