Eggs Flashcards
What is the basic meringue method and describe it in point form
Combination of egg white foam and sugar which have been dried in a low oven until the moisture
content has been reduced enough to stabilize and dry the mixture.
Room temperature eggs, make sure bowls are clean, whisk on slow to begin with once at stiff peak add in half the sugar tbsp at 5-8 seconds at a time returning to stiff peak each time. Then add in the second half in a waterfall.
What is the weight of an average egg white
Egg whites weigh 30g
What is the basic quantity for meringues
Double sugar to egg white weight
Why are meringues weeping?
Cooked for too long or too high temp or whites are under whisked
Why has the chocolate gone grainy when melting?
It has come into contact with water
Where do you cook meringues in the oven and at what temperature?
120 at bottom third
How do you prep the baking sheet for meringues and pavlova?
Prep baking sheet with baking parchment and use a dab of meringue mixture to stick down the edges
Egg custard method and temperatures to cook it at?
Combine egg, sugar and milk and sieve, use a ban marie at 175 on lower/middle third
What are signs that quiche filling is cooked and egg custards are cooked?
The test for checking a custard mixture is cooked….uniform set wobble with a slight skin
having formed
Why do we add water to an omelette
We use a little water in with the eggs to lighten the mixture. As it produces steam it will
lighten the omelette
What happens if omelette is over cooked,
As it continues to cook off plate, all egg will set and it will be rubbery
What are we looking for in the
perfect omelette.
Folds of tender egg, set on bottom but still some run on the top
What is difference between pavlova and meringue?
meringues with the addition of cornflour and vinegar at the end of mixing.
