Day30 introduction to breakfast cookery

Introduction to Breakfast Cookery:

discuss the egg and its role as an ingredient discuss the composition of an eggprepare a classic french omelette

chef shawn m. edmonds

eggmoisture, structure, richness

chickenemulsification, aeration

egg: composition

shell

yolk thin white

thick white

chalazae

air cell

egg: selectionsize, color, grade

brown or white,large (24oz/doz), AA

newly laid: heavy.

sinks and lies flat.

1 week: air pocket forms.

begins to rise3 weeks: air expands

stands upright.

AA: minimal spread. yolk firm, thick

white.

A: moderate spread.

yolk, thinning white.

B: spread greatly.

yolk flat, thin white.

egg: grading& handling age

3-4 lg. eggs

ingredients French Omelette

1 tbls. sweetcream butter

+ + salt & pepper

ingredients

1 tbls. sweetcream butter

3-4 lg. eggs

flavoring agent

lubricant

tools & technique:

Sunny Side Up and Over Easy

1. Select a sauté pan just large enough to accommodate the number of eggs being cooked.2. Break an egg into a bowl. If more than 1 egg is needed break each egg into a bowl by its self before carefully adding it to the pooled eggs. If an egg breaks set it a side for a different use.3. When all the eggs that are to be cooked have been opened and pooled.  Usually 1-3 eggs4. Add a small amount of clarified butter and heat until the fat just begins to sizzle.5. Carefully add the pooled eggs to the pan.6. Continue cooking over-low heat until eggs reach the appropriate degree of firmness.  Sunny-side-up eggs are not flapped during cooking; over easy eggs are flipped once during cooking.7. When done, gently flip the eggs over once again so that the first side is up, and then slide the cooked eggs out onto the serving plate, Serve immediately.Basted EggsA variation of sunny side eggs.  Basted are cooked over a low heat with the hot butter from the pan is spooned over the eggs to be cooked.  Another version of basted eggs is made by added 1-2 teaspoons of water to the sauté pan and then covering the pan with a lid.  The steam cooks the top of the eggs.

Oeufs Mollets - Soft Boiled

1. Be sure eggs are very fresh.2. Place eggs in boiling water and allow 6 minutes from the time the re-boils; cool in cold water and immediately shell them.  They may be reheated in hot water containing ½ t of salt per 4½ c of water.

Oeufs Durs - Hard Boiled

1. Place eggs in boiling water and allow 8 minutes for medium and 10 for large ones from the time the re-boils; cool in cold water; shell the eggs without breaking them.

Oeufs Poches - Poached

1.Have a shallow pan of boiling water containing (2 t of salt, 1 fl oz vinegar per 4 ½ c water) ready.2. Break each egg into a small bowl and then carefully add the eggs, one at a time, into the boiling water where the water is actually boiling.3. Allow them to cook at poaching temperature for approximately 3 minutes.  The white should be sufficiently solid so as to envelope the yoke and to permit to be handled.4. Remove the eggs with a perforated spoon, cool in cold water, trim and reheat in hot water containing ½ t of salt per 4 ½ c of water.

Oeufs Brouilles - scrambled

This method of preparing eggs, always bear in mind that they should not be over cooked but be kept soft and creamy.

1. Select a sauté pan just large enough to accommodate the number of eggs being cooked.2. Add the eggs that have been beaten and seasoned with salt and pepper.3. Heat gently 2 oz of butter per 6 eggs.4. Cook while stirring constantly with a wooden spoon taking care that the heat remains even; too quick cooking will cause lumps to form.5. When eggs have attained the correct smooth, creamy consistency, remove from the heat.6. Mix in 2 oz of butter per 6 eggs in small pieces and if required 2 fl oz of cream.

Oeufs a l’Anglaise

"In the English way"Shallow Fried: Fry the eggs in butter in a frying pan, trim them round with a plain cutter and place each on a slice of toast of the same size.  Serve accompanied with thicken veal gravy.Poached or Soft Boiled:Place the poached or soft boiled eggs on a round or oval slices of toast, sprinkle with grated cheddar chesse mixed with a little cayenne, pour a little Brown Butter over and glaze quickly under the salamander or in a very hot oven.