In this chapter, Ruhlman discusses what I have considered to be a very simple ingredient, the egg, at length. This chapter was quite eye opening for me, not only in the lessons (how best to cook an egg), but in advanced application (custard).
I'm quite surprised that he didn't discuss the quality of eggs. I've noticed a significant difference in yolk color and flavor between inexpensive eggs and organic and/or local eggs. Using higher quality eggs will certainly make a difference in your cooking.
Lessons Learned:
- Eggs are best cooked with gentle heat and gradual temperature changes. Eggs cooked at high temperatures and quickly will be tough. Keep this in mind when scrambling eggs--try cooking them over a double boiler for creamy, silky eggs.
- Basic vanilla custard proportions: 4 large eggs, 2 cups milk and/or cream, sugar, and vanilla to taste.
- Pourable custards begin with egg yolks cooked over heat (direct or double boiler) until thickened to desired consistency.
1 comment:
Yummmm custard. And custard sauce (the English delicacy, which I guess most English make with Bird's custard powder?). But really easy to make. And similar to pastry cream which is delicious too.
I love the melted butter in brioche dough :)
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