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Cooking Eggs: Homemade Mayonnaise, Lézon, Poached Egg

Eggs in cooking: Homemade mayonnaise, lézon, poached egg. Egg freshness

To get lézon, a beaten egg (or yolk only) is introduced into any sauce containing flour. So he acquires not only a new taste, but also a texture.

And all this thanks to the lecithin contained in the yolk. It is this substance that turns a liquid into an emulsion.

Horseradish, lemon juice, red pepper, thyme are added to such sauces … The most famous type of Dutch sauce is mayonnaise. Without it, a festive table, at least in Russia, is unthinkable. Therefore, the choice of mayonnaise should be approached with all the responsibility.

If it has exfoliated and releases fat, then it has already been frozen or heated. Such a product is not harmful to health, but is able to permanently destroy the salad.

Air bubbles also speak of its poor quality.

The odor and taste that is not peculiar to mayonnaise appears if undeodorized or rancid vegetable oil was used in its manufacture.

Mayonnaise can be made at home.

To do this, very carefully separate the yolk from the protein.

Even the thinnest film — the shell of the yolk — must be removed.

Whisk the yolk to whiteness.

Continuing to beat, gently, in small portions, add butter. When mayonnaise becomes homogeneous, salt, pepper to taste and a little lemon juice. Expose to the cold.

In the sauce, you can add spices and seasonings to taste.

Cutlets, of course, egg dishes are not.

But in this recipe, eggs play an important role.

In this case, the ability of a protein to combine individual components is used. However, an egg can glue together not only minced meat for meatballs — thanks to it meatballs, cabbage rolls, vegetable puree always remain "in the shape of". Egg "cements" potatoes, vegetables, dough products.

In egg kissels and soufflé it is combined with a fruit-starch mass.

Without it, dumplings are also impossible in which it binds a liquid (milk, water, juice) and a flour base (oatmeal, flour, semolina).

Dough eggs give elasticity, the necessary consistency and taste.

The surface of the pastry smeared with egg is glossy and ruddy.

They are also decorated with soups (for example, green soup) and salads.

Sometimes an egg even allows you to fix culinary misses. So, the whipped protein perfectly clears the broths: it is added to the finished broth and, while stirring, brought to a boil. The protein coagulates and collects particles that make the broth cloudy.

When the protein rises to the surface, filter the broth, and it becomes transparent as a tear. Salted mashed potatoes can also be saved by adding a beaten egg to it.

And pre-beaten eggs, introduced into the dough, will make baking lush and easy.

Eggs are pickled, stuffed, baked, cooked poached eggs and steamed, treated with a special egg-spicy mass at high temperature — and get original dishes, for example "eggs in shawls". Vegetable mash is poured with the same mass and stewed under a lid on very low heat. In Azerbaijan, this dish is called Chyuchu, in Uzbekistan — Kuk-Biyron, in Europe — Kugel.

In Eastern cuisine, eggs are used to make sour fruit, meat and dairy soups.

They give soups special "elasticity" and delicate taste. The English beat 4–5 yolks with 1 cup of cream and pour in 1 liter of freshly brewed strong tea.

This drink is called egg tea, or caster.

In German and Baltic cuisines, bubert is popular — semolina porridge with yolks, whipped with a small amount of lemon juice (4-5 yolks per 0.5 liters of porridge).

The Chinese keep eggs for a hundred days (usually duck) in a solution of lime mixed with sesame seeds.

In the finished egg white must be black, jelly, and the yolk — green. From the European point of view, the look and smell of the dish is nightmarish (few people try to decide).

The Chinese call such eggs imperial.

Eggs are dietary and dining.

The shelf life of the first does not exceed 7 days, not counting the day when they were demolished. The second — no more than 25 days from the moment of sorting.

These also include eggs stored in the refrigerator for no more than 120 days.

Deli board
The freshness of eggs can be approximately determined … by ear. Shake it gently near the ear.

If you can’t hear anything, the egg is really fresh.

If its contents are poured inside the shell, the egg is not very fresh and is suitable only for baking. To keep it fresh longer, keep it in the fridge — with the sharp end down.

Only not in the door that opens endlessly — the eggs do not tolerate sudden movements.

The fresher the egg, the easier it gets.

The stamp with the date is usually put on the shell. Information about "age" Eggs must be indicated on the box. Disputes between lovers of eggs with white and brown shells do not cease.

Chemical analysis did not reveal any difference between them. The participants in the experiment conducted in England found no difference: volunteers tasted eggs with white and brown shells prepared in different ways.

The taste of an egg depends entirely on the taste of the yolk, and the taste of the yolk depends on the feed of the chicken. Therefore, the so-called homemade eggs tastier factory.

To give the eggs a special flavor, chickens are sometimes specially fed with spices.

COUNCIL GASTRONOMA

The freshness of eggs can be approximately determined … by ear. Shake it gently near the ear.

If you can’t hear anything, the egg is really fresh. If its contents are poured inside the shell, the egg is not very fresh and is suitable only for baking. To keep it fresh longer, keep it in the fridge — with the sharp end down.

Only not in the door that opens endlessly — the eggs do not tolerate sudden movements.

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