Eggs Flashcards
How to make an egg custard?
- Lightly whisk all ingredients except milk and cream until smooth.
- Add in milk and cream then strain into dish. Adjust seasoning.
- Grate nutmeg and place bay leaf on top.
Bake at 150°C in a bain marie on the bottom third shelf, 35-40 minutes until set.
What are signs that egg custard is cooked?
Light skin on top, centre is just set and no longer liquid.
Wobble a little when gently jiggled. No violent wobble.
Why do we add water to omelettes?
It will produce steam which will lighten the omelette.
What happens if an omelette is overcooked?
Rubbery texture.
What are we looking for in the perfect omelette?
Very pale. Soft texture with a small amount of baveuse.
How to make a mayonnaise?
Emulsify oil and egg yolk through vigorous whisking.
What is a stock mayonnaise?
Unflavoured mother sauce that we can then add flavouring to.
What is an example of a mayonnaise daughter sauce?
Aioli - crushed garlic
Tartar - capers, shallots, lemon and parsley
Tarragon mayonnaise - chopped tarragon
What can go wrong when making mayonnaise? How to rectify?
Starting to curdle - add a splash of cold water
Badly curdled - start with a new egg yolk and slowly add in the curdled mix and the rest of the oil
Too thick - pour in a little vinegar, lemon juice or water to let it down
Why is the creme anglais scrambled?
Heat too high (over 82 ̊C)
Why is the creme anglais too thin?
Not heated for long enough
Why does the creme anglais taste eggy?
Overcooked
What MEP is important for making creme anglais?
- Don’t mix yolks and sugar together too early.
- Scald the milk so you just see bubbles
- Clean out milk scalding pan before pouring mixture back in to thicken
- Have bowl and sieve ready
What are signs that quiche is cooked?
Slight wobble in the centre, no soufflé-ing
