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A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature. Warming the eggs assists to keep them from cracking. If they have been refrigerated, they can be warmed by placing the egg in a bowl of warm water for 3 to 5 minutes. When ready, the egg or eggs are placed as a single layer in a pan of water that is approximately 1 to 2 inches deeper than the layer of eggs. The pan may be uncovered or partilally covered with a lid and the water is brought to the boil. The pan is removed from the heat and covered completely for about 15 minutes to complete the cooking process. The egg is then rinsed under cold water or placed in a bowl of cold water to prevent any further cooking.
When making hard cooked eggs, use caution to not over cook the egg, otherwise the shell may crack or a reaction may occur between the sulfur in the white and the iron in the yolk to create a layer of dull green around the yolk. If the shell begins to crack while being heated, add a half a tablespoon of salt for each quart of water in order to reduce the time it takes for the egg white to denature so it hardens and is less likely to seep out the crack. This type of egg is also referred to as "hard boiled egg." To determine if an egg has been hard-boiled, set an egg on a counter and spin it around on its end. If the egg is uncooked, the yolk will wobble, causing the egg to stop spinning immediately. If the egg is cooked, it will spin continuously in a controlled spin.
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Hard Cooked Egg term - Related Content |
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| This is a great recipe that can be served as a sandwich or on baguettes as an appetizer. |
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| A seasoned sauce that goes well with many egg dishes but especially with Egg Foo Yung to add a savory flavor to the eggs. |
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| Topped with a savory sauce, this egg dish is great for morning meals or to serve guests for a brunch, lunch or dinner selection. |
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| Made for breakfast, lunch or dinner, Egg Foo Yung provides an enjoyable way to add texture and healthy ingredients to an egg dish. |
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| This tasty salad can be varied to use whatever fresh vegetables are available. Try julienned carrots, broccoli florets, halved cherry tomatoes, thinly sliced radishes, strips of sweet pepper, or whatever you prefer. |
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| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Buckwheat
The three basic techniques for cooking buckwheat with hot liquid are boiling, absorption, and steaming, which ... |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg. Also referred to as medium ... |
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| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
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| Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape. An egg is simply cracked open and dropped into ... |
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| A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs. Cooked more slowly than a boiled egg, ... |
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