Eggs. Finally, some breakfast food at 6 am and not risotto or green beans! Egg cookery is actually a pretty difficult thing to master, additionally everyone is so particular how they like their eggs cooked it's kind of like you are fighting a loosing battle before you even take the field. A few tips and tricks from Adolf:
- Add vinegar to your poaching water to help speed up the cooking process of the white
- There should be no brown on your finished egg product (including fried eggs)
- Take your time cooking eggs, to high of heat will brown your egg.
- Hard Boiled eggs should actually be simmered, not boiled.
- If the yolk in your hard cooked egg is green, it's over cooked. The green coloration is sulfur-dioxide.
- The different grades of eggs have different applications.
- AA- Poached or Fried
- A- Hard cooked
- B- Baking
- Don't crack your egg directly into your pot/pan, always open it into a bowl or other container.
- Teflon is an omelet's best friend
- French omelets are rolled and American omelets are folded..
- And yes, omelets are supposed to be runny....
Today was fun. We were to make a single fried egg-over easy, a parsley and scallion 2 egg omelet, and eggs benedict. I was psyched! I LOVE eggs benedict. It is my total favorite breakfast food and I get to make it from scratch. Well mostly, we didn't make the english muffins.
It was a good day from the judges too! I am expanding my use of culinary vocabulary and by doing this I am able to have a valuable critique that I can build upon.
Fried Egg: Very good, slight browning on 1/4 of the edge. But overall good. Key, take your time.
Omelet: Very nice flavor, too much garnish. (sorry, no picture)
Eggs Benedict: Egg cooked perfect, hollendaise good. "Overall, very tasty. However, DO NOT put a garnish on a dish just for color. It is not functional and therefore a waste of time!" Ok, I think I got that bit of advice down....
|Fried egg w/ brown along the top right edge.|
|Eggs Bene w/ non functioning garnish|