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Eggs

Coddled Eggs

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A coddled egg can be two things. (1) An egg, in its shell, that has been placed in boiling water for 1 minute, no more and no less. This is the original meaning of the word. Comes from the old verb, to coddle, which meant to boil or stew gently. This is basically a very…

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Devilled Eggs

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Devilled Eggs © Paula Trites Devilled eggs are hard-boiled eggs that are peeled, cut in half lengthwise, have their yolks taken out and mashed with other ingredients, then have this mashed yolk filling put back in their centres. The filling will mound up a bit higher than the egg white “shell” it is put back…

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Egg Corrals

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An egg corral (aka egg ring, pancake ring) is a steel round ring used to contain and mould eggs while cooking them.

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Egg Cups

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Egg cups are small dishes used to serve boiled eggs in. They came into their own under the Victorians. Highly-decorative porcelain ones appeared in sets.

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Egg Cutters

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An egg cutter is a tool is to cleanly slice the top off a boiled egg that hasn’t been peeled. There are many different types of models.

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Egg Nog

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Egg nog (aka eggnog) is a creamy, rich beverage based on eggs and cream that is very popular in the UK and in North America. Typically, it is served over the Christmas holidays.

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Egg Poached in Clingfilm Recipe

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Some people suggest this as a foolproof method for poached eggs. Use clingfilm that is certified microwave-safe to reduce risk of migration of plastic material into the food

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Egg Recipes

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Eggs are one of the nearly universal foods used in almost all cuisines. In American cooking, they are largely relegated to breakfast, but in other cuisines they play an important role in other meals throughout the day.

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Egg Slicers

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An egg slicer is a two-part device for slicing a peeled, boiled egg into thin, uniform slices of egg. The bottom has a hollow in it in the shape of an egg. The top is connected to the bottom via a hinge. The top consists of a frame with fine wires running through it. You…

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Egg Wash

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Egg Wash © Randal Oulton An egg wash in cooking is a liquid mixture based on raw egg used to brown pies, etc. You vary the mixture easily to achieve exactly the effect you want. How to make an egg wash First, a summary of the principles. Sometimes you may use the whole egg, just…

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Egg yolk

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An egg yolk is the yellow centre of an egg. In Western cooking, unless otherwise specified, the egg meant is a chicken egg. In cooking, egg yolk is often used as an emulsifier, sometimes as part of the whole egg, but often especially on its own in dishes such as Caesar salad dressing, Hollandaise Sauce,…

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Free-Range Chickens

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Free-Range Chickens Free-Range Chicken is a term that doesn’t actually have much if any meaning. Though it conjures up images of one or two chickens pecking about on the lawn in the back garden, it can mean: that in theory there’s a door allowing chickens access to the outdoors (though the barn they are in…

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Frittata

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Frittata © Leclaire & Schenk Frittata is an Italian egg dish. Eggs are combined with other ingredients such as meat, vegetables or seafood, then poured into a frying pan and cooked slowly. Sometimes the top is cooked by flipping the frittata over; sometimes it is cooked by placing the frittata in the oven (usually in…

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Meringue

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Meringues are sweetened, beaten, cooked egg whites. They are cooked in an oven to varying degrees of crispness. For three centuries now, chefs have told us to make meringue in copper bowl. The copper helps to stabilize the foam and make it harder to overbeat. It also make a creamy, yellowish foam. Science is not…

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Omelette

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An omelette is a cooked egg dish made from eggs that are beaten, then poured into a frying pan, cooked to form a thin “pie”, then folded in half to form one of two classic folds, either the half-moon shape or the letter fold. The Science of Good Food describes them as “soft scrambled eggs…

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Pickled Eggs

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Pickled Eggs © Denzil Green Pickled Eggs are eggs that are cooked by being hard-boiled, then peeled and then placed in a pickling solution. Now considered a delicacy, they were originally a means of preserving eggs before the days of refrigeration. Preferences as to what constitutes the pickling solution varies by location. In America, the…

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Preserving Eggs

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There are several historical techniques for preserving whole shell eggs, raw and uncooked, without refrigeration. Modern techniques include refrigeration, freezing and dehydration. Refrigerating eggs Refrigeration is the default modern means of extending the storage life of eggs. In North America, all eggs are refrigerated. In Europe, however, the default is to store them out of…

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Safe Cooking Temperatures

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Safe cooking temperatures are the minimum temperatures that you are advised to cook meat to in order to ensure that it is safe to eat. Here are some absolute base minimums that lab results have show researchers will kill nasties. Beef130°F54°CEggs140°F60°CLamb and Seafood140°F60°CPork150°F66°CPoultry and Stuffing165°F74°C The temperatures that Health Authorities give out are almost always…

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Separating Eggs

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Egg Separators © Denzil Green Separating Eggs refers to the process of separating egg yolks from egg whites. For the process of selecting desirable eggs from undesirable ones, or of grading eggs, see the entry on Candling. Egg yolks have very different effects in cooking from egg whites. Egg yolks enrich and thicken; egg white…

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Tortilla (Egg)

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There are two senses of the word tortilla. The Mexican sense is a flatbread; see entry on tortillas. The Spanish sense of the word is an egg dish very similar to a frittata. In Spain, a tortilla is often called by one or the other of two full names: Tortilla de patatas or Tortilla española….

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