March 5, 2015 – Perfect Omelet The Incredible Egg! RECIPE: Baked Eggs Fra Diavolo A Few Eggs-tras! Cooking with Eggs RECIPE: Spring Asparagus Omelet RECIPE: Classic Gruyère Soufflé “The Perfect Omelet and More Egg-citing Dishes” INTRO TEXT In the list of nearly perfect foods, eggs are at the top! Loaded with nutrition, inexpensive, low in calories, and quick to fix, eggs are a natural answer for any meal! IN THIS ISSUE, we’re eggs-cited to feature the humble egg with some eggs-ceptionally delicious recipes, for eggs-ample: Baked Eggs Fra Diavolo, a Spring Asparagus Omelet, and a Classic Gruyère Soufflé. Plus, you’ll find plenty of eggs-tras for successfully cooking this incredible ingredient! Thumbnails “breakfast, lunch or dinner!” MAIN BODY The Incredible Egg! All yolks aside, did you know: (Egg Anatomy) Yolk – 50% water, 34% fat, 16% protein Has 75% of the egg’s calories, about 50 calories A large egg white has 2.4g protein Many vitamins and minerals White (Albumen) – 90% water, 0% fat, 10% protein Has 25% of the egg’s calories, about 20 calories A large egg white has 3.6g of protein Chalazae (ka-LAY-zee) - the opaque, white stringy things present in the egg white. They help to hold the yolk suspended in the albumen. The fresher the egg, the more prominent the chalaza may appear. Shell – the color of the shell is specific to the breed of chicken; No nutritional difference exists between differently colored egg shells. The egg’s perfect packaging is made of calcium carbonate crystals held together with a protein grid. Laying hens are provided a calcium-rich diet to facilitate eggshell formation. A serving of two large eggs provides about 12g of protein at an average cost of $0.23. Quite the nutritional value! Did you know this? One hen, 25-30 hours = 1 egg. A hen will lay about 250 eggs each year. The yolk forms first, then the white, and finally the shell. A rooster is not needed for a hen to lay eggs, only to produce chicks. A hen requires 12 hours of light to be in the laying mood. Staying power: It takes 4 hours for the body to digest an egg. The yolk’s color is dependent on the breed and the feed; may range from pale yellow to deep orange. The natural ovoid shape is stronger lengthwise than horizontally. Vegetarians eat eggs, vegans do not. Baked Eggs Fra Diavolo Baked egg have returned to “in vogue” status as of late. Spicy baked eggs, in particular, have a reputation for curing any night-before excesses. The term, “fra diavolo” translates as “brother devil” – perhaps an apt reference to the one that may have led you into trouble the evening before. The best part about this dish is that the sauce may be made ahead of time, then with the simple addition of the eggs, the dish is ready for a short stint in a hot oven. These baked eggs can be made in individual bakers or in a larger, single baking dish. The egg’s white portion solidifies, while the egg yolk part remains a bit runny – the perfect opportunity for dipping bread! Serve with a little extra hot sauce on the side. A Few Eggs-tras! Cooking with Eggs Is that egg in the refrigerator raw or hard-boiled? Spin the egg – a raw egg will wobble as it spins, a hard-boiled egg will spin smoothly. Egg whites cook faster than egg yolks. Egg whites begin to set at 145°F; egg yolks start to change at 150°F. Cook eggs over low heat. Egg Safety: Eggs cooked to 160°F are considered to be safely cooked. For recipes calling for raw eggs, use pasteurized eggs or an egg substitute. To remove a piece of eggshell from a cracked egg or batter, use an another eggshell piece to scoop it out. There’s a magical attraction between the shell pieces that makes it easier than chasing it with a spoon or fingertip. Our favorite urban legend: A chef’s toque or hat has 101 folds representing the number of ways to cook eggs. Whipping egg whites requires a grease-free environment. Use an impeccably clean bowl and beaters. Wipe the inside of the bowl with a paper towel dipped in vinegar. No specks of yolk are allowed when beating egg whites! Size Matters: In baking, the size of the egg may affect the outcome by altering the liquid vs. dry ingredient balance. Use the size specified in the recipe. Poaching Eggs Use a low temperature, barely simmering water. Add a pinch of lemon juice or vinegar to the water. The acidic environment helps the egg to stay together. Use fresh eggs for best results. Poached Eggs for a Crowd – Using a muffin tin, add 2 tablespoons hot water to each cup, add an egg. Bake in a 375°F oven for 6-7 minutes or until the white is set and the yolk cooked as desired. Boiled Eggs Green Eggs – a cute book title, but not fun to see or eat! To avoid green yolks, manage the temperature. Start boiling eggs in cold water fully submerged. Once