Eggs: Difference between revisions

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{{#addbodyclass:tag_food}}
==How to cook an egg==
<!--
Everyone has their method. It works, but most of it's copied rather than reasoned.
I wanted to know :)
 
 
An egg solidifies when exposed to over 63 degrees Celsius (145 farenheit).
 
-->
===Boiled===
<!--
As in, don't break it, and peel it afterwards.
 
Heat diffuses from outside to inside, so the white will solidify before the yolk.
If you want the yolk to be runny, then basically you're done when that edge
 
The time it will need depends on
* size
: let's say all our eggs are medium, and particularly large or small would remove or add a minute.
 
* starting temperature
: let's say room temperature, and that from-the-fridge adds a minute (actually less)
 
Then:
* soft-boiled (runny yolk) takes ~3-4 minutes
* hard-boiled (solid yolk) takes ~7 minutes (though people are often happy a little earlier)
 
 
 
People typically add eggs to already-boiling water.
For a good part that gives times more meaning, because otherwise you have to consider ''how fast'' you heated the water.
 
 
Putting it in cold water is probably more energy-efficient.
 
As is turning off the heat once it boils and assuming it'll stay above 63 for a while -- this makes the timing a little more complex but you can assume it takes 10 minutes longer.
 
 
 
 
The gray-green yolk edge comes from cooking an egg very fast, and/or leaving it on longer than necessary.
More specifically, it happens when the yolk temperature rises above 70 degrees Celcius.
It's harmless, but people don't like the look.
 
 
 
 
See also:
* http://newton.ex.ac.uk/teaching/CDHW/egg/
 
-->
====Peeling====
<!--
 
It's common to dump eggs in cold water, roughly until you can handle them.
 
 
Note that peeling new eggs is always trickier than old eggs.
 
 
-->
===Poached===
<!--
 
Paching and egg means cooking it outside the shell (poaching = cooking via hot liquid), rather than e.g. boiling it.
 
 
You probably want that water to be still,
or you will get a suspension of lots of small parts of egg in water.
 
 
There are various ways of doing this.
 
Dump into recently boilded water - and enough of it so that the heat capacity means
it won't drop below 63 before it's done
 
Bain marie
 
 
 
Note that dumping it into water that is initially but which gets no further heat
will quickly stop doing anything, as the temperature drops below
 
 
 
The 63-degree egg refers to an egg poached in 63-degree water for up to an hour or so.
 
The motivation seems to be is to have the white and yolk have the same consistency,
 
 
 
 
http://www.esquire.com/food-drink/restaurants/a18290/secret-to-poaching-perfect-egg-15008435/
 
-->
 
===Unsorted===
<!--
 
 
http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
 
 
 
-->




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(side note: The below is more about what industry has settled on because it's easier, so is also easier to follow by consumers. There are further methods of preserving eggs - some of which you may care for if you actually keep chickens.)
{{comment|(side note: The below is more about what industry has settled on, not least because it's easier to explain to consumers. There are further methods of preserving eggs - some of which you may care for if you actually keep chickens.)}}




Line 125: Line 20:


The reasoning is mostly related to salmonella.  
The reasoning is mostly related to salmonella.  
Which safety measures have to assume is around (though it often isn't).


There's a few distinct factoids that are important context:
While salmonella doesn't pop up a lot, safety measures have to assume it will.
There's a few distinct import factoids:


An egg can  
An egg can  
Line 138: Line 33:
: the egg white itself slows bacteria for a few weeks  
: the egg white itself slows bacteria for a few weeks  


When contaminated with salmonella,  
When contaminated with bacteria like salmonella,  
: storing eggs below 4°C (40°F) slows growth of bacteria, like salmonella. More pronounced in the lower temperatures of the freezer, but that comes with more footnotes.  
: storing eggs below 4°C (40°F) slows growth of bacteria/salmonella. More pronounced in the lower temperatures of the freezer, but that comes with more footnotes.  
: cooking eggs to at least 70°C (160°F) kills any bacteria present.
: cooking eggs to at least 70°C (160°F) kills any bacteria present.


Line 269: Line 164:


-->
-->
==How to cook an egg==
<!--
Everyone has their method. It works, but most of it's copied rather than reasoned.
I wanted to know :)
An egg solidifies when exposed to over 63 degrees Celsius (145 farenheit).
-->
===Boiled===
<!--
As in, don't break it, and peel it afterwards.
Heat diffuses from outside to inside, so the white will solidify before the yolk.
If you want the yolk to be runny, then basically you're done when that edge
The time it will need depends on
* size
: let's say all our eggs are medium, and particularly large or small would remove or add a minute.
* starting temperature
: let's say room temperature, and that from-the-fridge adds a minute (actually less)
Then:
* soft-boiled (runny yolk) takes ~3-4 minutes
* hard-boiled (solid yolk) takes ~7 minutes (though people are often happy a little earlier)
People typically add eggs to already-boiling water.
For a good part that gives times more meaning, because otherwise you have to consider ''how fast'' you heated the water.
Putting it in cold water is probably more energy-efficient.
As is turning off the heat once it boils and assuming it'll stay above 63 for a while -- this makes the timing a little more complex but you can assume it takes 10 minutes longer.
The gray-green yolk edge comes from cooking an egg very fast, and/or leaving it on longer than necessary.
More specifically, it happens when the yolk temperature rises above 70 degrees Celcius.
It's harmless, but people don't like the look.
See also:
* http://newton.ex.ac.uk/teaching/CDHW/egg/
-->
====Peeling====
<!--
It's common to dump eggs in cold water, roughly until you can handle them.
Note that peeling new eggs is always trickier than old eggs.
-->
===Poached===
<!--
Paching and egg means cooking it outside the shell (poaching = cooking via hot liquid), rather than e.g. boiling it.
You probably want that water to be still,
or you will get a suspension of lots of small parts of egg in water.
There are various ways of doing this.
Dump into recently boilded water - and enough of it so that the heat capacity means
it won't drop below 63 before it's done
Bain marie
Note that dumping it into water that is initially but which gets no further heat
will quickly stop doing anything, as the temperature drops below
The 63-degree egg refers to an egg poached in 63-degree water for up to an hour or so.
The motivation seems to be is to have the white and yolk have the same consistency,
http://www.esquire.com/food-drink/restaurants/a18290/secret-to-poaching-perfect-egg-15008435/
-->
===Unsorted===
<!--
http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
-->
[[Category:Cooking]]
[[Category:Cooking]]

Latest revision as of 16:29, 20 April 2024


On refrigerating eggs

Floating eggs

How to cook an egg

Boiled

Peeling

Poached

Unsorted

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