On food and cooking the science and lore of the kitchen ( PDFDrive ) 182

yolk trailed in a thin stream into hot syrup, then lifted out as sweet, delicate threads Scrambled Eggs Scrambled eggs and omelets are made from yolks and whites mixed together, and are therefore a good fate for fragile, runny lower-quality eggs These dishes frequently include other ingredients Cream, butter, milk, water, or oil (used in China) will dilute the egg proteins and produce a tenderer mass when the eggs are carefully cooked; overheating, however, will cause some of the added liquid to separate Watery vegetables like mushrooms should be precooked to prevent them from weeping into the eggs Chopped herbs, vegetables, or meats should be warm — not hot or cold — to avoid uneven heating of adjacent egg proteins The Key to Scrambled Eggs: Slow Cooking Scrambled eggs made in the usual quick, offhand way are usually hard and forgettable The key to moist scrambled eggs is low heat and patience; they will take several minutes to cook The eggs should be added to the pan just as butter begins to bubble, or oil makes a water drop dance gently Texture is determined by how and when the eggs are disturbed Large, irregular curds result if the cook lets the bottom layer set for some time before scraping to distribute the heat Constant scraping and stirring prevents the egg proteins at the bottom from setting into a separate, firm layer, and produces a creamy, even mass of yolk and thin white punctuated with very fine curds of thick white Scrambled eggs should be removed from the pan while still slightly underdone, since they will continue to thicken for some time with their residual heat Omelets If good scrambled eggs demand patience, a good omelet takes panache — a two- or three-egg omelet cooks in less than a minute Escoffier described the omelet as ... when the eggs are disturbed Large, irregular curds result if the cook lets the bottom layer set for some time before scraping to distribute the heat Constant scraping and stirring prevents the. .. should be removed from the pan while still slightly underdone, since they will continue to thicken for some time with their residual heat Omelets If good scrambled eggs demand patience, a good... prevents the egg proteins at the bottom from setting into a separate, firm layer, and produces a creamy, even mass of yolk and thin white punctuated with very fine curds of thick white Scrambled