New answers tagged eggs
I don't care for scrubbing. Too much work, and you end up with a scrubber that looks vile. Try this instead: Rinse the eggy pan, add Washing Soda and 2 drops of dish wash soap. Now push the solids around with a soft spatula. How nicely the residue sort of rolls up and liquifies! Scrape the pan bottom with a steel spatula if necessary. Let it stand for a ...
One obvious reason is that eggs are a leavening agent, and they rise better when they are not cold.It's the same reason you make a souffle with room-temperature eggs. Not essential, but better in terms of lightness.
Only two elements are necessary for shirred eggs: Fat to grease the baking dish, so that the eggs do not stick unduly Eggs I would suggest a touch of salt is the only one that is truly important, as it is in almost every dish. The rest—cream, spinach, ham, cheese, and so on—are simply to add flavor. They are only as important as your ...
Yes you can! This video shows how to securely attach a raw egg to a power drill, then use the drill to scramble the egg inside the shell.
Without really understanding your question, I can say: You have to beat yolk (for any use) with sugar. Enough sugar is from a tablespoon per egg (tiramisu) to 5 teaspoon for egg (zabaglione). The success of the meringues and beaten yolk is determined by the temperature of the eggs, which be room temperature, not cold. If you have to beat yolk, use a not ...
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