7 molecular gastronomy spring2014 experiment

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Unformatted text preview: lid just a crack to prevent loss of steam should they need further cooking. 6. When perfectly cooked, the thin layer of white surrounding the yolk will turn opaque, but the yolk should remain runny. To cook only two eggs, use an 8- or 9- inch nonstick skillet and halve the amounts of oil and butter. You can use this method with extra- large or jumbo eggs without altering the timing. These serve up well with some toast grilled alongside to perfection. 5 Molecular Gastronomy Spring2014 EXPERIMENT B- 2. SOFT COOKED EGGS (fool proof method) INGREDIENTS • Four eggs cold from the fridge • 4 cups and spoons • topper • 4 slices bread • Canadian bacon INSTRUCTIONS Set burner to a high setting of 5 when you begin this experiment. Set timer for six ½ minutes. Fill pot with water to a depth of only ½ inch. Bring to boil. Add large eggs that are unblemished and cold. Cover pot. Cook for exactly six and a half minutes. Remove from heat, rinse in cold water and serve with salt and pepper. For ease of eating, soft baked eggs are usually presented in an egg- cup with the top “cap” of the egg shell removed. Use the egg topper provided to crack the top of the eggshell. The topper works by pummeling the top of the egg with a piston. To operate, put the egg in the cup and place the topper on the small top of the egg. Pull the black plunger all the way up. Release. This single stroke should produce a crack on the outside of the shell that facilitates a clean peal. In this method of cooking, it is the steam, which stays constant at 212oC, that is the primary source of heat in cooking these eggs. This method is seen as more reliable than submerging the eggs in water because the chill of the cold eggs can lower the temperature of the water, making the time for cooking less certain and a recipe that will vary depending on the amount of eggs being cooked. 6 Molecular Gastronomy Spring2014 EXPERIMENT B- 3. PEFECT SCAMBLED EGGS These eggs cook very quickly, so it’s important to be ready to eat before you start to cook them. INGREDIENTS • • • • • • • 4 large eggs plus one additional yolk ¼ teaspoon table salt Ground black pepper ¼ cup half and half ¾ tablespoon unsalted butter 4 slices of bread 4 bacon slices INSTRUCTIONS 1. Crack eggs into a medium bowl. Add the additional egg yolk. Add salt, pepper, and milk. Whip with a fork until streaks are gone and color is pure yellow; stop beating while the bubbles are still large. Do not overbeat or your eggs will be rubbery. 2. Set the timer for two minutes before you start but do not yet push the start button. Also get your serving dishes and utensils ready as the cooking process will be very quick. 3. Put ¾ tablespoons butter in a 10- inch nonstick skillet and set the pan over medium high heat. When the butter foams, swirl it around and up the sides of the pan. Do not let the butter brown. Before foam completely subsides, pour in beaten eggs. With a wooden spatula or a nonstick- safe egg turner, push eggs from one side of the pan to the other, slowly but deliberately, lifting and folding eggs as they form into curds, until the spatula leaves a trail in the beaten eggs....
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This document was uploaded on 02/20/2014 for the course CHEM 100 at Amherst College.

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