TLE COOKERY 10 Lesson1 LO2 Prepare and Cook Egg Dishes Part 2

Summary

This video script offers a detailed guide on preparing various egg dishes, focusing on poached and fried eggs. It outlines the methods for achieving perfect poached eggs with a tender white and liquid yolk, and fried eggs with a shiny, tender white and properly set yolk. The importance of using fresh eggs, correct heat levels, and the right amount of cooking fat is emphasized. The script also provides a step-by-step procedure for poaching eggs, including the ingredients and tools needed, and suggests evaluating the final product based on appearance, texture, and taste.

Takeaways

• 🥚 Preparing eggs involves different cooking times for various textures: soft, medium, and hard boiled eggs each require specific simmering durations.
• 🍳 Poached eggs are made by gently cooking shelled eggs in simmering water and can be held in ice water before reheating during service.
• 🧊 Adding vinegar and salt to the poaching water helps the egg whites to set faster and prevents them from spreading too much.
• 🥄 Freshness of the egg is crucial for poaching, as fresher eggs have more centered yolks and less likely to have the whites spread.
• 🔪 Trimming the edges of poached eggs is optional and can be done for a cleaner presentation.
• 🍳 Fried eggs require fresh eggs, correct heat level, and appropriate amount of cooking fat, and can be served sunny side up or over easy.
• 🍳 The quality of fried eggs is determined by the shininess and tenderness of the whites, the setness of the yolk, and the overall compactness of the egg.
• 🥘 Different styles of fried eggs include sunny side up, over easy, and over easy with a thin layer of coagulated white on top of a liquid yolk.
• 📝 The procedure for making poached eggs includes combining water, salt, and vinegar, breaking eggs into a cup, sliding them into simmering water, and cooking until the whites are set.
• 📸 For evaluation, poached eggs should be photographed, and a paragraph explaining the procedure and an evaluation of the appearance, texture, and taste should be written.
• 👩‍🍳 The video script serves as a lesson on preparing egg dishes, emphasizing the importance of technique, freshness, and presentation for quality results.

Q & A

What is the first step in preparing poached eggs?

The first step is to combine water, salt, and vinegar in a deep pan and bring it to a bare simmer.

How long should you simmer cold eggs for soft-boiled eggs?

For soft-boiled eggs, simmer cold eggs in already simmering water for about 3 to 4 minutes.

What is the recommended method to prevent egg whites from spreading when poaching?

Add vinegar and salt to the water to encourage the egg protein to set faster, preventing the whites from spreading too much.

Can poached eggs be prepared in advance and held safely for service?

Yes, poached eggs can be slightly under-poached, shocked in ice water to arrest the cooking process, trimmed, and held in ice water for later use during service.

What is the purpose of shocking eggs in ice water after poaching?

Shocking eggs in ice water stops the cooking process, ensuring the eggs are properly cooked and can be safely held for service.

What are the standard qualities of a well-poached egg?

A well-poached egg should have a bright and shiny appearance, a compact and round shape without spreading, firm but tender whites, and warm and liquid yolks.

What are the critical factors to consider when making poached eggs?

The critical factors include checking the quality of the egg, the temperature of the water, the amount of liquid, and the way the egg is put into the pan.

How should fried eggs be served for the best presentation and taste?

Fried eggs should be served with shiny and uniformly set whites that are tender, not browned or crisp at the edges, and a yolk that is set according to preference, with a thin layer of coagulated egg white covering it.

What is the difference between sunny-side up and over-easy fried eggs?

Sunny-side up eggs are cooked slowly without flipping until the white is completely set but the yolk is still soft and yellow. Over-easy eggs are flipped once and cooked until the white is set but the yolk is still liquid.

What are the ingredients needed to make poached eggs according to the script?

The ingredients needed are 1 liter of water, 1 tablespoon of salt, 15 ml of vinegar, and 3 eggs.

What is the final step in the procedure for making poached eggs as described in the script?

The final step is to plate the poached eggs, take a picture, and write a paragraph explaining the procedure and evaluating the appearance, texture, and taste of the output.