On food and cooking the science and lore of the kitchen ( PDFDrive ) 184

the pan to release the disk, and fold it onto itself A more substantial and more uniformlooking skin results if the eggs are left undisturbed for a while to allow the bottom surface to set The pan is then shaken periodically to free the skin from the pan while the still-liquid portion alone is stirred until creamy, and the disk finally folded and slipped onto a plate Yet another way is to let the bottom of the mix set, then lift an edge with the fork and tip the pan to let more of the liquid egg run underneath This is repeated until the top is no longer runny, and the mass then folded over An omelet with an especially light texture (omelette soufflée) is made by whipping the eggs until they’re full of bubbles, or by whipping the separated whites into a foam and folding them gently back into the mixture of yolks and flavorings The mix is poured into a heated pan and cooked in a moderate oven Egg-Liquid Mixtures: Egg-Liquid Mixtures: Custards and Creams Definitions Eggs are mixed with other liquids across a tremendous range of proportions One tablespoon of cream will enrich a scrambled egg, while one beaten egg will slightly thicken a pint of milk into an eggnog Just about in the middle of this range — at around 4 parts liquid to 1 part egg, or 1 cup/250 ml to 1 or 2 eggs — are the custards and creams, dishes in which the egg proteins give substantial body to otherwise thin liquids These terms are often used interchangeably, which obscures a useful distinction In this section I’ll use custard to mean a dish prepared and served in the same container, often baked and therefore unstirred, so that it sets into a solid gel The custard family includes savory quiches and timbales as well as sweet flans, crèmes caramels, pots de ...Egg-Liquid Mixtures: Custards and Creams Definitions Eggs are mixed with other liquids across a tremendous range of proportions One tablespoon of cream will enrich a scrambled egg, while one beaten egg will slightly thicken... to otherwise thin liquids These terms are often used interchangeably, which obscures a useful distinction In this section I’ll use custard to mean a dish prepared and served in the same container,... a pint of milk into an eggnog Just about in the middle of this range — at around 4 parts liquid to 1 part egg, or 1 cup/250 ml to 1 or 2 eggs — are the custards and creams, dishes in which the egg proteins give substantial body