On Food and Cooking

is the restaurant technique in which eggs are cracked into boiling water in a tall stockpot, disappear i ...

Fresh, high-grade eggs give the most compact shape, and straining off the thin white also helps. ...

yolk trailed in a thin stream into hot syrup, then lifted out as sweet, delicate threads. Scrambled Eggs ...

and patience; they will take several minutes to cook. The eggs should be added to the pan just as butter ...

scrambled eggs held together in a coagulated envelope, a skin of egg heated past the moist, tender st ...

Safe Poached Eggs The runny yolk in ordinary poached eggs hasn’t been heated enough to eliminate any s ...

the pan to release the disk, and fold it onto itself. A more substantial and more uniform- looking skin result ...

Egg-Liquid Mixtures: Custards and Creams Definitions Eggs are mixed with other liquids across a tremendous range ...

crème, crèmes brûlées, and cheesecakes. Creams, by contrast, are auxiliary preparations, made from essentially t ...

whip. As soon as they begin to thicken remove the casserole from the flame and continue to whip unti ...

proteins must span and knit together — by a factor of 6! And each tablespoon of sugar surrounds ever ...

between thickening and curdling. Turning up the heat is like accelerating on a wet road while you’re lo ...

setting temperature. Doing the reverse — adding cold eggs to the hot milk — would immediatel ...

Scrambled eggs and omelets kept hot in a chafing dish or on a steam table will sometimes develop gre ...

and above — right around the temperature at which the egg proteins are bonding to each other — the granules ...

In the West, custards are almost always made with milk or cream, but just about any liquid will do as ...

be firm or soft, slick or creamy, depending on its egg content. The greater the proportion of whole eggs or ...

thoroughly; cooling firms protein gels. Food Words: Custard, Cream, Flan The nomenclature for egg-milk mixt ...

culprits are juices that leak out of the plant tissue, and fibrous particles, which cause local overcoagulation ...

the whole water bath, since this forces the water to the boil and makes it more likely that the custard ...