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3

Probably find it easier to crack a raw egg and then peel the membrane from inside. Maybe use some tweezers to get started.


2

Well the traditional french way would be that you add spices to eggs before cooking and stuff the omelette right before serving. I've watched a few youtube videos on the matter and I like how Jacques Pepin explains the process. Check it here. Jamie Olivers version is quite similar, he stuff omelette with cheese before he folds it. Check it here. I've ...


1

I don't have a scientific backing to what I am going to say, but still I will try to make my point clear! Cooking eggs is more of an intuitive thing. The fast vs. slow thing comes more from your own rendezvous with it. Like in my house, when we say omelet, only my husband is allowed to put hands on it because he gets that perfect round thing without ...


1

According to McGee's, Keys To Good Cooking (Doubleday, 2010), p133, The key to most good egg dishes is temperature control. Just the right level of heat and protein bonding produces a moist, tender white and a creamy yolk. Too much heat produces a hard, rubbery white and dry, crumbly yolk. to which he adds Eggs whites begin to solidify around ...


1

Whenever you consider using whole eggs instead of just whites, first consider the reason it's an egg white-only recipe: is it purely for nutritional (fat/calories) reasons? Or, is it for volume? In this case, it seems to me that it is the latter, therefore, I would separate the eggs, mix in the yolks with the other ingredients and then whip the eggs ...



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