Aug 23, 2010

Heyy,

Today we attempted to make eggs benedict (poached eggs). I was on making the hollandaise sauce. And mom was on poaching the eggs!

My part was perfect! As it always is :P It involved alot of whisking, but i still made it perfect! Everyone thought it was delicious, if only the eggs could have been as nice! My mom had no idea what she was doing, and ended up overflowing the frying pan. Too much water, and we weren't sure if all the eggs were sposed to go in at once but she put them all in anyway! Haha there was alot of white foam and boiling water spilling over the stove. ALL her fault, i think i'll add!

When we finally cleaned the mess and looked at the eggs, they didnt even look edible! It looked like someone had vandalized the pan with toilet paper! haha, but once we got the eggs out and cut off the excess egg whites, they looked pretty good! We made toast and put the eggs on it,covered it with the hollandaise sauce! My bro Ty enjoyed it, he wants us to make it again on real English muffins.

Poaching The Eggs

First: Fill a skillet with about 3 inches of water -thats all. Put the skillet on high heat. Cover it to speed up the heating time. Meanwhile, for 4 eggs, crack each one into its own seperate bowl.

Second: Place the bowls so they are convinient to the stove. Add one tablespoon of plain vinegar to the water, and some salt. Vinegar helps the egg hold its shape. The salt will raise the temperature of the water so watch the bubbles.

Third: Lower the lip of each egg bowl 1/2 inch below the surface of the water and let the egg flow out. Immediately cover with lid and turn off the heat. Set the timer for exactly 3 minutes for medium-firm yolks. When the timer goes off, lift the eggs out of the pan using a slotted spoon to get rid of any water. Place the eggs on toast/english muffins and serve.

Making The Hollandaise Sauce

First: I cracked 3 eggs and seperated the yolks from the whites. Putting the yolks in a pot i whisked it on low heat and slowly added 1/2 cup frozen butter peices until it was all mixed. Then I removed it from the heat.

Here are some pics of our egg creations so far, eggs benedict, sunny side up, and egg salad.

Next dish up will be Quiche! Yummy!

Till next time,

Missy

August.19,2010

Hi , we're back!

I know, we've been gone a few weeks. Busy summer schedule, silly family re-unions and time spent in the hot sun vegging out! We have decided to use this week as a lesson of how to cook eggs in many different ways. We don't want to do it all in one day, so this will go on for a while.

Todays lesson- How to cook a Hard Boiled Egg

First- warm up your refrigerated cold eggs to room temp by placing in warm water, this will prevent them from cracking.

Second- put eggs in a pot, single layered, and cover with cold water, just until the eggs are immersed. Put on high heat and bring to a hard boil. As soon as the water is bubbling hard, remove from heat and cover pot with lid. depending on the firmness of the yolk, cook for proper amount of time. This is the time of cooking after the eggs are removed from heat source.

Large eggs- soft boiled- 4-5 minutes
-medium boiled-6 minutes
-hard boiled- 17 minutes

How to test an egg if it is hard boiled.
Remove from hot water and spin carefully on countertop. If it wobbles, there is still uncooked yolk inside, if it spins evenly, it is cooked all the way through.

Third- When eggs are done, remove carefully and place in a bowl with cold water and ice for 10 minutes.

Fourth-Then peel shell and thin membrane off while under cold running water. Easy!

Slice up hard boiled eggs into small bits , add 3 tbsp of margarine and salt/pepper to taste for yummy egg salad sandwiches.

Some interesting add-in ideas...
celery & onion
chicken & curry powder
ham & mustard
pickles,mustard & onion
green pepper,pimento & chili powder
bacon & onion

So, all done, everyone loved their egg salad sandwiches. Maybe next time we'll make devilled eggs out of the hard boiled eggs. Now, since we have some more time, we are going to try frying an egg sunny side up.

Interesting fact!
The ropey strands of the egg white that attach the egg yolk in place are called Chalazae (kuy-lay-zee). The more prominent the Chalazae, the fresher the egg.