Recipes For Eggs 3 Ways: A FREE Virtual Cooking Class from Feed Your Soul
Eggs 3 Ways: A FREE Virtual Cooking Class from Feed Your Soul
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Incredible Edible Eggs
One of the most healthful and versatile foods, whether used in sweet or savory preparations or eaten used as the building block for countless dishes. Eggs provide lift to soufflés, puff in cream puffs, and the ability to bind ingredients in your favorite emulsifications like mayonnaise ad hollandaise.
The Anatomy of an Egg
There are five basic parts to every egg: shell, membrane, yolk, white and chalazae. The yolk contains some protein, most of the vitamins and minerals and all of the fat. The white protects the yolk and contains most of the protein. The cloudy strings, called the chalazae, hold the yolk in the center of the egg white.
Buying and Storing Eggs
Size: Eggs are sized according to their weight, from small to jumbo. The most popular size is large and is used most in recipes.
Peewee 1 1/4 oz Large 2 oz
Small 1 1/2 oz XLarge 2 1/4 oz
Medium 1 3/4 oz Jumbo 2 1/2 oz
Freshness: Eggs are graded AA, A and B according to the quality of the shell and thickness and clarity of the whites. Grade AA eggs have clean, unbroken shells, thick whites and round, bright yolks are best for frying or poaching. Grade A eggs are fine for blended eggs, baking, and egg dishes. Grade B eggs are typically sold only to manufacturers.
Storage: Store eggs in a cold part of the refrigerator where the temperature is below 40*F. Do not leave eggs at room temperature. A day on the countertop ages eggs as much as one week in the refrigerator. Always store your eggs in the same cardboard carton that you bought them in, on a shelf in the refrigerator. The cardboard carton helps eggs retain a proper moisture balance, which adds to their shelf life. Additionally, cardboard will absorb orders before reaching porous egg shells. Storing eggs how they are packed will keep yolks centered.
Unbroken eggs refrigerated in their carton will keep for 5 weeks past their sell-by date. As they age, the whites will thin and become more transparent and the yolks will flatten. However, the nutritional value of the eggs will not diminish. Use older eggs for baking and fresher ones for cooking. Older egg whites are easier to whip up into voluminous meringue that fresh ones. In return, fresh eggs are best for emulsified sauces such as hollandaise and mayonnaise.
Recipes will sometimes call for egg whites or yolks only, leaving you with leftover parts of eggs. Refrigerate uncooked egg whites in a tightly lidded container for up to 5 days. To freeze egg whites, combine in a container and freeze for up to 1 year. Refrigerate uncooked egg yolks in a container covered with a little water and tightly lidded for up to 2 days. To freeze egg yolks only, combine with whole eggs and a pinch of salt. Seal and freeze for up to 9 months. Thaw in the refrigerator and us for bread puddings or omelets.
Understanding Egg Carton Labels
Conventional eggs are produced by hens living in tiny stacked cells called “battery cages” (named after the way thousands of cells in a battery are stacked closely together.) The average battery-caged hen lives their entire life in 67-70 square inch space (less than the size of a single sheet of letter paper). They usually feed an inexpensive corn a grain diet with antibiotics and pesticides.
Cage-free eggs simply means that the hens aren’t kept in cages. Cage-free eggs can still be produced with hens living in cramped, filthy indoor conditions.
Free-range hens are un-caged and have some access to the outdoors, but there are no official USDA standards, and this label does not describe the diet of the hens.
Good Choice:
Certified humane and cage-free means the birds are un-caged indoors, but do not often have access to the outside.
Certified organic eggs mean the hens are fed an organic diet with no antibiotics or pesticides, per office USDA guidelines. They are un-caged, often with access to the outdoors. They have clean water and fresh air.
Best Choice:
Pasture-raised are the healthiest hens and eggs but the term isn’t enforced by the USDA. Be sure that they also have “Certified Humane” or “Animal Welfare Approved” stamps. These stamps will guarantee that each hen has at least 108 square feet of outdoor space, in addition to indoor barn space.
Pasture-Raised Eggs vs. Conventional Eggs:
In 2007, Mother Earth News surveyed 14 flocks of truly pasture raised egg producers and compared it to the USDA nutrition stats for conventional eggs. The survey, found that pasture-raised eggs contained:
1/3 less cholesterol
2/3 more vitamin A
2 times more omega-3 fatty acids
3 times more vitamin E
7 times more beta carotene
Poached Eggs
1 teaspoon kosher salt
2 teaspoons white vinegar
large eggs, cold
Add enough water to come 1-inch up the side of a narrow, deep 2-quart saucier. Add salt and vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around. (For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.) Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. Let egg sit, undisturbed until desired doneness is achieved, at least 5 minutes. Remove the egg with a slotted spoon. Use the side of the spoon to cut any feathered egg whites. Serve immediately or move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
Scrambled Eggs
2 eggs, large
pinch kosher salt
grind black pepper
2 tablespoons milk
1 tablespoon unsalted butter
Whisk together eggs, salt, pepper and milk until light and foamy. Add butter to 8-to-10 inch nonstick skillet and place over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges.
Stir eggs slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand. As soon as no more liquidous egg is running around the pan, turn off the heat and gently transfer the scramble to a warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
Fried “Sunny-Side-Up” Eggs
1 teaspoon olive oil
2 large eggs
Kosher salt and freshly ground black pepper
Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet. Repeat with the additional egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.
Shopping List
USDA grade A or AA large eggs (look for key words like organic, pasture-raised, Certified Humane or Animal Welfare Approved)
kosher salt
black pepper, freshly ground
olive oil
1 tablespoon unsalted butter
2 tablespoons milk
2 teaspoons white vinegar
Cooking with Me?
Do Before Class
Preheat oven to 150-degrees F
Place an oven safe plate in the oven
Simmer Poached Egg water, see recipe
Equipment List
narrow, deep 2-quart saucier pan
8-to-10-inch nonstick fry pan
8-to-10-inch nonstick skillet with lid
silicone spoon/spatula
assorted mixing bowls
whisk
slotted spoon
paper towels
oven safe plate
oven, 150-degrees F
small bowl or ramekin x 2