the water reaches a boil, cover, remove from heat, and let sit for 12 minutes. Immediately drain and rinse in cold water. Allow to stand in cold water for 5 minutes for easy peeling or refrigerate for later use. Tip for remembering how long to boil an egg: Buy eggs by the dozen, cook eggs with a dozen minutes. Easier peeling of hard-boiled eggs – Crack the large end of the egg first where an air bubble often lies; the inner membrane will separate more easily from the egg. Dyeing Boiled Eggs? Add a teaspoon or two of vinegar to the coloring liquid. The acidity will help to dissolve the shell slightly and accept more color. Spring Asparagus Omelet No matter the time of day, an omelet is often the perfect answer to the question, “What should I have to eat?” The ultimate in versatility, an omelet flourishes when filled with appetizing fillings and perhaps a little cheese to bond the flavors together. We’re celebrating spring with this simple omelet that features green onions and asparagus. As well, we’ve chosen a fresh, herbed goat cheese for melting inside. It’s a simple formula that bears repeating often this season. Or, use the same technique and experiment with your own filling choices. How to Make a Great Omelet: Use an 8-inch nonstick pan for a 2-egg omelet. Step 1: Assemble and prep all the ingredients. Step 2: Melt a small amount of butter in the pan over medium heat. Step 3: Add the beaten eggs. Move the eggs gently in the pan to allow the liquid portions to flow and reach the pan’s surface. Step 4: Gently shake and loosen the egg to keep it from sticking. Step 5: Add fillings to the center of omelet. Step 6: Fold one-third over the center; lap with the other third. Roll from the pan onto the plate. Eggs-cellent Tools: 2 QUART SOUFFLE DISH A good souffle dish has tall, straight sides and thick walls that promote even baking. Various sizes available. SWISS DIAMOND 8-INCH NONSTICK FRY PAN Eggs demand a nonstick surface! This pan is tops in quality nonstick cooking with its diamond-infused technology. AMCO 3-IN-1 EGG SLICER Perfect tool for preparing eggs for salads! Cradle holds the egg securely, wires cut slices or wedges! Use for mushrooms and strawberries, too! MRS. ANDERSON’S EGG TIMER Keep track of time when cooking eggs or anything else! Functions mechanically – twist and time it! NORPRO SILICONE EGG RINGS New and improved egg rings that use naturally nonstick silicone. Place in frypan, crack an egg, perfect fried eggs! NORDIC WARE ROLLED OMELET PAN Unique pan shape that cooks the eggs quickly, accommodates fillings and rolls out onto your plate. EGG TOPPER The right tool for serving soft-boiled eggs. Unique scissoring action pierces the egg shell uniformly. A lovely presentation. POACH PODS Make poached eggs more easily with less mess. Pods float on boiling water, pop out when ready. Dishwasher safe. Classic Gruyère Soufflé Simple, delicious elegance – that’s what this dish offers. People are often intimidated by the notion of “soufflé,” and its reputation, but it’s not that difficult. With just a couple of tips and a little mindfulness, this classic dish can be mastered. A savory soufflé such as this one, is light and airy, yet, at the same time, possesses a richness in every bite. The aged Swiss cheese, Gruyère, is the traditional choice; it’s subtle tang melds perfectly with the airy egg base. As an aged cheese, it falls into the semi-hard cheese category – not too firm, not too soft, but meltingly perfect for showcasing in this baked dish. For a variation, try an aged, sharp cheddar cheese. Serve with a salad of greens for the perfect brunch or lunch plate. How to Make a Savory Soufflé Use (4) 8-oz. ramekins, or a 4-cup soufflé dish Prep baking dishes with butter and a generous dusting of finely grated Parmesan cheese Separate room temperature eggs placing the egg whites in a grease-free mixing bowl. Melt the butter in a 3-quart saucepan until bubbly, but not browned. Add the grated cheese and continue to whisk. It’s ok to leave some cheese unmelted. Beat the egg whites with a power mixer until they form stiff peaks. Transfer one fourth of the egg whites to the yolk mixture; combine gently. The lightened base mixture will make it easier to add the remaining egg whites. Add half the remaining egg whites and combine with gentle folding, down, up, and over. Add remaining whites and continue folding to combine; be gentle, keep the airiness intact. The lightened mixture is now ready for baking. Transfer the egg-cheese mixture to the prepared dishes. Place in a hot 400°F. Then, reduce the temperature to 375°F. Bake without peeking! Soufflés are done when the edges are golden brown, and the center set. Closing: We hope you’ve enjoyed all the eggs-spiration!