The video (from Lennard Young) shows a simple but effective method for an omelette that I only recently became aware of (but that might be widely known to others). It is excellent. Three layered textures and flavours: crispy parmesan outer crust holding a simple egg omelette encasing a decadent scrambled egg centre. Plus, it’s a one-pan dish. My
Scrambled eggs are physically a gel, as are other cooked eggs. Raw egg proteins are very large molecules but they are normally folded in on themselves to form smaller lumpy balls that are separate and float in the egg’s water (eggs are 90% water). Agitation by heat unfolds these proteins. When unfolded, the proteins are large
A recent (February, 2015) report by the Advisory Panel to the US Departments of Health and Human Services (HHS) and Agriculture (USDA) has removed dietary cholesterol as “a nutrient of concern”, thereby overturning decades of stern and adamant advice. They did this unapologetically. Nevertheless, the science has been around for a while now – dietary cholesterol
To me, the most challenging thing about a hard-boiled egg is not cooking it, but smoothly peeling it. While there are many ways to approach this challenge, I recommend not to boil the egg, but to steam it. Steam for 14 minutes, then transfer to an ice-water bath (at least 50:50) for 15 minutes (Kamozawa
I was going to write something about the remarkable and reproducible changes that occur in eggs when they are cooked to a precise temperature. This gives rise to the concept of the 6x°C egg, which this blog is named after. But, in this video demonstration, David Arnold explains it much more clearly than I possibly could.